What and Where to Eat and Stay
Gouna, souma, xynomyzithra; the triptych of Paros’ culinary essence. Around this core, in some coffee shops, restaurants and taverns, mostly in the south part of the island, you’ll find traditional delicacies like artichokes with broad beans in lemon and olive oil sauce, escargots with garlic sauce, meatballs with yellow pumpkin. Cheese lovers can rejoice, for there are plenty of delicious local ones to try. Apart from the great xinomyzithra, paros is home to amazing graviera, touloumotiri, krasotiri.
And, of course, you’ll eat fish. A lot of fresh fish at the taverns and the restaurants opened and run by the sons of fishermen, many of whom still have their own caiques and source their own fish. And you’ll have octopus, that you’ll see drying in the sun all over the island. Sadly the latter is not usually locally fished, but arrives frozen from Athens and is hung up in the sun like laundry to dry in the sun and tempt diners.
The great and growing popularity of Paros, both within and outside Greece, has brought along the respective crowds, and as a result you’ll find fish carpaccio, ceviche and tartare side by side with the tomato and courgette fritters. As a general rule, restaurants are busy and should be booked ahead.
The culinary tour of the island starts in Parikia, goes through Naoussa, then through Lefkes, and down south. Apart from the taverns and the star restaurants we list here, there are many more to discover.
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A traditional little taverna, favored by locals, with a lovely terrace that looks out to the harbor of Parikia. A great place to savor well-made traditional Greek dishes. The rooster pasta is must, as are dishes centered around fresh seafood, and some traditional Paros dishes. Polite and friendly service.
Stou Fred
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In a beautiful “secret” garden, French chef Fred Chesneau cooks wonderful fusion cuisine using Greek products. Lots of French customers, a menu that changes weekly, and a very polite, friendly host, always willing to explain everything and hear what you think of the food. A great option for a special night.
Cabana Bar
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Located on the beach in Parikia’s sheltered bay, Cabana Bar is a laid-back spot where the day stretches between morning swims and relaxed evening dinners under exotic palm trees. With friendly service and an enticing range of food and drink options, it attracts a diverse crowd, from casual visitors to those staying for the day. Known for its vibrant beach club atmosphere, this place becomes lively at sunset, offering a more energetic alternative to the nearby quieter tavernas.
Evinos Cocktail Bar
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The steps you need to climb to reach this bar on the beachfront road are worth the amazing sea view of Paros harbour. Great music and great cocktails served with popcorn and peanuts, so make sure to have eaten before.
Mario
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In an atmospheric corner of the old port of Naoussa, Marios Tsahpinis, from a family with a long tradition in hospitality, has created one of the best, most loved, restaurants on the island. The menu comprises of new Greek cuisine based on fresh fish, with light, aromatic and distinct dishes. Apart from the famous fish pasta, make sure to order the grilled sardines with vine leave sauce. Reservations are required.
Soso
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Soso is a cozy restaurant hidden along a peaceful alley, offering a menu that highlights the island’s traditional flavors. With only a few tables available, reservations are essential, especially given its strong following of regular diners. The menu is compact but showcases authentic local dishes, including options featuring meat, fish, and cheese, all at reasonable prices.
RADA Restaurant
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In this restaurant, located in the Cove Hotel, the experience is as much about the atmosphere as it is about the food. Helmed by acclaimed Chef Gikas Xenakis, the menu reimagines Greek classics with a contemporary twist, served in a setting that’s both elegant and unpretentious. Set right on the beach, the open-air pavilion invites diners to enjoy their meals while the Aegean Sea stretches out before them, especially striking as the sun dips below the horizon. The laid-back luxury of RADA, paired with its inventive Mediterranean dishes and refreshing cocktails, makes it a standout destination for anyone looking to escape the dining scene in Paros.
Tsachpinis Paros
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A meze restaurant in the old harbour that has been open since 1950. Swarmed by people daily, for its fish mezze and mostly for its gouna – charcoal-grilled mackerel, that has dried in the sun for five or six hours. Great, professional service that manages despite the pressure and the crowds. Reservations required.
Parostia at Cosme
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Acclaimed Greek chef Yiannis Kiorohlou offers a “Medite-Grecian” menu inspired by his experience at Michelin-starred restaurants such as La Guerite and La Petite Maison in Cannes. The restaurant, part of the Cosme Paros Hotel, takes its name from traditional Parian stone ovens, echoing its connection to local culinary traditions. Situated between the pool and the beach, the restaurant has stunning views of Naousa Bay, transforming as the sun sets and nearby towns light up the water.
