The 34 Most Delectable Restaurants in Paros in 2026

On the western side of Parikia, Crios combines the energy of a beach club with the finesse of a fine restaurant. Under executive chef Hippokratis Anagnostelis, the menu blends Greek summer flavors with cosmopolitan flair: amberjack tartare with sea urchin and wakame, lobster paccheri with feta and ouzo, and crisp fried sardines. The in-house pastry chef completes the experience with playful desserts. With its boho-luxe design, polished service, and sweeping sea views, it is one of Paros’s most stylish seaside dining spots.

Krios Beach

03

SAMA

In the center of Parikia, on the upper floor of a neoclassical building, SAMA brings a more dressed-up town mood to Cycladic cooking. Chef Manolis Sarris works with local produce, fish from island boats, and ingredients from nearby islands, with a menu that shifts with the season. The dishes draw on familiar Greek flavors, though the execution is more polished than at the island’s simpler tavernas. A smart addition to the Parikia section.

Parikia center

04

To Bountaraki

A traditional little taverna, favored by locals, with a lovely terrace that looks out to the harbor of Parikia. A great place to savor well-made traditional Greek dishes. The rooster pasta is a must, as are dishes centered around fresh seafood, and some traditional Paros dishes. Polite and friendly service.

Parikia harbor

05

Cabana Bar

Located on the beach in Parikia’s sheltered bay, Cabana Bar is a laid-back spot where the day stretches between morning swims and relaxed evening dinners under exotic palm trees. With friendly service and an enticing range of food and drink options, it attracts a diverse crowd, from casual visitors to those staying for the day. Known for its vibrant beach club atmosphere, this place becomes lively at sunset, offering a more energetic alternative to the nearby quieter tavernas.

Parikia bay

06

Aroma

Set along the marina, Aroma is a laid-back taverna with a greenery-framed open-air terrace that catches the island breeze. The menu leans deeply into Greek tradition with dishes like slow-cooked lamb in lemon sauce and grilled sea bream straight from local waters. The zucchini fritters, crisp and golden, pair well with a chilled glass of Assyrtiko, or one of the other Greek wines available. As the sun dips behind the masts of anchored boats, it’s an easy spot to settle in and stay a while.

Livadia beach

On the bay, serving fresh fish and nice mezze with a good selection of meat dishes. Make sure to order the squid ink risotto, the steamed mussels, the gouna and whatever is the fish of the day when you visit.

Parikia

08

Muzzein Cliffside Experience

Set above Agia Irini at Mythic Paros, this newer restaurant is built around wide sea views, sunset dining, and a Mediterranean menu that draws on Cycladic produce, seafood, and selected meats. Dinner is the main event, though there is also all-day dining and a degustation option. The setting is hotel-based and more composed than the island’s traditional tavernas, but the kitchen keeps its focus on season and place. A good fit for this side of the island.

Ag. Irini, Sarakiniko

09

Mimi Kakushi

At Luura Paros Cliff, Mimi Kakushi brings a very different note to Paros, with Japanese cooking shaped by the brand’s established style and its blend of Japanese technique and Western influence. This is not a local or Cycladic restaurant, but a high-profile international arrival aimed at the island’s luxury crowd. It adds something your current list does not really cover: a destination restaurant with a strong concept of its own. Another summer 2026 opening worth noting.

Luura Paros Cliff

In Naoussa

A nice ouzeri on the port, overlooking the bobbing caiques. Souma and a wide variety of ouzo along with many meze. If there’s tuna available (they catch it themselves) you must order it. The shrimp pies and the fish soup are also great.

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Matsuhisha

A sophisticated outpost of the globally celebrated Nobu brand, set at Avant Mar’s Piperi beach just outside Naoussa. This restaurant earned a Gold Hat in 2025, thanks to its elegant design, open-kitchen concept, and inventive fusion cuisine blending signature Nobu elements with Mediterranean and South American twists. The ambiance – understated luxury with sweeping sea views – makes it ideal for special evenings.

Piperi beach

In Livadia, in an atmospheric corner of the old port of Naoussa, the owners have created one of the island’s best, most loved, restaurants. The menu comprises new Greek cuisine based on fresh fish, with light, aromatic and distinct dishes. Apart from the famous fish pasta, make sure to order the grilled sardines with vine leaf sauce. Reservations are required.

Livadia

In this restaurant, located in the Cove Hotel, the experience is as much about the atmosphere as it is about the food. Helmed by acclaimed Chef Gikas Xenakis, the menu reimagines Greek classics with a contemporary twist, served in a setting that’s both elegant and unpretentious. Set right on the beach, the open-air pavilion invites diners to enjoy their meals while the Aegean Sea stretches out before them, especially striking as the sun dips below the horizon. The laid-back luxury of RADA, paired with its inventive Mediterranean dishes and refreshing cocktails, makes it a standout destination for anyone looking to escape the dining scene in Paros.

