The stops and dishes worth experiencing on this beautiful Cycladic island Discover Greece with a local expert.
The stops and dishes worth experiencing on this beautiful Cycladic island.
Located in the heart of the Cyclades, Paros is synonymous with summer. Beyond its beautiful beaches, distinctive villages, and warm hospitality, the island produces quality products that shine in its cuisine. Dozens of restaurants use local ingredients to create inspired menus focused on quality and innovation.
Mr.E at Parilio: Modern Cycladic Excellence
With quality and innovation as its guiding principles, Mr.E is the restaurant at Parilio hotel in Kolymbitres. A modern approach in a space architecturally defined by minimalism and clean lines. Gastronomically, Michelin-starred chef Alexandros Tsiotinis creates a menu of contemporary Greek cuisine centered on locality. Firmly rooted in Cycladic tradition, he incorporates modern gastronomic elements to create dishes brimming with Cycladic summer.
PetraFarm: Farm-to-Table Experience
We climbed the hill above Kolymbitres. I had already noticed from afar that among the rocky slope, a large area with tall green trees stood out. A stone wall marks the farm's boundary, and we stood at the entrance waiting for the gate to open. From the side, I saw a young man climbing up toward us. Smiling and cheerful, Alkis, the farm's owner, was with us, guiding us through each section one by one. "Farm visitors have the opportunity to see the cultivation methods up close while also tasting the products that come from these specific raw materials." We walk among the olive trees, pass through the vineyard, the scattered caper plants, and the annual crops. Tomatoes, potatoes, oregano, and many more plants transform the visit to PetraFarm into a special experience that has a continuation. We arrive at an amazing balcony with unlimited views of the sea and Naoussa. The table is set with all kinds of delicacies: cherry tomatoes, graviera cheese, olive oil for tasting with delicious fluffy bread, oregano, sea salt flower, and jams from the estate's fruit trees to pair with the graviera.
Talking with Alkis, who has managed the farm since 2015, he informs us that the estate practices organic farming. He notes, "At Petrafarm, we focus on producing perennial Mediterranean crops. The crops we focus on suit the island's microclimate very well. This allows minimal interventions regarding irrigation and pest control. Our crops are all drought-resistant, and we use very small amounts of water to maintain them. The vines, capers, and herbs aren't watered at all. The dry element of cultivation is a key factor in the complex taste and intense aroma of our products." www.petrafarm.gr
Thalassamou: Seaside Culinary Surprise
A culinary surprise awaits us in Piso Alyke, where Marios Salmatanis and his wife Anna have created the restaurant Thalassamou for the past ten years. The tamarisk trees in front of the beach outside the restaurant's enclosure are one of the highlights, as the few tables in their shade are the most popular spots. They're just a breath away from the sea waves, and the shade of the trees combined with the sea breeze create the ideal summer setting.
The other highlight is the food that Marios prepares, combining tradition, innovation, and modern cooking. Fish carpaccio and ceviche, risotto with local shrimp, grilled prawns with marinated zucchini, grilled sardines with capers and parsley, grouper fillets with beet couscous are just some of the dishes we highlighted. Marios, with significant kitchen experience as the fourth generation in this establishment, has important studies and has worked in significant restaurants in Greece and abroad. A prime example of his gastronomic vision is the raw spinach pie with rice paper. Tel.: 2284091461
Mario's at Naoussa Harbor
In an iconic location, at the little harbor of Naoussa, where 40 years ago the fishermen's warehouses stood, where they met to make their nets and prepare the next catch, today a gastronomic feast takes place. A square full of people, positive energy, and liveliness becomes a meeting point and place for a quality dinner next to the fishing boats. We sit at Mario's restaurant, hosted in a space that has written restaurant history for the island.
Where Argyro Barbarigou once opened her restaurant on the island, today Marios Tsachpinis gives his own gastronomic performance. Growing up in this square, next to his father Giorgos, who ran the ouzeri in the center of the square, Marios knew the smell of authentic cuisine. After Argyro's departure, Marios decides to take his next step, and his first restaurant becomes reality. The restaurant initially finds its footing and soon transforms into a destination. Many are those who will come here to taste the ultra-fresh fish carpaccio, smoked salmon tartar with cream cheese, sun-dried octopus with spicy lemon marmalade, Parian pasta, but also the kritharoto with shellfish and of course the ultra-fresh fish.
Revithada Festival in Prodromos
The summer chickpea stew festival in the village of Prodromos, on the island's eastern side, is an excellent celebration of gastronomy and Paros's local products. The festival now takes place in early August, to simultaneously serve as a reunion for locals who live far from their island and return every August. You'll stroll through the whitewashed alleys of the village, enjoy the blooming geraniums in the courtyards, and taste everything cooked with chickpeas. First, the famous traditional revithada with lots of onions, airy chickpea fritters, warm chickpea snacks, and of course you'll drink the local souma, while lyres, bagpipes, and drums set the rhythm.
Common Questions
How do I get here from Athens?
Most destinations covered on this site are 2 to 4 hours from Athens by car. I always recommend renting a car rather than joining a bus tour — you control your stops, you can pull over when something looks interesting, and the drive itself is often half the experience in Greece.
What is the best time to visit?
April to June is my personal preference — the wildflowers are out, the crowds haven't arrived, and the light is extraordinary. September and October are equally good. Summer is beautiful but you'll share it with everyone else. Winter is underrated and deeply local.
