Palia Agora

Tucked into one of the prettiest lanes in central Naoussa, Palia Agora captures the charm of another era and turns it into an everyday pleasure. With a history stretching back a few decades and deep ties to the island’s food culture, this beloved taverna serves up the essence of Parian home cooking. Small iron tables spill out into the alley, paired with simple chairs, while the aromas drifting from the open kitchen instantly transport you back to family meals of the past.

Behind the scenes, experienced local cooks prepare each dish with care and a respect for tradition. The menu reads like a well-loved recipe book: crispy, tender calamari straight from the frying pan; stuffed vegetables (gemista) fragrant with herbs; velvety fava topped with caramelized onions and the island’s own olive oil. The fries are hand-cut, golden and salted to perfection, while zucchini fritters, juicy meatballs, taramasalata and smoked herring salad invite you to linger over a glass of souma and conversation.

Friendly, efficient service and fair prices make it a favorite with both locals and visitors – so don’t be surprised if you have to wait for a table. At Palia Agora, food is about memory, connection and the pure joy of sharing a good meal.

Glafkos

In the heart of Naoussa, nestled along Ai-Dimitris Beach, Glafkos has been serving authentic island flavors for years, its reputation spreading entirely by word of mouth. With a maritime soul and a deep culinary memory, this seaside favorite has been welcoming guests for over 15 years, keeping its gaze fixed on the Aegean while its menu remains firmly rooted in Parian tradition. At the helm – in every sense – is Nikitas Kalafatis, born to a family from Paros and Syros. A former sea captain, he spent years sailing before dropping anchor back on his island to create his own gastronomic harbor. Named after the mythical sea spirit Glaucus, the restaurant marries the simplicity of a classic island table with the elegance of modern Greek cuisine.

The menu speaks Greek with a Parian accent. Standouts include gouna – a local specialty of sun-dried fish, grilled to perfection, tasting of sea salt and sunshine; delicate, aromatic dolmadakia (stuffed vine leaves) rolled with care; and a summer salad of watermelon, cherry tomatoes, feta and fresh mint – a hymn to freshness and simplicity. Seafood naturally takes center stage, from fresh tuna and the daily catch to pasta infused with the scent of the sea, all prepared with respect for flavor and without unnecessary embellishment.

The wine list, thoughtfully curated, features labels from Paros’ own vineyards alongside other Greek regions, with choices that perfectly match the restaurant’s seafood focus. Nikitas and his wife, Erato, offer a style of hospitality that has remained genuine and unaffected over the years. It’s the kind of dining experience that leaves you with the taste of the sea, the nostalgia of summer and a quiet promise to return.

Mediterraneo

On the cosmopolitan marina of Naoussa, Mediterraneo blends the lively energy of the harbor with imaginative, authentic cooking. With views stretching towards the Kolymbithres islets and the gentle breeze from the moored boats brushing past the tables, dining here feels like a journey guided by flavor – with two captains at the helm: French chef Axel Brizard Garcia and Parian native Nikoleta Parousi, who greet every guest with warmth and care.

Their cuisine is distinctly Mediterranean, but with a personality all its own. You might start with salads that go beyond the ordinary, like lentil salad with grilled halloumi, pomegranate, cherry tomatoes, rocket and a dressing of tahini and grape molasses – a perfect balance of freshness and richness. Hand-cut potato chips, shaped like the sails of a yacht, pair playfully with velvety taramasalata for a bite that’s both unpretentious and addictive. Scorpionfish salad served on warm pita with caramelized onions is a small triumph of texture and flavor, while grilled calamari with lemon-scented chickpeas impresses with its clean, bright combination.

For those who love a hearty, unapologetic dish, there are fried eggs with potatoes and Crete’s rich stakovoutyro (sheep butter). Among the standouts, Naxos lamb rolls with yogurt sauce bring the Cyclades elegantly to your plate. The fried cod, with its crisp crust, garlic puree, beets and potatoes, is a plate you won’t soon forget – perfectly executed and bursting with flavor. For a finale, the rice pudding with salted caramel and granola is a quiet triumph with a clever twist on sweetness.

Mediterraneo is where the sea, creativity and local ingredients come together in perfect harmony, reminding you that truly great food is always a matter of the heart.

