Rich in flavour, this recipe can be served as a main course, next to baby potatoes, or be a part of a series of tapas. However you decide to enjoy this recipe, open a bottle of Playia White Dry by Oenou Yi – Ktima Vassiliades to double the delight!



  1. Put the octopus in a large saucepan with the oil and onions and sauté over high heat until all the liquid evaporate.
  2. Add the wine.
  3. Lower the heat and add the thyme, oregano, allspice and bay leaf and mix.
  4. Add the water and honey and let it simmer for about an hour, until soft.
  5. Just before removing from the heat, season with salt and pepper and bring to a final boil.
  6. Serve hot or cold, with baby potatoes and a glass of Playia White Dry from the wine cellar of Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.