PAROS

Paros’ Gastronomy

Paros is the fourth largest island in the Cyclades, known for its lovely beaches, intense nightlife, wild landscapes and culinary contrasts, combining the freshness of seafood with the timeless traditional recipes of its mountain villages.

The old port in the centre of Naoussa is a major attraction for tourists that flock to the island to savour freshly caught bogue, chub mackerel and the small, but delicious, picarel.

This old port is an ideal place to spend a wonderful evening by the sea, and to enjoy a glass of wine or ouzo, probably next to some of the famous visitors that arrive each year on Paros.

On the other hand, the quiet fishing village of Aliki, on the other side of the island is a hangout of families and a place to savour octopus dried in the morning sun or spaghetti with fresh seafood.

In addition to the local culinary delights, the growing number of gourmet restaurants catering to all tastes and offering a variety of international cuisines, make Paros an option that offers a rich flavourful experience.


Tastes and smells of the sea, and the mountains

A drive up to Lefkes, the most authentic mountainous village of Paros at an altitude of 208 metres, not only offers stunning views but also the chance to taste delicious traditional dishes, cooked in the picturesque taverns at the foot of the hill. You can enjoy a meal at this enchanting village and you will definitely want to come back for more.

Villagers also indulge in the picking of a special kind of mushroom, among the 300 species that grow on the island, called agathitis, which grows next to pine trees. It is included in many local recipes, combined with a wide variety of herbs such as sage, oregano, fennel, rosemary, thyme and savory.

These recipes also combine wild greens of the island, including black radishes, milkweed, wild lettuce, and much more.

Delicious legumes, cheeses and desserts

The square outside the traditional wood oven of Prodromou village fills with people and aromas at the end of July each year as locals and tourists flock to the Feast of the Chickpea, which celebrates a legume that forms an integral part of the island’s culinary history.

The feast is known for the revithada (baked chickpea stew) which is served steamy, directly from the tsoukali (crock pot) of the village’s old wood oven, along with the singing, raising a glass of local wine and saying “ya mas” (cheers).

Legumes after all are part of the island's identity, as broad beans, chickpeas and fava (locally called bizi), have for centuries been served at the family table.

A necessary accompaniment are the island’s traditional cheeses, such as Kefalisio and Kefalaki (local versions of Kefalotyri), Ladotyri, Souroma (the local name for Xinomyzithra), Graviera and Touloumisio.

At the end of the meal a platter full of freshly-picked local fruit, such as citrus fruits, pears, apricots, mulberries, medlars, pomegranates, quinces and figs makes for an ideal finale with a local touch.

Traditional desserts include local sweets such as xerotigana (delicate fried pastry strips), tsimpita (sweet cheese pies with cinnamon and citrus aromas) and rafiolia (little fried myzithra cheese pies).

Another highlight of the island's confectionery tradition is the sugar-coated baklava (a leafless baklava, with lots of almonds, grated nuts, vanilla and cinnamon).

Any leftover fruit is turned into homemade jams and wonderful spoon sweets.


Traditional dishes

Any dictionary on Parian cuisine should include a reference to an appetizer of onion meatballs and saladouri, a delicious salad made with skate. If you are a seafood lover you should try this with cuttlefish accompanied by fresh greens or gouna (plump fish dried in the sun) or stuffed chub mackerel in the oven, with bread crumbs, garlic and oregano. Meat eaters? Don’t miss the patoudo katistaki (stuffed goat) or a fricassee rooster, with dried onions and celery.