Best Restaurants in Paros: Where to Eat in Naoussa, Parikia, and Beyond

Paros has a stronger restaurant culture than most Cycladic islands its size. Naoussa in particular has developed a dining scene that would not look out of place in a city — creative Greek cooking, good wine lists, and fresh fish caught the same day. Parikia offers honest traditional food at more accessible prices. Prices listed here are approximate as of 2026.

Naoussa — Harbour Dining

Naoussa’s fishing harbour is lined with restaurants, and the quality varies significantly. The best spots are typically one lane back from the water’s edge — the immediate harbour-front captures more tourist footfall and prices rise accordingly.

Barbarossa is the most consistently recommended seafood restaurant in Naoussa — a classic fish taverna facing the harbour, with daily catches displayed at the counter. Fresh fish priced by the kilo (approximately €20–35 per kg depending on species), grilled octopus approximately €14–18, and seafood pasta at approximately €16–22. Booking is essential in summer — aim for 2–3 days ahead for an evening table.

Christos Bakery and Bistro near the harbour entrance is Naoussa’s best breakfast and lunch stop — freshly baked bread, local cheese pies, pastries, and midday dishes using local produce. Prices are moderate (approximately €8–14 for brunch). A practical early start before hitting the beaches.

Soso is a newer restaurant in Naoussa’s lanes with a modern Greek approach — raw fish preparations, inventive salads, and locally sourced meat and cheese. Mains approximately €16–26. Worth booking and better at dinner than lunch.

For evening drinks before dinner, the lane running parallel to the harbour’s south side has the best small bars — quieter than the main tourist square and with a more local clientele.

Parikia — Old Town Tavernas

Parikia’s Old Town, the lanes behind the Church of Ekatontapyliani, is where to eat if value matters. Tourist-facing restaurants on the waterfront charge more for the same dishes.

Tamarisko in the Old Town is a long-standing favourite — creative Greek dishes with a vegetable-forward focus, a pleasant courtyard, and mains in the €14–22 range. Booking recommended in July–August.

To Kritikó is a traditional Cretan-Greek taverna in Parikia with an unusual menu — Cretan-influenced dishes alongside standard Greek taverna food. The dakos, lamb dishes, and fried cheese are reliable. Mains approximately €12–18. Walk-in friendly outside peak hours.

Levantis is one of Parikia’s most established restaurants — multi-decade track record, a covered garden, and a menu that mixes Greek cooking with Middle Eastern and Indian influences acquired over years of travel by the owner. Mains approximately €16–26. Booking advised for summer dinner.

For quick and cheap eating in Parikia, several souvlaki and gyros shops on the main square and the road behind the harbour serve wraps and plates for approximately €3–6.

Aliki — Seafood at the South Coast

Aliki village on the south coast has a waterfront string of fish tavernas that are, collectively, the best-value seafood dining on Paros. The fishing boats operate from the harbour here and the catch is genuinely fresh.

Agios Georgios Taverna at the water’s edge serves whole grilled fish (approximately €15–25 per fish), calamari (approximately €12–15), and simple Greek salads in a setting that involves the fishing harbour on one side and an unobstructed sea view on the other. Prices are noticeably lower than comparable spots in Naoussa. Lunch is the best meal here — the harbour is quieter and the kitchen fresher at midday.

A hire car or taxi (approximately €18–22 from Parikia) is needed to reach Aliki — but it is worth the trip, particularly combined with a swim at the adjacent beach.

What to Order on Paros

Fresh fish: The main event throughout the island. Look for sea bream (tsipoura), sea bass (lavraki), and red mullet (barbouni) — priced by the kilo, approximately €20–35 per kg as of 2026. Smaller portions are available as half-fish options at some restaurants. Ask what came in that day rather than ordering from the menu blindly.

Grilled octopus: A standard across all Greek islands but consistently well-executed in Paros — the fishing town supply chain means the octopus is usually local and fresh. Approximately €14–20 per portion.

Local wine: Paros has its own wine production, with Moraitis Winery (near Naoussa) the most notable producer — whites from Monemvasia grape and a well-regarded Paros rosé. Available by the bottle at most good restaurants (approximately €18–30) and worth ordering over imported house wine.

Goat and lamb: From the island’s interior — slower-cooked and often available as the daily special rather than a menu staple. Ask what is in the oven.

Practical Notes

Most restaurants open for dinner from 7:30pm and accept diners until 11pm or later. Naoussa’s best spots see the highest demand between 8:30pm and 10pm — either book this slot in advance or opt for the earlier 7:30pm seating. Credit cards are accepted at most Naoussa restaurants; carry cash for smaller village spots.