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. Please note that most of the restaurants listed are opened from May to October. We advise you contact them via their site (all links listed below) if you’re considering visiting off-season.

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