Your Guide to Paros
What to See and Do

Where to Go when Out and About on The Island Paros

Paros: Cycladic Island’s Rich History and Beauty

The Cycladic Island of Paros’ Cultural Highlights

7 Best Fashion Stops in Paros
Beaches and Activities

Paros Island Beaches: An Idylic Cycladic Shoreline

Tours and Adventures Aplenty on the Island of Paros

Paros: Watersports, Wine, and Wilderness Wonders
What and Where to Eat and Stay

Home Grown and Traditional Island Foods on Paros

Top Choices for Where to Stay on Paros Island
Useful Information

Useful Telephone Numbers – Paros

Getting There and Around – Paros

Your Driving Tips for Paros
Features

The Most Beautiful Villages of Paros

Your Guide to Antiparos

Lefkes: A Gorgeous Alpine Village in Paros

10 Greek beaches with very shallow waters for carefree moments with young children

6 Easter time experiences on Paros

Dining in Paros 2024: The Restaurants Guide

The island’s popularity in Greece and internationally brings an audience with particular culinary aspirations and demands high-end gastronomy from chefs with titles and awards. At the same time, the strong culinary tradition of the island and the excellent local products have their own special weight and fortunately influence fine dining creations.

30

In recent years, award-winning Greek chefs who have distinguished themselves in Athens have been bringing their experience and creativity to beautiful restaurants, mainly hotel restaurants, but not only, on Paros and Antiparos.

The result ranges from interesting to great. Greek and foreign customers who love this part of gastronomy are thrilled, and the two islands add another trump card to their already excellent tourist profile.

Paros

Deck bar restaurant

The dilapidated historic building of Hotel XENIA, on the harbor of Naoussa, was ideally reconstructed by WATT SA into a robust, luxurious structure made of stone, wood, iron, and crystal. Event space, outdoor bar, and restaurant on different levels are united through the endless sea view and enjoy a unique sunset.

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Deck/Photo: Nikos Kokkas
Deck/Photo: Nikos Kokkas

The Deck bar restaurant in classic aesthetics and understated luxury is surrounded by large windows that let the scenery spill into the saloon while also serving on the covered terrace. The menu is curated by experienced chef Yannis Loukakos and carries all the elements of his creative style. Cosmopolitan mood and expensive ingredients coexist balanced with Greek flavors and local products and create an interesting fusion taste proposition. Chef de cuisine Nikos Galatsanos serves the menu line very well from a technical point of view.

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Cod confit/Photo: Nikos Kokkas
Lobster soup/Photo: Nikos Kokkas

In an international line, the dishes “Lobster veloute soup flavored with ginger, chives, onion and accompanied by roasted corn, the dish “Handmade cannelloni stuffed with crab, shrimp, spinach and shrimp bisque-sauce béchamel flavored with Moschato d’Asti and the modern raw: Sea bass carpaccio with sea urchin, tarama mousse, tomato and olive oil kernel with yuzu, tuna tartare with watermelon, mint sauce, and rice chips. Greek-inspired “Egg lemon fricassee grouper with saltines and zucchini” and an interesting Mediterranean-inspired dish is the “Cod confit with pearl turmeric pearls, white taramas, roasted beetroot and beetroot mousse and orange sauce.

To finish, the epic ecmec dessert is made up of kataifi covered in mastic and mahlapi-flavored cream, syrupy brioche, pistachio ice cream, and caramelized Aegina pistachios. For more information or to make a reservation, please contact Naoussa at 6986515817 or visit www.deckparos.gr.

Rada

The restaurant with its built-in sofas, comfy cushions and large bar spreads out beneath the semi-covered thatched roof. Its aesthetic follows the charming aesthetic of the boutique resort Cove Paros that hosts it. Clean simple lines, stone, concrete in earthy colours, in perfect harmony with the Cycladic landscape – as if emerging from the earth. The preservation of natural vegetation, low shrubs that withstand the melt, tamarisk reeds, elms, give an almost touching innocence to the space.

The restaurant’s menu is curated by the award-winning chef Gikas Xenakis of the renowned Athenian restaurant Aleria. Chef de cusine and executive chef of the hotel is the great Daniel Papatriadafyllou, sous chef at Aleria. Sommelier Stathis Tsokos, General Secretary of the Panhellenic Union of Oenochion.

