![]() In the kitchen, Rita Evaggelopoulou, born and bred on the island, cooks local ingredients with a deft touch and a lot of love. In a privileged position on the sandy beach, which ideal for a quiet swim, is the impeccably tasteful Blue Oyster restaurant (Tel. Leaving Naoussa and heading “to the villages” – as they say in Paros – you will find a small turnoff leading you to Abelas, with its picturesque harbor and a view towards the blue sea and Naxos. (+30) 22840.52070) a restaurant focused on local tradition, as learned by Manolis Kaparis, and his son Andreas, from their family. (+30) 6932.903.877) and enjoy your first coffee of the day with a rich breakfast. At Aghios Dimitrios beach you can take a comfortable seat at Come Back (Tel. His craftsmanship in the kitchen brings out the tastiness in octopus with ditalini. Giorgos Parousis, the owner of Mediterraneo (Tel. In one of the most prominent locations in Naoussa, two young chefs, Anna and Giannis cook fluent Greek dishes using produce from their garden – including crispy fried potatoes with egg and feta sauce, that is not easily forgotten.Ī stroll down the alleyways will bring you to the marina, where a mixture of sailboats and other boats berth. (+30) 22840.51391), a fine dining establishment run by chef Dimitris Nikolis who has many years’ experience in making the expert use of fresh ingredients from the sea. Where to eat in the villages In ParikiaĪfter lighting a candle at the chapel of Aï-Nikolas at the harbor mouth, you will seek out refined tastes at Barbarossa (Tel. (+30) 22840.51000) in Kolybithres bears the signature of Alexandros Tsiotinis, while in Naoussa the menu at new arrival Deck ( ) with a view across the blue beyond bears the gastronomic imprint of chef Giannis Loukakos. Chef Dimitris Vratzidis is in charge in the kitchen, and it is worth trying the cod with garlic puree and Paros caper sauce”. “We use more cooking techniques that will be familiar from our Athens restaurant Hytra, while the customers’ favorites from Hytra also feature on the Paros menu. “Our entire menu is built on local producers and fishermen,” says Mantis. In its welcoming surroundings you will find Galazia Hytra, where the outstanding executive chef Tassos Mantis makes the best of the local produce with knowledge and imagination. (+30) 22840.93000), built in harmony with traditional Cycladic architecture, and with a breath-taking view over the beach of Pounta. ![]() Next, the gastronomic compass points to the five-star Summer Sense hotel (Tel.
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