6 ANDREW HARPER’S HIDEAWAY REPORT JULY 2020
Favorite Paros Restaurants
are farmed organically. (Interest-
ingly, Paros was never affected
by the phylloxera epidemic that
afflicted European vineyards
during the 19th century. Hence,
instead of having been grafted,
Parian vines grow on original root-
stocks, many of which are very
old.) Moraitis wines are served
at most of the best restaurants
in Paros, and you can also visit
the winery to do a tasting. Two
bottles worth bringing home are
the Malvasia Paros 4 Years Aged,
a white that was awarded a rating
of 93 by Robert Parker, and the
Amma, a sweet red that won a 90
rating from Parker.
Traditional Greek cooking
remains popular with residents
and foreign visitors alike, but the
island’s dining scene has never
been more diverse. Paros now
has several outstanding contem-
porary Greek restaurants, a good
sushi bar and a variety of excel-
lent modern European restau-
rants, too. Here is a selection of
our favorites.
Mediterraneo Taverna
Ouzerie
This small-plates seafood
restaurant in Naoussa draws
a stylish international crowd
who love its harborside location
and impeccably fresh mezzes.
Recommended dishes include
marinated anchovies, pasta with
shellfish sauce, and grilled rock
lobster. Naoussa Marína, Naoussa.
Tel. (30) 228-405-3176.
Les Amis
This stylish bistrot à vins serves
a contemporary European menu.
The wine list is outstanding, and
the balcony overlooking Naoussa
is a great place for a meal outside
on a mild evening. Expect dishes
like beef carpaccio with white
truffle oil, homemade pappardelle
with beef, sea bass with celeriac
purée, and chicken marinated
with honey and chiles. Kalispera,
Naoussa. Tel. (30) 228-405-1100.
Restaurant Sigi Ikthios
The name of this restaurant
means “the Silence of the Fish,”
and that tells you everything you
need to know about the menu,
which features imaginatively
cooked local seafood. Have a
pre-dinner drink at the adjacent
Salty Bar, and then step inside
the restaurant to inspect the catch
of the day displayed on ice. Don’t
miss the braised mussels or tuna
steak if they are available. Naoussa
Limáni, Naoussa. Tel. (30) 228-
405-2639.
Siparos
This casually elegant restaurant
with beautiful views over Santa
Maria Beach is not only a special-
occasion destination for visitors
but a favorite of the Parians
themselves. The menu leads
off with a variety of delicious
appetizers meant for sharing,
including fried feta cheese
doughnuts with sun-dried
tomatoes, Parian-style chickpeas
with rosemary, and beet skordalia
with garlic and olive oil. It then
segues to superlative grilled fish.
Santa Maria Beach, Naoussa.
Tel. (30) 228-405-2785.
Soso
Located in a quiet cobbled
alleyway, this small charming
contemporary take on the
traditional Greek taverna offers
dishes like haloumi cheese with
honey, chicken fillet with dried
figs, smoked cheese and almonds,
and roast lamb shank with a lemon
sauce. Naoussa Limáni, Naoussa.
Tel. (30) 697-487-8281.
Restaurant Anna
Hearty traditional Greek cooking,
including dishes like angináres
alá políta (artichoke stew with
carrots), katsíki lemonáto
(goat in lemon sauce) and arní
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T
he food of Paros is
healthy and flavorful.
Octopus, squid and
rock lobster are caught
on the craggier parts of the island’s
shoreline, while red mullet, mack-
erel, John Dory and sea bass are
landed locally, too. As well as
being grilled and fried, fish are
also made into rich savory kaka-
via (fisherman’s soup). Two local
preparations to look for are gouna,
salted sun-dried fish, and sala-
touri, a salad of skate dressed with
olive oil, lemon and fresh herbs.
Horta vrasta, boiled wild greens,
usually including dandelion and
amaranth, is served with olive oil
and is absolutely delicious and full
of vitamins. Lamb and pork are the
most common meats. For adven-
turous diners, a local delicacy are
karavoles (giant snails), which
can be prepared mpourmporistoi
(meaning boiled in tomato sauce
with garlic), boubouristi (lightly
fried with rosemary) or stifado
(stewed with scallions). In addi-
tion to the omnipresent feta — the
best feta actually comes from the
island of Lesbos — Parian cheeses
include xinomizithra (soft, creamy
whey cheese made from sheep’s
or goat’s milk), kefalotyri (a hard,
salty white cheese) and kopanisti
(a spicy spreadable cheese with
an intense flavor achieved by
repeated kneadings during the
ripening process). Kopanisti is
often served with chopped toma-
toes and olive oil atop dry bread
in a dish called mostra.
The best local wines come
from the Moraitis Winery, which
is located just outside of Naoussa
on the northern coast of the island
and produces some 300,000 bot-
tles a year. The Moraitis family has
been making wine on Paros for
more than a century and today
cultivates some 70 acres of vines
that are planted with a number of
varieties, including Assyrtiko, Mal-
agousia and Monemvasia. Their
vineyards are located in different
locations on the island, and many
LES AMIS: MHTSIAN
Pork chops with capers at Les Amis, Naoussa
NAXOS: M CARMEN BELLO ABAD / EYEEM / GETTY IMAGES