The Art of Mediterranean Living: Chefs Aris Memlika and Thanasis Voulgaridis Bring Their Culinary Heritage to Octopus Skiathos
On the shores of Skiathos, where crystal waters meet golden sunsets and the rhythm of summer slows to the pace of conversation, Octopus Beach Bar & Restaurant has established itself as one of the island’s most celebrated culinary destinations.
Yet behind every memorable lunch overlooking the Aegean and every candlelit dinner accompanied by a glass of exceptional Greek wine lies something much deeper. A shared vision shaped by four people who understand that hospitality is an art.
Thomas and Nick Karvounis, together with Chef Aris Memlika and Chef Thanasis Voulgaridis, have created an experience that reflects the spirit of Greece itself: generous, authentic, elegant and deeply connected to the sea.
A Return Home
For both chefs, Octopus Skiathos is more than a restaurant.
It is a reunion.
Chef Aris Memlika has been part of the Octopus story before. Based between Volos and Pelion, he has spent decades working throughout Skiathos, Volos, Pelion and Hydra, developing a cuisine inspired by the mountains, the sea and the rich meze culture of Thessaly.
Chef Thanasis Voulgaridis also returns to familiar waters. Based in Heraklion, Crete, his culinary journey has taken him across Crete and many of the Greek islands, including several successful seasons in Skiathos. His philosophy is profoundly rooted in Cretan gastronomy: seasonality, simplicity and absolute respect for ingredients.
Together, they bring decades of experience to a menu that honors the vision and signature philosophy established by Thomas and Nick Karvounis.
Their goal has never been to change what guests love about Octopus.
Instead, they continue to elevate it.
The Beginning: Greek Meze and Shared Moments
As with every great Greek meal, the experience begins with sharing.
Creamy tzatziki, prepared with authentic Greek yogurt, cucumber, garlic and extra virgin olive oil, sits alongside traditional taramosalata enriched with fresh lemon and delicate fish roe.
Classic feta with oregano and olive oil celebrates one of Greece’s most treasured ingredients, while handmade Greek cheese croquettes, combining Kefalotyri, Gouda, Edam and Regato cheeses, bring comfort and character to the table.
Dolmadakia, stuffed vine leaves with fragrant rice, evoke the flavors of generations past.
Among the house signatures, the marinated octopus with red peppers, oregano and pickled cucumbers perfectly introduces guests to the maritime soul of the restaurant.
Sautéed mushrooms with garlic, mustard, parsley and wine showcase the earthy flavors of the Greek countryside, while golden fried calamari accompanied by garlic aioli remains one of the most popular dishes among visitors returning to Skiathos year after year.
Feta wrapped in filo pastry with honey and sesame seeds balances sweet and savory with remarkable elegance, while grilled halloumi with cherry marmalade, rocket and baby spinach adds a contemporary touch to a Cypriot classic.
The famous shrimps saganaki, simmered in rich tomato sauce and finished with feta and aromatic herbs, remains one of the dishes that best embodies the philosophy of Octopus: simple ingredients transformed into unforgettable flavors.
Celebrating the Freshness of the Mediterranean
Freshness is the essence of every salad served at Octopus.
The traditional Greek salad, bursting with tomatoes, cucumbers, peppers, olives and feta cheese, captures the colors of summer.
The Cretan-inspired Dakos salad pays homage to the heritage of Chef Thanasis Voulgaridis with barley rusks, ripe tomatoes, onions, capers and creamy feta.
Caprese salad with burrata and basil pesto introduces Italian influences, while quinoa salad, spinach salad with orange dressing, beetroot salad with balsamic vinaigrette and the vibrant mixed green salad with hazelnuts and orange-basil pesto reflect the contemporary Mediterranean character of the kitchen.
The Sea Takes Center Stage
Seafood is the heartbeat of Octopus Skiathos.
Steamed mussels with garlic, white wine and parsley celebrate the simplicity of the Mediterranean, while Mussels Saganaki combines tomatoes, feta and wine in a richer expression of Greek flavors.
The iconic grilled octopus, served with curly lettuce and cherry tomatoes, has become synonymous with the restaurant itself.