Agioi Anargyroi

Tucked within the stylish Parilio hotel, Paron earns a Top Notch award in 2025 for its bold, sustainable approach. Under Chef Thanos Feskos’s direction, it delivers eco-aware comfort food using local ingredients, all served poolside in a modern, tranquil setting. A thoughtful, sensory journey that balances finesse with casual summer ease.

Kolympithres

A meze restaurant in the old harbour that has been open since 1950. Swarmed by people daily, for its fish mezze and mostly for its gouna – charcoal-grilled mackerel, that has dried in the sun for five or six hours. Great, professional service that manages despite the pressure and the crowds. Reservations required.

Old harbor

An exuberant spot, reflective of its owner Evgenios Hamilothoris, where you’ll hear loud ’90s music, rub shoulders with international celebrities and choose among 150 wine labels – including 20 champagnes. The menu is focused on fish and seafood, including delicious dishes with gourmet touches, as well as traditional local recipes. The location is amazing, overlooking the chapel of Agios Nikolaos and the Venetian castle, and next door to the best nightclubs. Reservations required.

Limanaki

The space resembles a quaint taverna, but the menu is of high-end restaurant standard. In the cool, elevated veranda, and in the courtyard, you’ll eat seafood and fish dishes with a unique twist, be it a special sauce or an unusual garnish. The fresh tuna filet from Kalymnos is grilled over charcoal and arrives juicy with a side of quinoa, Paros pickles and “Hirovoskos” wild fennel, olive and lemon sauce (a local delicacy). The owner and his son use many family recipes, and the service is polite and effective.

Safran brings a refined yet unfussy take on Mediterranean flavors. The cod loukoumas, a delicate balance of crispy dough and flaky fish, pairs beautifully with beetroot tartare and roasted garlic. The marinated red mullet is bright and fresh, while dishes like slow-cooked lamb with artichokes lean into Greek tradition with a modern edge. Without the chaos of the waterfront, its quiet alleyway setting makes for an intimate, slow-paced meal.

Naoussa town

Open since the 1960s, this place keeps tradition alive serving classic and favorite meze dishes like fried calamari and picarel, its famous meatballs, dolmades, the aubergine sauce, hand cut fries and more. Every evening, a queue forms in front of its distinctive green door, and if you get one of the tables on the alley, next to the tavern, you’re among the lucky ones.

Naoussa town

Right by the sea, on the way to Santa Maria, with a lovely, cool garden decorated in white and blue shades, surrounded by green and with a very peaceful atmosphere. You’ll find well-made dishes focused on fish and seafood. These include local recipes, like the melt-in-your-mouth Paros chickpea stew, cooked in the traditional clay pot with rosemary and garlic. The angler linguini is amazing, the fish carpaccio with sea urchin and seaweed is good, as is the shrimp ragou pasticcio. You can select your fish for frying or grilling from the display.

Xifara

An authentic fish taverna, with their own caique – set right next to the sea, across from Naxos. A very romantic place, where everyone receives the same service, no matter whether you come from rags or riches. Christiana is known for its soothing and flavorsome kakavia (fisherman’s) soup, the lobster pasta and well-cooked fresh fish.

Ampelas beach

Probably the only seaside place in Paros with such a great variety of shellfish (which you can see in the aquarium). They also serve raw fish dishes (carpaccio, ceviche, tartare), various renditions of oysters, an amazing baked goat, a delicious fish fricassee with egg-lemon sauce, and the incredible string beans with fruit and nuts.

Ampelas beach

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Vione by Mario

Within the new Vione Paros hotel in Ampelas, this restaurant extends the Mario name into a more polished, sea-view setting. The menu is presented through a Mediterranean lens, with local ingredients, seafood, meats, and a broader hotel rhythm that includes breakfast, all-day dining, and dinner. The atmosphere is more refined resort restaurant than harbour-side fish place, but the connection to the Mario legacy keeps it within the island’s established dining conversation. A plausible newer addition for Ampelas.

Ampelas bay

A sweet-smelling kitchen: climbing the steps, you’ll find yourselves in a dreamy little veranda with the sweetest aesthetics and a peaceful view of the surrounding villages. The small kitchen where Mrs Polina and her daughter Anna prepare their fresh homemade pasta, pies, cakes and casseroles, is decorated in a sweet, fairy tale style. Here you can try traditional Greek casserole dishes – gemista, imam bayildi, great pasta dishes, and of course lovely cakes. They also give lessons on breadmaking and filo spreading. Reservations required.

