Paros: An island where tradition is re-imagined in every dish

Nikitas Trivyzas, Managing Director of the Environmental and Cultural Park of Paros 

Dining on Paros is like a marriage between flavour and memory. Tradition coexists with innovation in the winding alleyways of Parikia and Naoussa, with their quaint taverns and modern restaurants that experiment with creative cuisine. Here, food is more than flavour; it’s history, locale, a way of life.

The island’s kitchen straddles the divide between past and present. Vine leaves and chick peas, local graviera, myzithra and xynomyzithra cheeses, not to mention Paros’ salted seafood delicacies, such as Atlantic mackerel and sun-dried sardines, are all testaments to a culinary wealth born of necessity. In the modern day, chefs have begun to associate these traditional ingredients with modern techniques, giving rise to a cuisine that remains authentically insular yet vibrantly modern.

Local wines, products of a truly ancient tradition, pair with fish and hors d’oeuvres, highlighting the sea’s tang. The island’s wine professionals, bringing together their forefathers’ know-how with modern innovation, have turned the local Monemvasia, Mandilaria and Aidani varieties into international stars.

And if Parian gastronomy is a feast for the senses, this is no less true for the island itself. At Ai Giannis Detis in the extreme north of the island, visitors can enjoy the Environmental and Cultural Park, where nature, history, and human presence maintain a delicate balance. Take a stroll on the paths that wind through the rocks, which lead to placid beaches; there, you’ll get to know the island behind its tourist veneer – as a living, breathing organism where production, cuisine, and history as told through flavour, are front and centre.

The views expressed in this article are the author’s personal opinions and do not reflect the views or opinions of the Ministry of Rural Development and Food.