Mario

On an island that excels at delivering quality through simplicity, Mario stands out for all the right reasons. Here, authenticity meets creativity as chef-owner Marios Tsachpinis presents a take on Greek cuisine that’s anything but ordinary. His philosophy is clear: fresh island ingredients transformed into dishes that honor Greek tradition, but with a contemporary touch. This isn’t modernism for show – it’s creativity with roots.

Start with fresh fish ceviche dressed with chili, lime and dabs of house-made mayonnaise – a harmonious composition that showcases the freshness of the catch. Lightly pan-fried calamari arrive golden and juicy, paired with a garlicky mayo that enhances their flavor. Seafood lovers shouldn’t miss the grilled shrimp skewers with horseradish sauce, their sweetness balanced by a subtle heat. A bolder yet refined choice is the fresh tuna fillet served with smoky eggplant purée, hunkar sauce and yogurt – a dish that proves Mario’s deep respect for fish.

The carefully selected day’s catch is grilled or baked in a salt crust and served with understated accompaniments, letting the pure taste of the sea speak for itself. Service is exactly what you want for a relaxed evening: discreet, efficient and genuinely warm, with an easy sense of care that matches the restaurant’s understated elegance. The wine list blends thoughtfully chosen Greek and international labels, offering pairings that complete a dinner infused with the scent of the Aegean.

Mario is one of those places that quietly proves its worth over time – and when you leave, its flavors linger in your mind.

Mouragio

In the village of Aliki, where the sea laps gently against the shore and fishing boats sway under the Cycladic light, Mouragio sets its tables right at the water’s edge every day. Here, freshness isn’t just a promise – it’s a way of life. The setting is simple and summery, with views of the open sea and the aromas of real home-style cooking. All you need is a table with friends, a little souma and an owner who traded the deck of a fishing boat for a love of food.

George Parousis, the heart and soul of the place, is a warm host and a true man of the sea. He grew up with his father’s nets in his hands, learning the names of fish not from menus but from the dawn’s catch. That knowledge and instinct now find their way into every plate that leaves his kitchen.

The philosophy is simple and genuine: to make the best of whatever the fishing boat and the Parian garden yield that day. The menu, which changes subtly with the seasons and the catch, is always centered around fresh fish and seafood pulled straight from the nets. Start with the house-made marinated anchovies – their perfectly balanced acidity and spot-on texture make them the ideal companion for a glass of souma. Crispy fried zucchini and eggplant arrive alongside a refreshing tzatziki that brings brightness without overpowering. Simple, true flavors.

Then comes the main act: fresh fish such as white seabream, red porgy, dentex or scorpionfish, all grilled to perfection and served without unnecessary embellishments – just olive oil, lemon and respect for the ingredient. Sides include vegetables from local gardens, crisp salads, tender boiled greens and tomatoes that taste of summer. At Mouragio, the sea isn’t just the backdrop – it’s part of the meal itself.

Blue Oyster

In the quiet fishing harbor of Ambelas, where the sea cradles small boats and the sun melts slowly into the water, the Blue Oyster has found its perfect place. With the beaches of Naxos on the horizon, this welcoming restaurant gazes straight out at the endless blue and serves food that matches the view. The setting itself primes you for something genuine, and the service – friendly, discreet and attentive – makes you feel like a guest rather than a customer.

When you glance at the menu, you’re faced with a pleasant dilemma: every dish has a story. In the kitchen, Rita Evangelopoulou cooks from the heart. Her recipes aren’t simply traditional – they’re living tradition, passed down from her grandmother and mother, and shaped by her own love of cooking. Many of the vegetables and herbs come from her own garden, a fact you can taste in every bite.

The revithada (chickpea stew), baked slowly in a wood-fired oven until tender and rich, carries a deep, earthy flavor. The dolmadakia are fragrant with fresh mint, while the clay-baked moussaka is pure comfort, redolent of family Sunday lunches. A salad of tender green beans and cherry tomatoes is summer on a plate. Alongside these traditional flavors, the menu also features standout crudo – fresh fish marinated with citrus – dishes that marry the best of Greek ingredients with skill and imagination, without losing their honest, clean taste.

For dessert, the galaktoboureko is epic: crisp, flaky pastry layered over silky custard, sweet but light enough to leave you wanting more. At the Blue Oyster, everything feels familiar, yet nothing is ordinary. It’s the kind of food you’d want your grandmother to make – if she had a view of the sea and the touch of a chef.

