Our restaurant lies in a beautiful Cycladic neighbourhood, renovated from a classic old house with love.
We use sea salt we collect our selves from the islands around Paros and capers we harvest from the mountain side of Logovarda’s monastery. Here you can taste parian snails we collect after the first rains of autumn, cooked with fresh tomato, local herbs and onions as well as octopus and cuttlefish which come straight from the local fishermen’s nets.
We follow recipes which respect the history and the culture of the aegean cuisine, freshened and served while following all the new trends of the greek gastronomy.
In “KAPARI” you will taste fresh octopus “giouvetsi” cooked with fresh tomato and orzo pasta, “salatouri” fish salad made after our grandfather’s fishermen recipe, local greens we know and collect based on the time of the season and put in vinegar and sea salt and of course, the parian slow cooked chick peas..!
We invite you, through our cuisine, to feel and taste our islands culture and gastronomy! Enjoy!
