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What should we drink?
The grape harvest and wine presses bring Parian wines to the table, always accompanying the meal and setting the tone…
The Cheeses and Sweets of Paros
Paros produces excellent cheeses to complement the meal, such as xinomyzithra (soft creamy cheese), oil cheese, brine cheese, toumoumi (salted…
The Cuisine of Paros
When the sea mets the earth and the sun generously spreads its grace in winter and summer, taste takes on…
Paros Wine
MemoriesOlder generations have fond memories of wine, which was available "in bulk" in the 70s and 80s, or in barrels…
Parian Dishes
Some beloved Parian dishes include: chickpeas baked in the oven in a clay pot, kakavia (fish soup), gouna (sun-dried salted…
The Ingredients
Wild greens, weeds (galatsides, myronia and vlita), poppies, nettles, radishes, thistles, wild lettuce, hartwort, chard, wild beets, fennel and wild…

Cuisine

Parian cuisine is based on the products of the sea and land. It is rich in fish, vegetables, salads and legumes - meat is secondary. The food is cooked in olive oil and accompanied by local wine. The great variety of cooking methods and the imaginative combinations of ingredients are commendable.

The grape harvest and wine presses bring Parian wines to the table, always accompanying the meal and setting the tone…
Paros produces excellent cheeses to complement the meal, such as xinomyzithra (soft creamy cheese), oil cheese, brine cheese, toumoumi (salted…
When the sea mets the earth and the sun generously spreads its grace in winter and summer, taste takes on…
MemoriesOlder generations have fond memories of wine, which was available "in bulk" in the 70s and 80s, or in barrels…
Some beloved Parian dishes include: chickpeas baked in the oven in a clay pot, kakavia (fish soup), gouna (sun-dried salted…
Wild greens, weeds (galatsides, myronia and vlita), poppies, nettles, radishes, thistles, wild lettuce, hartwort, chard, wild beets, fennel and wild…

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