Roasted Mediterranean octopus

You understand this dish at first glance: glossy octopus, roasted until it reaches a clean, dark caramelization, set on a deep blue plate that makes it stand out like a centerpiece. It’s essential yet striking, built from a few elements placed exactly where they need to be. This isn’t a dish that tries to please everyone. It has a clear personality and pulls you in immediately, because every bite is designed to be intense yet balanced.

The octopus is crafted for contrast: a roasted surface with a slight crunch, and a tender, juicy core that never turns chewy. The glaze and the octopus jus add depth and a darker, almost toasted marine note that makes the bite long and persistent. This is the kind of cooking you can’t improvise, because it takes very little to ruin it. Here it’s precise, clean, exactly on point.

Next to the octopus is a thick, bright cream of peas that brings sweetness and freshness without feeling childish. The green isn’t decoration, it’s part of the structure of the dish: it softens the intensity of the jus, ties the flavors together, and gives a rounder mouthfeel. Whole peas and sprouts add texture and a lively vegetal edge, so each bite shifts rhythm slightly.

The BBQ lettuce arrives with charred edges and a still-crisp heart, bringing a smoky note that bridges sea and land. Then there’s the citron, which isn’t there just to perfume: it cuts, cleans, opens the finish, and makes the dish feel more contemporary. That mix is what makes it a must-have, because it’s not only delicious, it’s built to never feel tiring.

This dish carries the hand of Chef Alessio Sebastiani, and you can see it in the presentation: clean lines, measured contrasts, nothing left to chance. It’s cooking that uses technique to let ingredients speak, not to show off. If you haven’t tried it yet, this is your moment to fix that, because when a dish is this good, it becomes a reference.