The Wines Served by Alexander Karvounis (1972) at Achladies Taverna, Skiathos
When Alexander Karvounis opened the renewed Achladies Taverna on Achladies Beach in 1972, the restaurant quickly became a welcoming point for travelers discovering the island of Skiathos. The tavern reflected the authentic culture of Greek seaside dining: fresh seafood, simple traditional dishes, and the most recognizable wines available in Greece at the time. The wine selection represented the developing identity of modern Greek wine. Bottles from important producers were served alongside traditional house wines made from local and mainland varieties. Among the wines served at Achladies Taverna were some of the most influential labels in the history of Greek wine.
One of the most historic wines available was Achaia Clauss – Mavrodaphne (1873), the famous fortified sweet red wine from Patras that had already achieved international recognition since the nineteenth century. Alongside it, the winery also produced Santa Elena, another well-known table wine that circulated widely in Greece during the twentieth century.
Roditis Table Wines – Achaia Clauss (around 1880)
Initially released as a white wine made from Roditis and later produced as red and rosé versions using varieties such as Agiorgitiko. These wines achieved strong popularity in Greece and abroad.
Traditional Greek tavern dining in that era also commonly included Kourtaki – Retsina (1895), a wine flavored with pine resin that had become synonymous with everyday Greek meals and seafood dishes.
From northern Greece, an important bottled red wine appeared with Boutari – Naoussa (1906), made from the Xinomavro grape. This wine helped establish the Naoussa region as one of Greece’s most respected red-wine areas.
Another historic wine circulating in Greece during the mid-twentieth century was Kava Kambas (1935), produced near Athens and known for its bottled table wines that were widely distributed throughout the country.
During the 1960s, modern Greek winemaking began to evolve with wines such as Katogi Averoff – Katogi (1965), a pioneering red wine produced in the mountains of Epirus that introduced Bordeaux-inspired varieties to Greek wine production.
Only one year before Achladies Taverna opened, a major project began in northern Greece with Château Porto Carras – Château Porto Carras (1971). This ambitious vineyard combined international varieties with the ancient Greek grape Limnio and became one of the most important developments in the modernization of Greek wine.
Another wine present in the Greek market during that period was Tsantali Winery – Agioreitikos (1975), connected with vineyards around Mount Athos and the northern Greek wine tradition.
Shortly afterward, wines from Nemea also gained recognition through producers such as Estate Papaioannou – Nemea (1981), representing the Agiorgitiko grape and the growing reputation of the Peloponnese as a major wine region.
Alongside these bottled wines, Achladies Taverna also served traditional house wines made from classic Greek grape varieties. Among them were Mavroudi, an ancient red grape variety known for its deep color and strong character; Savvatiano, one of the most widely planted white grapes in Greece and historically used in many table wines and retsinas; and Robola, a distinctive white grape from the Ionian Islands known for its fresh acidity and mineral character.
These wines were served with the simple and authentic dishes prepared at Achladies Taverna: grilled octopus, fried calamari, fresh fish from the Aegean, Greek salad with feta and olive oil, olives, bread, and grilled meats such as souvlaki.
More than fifty years later, the same beachfront location continues its story as Octopus Beach Bar & Restaurant, operated by the Karvounis family. The restaurant now reflects the full evolution of Greek wine culture while honoring the traditions established in 1972, when Alexander Karvounis first welcomed guests to Achladies Beach with Greek food, Greek wine, and genuine island hospitality.
Today the restaurant embraces the full spectrum of Greek wine. The wine list reflects the renaissance that transformed the country’s vineyards, featuring both indigenous varieties and carefully selected international blends. Guests can explore wines from Santorini, Macedonia, the Peloponnese, and other important Greek regions while dining only a few meters from the sea. At Octopus Beach Bar & Restaurant on Achladies Beach, Skiathos, the wine list is pure Greek magic from crisp Assyrtiko, floral Malagousia, Rhoditis, Vidiano , Moschofileroto to elegant Xinomavro and local Skiathos Parissi Winery gems straight from the island. Available also are Sparkling wines such as Prosecco, Champagne & amazing Greek blends.
The Octopus Beach Bar & Restaurant offers this summer of 2026
Daily Wine Tastings by the Sea (15:30–18:30 or 21:30–00:30)
✅ Easy Going €25 – 4 glasses + snacks
✅ Premium €40 – 6 glasses + upgraded bites
Times are moving on but the essence remains the same as it was in 1972. The setting is Achladies Beach, the cuisine is rooted in Greek tradition, and wine continues to accompany every meal. The story of Achladies is therefore more than the history of a restaurant. It is a small reflection of the larger journey of Greek wine—from the classic bottles served by Alexander Karvounis in a seaside taverna to the modern wine culture that continues today at Octopus Beach.