Delicate sautéed scallops with shallot sauce, lemon pearls and broccoli demonstrate the refined approach of Chefs Aris and Thanasis, who understand that elegance lies in restraint.
Grilled jumbo prawns dressed with olive oil and lemon offer a taste of the Aegean in its purest form.
Premium fish selections include sea bream fillet accompanied by baby potatoes, broccoli, beetroot and carrot purée, succulent salmon fillet, tuna fillet with country potatoes and fresh greens, and swordfish fillet prepared with the same respect for quality and freshness that defines every dish leaving the kitchen.
The Rich Flavors of the Land
Although Octopus is renowned as one of the finest seafood restaurants in Skiathos, its meat dishes are equally celebrated.
Traditional pork souvlaki, juicy chicken souvlaki and grilled chicken fillet provide familiar Greek flavors, while pork fillet à la crème and chicken à la crème bring comforting richness through mushroom and cream sauces.
Pork tenderloin and the impressive tomahawk pork chop with barbecue sauce and rocket salad showcase the versatility of the menu.
For lovers of classic Mediterranean cuisine, lamb chops with caramelized baby potatoes, zucchini, carrot and Porto wine sauce deliver depth and sophistication.
Pasta and Risotto Inspired by Italy and the Aegean
Italian influences have always played an important role in the culinary identity of Octopus.
The Baby Lobster Linguine has become one of the restaurant’s most iconic dishes—a whole baby lobster combined with Napoli sauce and fresh basil, offering one of the most memorable seafood pasta experiences in Skiathos.
Seafood linguine, abundant with shrimps, octopus, mussels and calamari, reflects the bounty of the Aegean Sea, while shrimp linguine delivers elegant simplicity.
Classic Linguine Carbonara with Pecorino Romano and smoked pancetta provides timeless comfort, and Chicken Penne Pesto adds a fresh and aromatic touch.
Risottos express another side of the kitchen’s creativity.
Vegetable risotto highlights seasonal produce, saffron risotto combines delicate seafood flavors with aromatic broth, shrimp risotto embraces Mediterranean simplicity, while mushroom risotto with truffle oil and beetroot risotto with goat cheese bring earthiness and contemporary elegance to the table.
A Wine List Worthy of the Cuisine
At Octopus Skiathos, food and wine have always been inseparable.
Thomas Karvounis has carefully assembled one of the island’s most distinguished wine collections, featuring exceptional labels from every corner of Greece.
Mineral Assyrtiko from Santorini beautifully accompanies grilled octopus, mussels and shellfish.
Aromatic Malagousia pairs effortlessly with seafood linguine, scallops and shrimp risotto.
Vidiano from Crete pays tribute to Chef Thanasis’ homeland and complements grilled fish and Mediterranean appetizers.
Robola from Kefalonia, Moschofilero from Mantineia and Sauvignon Blanc expressions provide freshness and complexity, while Limniona from Thessaly celebrates the homeland of Chef Aris.
For meat dishes, elegant Xinomavro from Naoussa and Agiorgitiko from Nemea reveal the extraordinary diversity of Greek vineyards.
Rosé wines from Macedonia and the Peloponnese capture the spirit of summer, while sparkling wines and Champagne transform every evening into a celebration.
Every bottle has been selected to complement the menu and elevate the dining experience.
Four Men, One Philosophy
Ultimately, the success of Octopus Skiathos rests on a simple idea.
Respect the ingredients.
Respect the traditions.
Respect the people.
Thomas and Nick Karvounis.
Chef Aris Memlika.
Chef Thanasis Voulgaridis.
Together, they have created something that goes beyond a menu.
They have created a destination where the flavors of Volos, Pelion, Hydra, Crete and the Greek islands meet the finest seafood, outstanding Greek wines and the timeless beauty of Skiathos.
A place where grilled octopus and Assyrtiko, baby lobster linguine and Malagousia, lamb chops and Xinomavro become part of memories that guests carry long after summer ends.
And perhaps that is the true essence of Octopus Skiathos.
Not simply a restaurant.
But a celebration of the Mediterranean way of life.