One of Paros' most inventive restaurants, Levantis in Parikia fuses Greek and Asian flavors in a beautiful garden setting. Chef Giorgos Mavros has created a cult following for dishes like Thai-marinated octopus and Naxian graviera with truffles, paired with an excellent Greek wine list.
Levantis in Parikia has been one of the Cyclades' most interesting restaurants for over two decades, operating from a beautifully converted old house on the Old Market Street with dining rooms that spill into a fragrant garden. Chef Giorgos Mavros spent years cooking in Asia and Southeast Asia before returning to Paros, and the restaurant reflects that biography in a menu that merges Greek ingredients with Levantine, Asian, and North African flavour profiles without losing coherence or its Greek identity. The result is a menu unlike anything else on the island: Thai-marinated octopus arrives with a lemongrass and chilli glaze; Naxian graviera cheese is paired with black truffle shavings; desserts bring loukoumades together with mango coulis. The wine list is a serious exploration of Greek appellations arranged by grape variety — a useful education in the diversity of Greek viticulture. The garden setting, with its white walls, flowering plants, and ambient lighting, makes the restaurant an instinctive choice for a romantic dinner. Service is knowledgeable and genuinely enthusiastic about the menu's provenance and combinations. Reservations are essential in summer — Levantis is one of the most discussed restaurants among informed Cyclades visitors, and tables in the garden book out well in advance from June through August. The restaurant operates on an April-to-October seasonal basis.
Signature dishes
- Thai Marinated Octopus — €22
- Naxian Graviera with Black Truffle — €18
- Mango and Loukoumades Dessert — €11
Good to know
- Known for
- Creative Greek-Asian fusion in an enchanting garden
- Hours
- 7 PM - 12 AM (Apr-Oct)
Location
Old Market Street, Parikia, 844 00, Paros
37.0860, 25.1516 View on map
Highlights
- Unique Greek-Asian fusion from a chef with deep Southeast Asian culinary experience
- Thai-marinated octopus with lemongrass and chilli — the dish that defines the restaurant's philosophy
- Naxian graviera with black truffle — the most ordered cheese course in Parikia
- Beautiful walled garden setting in a converted old house on the Old Market Street, Parikia
- Exceptional Greek wine list organised by grape variety — a rare educational resource in the Cyclades
Tips for visiting
- Reserve the garden for dinner — the enclosed outdoor space is the best setting and fills first.
- The tasting menu option, when offered, is the most efficient way to experience the kitchen's full range.
- Ask the sommelier for a Greek white pairing — the Assyrtiko and Malagousia recommendations are excellent.
- Reservations in July–August should be made at least two weeks in advance.
- The loukoumades dessert with mango coulis is a signature finish — leave room for it.
When to visit
Dinner from May through September in the garden. Late May and September offer the most relaxed booking conditions; July and August require advance planning but deliver the most animated atmosphere.
Accessibility
The restaurant is located on an Old Market Street with some cobblestone paving on approach. The garden is at ground level and accessible once inside. The narrow streets of old Parikia can be challenging for wheelchair users; contacting the restaurant in advance is advisable.
Frequently asked questions
Is Levantis too experimental for guests who prefer traditional Greek food?
The fusion elements are creative but not overwhelming. Many dishes have a clear Greek anchor with an Asian accent — the octopus, the cheese boards, and the salads all remain recognisably Mediterranean in structure.
Is the restaurant open for lunch?
Levantis operates primarily as a dinner restaurant. Lunch service is not consistently available; check with the restaurant directly.
How far in advance should reservations be made?
In peak season (July–August) reservations should ideally be made two to three weeks ahead for garden tables. May, June, and September are more flexible.
Is there a vegetarian menu option?
The menu includes several vegetable-forward dishes and the kitchen is willing to adapt with advance notice. The cheese and meze options provide a satisfying vegetarian selection.