Chef Sven Mede must have majored in seafood and got his Masters Degree in grilling.  At Terrazza,  he even makes Grilling Octopus seem easy.  Check out the secret ingredient….sparkling water:

• Slowly simmer fresh octopus in sparkling water and sea salt for about 2 hours until very tender (1 tsp salt per bottle of  water)
• Cool down octopus
• Slice and season with salt, pepper and olive oil
• Grill for 2 min on each side
• Serve with cooked and sliced potatoes, lemon zest, chopped parsley, sea salt, paprika and olive oil

 

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