Paros and food are undoubtedly a combination from which no one… ever loses! Paros is one of the most popular and well-known islands in the Cyclades. It is famous for its beautiful, picturesque villages, crystal-clear waters, and, of course, its vibrant nightlife. However, this enchanting Cycladic island also boasts a rich gastronomic tradition that reflects its history and culture. Here are some of the most characteristic local dishes, drinks, and delicacies you should try during your visit to Paros.
Paros Food: Option 1 – Gouna
One of the most traditional dishes in Paros that you absolutely must try. Gouna is a type of fish, usually mackerel, bonito, or saury. It is desalted and dried by the fisherman in the sun immediately after being caught, with the fish opened into halves. This method gives the fish a double flavor as it is infused with sea salt. Gouna is grilled on charcoal, acquiring a rich, smoky taste that pairs perfectly with tsipouro or ouzo.
Paros Food: Option 2 – Kakavia
When it comes to Kakavia, words fall short, as it is perhaps the tastiest fish soup in Greece. It is a rich, thick, and nutritious soup with an intense seafood flavor, made with fresh fish, potatoes, carrots, onions, and lemon. Traditional Kakavia has two peculiarities: it was made from fish that fishermen couldn’t sell, and it is boiled in water that is one-third seawater! It bears some similarities to the French bouillabaisse, especially in its cooking method.
Paros Food: Option 3 – Revithada
A signature dish of the Greek islands! The traditional chickpea stew of Paros was (and still is for many) the classic Sunday meal in every household! How did this tradition start? As wood-fired ovens were lit every Saturday to bake bread, the opportunity could not be missed. When the oven’s temperature dropped, clay pots filled with chickpea stew would take the bread’s place. Each pot even had the family’s name on it! Revithada is cooked slowly, accompanied by olive oil, garlic, and onion, and served with bread and lemon.
Paros Food: Option 4 – Souma
The local raki of Paros, Souma, is perhaps the island’s most characteristic drink. It is made from grapes around late October, during the island’s “kazanies,” which are an excuse for grand celebrations! It is mainly a product of the first distillation, but if you search in small family distilleries, you can also find double-distilled Souma.
Paros Food: Option 5 – Xinomizithra
Xinomizithra or xinomizithra of Paros is made from pasteurized cow’s milk. It has a strong, tangy flavor and a lasting, deep aftertaste, with an off-white color. Its distinctive feature is its versatility in cooking. It can accompany every dish: from meats and legumes to vegetable dishes, salads, and pies!
Paros Awaits You and Will Not Disappoint!
Paros and its exquisite delicacies await to enchant and captivate you once again this year. The dreamlike island of the Cyclades promises not to leave you dissatisfied: Beautiful strolls through its alleys, dips in its crystal-clear waters, and a full stomach with every kind of delicacy (the last two, not combined!) will make your summer unforgettable! What are you waiting for? Book your tickets to Parikia with Fast Ferries and… safe travels!
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