The food of Paros is healthy and flavorful. Octopus, squid and rock lobster are caught on the craggier parts of the island’s shoreline, while red mullet, mackerel, John Dory and sea bass are landed locally, too. As well as being grilled and fried, fish are also made into rich savory kakavia (fisherman’s soup). Two local preparations to look for are gouna, salted sun-dried fish, and salatouri, a salad of skate dressed with olive oil, lemon and fresh herbs. Horta vrasta, boiled wild greens, usually including dandelion and amaranth, is served with olive oil and is absolutely delicious and full of vitamins. Lamb and pork are the most common meats.

For adventurous diners, a local delicacy are karavoles (giant snails), which can be prepared mpourmporistoi (meaning boiled in tomato sauce with garlic), boubouristi (lightly fried with rosemary) or stifado (stewed with scallions).

In addition to the omnipresent feta — the best feta actually comes from the island of Lesbos — Parian cheeses include xinomizithra (soft, creamy whey cheese made from sheep’s or goat’s milk), kefalotyri (a hard, salty white cheese) and kopanisti (a spicy spreadable cheese with an intense flavor achieved by repeated kneadings during the ripening process). Kopanisti is often served with chopped tomatoes and olive oil atop dry bread in a dish called mostra.