Greek Specialties: What to Eat on Paros

To truly understand the soul of Paros, you have to taste it. Cycladic cuisine is celebrated for its brilliant simplicity, relying on sun-drenched ingredients, fresh wild herbs, premium olive oil, and the daily catch from the Aegean Sea. While classic Greek dishes like Moussaka and Souvlaki are readily available, Paros boasts unique local delicacies and distinct variations that you won’t want to miss.

Whether you are dining at a seaside taverna in Chrissi Akti or prepping a fresh lunch in your villa kitchen, here is your definitive culinary guide to the local products and specialties of Paros.

1. Parian Fava

BEST ENJOYED AS: A CLASSIC APPETIZER (MEZE)

Don’t confuse this with broad beans—Cycladic Fava is a velvety, creamy puree made from yellow split peas. Slow-cooked with onions and garlic, it is whipped into a smooth consistency and served warm. Parians traditionally top it with a generous drizzle of extra virgin olive oil, finely chopped raw onions, capers, and a squeeze of lemon. It’s the ultimate comfort food to scoop up with crusty bread.

2. Cheese Saganaki

BEST ENJOYED WITH: A COLD GLASS OF ASSYRTIKO WINE

A staple across Greece but perfected on the islands, Saganaki refers to dishes prepared in a small, two-handled heavy frying pan. The most popular version is fried cheese. A thick slice of local cheese (like hard, salty Parian Ladotyri or Graviera) is dredged in water and flour, then pan-fried until it develops a crisp, golden crust while remaining wonderfully melted on the inside.

3. Gouna (Sun-Dried Mackerel)

BEST ENJOYED WITH: A GLASS OF LOCAL SOUMA

This is the undisputed signature seafood dish of Paros. Gouna is fresh mackerel that is split open, salted, and left out to dry in the Aegean sea breeze and intense summer sun for several hours. This traditional preserving technique concentrates the flavors. Before serving, it is quickly grilled, resulting in a rich, intensely savory fish with a wonderfully smoky edge.

4. Revithada (Slow-Cooked Chickpea Stew)

BEST ENJOYED: FOR A TRADITIONAL SUNDAY LUNCH

Historically, Revithada is the heart and soul of Parian home cooking. Chickpeas are slow-baked for up to 15 hours inside a specific clay pot called a skouteli. Infused with plenty of olive oil, onions, rosemary, and bay leaves, the long baking process turns the chickpeas incredibly tender and creates a thick, flavorful broth. Many traditional tavernas still bake it overnight in wood-fired ovens.

5. Local Parian Cheeses

BEST ENJOYED: IN A GREEK SALAD OR ON A PRIVATE TERRACE PLATTER

Paros has a rich pastoral tradition. When dining out or visiting local markets to bring goodies back to your villa, keep an eye out for these local products:

• Xynomyzithra: A creamy, soft, and pleasantly sour white cheese that perfectly balances the sweetness of ripe summer tomatoes in a Parian salad.
• Ladotyri: A hard, robustly flavored cheese that is aged and preserved in olive oil, giving it a sharp, savory bite.

6. Souma & Parian Wine

BEST ENJOYED: AS A DIGESTIF OR SUNSET TOAST

To wash down these rich flavors, look no further than Souma—the local Parian firewater. Similar to tsipouro or raki, Souma is a clear spirit distilled from grape pomace right after the autumn wine harvest. Parians offer it as a gesture of hospitality. If you prefer wine, Paros is a historic wine-producing island famous for its local Monemvasia (white) and Mandilaria (red) grape varieties.