Alyki has been this traditional seaside settlement on the south of the island with a slow vibe and only a handful of tourists making it there, mostly to a couple of nice beaches in the area. Over the years, Mouragio has been the centrepiece of gastronomy with a traditional taverna setting right by the water and some delicious meze to go with it.
Borthers Giorgos and Dimitris are honest about their food. Whatever is fresh on the day they’ll prepare it for you with a meticulous attention to detail and a lot of hard work. Although the ambience is slowly being transformed to the new-age Greek style establishments that remind us more of a proper restaurant, Mouragio is still a top choice in Paros also because of its great ambience next to the fishermen’s boats.
Last time we were there we had a Greek salad with Paros local cheese, a hearty portion of tangy marinated anchovies and a delicious bowl of fresh sea urchin to begin with. Some friends were having wine, other were washing down the meze with a proper strong-flavored souma (Paros’ equivalent of tsipouro).
Although we had their devilishly divine tomato and zucchini fritters, I can’t help but stress the highlight of the menu… the sun-dried and then grilled mackerel! A joy to the eye and the palette! Their fish is also good -we had a few golden fried red mullets- although it’s not what they’re known for. Regardless, Parousis’ family are undoubtedly one of the best food experiences on the island and we’ll definitely be coming back, time and time again.
