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THE ART OF ELEVATED HOSPITALITY I PAROS

Elegance carved in stone, framed by sun and breeze.

CELEBRATING THE ART OF BEING PRESENT
IN BOTH THE HERE AND THE NOW
Mornings at Parīlio begin at Mr. E, a sunlit haven
where guests ease into the day with a breakfast menu
curated by Michelin-starred Chef Thanos Feskos. Here,
simplicity meets refinement—fresh-baked breads, sun-
ripened fruits, and wholesome dishes that celebrate the
flavors of the Aegean. “Breakfast should be unhurried,”
Feskos notes, “a moment to reconnect with yourself,
with the ingredients, with the day ahead.” Whether
savoring a hearty dish inspired by childhood flavors or
a lighter, plant-based option, each plate embodies his
commitment to purity, seasonality, and craftsmanship.
As the day unfolds, Circe Bar, just steps from the
water, becomes the perfect setting for a midday respite.
Inspired by the mythical enchantress, its menu features
reimagined Greek classics and wellness-focused
cocktails infused with Cycladic botanicals, citrus, and
delicate floral notes. The minimalist design, a blend
of natural stone and geometric forms, creates an
atmosphere of quiet elegance, inviting guests to pause
and immerse themselves in the rhythm of the island.
“A great cocktail, like a great dish, should tell a story,”
Feskos explains. “It should evoke something familiar
yet surprise you with something new.” As the sun sets,
Par�n Restaurant takes center stage, its name a poetic
nod to both Paros and the Greek word for ‘present.’ It
is here that Feskos' culinary philosophy finds its fullest
expression, where past, present, and future merge
seamlessly in a menu that honors Greek heritage while
embracing bold innovation. Awarded by Toques d'Or
Top Notch 2025—one of Greece’s most prestigious
culinary honors—Par�n has secured its place among
the region’s most distinguished dining destinations.
“The best cuisine is not just about technique—it’s about
memory, place, and a deep respect for ingredients,”
Feskos reflects. “Greek food is rooted in time. It’s about
understanding the past, elevating the present, and
shaping the future.” His dishes showcase a mastery
of preservation techniques—curing, pickling, and
fermenting—allowing seasonal ingredients to unfold in
unexpected ways. “Waste is a failure of imagination,”
he says. “If you respect the ingredient, you find a way
to use every part of it.” Par�n’s menu is a sensory
journey through the Aegean’s finest offerings, where
just-caught seafood meets delicate hand-rolled pasta,
and vibrant island vegetables are elevated through time-
honored methods. Every dish is an invitation to savor
the present moment, to celebrate the flavors of Paros,
and to experience the artistry of a chef who sees food Michelin-starred Chef Thanos Feskos
redefines Greek gastronomy, blending
as more than sustenance—it is a dialogue, a story, a memory, innovation, and sustainability
connection to the land and its people. into every dish at Par�n.

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