Dish

Antinaxtes

Antinaxtes is made by grilling octopus until it is tender and slightly charred. The octopus is then drizzled with lemon juice and olive oil. The result is a tangy and slightly smoky dish with a tender texture.

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Side Dish

Origins and history

Antinaxtes has been a popular dish in Greece for centuries and is often served at tavernas and seaside restaurants. It is said to have originated in the Aegean islands and was originally made with octopus caught by local fishermen.

Dietary considerations

Antinaxtes is a seafood dish and is not suitable for those with seafood allergies. It is gluten-free and nut-free.

Variations

There are many variations of antinaxtes, including using different types of citrus or adding other ingredients to the dish such as garlic or oregano. Some recipes also call for topping the dish with chopped parsley or capers.

Presentation and garnishing

Antinaxtes is traditionally served on a large plate or platter and is often garnished with chopped parsley or capers. To make the dish even more flavorful, try marinating the octopus in lemon juice and olive oil before grilling.

Tips & Tricks

When grilling the octopus, it is important to cook it until it is tender but not overcooked, as this can result in a tough and rubbery texture. To achieve the perfect texture, try simmering the octopus in water for 30-45 minutes before grilling.

Side-dishes

Antinaxtes is often served as an appetizer or main course and pairs well with other Greek dishes such as tzatziki or feta cheese. It can also be served as a light lunch or dinner with a side of salad or grilled vegetables.