Grilled octopus is one of the best known dishes of Antiparos and is enjoyed with the local «tsikoudia» (local drink).

You must also taste rooster «patido» or «patoudo» (stuffed with browned bowels, bread, cheese, cinnamon and clove), local cheese, traditional bourekakia (Christmas sweets) or raviolia (small pies filled with cottage cheese, sugar, honey and cinnamon).

A SMALL CULINARY DICTIONARY

Karavoli: Snails, normally grilled, with red sauce or accompanied with vegetables (courgettes, anise, onions) and a rich lemon and egg sauce. In Paros, it is also served with «skordalia» (traditional garlic paste).

Kolitsanokeftedes: Small sea anemones that are not simply fried with flour but are made into meatballs with the addition of cheese, onion, spearmint and a little flour.

Latheni: Small biscuits with olive oil and spices that are finally covered with honey.

Pantrema tou fava: A common dish in the Cyclades and Crete that is the fava (type of beans) of the previous day cooked with onion and olive oil. In other areas, it is cooked with tomato sauce.

Patido (or patoudo): Kid filled with rice, cheese and resins.

Sougli: Small fish, dried in the sun and then cooked covered with a type of puree.

Souma: Drink, rich in alcohol that resembles tsipouro.

PAROS WINES

From the ancient presence of Dionisos, the rich tradition, the customs of the island with the local dances and «panigiria» to the church of Ai-giorgis the Methistis in Panagia, everything reveals the longstanding relationship of the people of Paros with the art of winemaking. Here, among the beauties of the Cycladic landscape, a remarkable vineyard has been prosperous for years offering grapes, which, in turn, are used in the production of Paros’ wines.

Paros is the second wine-producing island of the Cyclades after Santorini. A lot of reds, roses and white wines are produced on the island.

The white wines are produced from the local varieties Monemvasia and Savatiano while the rose ones from the red variety Mantilari.

The most famous wine in Paros is the red, dry wine that deserves the title Preserved Name of Origin (OPAP). This wine comes from the few vineyards of the island that are planted with the variety Mantilari or Mantilaria. The annual production of the island is no more than 2.500 tons and the wine produced has a dark red ruby like colour, with a fruity scent, a rich body, a complex character and a lot of natural colouring. It is ideal for aging.