PAROS – ANTIPAROS HOTELIER ASSOCIATION
The gastronomy of Paros offers an authentic blend of local flavors and traditional recipes, using fresh ingredients from the island’s land and sea, highlighting the rich cultural heritage and Aegean hospitality.
In Parian cuisine, you will find many types of local cheeses. Myzithra, xinomyzithra, toulimisio, brined cheese , and ladotyri often appear as appetizers or accompaniments to main dishes. These cheeses are also used as ingredients in traditional sweets, such as small myzithra pies, petimezia, rafiolia, lazarakia, skaltsounia , and lamprokoulouro.
Today, the cultivated vineyard area in Paros covers approximately 6,000 stremmata (about 600 hectares), with the most well-known wine varieties being Monemvasia and Mandilaria. Since 1981, Mandilaria has been recognized for superior quality with the designation of origin “PAROS.” Other local wine varieties found on the island include Assyrtiko, Savvatiano, Potamisi, Roditis, Aidani, Malagouzia, Maloukatos, Vavtra, and Karampraimi.
Farmers and residents with small vineyards also produce the traditional Parian spirit, known as"souma". This artisanal distillate is usually enjoyed with select meze, and its production is completed in the autumn months.
No visit to Paros is complete without a culinary exploration. Traditional tavernas serve fresh seafood, chickpea stew, and gouna (sun-dried fish). Wine enthusiasts can visit local wineries to taste exquisite varieties of Parian wine.
Paros has a long-standing tradition in cheesemaking, producing cheeses renowned for their quality and flavor.
Paros is one of the most important wine regions of the Cyclades, with wines rooted in centuries of tradition.
These flavors are an integral part of Paros’ tradition, offering visitors an authentic gastronomic experience.
