Stou Alexandrou is one of the established tsipouradika along the Volos waterfront, occupying a corner spot with outdoor seating facing the gulf. The format is the city's standard: you sit down, tell the waiter whether you want seafood, meat, or a mix, and the plates start arriving. Fried octopus, grilled sardines, shrimp saganaki, horta dressed with lemon, a wedge of feta, maybe a plate of taramosalata to start. Another tsipouro appears and the process continues.
There is no menu and no price negotiation — you pay a reasonable fixed amount per round of drinks, and the food is part of that. It is a pleasantly decisive way to eat. The seafood is fresh and simply cooked, the tsipouro is cold, and the view across the water on a warm evening is about as good as Greek port city dining gets. Friday and Saturday nights it fills early, and the noise level rises accordingly. Come midweek if you want a quieter evening, or arrive early on weekends to secure an outdoor table.