Kallitexniko Kafeneio

In the heart of Prodromos, one of Paros’ most authentic and peaceful villages where time seems to slow, you’ll find a small hidden gem. Kallitexniko Kafeneio isn’t about the buzz of the beaches or the glitter of cosmopolitan resorts; instead, it offers something rarer: soul, atmosphere and the comforting flavors of home.

Tables spill out onto a tiny stone-paved square under blooming bougainvillea, with children playing nearby and passersby greeting each other – like a scene from a play. That theatrical feel is no accident. Everything here seems carefully set, yet it all unfolds naturally, with warmth and genuine hospitality. At the heart of it is Maria Ragousi, who cooks with the ease of someone who knows exactly how to make you feel at home, even if it’s your first visit. Her menu changes with the freshness of the market – and her own inspiration – making each dish unique, real and disarmingly delicious.

The Parian fava, bright yellow with just the right hit of lemon, is a dish you’ll struggle to share. Meatballs arrive sizzling from the pan, crisp on the outside and tender within. Dakos with tomato and xynomyzithra cheese, local Parian sausages and irresistible fried bread stuffed with feta are all dishes that demand second – or even third – helpings. And as dusk falls, someone might pick up a guitar, a bouzouki might join in and spontaneous music will fill the square, mingling with the scent of jasmine and the laughter of friends. At Kallitexniko Kafeneio, tradition is alive, served warm and there’s always room for one more at the table.

Ververas

On the edge of the village of Marmara, where time still drifts lazily between pine trees and flower beds, Ververas sets a table each evening with simplicity, flavor and genuine Parian hospitality. The setting could be straight from a summer postcard: a small courtyard shaded by pines, framed by a whitewashed chapel topped with a blue dome, and dotted with colorful tables and chairs that lift your mood before you’ve even read the menu. Strings of lights draped between the trees bathe the night in a soft, playful glow. Nothing pretentious, nothing staged – just honest, warm, unhurried charm.

Behind Ververas are two brothers, Antonis and Dimitris. One tends the grill – the “master of the fire” – while the other manages the floor with easy humor and a natural ability to make you feel like you’ve stepped into their home. They’re not simply polite; they’re present – and that makes all the difference.

The menu is short but focused, built around perfectly cooked meats with no fuss and plenty of flavor: juicy steaks, tender lamb burgers, beef and lamb skewers, flavorful kebabs and smoky pork belly. Generous portions arrive with a classic Greek salad on the side. To start, there’s feta wrapped in country-style filo pastry, topped with sesame seeds – a simple dish that’s pure pleasure. And if you begin your evening with a cold beer while waiting for your order, expect a plate of local cheeses to arrive on the house.

Ververas is the place you go after the beach, with salt still on your skin and the sun in your eyes – and the place you’ll want to return to, because here, both flavor and smiles come in generous servings.

Klarinos

When you visit Lefkes – Paros’ most beautiful inland village, with its winding alleys and whitewashed houses – someone will almost certainly tell you, “You have to eat at Klarinos.” And they’ll be right. With a long history in the village, this family-run taverna is now in the hands of the second generation, continuing with love what the founders began: good food, warm hospitality and the unmistakable flavors of the island.

Climb the marble steps and a lush courtyard unfolds before you, filled with basil, gardenias and a vine canopy that stretches its leaves into a natural roof. The atmosphere is orderly, calm and effortlessly beautiful – like being at a relative’s summer house, where the cooking is always superb.

The menu holds no surprises – and that’s exactly its strength. Tradition takes center stage here: generous portions, fresh local ingredients and straightforward cooking without unnecessary frills. Salads, whether the classic Greek or one with tender green beans, arrive crisp and aromatic. Hand-shaped cheese bites made with Parian cheeses are hot, crunchy and dangerously addictive. But the true standout is the karavoloi – local snails – cooked to perfection and served with garlicky skordalia that delivers just the right punch.

Then come the hearty mains: kokoretsi and melt-in-your-mouth kontosouvli (classic Greek spit-roasted delights), lamb chops, burgers and steaks – all perfectly grilled, juicy, and accompanied by golden hand-cut fries. This is honest, authentic, satisfying food, just as it should be in a village with such a strong character.

