Top traditional dishes and local products of Paros

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Paros is an outstanding culinary destination; the raw ingredients from the blessed Cycladic land in combination with the unique traditional techniques and recipes result into dishes of amazing flavors and taste. The local products of Paros, Greece are also of superior quality, making this island truly a foodie’s heaven.

Regarding the traditional dishes, the majority includes fresh fish and seafood which are caught daily and will amaze you with their freshness. “Kakavia” is the greek version of bouillabaisse, being a hearty fish soup that includes a variety of fishes and vegetables, stewed in a tasty broth. “Salatouri” could easily by a dish of a modern cuisine restaurant, as it is an unusual -yet delicious- salad, based on ray. “Karaveles” is another must-try dish, being essentially a stew of snails, tenderly cooked in tomato sauce while one should not forget the pies; with thick crust and fillings based on fresh vegetables, greens and cheese, their smell will definitely make you hungry!

The Parian cuisine has also many vegetarian options, as the essence of the Cycladic cuisine is similar to that of cucina povera - fresh but seemingly humble ingredients, combined in inventive recipes. This philosophy has produced dishes such as “ntomatokeftedes” (tomato balls, fried to crispy perfection), “kolokithokorfades” (zucchini flowers stuffed with rice) as well as dishes with legumes such as chickpeas.

For lovers of delicacies, Paros has a rich variety of local products that are produced in limited quantities and are of excellent quality. Paros is known for its superb and nutritious thyme honey as well as sun-dried, sweet tomatoes, capers, antipasti and “gouna” (a sun-dried fish). The island, as it is the case with other Cyclades, is also famous for the production of excellent cheeses and the variety is dazzling:, touloumotiri, graviera, kopanisti, kefalotiri and mizithra are only some to new a few.

And how about some wine and desserts? Paros is known since antiquity for its supreme wine, as the unique fertile soil of the Cycladic setting and the climate conditions allow the cultivation of varieties that produce distinctive, amazing wines. “Souma” is also worth the try, being the Parian version of tsipouro and is the ideal company for “mezedes” (the greek tapas), such as grilled octopus and fried mussels. And if you have a sweet tooth, there are several mouthwatering options to choose from: “skalitsounia” (sweet cheese pies with soft dough), “moustokouloura” (wine cookies with spices) and the ultimate hit “zaharompaklavas”, bars made of honey, rose water and chopped almonds that melt in your mouth. Ready to explore Paros with your fork?

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