Dish · 5 kitchens in 3 cities
Octopus
Octopus boiled, grilled or roasted — Galician, Greek and Portuguese ways.
Nobody paid to be here. Each kitchen is described from its own menu where it publishes one, unranked, so each note says how that kitchen makes it.
In London
Octopus
The Palomar · Soho · ~£45 pp
Octopus with garlic tarka, spiced oil, butter bean hummus and datterini tomatoes. Shared after the bread.
Galician octopus
Donostia · Marylebone · ~£45 pp
Pulpo a la gallega, octopus boiled and dressed with olive oil and paprika. To open.
Pulpo a Feira
Founder PickSabor · Mayfair · ~£80 pp
Pulpo a feira, Galician octopus boiled and sliced, with paprika and olive oil. To share first.
In Lisbon
Polvo à lagareiro
Estrela d'Ouro · Graça · ~€16 pp
Octopus boiled, then roasted with plenty of olive oil and garlic over punched potatoes, the olive-press way. One portion between two, and our first plate.
In San Sebastian
Pulpo a la brasa
Bodega Donostiarra · Gros · ~€26 pp
Pulpo, Atlantic octopus, cooked over the grill with potato and paprika. What the regulars order at the bar, after a cold bite.