Klarinos is the kind of place that honors the very meaning of a Greek taverna, where flavor, simplicity and traditional care speak for themselves.

O Kostos

In the heart of the small inland village of Kostos, far from Paros’ tourist bustle and cosmopolitan hangouts, there’s a place that welcomes you as if you’d always belonged. Perched on the village’s quaint square, O Kostos isn’t designed to impress – it exists to keep tradition alive.

A vine-covered trellis casts shade during the sunny hours, tables are scattered casually beneath the trees and two whitewashed chapels framing the square complete this picture of simple beauty. In the morning, coffee is served in peaceful quiet, accompanied by birdsong. In the afternoon, a glass of souma or an ice-cold beer comes with meze made to order, sending irresistible aromas wafting through the village.

From the kitchen come sizzling meatballs, golden hand-cut fries, pork sauté and always a generous Greek salad with tomatoes that taste of the sun. But the showstopper – the dish that makes you forget about calories – is a deep plate piled with fries, topped with fragrant ground beef and crowned with a fried egg, the yolk breaking and binding everything together. Pure indulgence that’s impossible to forget.

In the evenings, the square fills with locals and a few lucky visitors. If you happen to be there when Parian musicians gather, you instantly become part of the party. Voices, songs, the clinking of glasses and the aromas from the kitchen weave together into an experience that’s pure Paros, full of heart and soul. O Kostos is one of those places you forget to photograph – because the flavors and the moments are etched in your memory.

Kima

If you’re looking for cool breezes, romance, calm and food with a taste of the sea, the answer lies at Kima – a restaurant literally on the beach in Dryos. Here, tables nearly touch the pebbles and the soundtrack is the gentle splash of the waves – the pure sound of island well-being. The space has a pared-back aesthetic, with natural materials, soft tones and a sense of understated elegance that blends seamlessly with the surroundings. Nothing loud or flashy – just a soothing breath of Cycladic air.

At Kima, the warm, attentive service makes you relax the moment you arrive as plates of creative Greek cuisine inspired by tradition arrive at the table. The chef honors local roots while adding a personal creative touch to every dish.

Start with tender grilled octopus – the perfect introduction to the island spirit. Sardines, grilled and brightened with fresh tomato and parsley, are simple yet full of flavor. Then there’s a surprising, refreshing and unforgettable summer salad of green beans, peach slices, white cheese and a gentle hint of chili. For the main course, perfectly cooked sea bass fillet comes atop a bed of tender chickpeas, a plate that bridges tradition and modern presentation without compromising either.

The wine list leans towards local producers, with standout labels from across Greece. To finish, a lemon tart with a crisp base and cool, tangy cream is just the right sweet note – and the perfect way to ease the taste of the sea on your palate. Kima is a place to surrender to flavor and to the aura of the Cyclades.

Crios

Just a breath away from Parikia, on the sandy stretch of its namesake beach, Crios Beach Bar and Restaurant blends authentic seaside atmosphere with elevated cuisine. Here, the food isn’t merely an accompaniment to the view – it’s a reason in itself to come, to linger and to return.

The space, dressed in natural materials and built in perfect harmony with the landscape, lets simplicity frame something far more substantial: a dining experience with depth, character and inspiration. Under the direction of chefs Ippokratis Anagnostelis and Spyros Dimitsas, the menu has a Mediterranean heart with a cosmopolitan touch. Fresh ingredients, clean flavors and subtle flourishes make all the difference.

From the warm, house-baked welcome bread – a rich olive-oil flatbread – to amberjack ceviche with yuzu and miso, the food shows style without pretension. Delicate creations arrive quietly at the table: langoustine with lime and chervil, perfectly pan-fried anchovies with apple cider vinegar, calamari fried in a way that redefines the genre, linguine with clams infused with the scent of the sea, and pearl couscous with mussels that manages to be both comforting and refined.

The desserts, crafted by renowned pastry chef Dimitris Chronopoulos, aren’t an ending but a new beginning: chocolate mousse with toffee and ice cream; crisp, syrupy koulkoubinia served with cinnamon ice cream; and whimsical ice cream pops that taste like endless Greek summers. Sommelier Maria Liati curates the wine experience, offering inventive pairings that elevate the restaurant’s culinary philosophy.

Originally published in Greek at gastronomos.gr