1. Sicily, Italy – Grilled, Marinated, and Deeply Traditional
In Sicily, seafood is at the heart of everyday cooking. The island’s volcanic soil and deep waters produce rich flavors, while Arab, Spanish, and Greek influences shape its cuisine.
Signature Dishes:
Grilled sardines (sarde alla griglia) – Simply seasoned with lemon, olive oil, and herbs, grilled over open flame.
Pasta con le sarde – A fragrant pasta with sardines, wild fennel, raisins, and pine nuts.
Octopus salad (insalata di polpo) – Tender octopus mixed with celery, parsley, capers, and citrus dressing.
Where to go: Visit the Ballarò Market in Palermo or dine harborside in Cefalù for authentic, unfussy plates.
2. Greek Islands – Seafood With a View
Greece’s island tavernas specialize in seafood that’s fresh, grilled, and drizzled with olive oil and lemon. Whether on Santorini, Crete, or Naxos, the approach is rustic and full of flavor.
Top Dishes:
Grilled octopus – Often sun-dried before grilling, served with oregano and olive oil.
Gavros tiganitos – Lightly fried anchovies eaten whole, often with a squeeze of lemon.
Shrimp saganaki – Shrimp sautéed in a tomato and feta sauce, perfect for dipping with crusty bread.
Don’t miss: A seaside lunch at a family-run taverna where the catch of the day is listed on a chalkboard.
3. Southern Spain – Tapas From the Sea
Andalusia and the Costa del Sol offer a seafood experience built on freshness, simplicity, and variety. Fried fish is a regional specialty, but grilled and marinated dishes are just as beloved.
Must-Try Bites:
Boquerones en vinagre – Anchovies marinated in vinegar and garlic, served chilled.
Espetos de sardinas – Sardines skewered and grilled over wood fires on the beach, often served straight from boats-turned-grills.
Pulpo a la gallega – Though from Galicia, this dish of boiled octopus with paprika and olive oil is popular across Spain’s southern coast too.
Where to go: Explore the beach chiringuitos of Málaga or the seafood tapas bars in Cádiz.
4. Dalmatian Coast, Croatia – Clean Flavors & Local Catch
Croatia’s Dalmatian Coast delivers seafood with Adriatic flair: clean, olive oil-based, and deeply connected to island life.
Highlights:
Grilled fish (brancin or orada) – Served whole with blitva (Swiss chard and potatoes).
Black risotto (crni rižot) – Cuttlefish ink risotto, rich and savory.
Buzara-style shellfish – Mussels or scampi cooked in white wine, garlic, and parsley.
Best enjoyed in: Split, Hvar, or the island of Vis — especially at family-owned konobas near the water.
5. Tunisia – North African Spices Meet Mediterranean Fish
On the southern Mediterranean shore, Tunisia blends bold North African spices with seafood traditions inherited from Phoenician and French influences.
Standouts:
Grilled whole fish with harissa – A spicy twist on the classic.
Seafood couscous – Steamed semolina with mussels, squid, and tomato-spiced broth.
Brik – A thin pastry filled with tuna, egg, and capers, fried until crisp.
Try it in: Coastal cities like Sfax or the island of Djerba for the freshest and most authentic meals.
Best Time to Go
Seafood is available year-round, but spring through early autumn (April–October) is ideal for both travel and dining. Coastal towns come alive with outdoor markets, harbor feasts, and fish festivals celebrating the season’s catch.