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Amuse Bouche/Photo: Nikos Kokkas
Melted lamb/Photo: Nikos Kokkas

The dishes scream Greek summer. Fresh vegetables, fish, herbs, local products, all combined harmoniously and delicately, with the recognizable stamp of Xenakis’ creativity. Absolutely separate two delicate vegetarian dishes: “Grilled Vlita with almond garlic and fresh fennel” and “Zucchini marinated with Aegina pistachio pesto, Paros gruyere and lime pesto”. Unforgettable.

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Sea bass/Photo: Nikos Kokkas
Danielle Papatriadaphyllou/Photo: Nikos Kokkas

Otherwise, you will order Semi-Plankton with tomato salad, fresh oregano and basil dressing, Grilled Octopus with Sifnos caper salad and alliada with saffron, Sautéed Fish (of the day) with carrot puree, Coum quat confit and fish sauce flavoured with luisa, Baked sea bass with syrupy tomato puree and mashed fennel and celeriac with sauvorro sauce of vinegar, garlic, raisins, rosemary, rosemary.

Meat eaters will love the braised honeyed lamb, accompanied by lukewarm eggplant salad, Domokou katiki and Florina pepper and rosemary sauce. The delicate Mousse of Parian xinomycithra with strawberry consommé, almonds and strawberry sorbet beautifully concludes the experience.

Boutique Resort Cove Paros, Agioi Anargyroi Beach (next to Naoussa), 2284028576, www.coveparos.gr

Parostia at Cosme Hotel

A stunning addition in February, the Cosme Hotel on Agioi Anargyroi beach seamlessly integrates island architecture with its surroundings. The natural vegetation acts as an organic element, while the public spaces’ design evokes the feeling of wandering through a charming village. The hotel’s beachfront Parostia restaurant exudes a warm, unpretentious atmosphere. International chef Yannis Kioroglou, renowned for his work at La Petite Maison in Cannes and La Guerite in Saint Barth, expertly manages the flavors.

The menu offers an extensive selection of premium meats, including Wagyu and Kuroge, with unique cuts and enticing Greek-style fusion dishes. Essential raw dishes and salads are also available, under the supervision of Chef de Cuisine, Vassilis Tsantiris.

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Courgette flowers
Parostia

Featured Dishes at Parostia:

Artichokes of Tinos with smoked eel and yuzu mayonnaise, salad with asparagus, vinegar, basil pesto, and chili peppers, pumpkin tempura, lamb Lollipops marinated in yogurt sauce and accompanied by eggplant

The mouthwatering ‘Parian chickpea with black truffle, crackers, and truffle-flavored cream’ is a must-try. For raw dishes, the sea bream ceviche salatouri with leche de tigre and coriander makes an excellent choice.

Cosme, a Luxury Collection Resort, Agioi Anargyroi Beach (next to Naoussa), 2284440000, www.marriott.com.

Mr. E at Parilio Hotel

Fueled by quality and innovation in gastronomy, Mr. E is the restaurant of the design-focused Parilio Hotel, located in Kolymbithres. The space features minimalism and straight lines as its primary architectural characteristics.

Michelin-starred chef Alexandros Tsiotinis, chef-patron of CTC restaurant, leads Mr. E, crafting a menu of contemporary Greek cuisine with an emphasis on local ingredients. Rooted in Cycladic tradition, Tsiotinis introduces modern gastronomic elements and creates dishes that evoke Cycladic summer.

Parilio Hotel, Kolymbithres, 2284028576,www.pariliohotelparos.com, (Dimitris Stathopoulos)

Galazia Hytra at Summer Senses Luxury Resort

From the elevated terrace of the restaurant at Summer Senses Luxury Resort, immerse yourself in the breathtaking Aegean blue view. Located a stone’s throw from Pounta beach in the Marpissa area, it’s the perfect tranquil spot.

As the sibling of the Michelin-starred Athenian restaurant “Hytra,” Galazia Hytra’s kitchen team crafts some of the most simple, elegant, and delicious cuisine on the island.

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Mr E
Mr E

Classic Greek dishes are reimagined with a modern twist, and the concise menu showcases fish dishes alongside a few intriguing meat options. The commitment to incorporating local Parian produce and products from small Greek producers is evident.

Dine on Barbouni Savoro with white eggplant and smoked watercress oil, or the Organic Rooster with aged wine, corn cream, and esalot with petimezi. The unforgettable Aegean fish soup features rockfish and vegetables with saffron and basil.

Read also:

Where to go for a perfect meal in Paros -Traditional taverns, cosmopolitan restaurants, historic coffee shops

Paros: Cosmopolitan Cyclades island

Piso Livadi: A small, peaceful seaside village in Paros, with excellent food