Barbarossa
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An exuberant spot, reflective of its owner Evgenios Hamilothoris, where you’ll hear loud ’90s music, rub shoulders with international celebrities and choose among 150 wine labels – including 20 champagnes. Experienced chef Dimitris Nikolis, has masterfully created a menu focused on fish and seafood, including delicious dishes with gourmet touches, as well as traditional local recipes. The location is amazing, overlooking the chapel of Agios Nikolaos and the Venetian castle, and next door to the best nightclubs. Reservations required.
Kapari
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The space resembles a quaint taverna, but the menu is of high-end restaurant standard. In the cool, elevated veranda, and in the courtyard, you’ll eat seafood and fish dishes with a unique twist, be it a special sauce or an unusual garnish. We enjoyed the salatouri appetiser, made with turbot, pink pepper and spring onion, garnished with mayonnaise. The grilled cuttlefish has a sweet, delicate taste. The fresh tuna filet from Kalymnos is grilled over charcoal and arrives juicy with a side of quinoa, Paros pickles and “Hirovoskos” wild fennel, olive and lemon sauce (a local delicacy). The owner and his son use many family recipes, and the service is polite and effective.
I Palia Agora
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Open since the 1960s, this place keeps tradition alive serving classic and favorite meze dishes like fried calamari and picarel, its famous meatballs, dolmades, the aubergine sauce, hand cut fries and more. Every evening, a queue forms in front of its distinctive green door, and if you get one of the tables on the alley, next to the tavern, you’re among the lucky ones.
Siparos Seaside
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Right by the sea, on the way to Santa Maria, with a lovely, cool garden decorated in white and blue shades, surrounded by green and with a very peaceful atmosphere. Chef Hristos Stellas prepares well-made dishes focused on fish and seafood. These include local recipes, like the melt-in-your-mouth Paros chickpea stew, cooked in the traditional clay pot with rosemary and garlic. The angler linguini is amazing, the fish carpaccio with sea urchin and seaweed is good, as is the shrimp ragou pasticcio. You can select your fish for frying or grilling from the display.
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An authentic fish taverna – with their own caique – set right next to the sea, across from Naxos. A very romantic place, where everyone receives the exact same service, no matter whether you come from rags or riches. Christiana is known for its soothing and flavorsome kakavia (fisherman’s) soup, the lobster pasta and well-cooked fresh fish.
Blue Oyster
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Probably the only seaside place in Paros with such a great variety of shellfish (which you can see in the aquarium). They also serve raw fish dishes (carpaccio, ceviche, tartare), various renditions of oysters, an amazing baked goat, a delicious fish fricassee with egg-lemon sauce, and the incredible string beans with fruit and nuts.
To Thalami
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It has the feel of being straight out of an old Greek film reminiscent of more innocent times, with the seafront tables set under the tamarisk trees. The fish is fresh, delivered daily by their fishing boat. Ask for the lakerda (pickled bonito fish) they make themselves, as well as the Paros fried octopus and the fennel pies. Their gouna is amazing. The staff is polite and very helpful.
Pezoula – Sweet Smelling Kitchen
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A sweet-smelling kitchen: climbing the steps, you’ll find yourselves in a dreamy little veranda with the sweetest aesthetics and a peaceful view of the surrounding villages. The small kitchen where Mrs Polina and her daughter Anna prepare their fresh homemade pasta, pies, cakes and casseroles, is decorated in a sweet, fairy tale style. Here you can try traditional Greek casserole dishes – gemista, imam bayildi, great pasta dishes, and of course lovely cakes. They also give lessons on breadmaking and filo spreading. Reservations required.
Klarinos
A famous meat tavern with kondosouvli, charcoal grilled meats and casserole dishes (chickpea stew, fava stew, moussaka, rabbit stew and more). The seating area is in a dreamy, a covered veranda with fragrant potted basil plants and a view of the surrounding mountains. The pork is from their farm, and the tomatoes and potatoes from their vegetable garden. The rest of the ingredients and produce is either from Paros or when demand rises, from neighboring Naxos. The lamb and pork chops are their trademark dish. We also recommend the kontosouvli (large skewer of pork) and the kokoretsi (intestines wrapped around offal), as well as the lovely xinomyzithra cheese.
