Octopus in Kaş: Two New Dishes at Our Fish House

There is one ingredient in our kitchen that nobody is allowed to rush, and it has eight legs. Before an octopus reaches a pan at our place, it rests for up to a full day. That patience is why we finally put octopus in Kaş on our menu this September: an octopus casserole and an octopus salad, both 1,290 TL, both served at Etna Fish House on Öztürk Street No:17 in Andifli, next to the Upper House Hotel.

If you are in town for a few days and wondering whether it is worth ordering, here is the honest picture: what the two dishes are, why ours comes out tender, and which one fits which hour of your holiday.

Where can you eat octopus in Kaş?

At our tables on a quiet back street in Andifli. We are a family-run fish house, open every day from 11:00 until midnight, and we take cards. No sea view here; you trade the postcard for street tables, a free salad bar and a bill that matches the menu on the door.

Both octopus dishes arrived with the September 2026 menu. Same price, two temperatures. The casserole comes out hot, the salad comes out cold, and the kitchen makes both from octopus that has done its long rest.

September is a good month to try this, practically speaking. The summer crowds thin out, evenings on our street get comfortable rather than hot, and the fishing season reopened on the first of the month, so the whole counter feels busier than it did in August. You will not need to fight for a table, and you will not want to leave it quickly either.

Why is the octopus tender and not rubbery?

Because of what happens before cooking, not during it. Fresh octopus that goes straight onto the heat seizes up; that is where every bad, chewy octopus memory comes from. Our cook rests the octopus first, for as long as he can manage. The wait runs close to twenty-four hours. By the time it is cooked, the meat has relaxed enough to come apart with a fork.

You cannot see any of this from your table. You can taste all of it. And if you are curious, ask whoever brings your plate how long today’s octopus rested; in a family place this size, the person serving you usually knows the answer first-hand.

Casserole or salad: which should you order?

Think about the hour. September evenings in Kaş cool down nicely, and the casserole is built for exactly that moment: a hot clay dish landing on a street table after sunset. The salad plays the opposite role. It is served cold, so it suits a late lunch when you have just walked up from a swim and want something lighter than a grill.

Travelling as a group? Order one of each and share. The free salad bar fills the middle of the table anyway, and tea with a small dessert arrives on the house after the meal.

What else is new on the September menu?

The octopus brought company. Fried red mullet (1,200 TL) and grilled sole (890 TL) joined the grill section, and two classic cold starters, lakerda (840 TL) and çiroz, a dried mackerel (640 TL), joined the meze shelf. If those last two names are new to you: lakerda is salt-cured bonito, sliced cold, and çiroz is mackerel dried the old coastal way. Both are the kind of starter Turkish tables order first, to keep the conversation fed while the hot dishes cook. The fish sandwiches and grilled portions you may have read about are all still there; the full, current list lives on our menu page, and prices can shift with the season.

If you are still building your Kaş eating plan, our guide to eating in Kaş covers the wider picture; this post only had one job, and it had eight legs. To ask what came in today, call us at +90 531 402 04 04.