Agkyra

Agkyra sits in Dryos, a quiet coastal village on the south coast of Paros, far removed from the bustle of Parikia and Naoussa. With a 4.8 rating across 288 Google reviews, it has built a loyal following among both locals and visitors who make the drive south specifically to eat here. The name itself — Agkyra means "anchor" in Greek — fits the maritime setting of this corner of the island.

Dryos is one of those villages that rewards travelers who venture beyond the obvious. The small bay has a calm, unhurried character, and Agkyra appears to match that energy. Service hours run from early afternoon into the evening, making it a strong option for a long, leisurely lunch that drifts into dinner — a dining rhythm that suits the pace of the Cyclades in summer.

The restaurant is closed on Mondays, so plan accordingly if Dryos is on your itinerary for the start of the week.

What to Expect

Agkyra occupies a spot in Dryos at coordinates that place it close to the water's edge on the south coast of Paros. The village has a small fishing-harbour character — more local, less polished than the resort strips further north — and restaurants here tend to reflect that directness in both atmosphere and menu.

A 4.8 score from nearly 300 reviews is unusually consistent for a restaurant in this category. That kind of rating, sustained over a significant number of submissions, typically points to reliable execution across visits rather than a single viral moment. Expect a kitchen that takes its sourcing and preparation seriously.

Given the location in a south-coast fishing village and the "anchor" name, fresh fish and seafood are the obvious draw. Paros is well-placed for day-boat catches, and restaurants in Dryos have traditionally served what comes in from local fishermen. Alongside seafood, expect the standard framework of a Greek taverna — mezedes, salads, grilled meats — executed with care.

The hours (2:00–11:00 PM, Tuesday through Sunday) mean the kitchen opens for lunch service and runs through dinner. This is a place for a full sit-down meal rather than a quick snack stop. Come hungry and give yourself time.

How to Get There

Dryos is on the southeastern coast of Paros, roughly 12–13 km from Parikia and about 20 km from Naoussa by road. The most practical way to reach it is by rental car or scooter — both widely available in Parikia and Naoussa. The drive from Parikia takes approximately 20–25 minutes on the main cross-island road toward Piso Livadi, then south toward Dryos.

Paros has a local bus network (KTEL) that connects the main villages, and Dryos is on the route that runs along the eastern and southern coast. Check the current KTEL timetable on arrival, as schedules vary by season. A taxi from Parikia to Dryos is a reasonable option for an evening meal when you don't want to navigate back in the dark.

Parking in Dryos is informal and generally straightforward — the village is small enough that finding a spot near the waterfront is not usually a problem outside of peak August weekends.

Best Time to Visit

Agkyra is open from April or May through the end of the summer season — exact opening and closing dates should be confirmed directly, as many Paros restaurants follow the island's tourism calendar. The island's high season runs from late June through late August, when Dryos, though quieter than the north, still sees a noticeable uptick in visitors.

For the most relaxed experience, aim for a Tuesday-to-Sunday visit in June or early September, when temperatures are warm, the sea is swimmable, and the village hasn't reached peak-summer saturation. Arriving at the 2:00 PM opening for a long lunch is a good way to secure a table without a wait; by 8:00–9:00 PM on summer weekends, popular south-coast restaurants fill quickly.

Paros benefits from the Aegean's reliable meltemi winds from July onward, which keeps the south coast cooler than you might expect even in mid-August.

Tips for Visiting

• Call ahead for busy periods. The phone number is +30 2284 043306. Reservations are worth making for Friday and Saturday evenings in July and August, when demand across Paros peaks.
• Don't show up on a Monday. Agkyra is closed every Monday — the one day of the week you cannot walk in.
• Combine with Dryos beach. The village has a small sandy beach suitable for a swim before your meal. Arriving early, spending time at the water, then heading to Agkyra at opening time makes for a well-structured afternoon.
• Allow at least two hours. The lunch-to-dinner format and the unhurried pace of the village both encourage a longer table time. Don't book anything pressing for the evening if you're going for the full experience.
• Ask what came in today. In south-coast Paros tavernas, the freshest items are often not printed on a menu — they're recited by the server based on the morning's catch or delivery.
• Drive sober or take a taxi. The road from Dryos back toward Parikia is winding and dark after sunset. If you're planning a wine-accompanied dinner, arrange a taxi in advance or confirm a local driver's number before you go.
• Check seasonal closure dates. Many Paros restaurants operate only from May through October. Confirm the restaurant is open if you're visiting in the shoulder months.

What to Order

The research bundle does not include a menu, so specific dishes cannot be confirmed. That said, Dryos's position on the south coast — close to the small-boat fishing operations of the Cyclades — makes fresh fish and grilled seafood the natural focus. Look for whatever the server describes as the day's catch: small whole fish like tsipoura (gilt-head bream) or lavraki (sea bass) grilled simply with olive oil and lemon are a reliable order in any south-coast Paros taverna.

Greek salad with local Parian capers is worth ordering here — Paros capers are known across the Cyclades and a good taverna uses them properly. If the menu lists octopus (htapodi), it's usually grilled over charcoal; in a fishing-village setting, there's a reasonable chance it was caught locally. Wash everything down with a carafe of local white wine or a cold Mythos.

Avoid over-ordering on appetizers — portions at Greek tavernas are substantial, and mezedes can fill the table before the main arrives.