Lefkes

A famous meat tavern with kondosouvli, charcoal grilled meats and casserole dishes (chickpea stew, fava stew, moussaka, rabbit stew and more). The seating area is in a dreamy, a covered veranda with fragrant potted basil plants and a view of the surrounding mountains. The pork is from their farm, and the tomatoes and potatoes from their vegetable garden. The rest of the ingredients and produce is either from Paros or when demand rises, from neighboring Naxos. The lamb and pork chops are their trademark dish. We also recommend the kontosouvli (large skewer of pork) and the kokoretsi (intestines wrapped around offal), as well as the lovely xinomyzithra cheese.

Lefkes

With fresh, crispy vibes from the bright white tables and chairs and the lovely, covered balcony with the calming mountainous views. Simple, well-prepared food, mixing tradition and modern cuisine: eggplant rolls, tomato balls, pasturma pies, stuffed chicken filet, oven-baked chickpea stew, great rib eye, beetroot risotto, and cuttlefish risotto. Great, friendly service.

It first opened in 1969 as a coffee shop where the locals could play cards and checkers and drink ouzo, and now has turned into a cute grill-taverna. They have a cool backyard, a working juke box inside, and lovely naif paintings by local painter Giorgos Marmarinos, as well as a few tables out front. Apart from their meat dishes, make sure to order the oven-baked chickpea stew, the zucchini balls with red pumpkin and amazing kefalotyri cheese. The owner, Vlasis Roussos and his wife Maria Tzanakopoulou are in charge of the kitchen. It’s located at the entrance of the village.

Prodromos

Right on the main square, with retro decor and great doses of character. Apart from the shellfish that Mr Antonis regularly catches, you can enjoy a variety of delicious dishes including capers salad, baked eggplant with tomato and cheese, stuffed calamari, octopus in wine sauce, baked goat with potatoes.

Prodromos

This simple taverna serves an incredible variety of food under two enormous mulberry trees on the main square. Mrs Haroula, with her beloved husband and son prepare a panorama of Parian cuisine including the best tomato fritters, rabbit patties, breaded brains, fried beef testicles, aromatic fennel pies, kalogeraki (eggplant stuffed with chicken and cheese served with tomato sauce), and fried stuffed zucchini blossoms. They grow most of the vegetables they use, and source the meat either from Paros or Naxos.

Marpissa

A restaurant that’s a category of its own, with the young owner, Giannis Ragkousis telling us that “I’m a farmer who opened a cafeteria”. With “cafeteria” he describes a restaurant-cocktail bar in a verdant garden with tables mixed with sofas for more chilled situations in the evening. The menu is small with wonderful dishes using vegetables, fruit and herbs from Giannis’ family farm. Try the watermelon salad with tomatoes and feta, Green Project’s twist on a traditional dish farmers used to eat. We also recommend the cheese platter with local cheeses and homemade marmalades and chutneys. They make interesting cocktails, play great music, and have very polite service.

Drios

Relocated to the Aliki marina, this is a fish tavern, but the menu created by experienced chef Marios Salamatanis is that of a good restaurant serving light, aromatic Greek cuisine. The bogue with beetroot cous-cous, the tinker mackerel with tzatziki gazpacho, and the cod mosaic with parsley powder, wild garlic mayonnaise and saltwort stand out from the menu. The atmosphere is laidback and ideal for the holidays – from the sea straight to the table for a meal.

Aliki marina

Aliki Restaurant sits right on the waterfront in the charming fishing village of Aliki, Paros, offering a relaxed and authentic island dining experience. Family-run since 1974, it specializes in traditional Greek cuisine with an emphasis on fresh seafood and local ingredients. The stuffed calamari with feta and tomato is rich and satisfying, the seafood linguine, brimming with shrimp, mussels, and calamari, is a highlight, as are the lamb chops served with grilled vegetables and the salt-dried cod. With tables set along the harbor, guests can enjoy stunning views of the Aegean, the gentle sounds of the sea, and the glow of fishing boats in the evening.

Aliki bay

On the pier of Aliki, a nice tavern with a wide range of appetizers, including raw, Greek, as well fusion. The menu includes many pasta dishes with fish or seafood, all of them perfectly prepared and delicious, as well as a small selection of meat dishes. Don’t miss the scorpionfish pasta. It’s an establishment that runs really smoothly, under the guidance of the owner Theologos Skandalis (Akis) who also cooks with the rest of the kitchen team.

Aliki

In Punda

At the Summer Senses Resort, Galazia Hytra offers a seasonal fine-dining experience that links Paros with Michelin-starred Athens. Open from June through September, the restaurant presents creative interpretations of Greek cuisine with refined international touches, highlighting pristine island ingredients. Dishes arrive with careful attention to detail, balanced between artistry and flavor, while the terrace setting under Cycladic skies creates an atmosphere of discreet luxury. A collaboration with the renowned Hytra team, this is one of the island’s most ambitious gastronomic addresses.

Punda beach