Paros eats differently from the rest of the Cyclades: goat-milk xinomizithra instead of feta, gouna (sun-dried mackerel), and revithada slow-baked in wood ovens. Three days here run from the Parikia fish quay to Naoussa's harbour tables and the vineyards of Kamares.
The small covered fish market beside the Parikia ferry quay opens when the caiques land, roughly 07:30–11:00. Watch fishermen tenderise octopus against the stone and sell red mullet, gopa and sardines at €8–18/kg. Sold out by late morning.
The island's cooperative dairy sells xinomizithra — a soft, sour goat-and-sheep cheese unique to Paros — plus touloumotyri aged in goatskin and mizithra. Tubs from €6, hard cheeses €14–18/kg. Weekday mornings only, roughly 08:00–14:00.
In a bougainvillea courtyard off the Market Street lanes, Levantis has cooked modern Cycladic food since 1990 — rabbit with sun-dried tomato, pork with fennel, local caper leaves. Mains €18–26; lunch is quieter than the packed evening service.
A Parikia institution since 1955, baking the island's karydopita, ladopita and the sesame-crusted koulouri Pariano. Sweets €2–4, savoury cheese pies €2.50. The Prodromou Street branch runs from early morning to late evening in summer.
Founded 1910, the oldest winery on Paros, working with Monemvasia (white) and Mandilaria (red) — the two grapes of the island's PDO, which blends both in one bottle. Tastings of four wines run €15–25, cellar tour included, daily 10:00–18:00.
Tables sit centimetres from the fishing boats in the old Venetian harbour. The kitchen grills octopus hung to dry on the terrace rail, and serves ouzo mezedes — fava with capers, marinated gavros. Octopus around €16, ouzo carafe €6.
A seafront kitchen north of Naoussa known for whole fish weighed at the table and sea urchin when in season. Astakomakaronada (lobster pasta) is the signature at roughly €60–75 for two; fish is €65–90/kg depending on the catch.
An inland village taverna where Sunday revithada — chickpeas baked overnight in the wood oven — is still the fixed dish, alongside goat stewed in tomato and local wine from the barrel. Mains €10–15, wine €4 per half-kilo carafe.
The mountain village of Lefkes, at 300 m, sells thyme honey from hives on the Byzantine Road slopes, wild oregano, and cold-pressed Parian olive oil. Honey jars €9–14, oil around €12 per 750 ml. Shops open 09:00–14:00 and again after 18:00.
The lane behind the Parikia waterfront is where the island eats standing up: pork gyros wrapped with tzatziki and fried potato for €4–5, kalamaki skewers €2.50. Stands run from noon until roughly 03:00 in high season.
A family distillery producing souma — the Cycladic fig-and-grape spirit distilled after the autumn harvest — plus anise-heavy ouzo. Tastings are free with purchase; bottles €10–18. Souma is 40–45% and rarely leaves the islands.
The terraces below the Kastro walls pour Greek craft beers, mastiha cocktails and Assyrtiko by the glass as the sun drops behind Antiparos. Cocktails €10–14, wine by the glass €7–9, no reservations on the front-row seats.