Aranto
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With fresh, crispy vibes from the bright white tables and chairs and the lovely, covered balcony with the calming mountainous views. Simple, well-prepared food, mixing tradition and modern cuisine: eggplant rolls, tomato balls, pasturma pies, stuffed chicken filet, oven-baked chickpea stew, great rib eye, beetroot risotto, and cuttlefish risotto. Great, friendly service.
Tsitsanis
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It first opened in 1969 as a coffee shop where the locals could play cards and checkers and drink ouzo, and now has turned into a cute grill-taverna. They have a cool backyard, a working juke box inside, and lovely naif paintings by local painter Giorgos Marmarinos, as well as a few tables out front. Apart from their meat dishes, make sure to order the oven-baked chickpea stew, the zucchini balls with red pumpkin and amazing kefalotyri cheese. The owner, Vlasis Roussos and his wife Maria Tzanakopoulou are in charge of the kitchen. It’s located at the entrance of the village.
Kalitehniko Kafenio
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Right on the main square, with retro decor and great doses of character. Apart from the shellfish that Mr Antonis regularly catches, you can enjoy a variety of delicious dishes including capers salad, baked eggplant with tomato and cheese, stuffed calamari, octopus in wine sauce, baked goat with potatoes.
I Taverna tis Haroulas
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This simple taverna serves an incredible variety of food under two enormous mulberry trees on the main square. Mrs Haroula, with her beloved husband and son prepare a panorama of Parian cuisine including the best tomato fritters, rabbit patties, breaded brains, fried beef testicles, aromatic fennel pies, kalogeraki (eggplant stuffed with chicken and cheese served with tomato sauce), and fried stuffed zucchini blossoms. They grow most of the vegetables they use, and source the meat either from Paros or Naxos.
Marpissa, Tel: +30 2284 041440
The Green Project
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A restaurant that’s a category of its own, with the young owner, Giannis Ragkousis telling us that “I’m a farmer who opened a cafeteria”. With “cafeteria” he describes a restaurant-cocktail bar in a verdant garden with tables mixed with sofas for more chilled situations in the evening. The menu is small with wonderful dishes using vegetables, fruit and herbs from Giannis’ family farm. Try the watermelon salad with tomatoes and feta, Green Project’s twist on a traditional dish farmers used to eat. We also recommend the cheese platter with local cheeses and homemade marmalades and chutneys. They make interesting cocktails, play great music, and have very polite service.
The Beach Project
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“Green Project’s” new “brother” on Hrisi Akti (Golden beach). A laid-back beach bar with hip vibes, a lovely garden surrounded by reeds, amazing huge marble tables, and a funky menu including burgers, pizza, salads and a great selection of vegetarian and vegan dishes. Go for brunch or lunch, and definitely try the coconut milk smoothies made with their own fruit, as well as the countless healthy salads. They offer sunbeds and umbrellas on the beach.
Thalassamou
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On Piso Aliki beach, this is a truly idyllic place, with tables on the sand, under the tamarisk trees, and in the cool garden. Your first impression will be that this is a fish tavern, but the menu created by experienced chef Marios Salamatanis is that of a good restaurant. They serve light, aromatic Greek cuisine. The bogue with beetroot cous-cous, the tinker mackerel with tzatziki gazpacho, and the cod mosaic with parsley powder, wild garlic mayonnaise and saltwort stand out from the menu. The atmosphere is laidback and ideal for the holidays – from the sea straight to the table for a meal.
To Mouragio
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On the bay, serving fresh fish and nice mezze with a good selection of meat dishes. Make sure to order the squid ink risotto, the steamed mussels, the gouna and whatever is the fish of the day when you visit.
To Balkoni tou Aki
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On the pier of Aliki, a nice tavern with a wide range of appetizers, including raw, Greek, as well fusion. The menu includes many pasta dishes with fish or seafood, all of them perfectly prepared and delicious, as well as a small selection of meat dishes. Don’t miss the scorpionfish pasta. It’s an establishment that runs really smoothly, under the guidance of the owner Theologos Skandalis (Akis) who also cooks with the rest of the kitchen team.
Halaris
A nice ouzeri on the port, overlooking the bobbing caiques. Souma and a wide variety of ouzo along with many meze. If there’s tuna available (they catch it themselves) you must order it. The shrimp pies and the fish soup are also great.