A Culinary Journey from the Coast to Lefkes
Cosmopolitan Paros offers a unique culinary experience, perfectly blending the freshness of seafood with the traditional recipes of its mountain villages.
The Sea Breeze of Naoussa and Alyki
In the old harbour of Naoussa, the culinary journey begins with fresh bogue, Atlantic chub mackerel, and picarels served by the water's edge. On the other side of the island, the fishing village of Alyki is renowned for its octopus, which is sun-dried on ropes all morning and served warm on your plate, as well as pasta dishes with the freshest seafood. The arrival of gourmet restaurants with international cuisine completes the gastronomic landscape, offering options for every discerning visitor.
Aromas of the Mountain and Lefkes
In the mountain village of Lefkes, the locals gather agkathitis, a unique mushroom that grows near pine trees, and cook it with aromatic herbs such as sage, oregano, fennel, and savory. The land of Paros also offers renowned wild greens, including atsirides (common sowthistle), mavroradika (spiny chicory), galatsides (common brighteyes), agriomaroula (prickly lettuce), and others, which perfectly complement the villagers' culinary creations.
Legumes, Cheeses, and Traditional Specialties
In Prodromos, the Chickpea Festival celebrates the renowned revithada (chickpea stew), served piping hot from the cauldrons of the old wood-fired oven. Legumes, such as broad beans and split peas, have been the cornerstone of the local diet for centuries. They are served with traditional cheeses, including kefalisio (a gentle and spicy yellow cheese), ladotyri (hard cheese aged in olive oil), souroma (also known as xinomizithra, a semi-soft white cheese), and touloumisio cheese (creamy, soft, intense and spicy).
The meal is complemented by dishes such as salatouri (salad with rayfish), gounes (sun-dried fish), and kidling patoudo (kidling stuffed with herbs, greens, and rice). The meal concludes with something sweet, featuring fresh fruit or traditional delicacies such as tsibita (mizithra whey cheese mini-pies), xerotigana (fried dough strips), and zacharobaklava, a unique baklava without fyllo pastry, with loads of almonds, grated rusks, and cinnamon. Paros retains its authenticity through unforgettable flavours, confirming its reputation as a radiant jewel of the Aegean.
The Sea Breeze of Naoussa and Alyki
In the old harbour of Naoussa, the culinary journey begins with fresh bogue, Atlantic chub mackerel, and picarels served by the water's edge. On the other side of the island, the fishing village of Alyki is renowned for its octopus, which is sun-dried on ropes all morning and served warm on your plate, as well as pasta dishes with the freshest seafood. The arrival of gourmet restaurants with international cuisine completes the gastronomic landscape, offering options for every discerning visitor.
Aromas of the Mountain and Lefkes
In the mountain village of Lefkes, the locals gather agkathitis, a unique mushroom that grows near pine trees, and cook it with aromatic herbs such as sage, oregano, fennel, and savory. The land of Paros also offers renowned wild greens, including atsirides (common sowthistle), mavroradika (spiny chicory), galatsides (common brighteyes), agriomaroula (prickly lettuce), and others, which perfectly complement the villagers' culinary creations.
Legumes, Cheeses, and Traditional Specialties
In Prodromos, the Chickpea Festival celebrates the renowned revithada (chickpea stew), served piping hot from the cauldrons of the old wood-fired oven. Legumes, such as broad beans and split peas, have been the cornerstone of the local diet for centuries. They are served with traditional cheeses, including kefalisio (a gentle and spicy yellow cheese), ladotyri (hard cheese aged in olive oil), souroma (also known as xinomizithra, a semi-soft white cheese), and touloumisio cheese (creamy, soft, intense and spicy).
The meal is complemented by dishes such as salatouri (salad with rayfish), gounes (sun-dried fish), and kidling patoudo (kidling stuffed with herbs, greens, and rice). The meal concludes with something sweet, featuring fresh fruit or traditional delicacies such as tsibita (mizithra whey cheese mini-pies), xerotigana (fried dough strips), and zacharobaklava, a unique baklava without fyllo pastry, with loads of almonds, grated rusks, and cinnamon. Paros retains its authenticity through unforgettable flavours, confirming its reputation as a radiant jewel of the Aegean.
