![]() The seating area is in a dreamy covered veranda with potted basils, and a view of the surrounding mountains. Klarinos: a famous meat tavern with large skewers, charcoal grilled meats and casserole dishes (chickpea stew, fava stew, moussaka, rabbit stew etc). “Hristiana” is known for its kakavia soup, the lobster pasta and fresh fish. ![]() A very romantic place, where everyone receives the exact same service, no matter whether you come from rags or riches. Hristiana: an authentic fish tavern – with their own caique – right next to the sea, across from Naxos. It’s right next to the sea, with romantic vibes, and very polite service. The owners are children of fishermen, with their own caique, and offer fresh grilled and fried fish, as well as more modern dishes like grilled tuna with broccolini, chilli, sweet potato cream and Stremenos prosciutto. (Tel.: 0030 2284 052785)Īmalaya (on the Naousa-Marpisa road): Amalaya means fish land. You can select your fish for frying or grilling from the display. The angler linguini is amazing, the fish carpaccio with sea urchin and seaweed is quite good, as is the shrimp ragou pasticcio. Chef Hristos Stellas prepares well-made food focused on fish and seafood, including local recipes, like the amazing Paros chickpea stew, cooked in the traditional skountavlo clay pot, with rosemary and garlic. Siparos: right next to the sea, on the way to Santa Maria, with a lovely, cool garden in white and blue shades, surrounded by green creating a very peaceful atmosphere. The menu is small but creative, and includes fries with egg and feta sauce, beef served with wine and onion sauce, liver with raisins etc. Mantzourana: Anna and Giannis, two young people, have created a laidback restaurant that has become a favourite among both locals and visitors, focused on meat dishes, using ingredients from Paros and from their own vegetable garden. ![]() 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 lucky. I Palia Agora (Kafenio Gavalas): open since the 60s, this place keeps tradition alive with mezze like fried calamari and picarel, its famous meatballs, the aubergine sauce etc. Manolis Kaparis and his son Andreas, use many family recipes, and the service is polite and effective. 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 grilled cuttlefish has a sweet, delicate taste. We enjoyed the salatouri appetiser, made with turbot, pink pepper and spring onion, garnished with mayonnaise. In the cool, elevated veranda, and in the garden, you’ll eat seafood and fish dishes with a unique twist, be it a special sauce or an unusual garnish. Kapari (Sagrioti park, Agios Dimitrios beach): the space resembles a nice tavern, but the menu is of restaurant standard. Great, professional service that manages despite the pressure and the crowds. Swarmed by people daily, for its fish mezze and mostly for its gouna – charcoal-grilled mackerel, that has dried in the sun for 5-6 hours. Ouzeri ton naftikon: a mezze restaurant in the old harbour that has been open since 1950. The fresh tuna filet is also great (tataki style grilled) with smoked aubergine puree and tomato sauce, a bit like hunkar begendi with tuna. Apart from the famous fish pasta, make sure to order the grilled sardines with vine leave sauce served with a beetroot and quinoa salad. The menu comprises of new Greek cuisine based on fresh fish, with light, aromatic and distinct dishes. Mario: in an atmospheric corner of the old port of Naoussa, Marios Tsahpinis, form a family with a long tradition in hospitality, has created one of the best, most loved, restaurants on the island.
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