Antonakis

Antonakis is a Greek street food spot in Naousa, the fishing-village-turned-seaside-town on the northern coast of Paros. With a 4.7-star rating across more than 140 Google reviews, it earns consistent praise for straightforward, honest cooking rooted in Greek culinary tradition rather than tourist-facing approximations of it.

Naousa has no shortage of places to eat, but Antonakis positions itself clearly: this is not a sit-down taverna with a long wine list and tablecloths. It's a place where the focus stays on the food — the kind of quick, well-executed Greek classics that locals have eaten for generations. That clarity of purpose is exactly what makes it worth seeking out.

The address places it within the 844 01 postcode of Naousa, a compact area where most of the town's restaurants, bars, and cafes are within easy walking distance of the old harbor and the surrounding lanes.

What to Expect

Greek street food, as a category, covers a lot of ground: souvlaki, gyros, loukoumades, grilled meats wrapped in pita, spanakopita by the slice, and various regional variations. At Antonakis, the emphasis is on authenticity — the ingredients, preparation, and flavors that characterize everyday Greek eating rather than a curated or elevated version of it.

Naousa itself sets a good frame for a meal here. The town's old harbor is lined with Cycladic white buildings and small fishing boats, and the surrounding streets fill up in summer with a mix of Greek families on holiday and international visitors. Eating well without spending a lot, or without committing to a full sit-down restaurant experience, is something Antonakis appears to do well given its reviews.

Service runs every day of the week, lunch through to late evening, so it fits into almost any schedule — whether you've just come off a morning at one of Naousa's nearby beaches or you're looking for a casual dinner before the town's nightlife picks up.

The Instagram account (@antonakis_in_paros) gives a sense of what comes out of the kitchen, and the consistent positive ratings suggest the food holds up across the season, which in Greek island terms is the real test.

How to Get There

Naousa is on the northern coast of Paros, roughly 12 kilometers from Parikia, the island's main port and capital. By car or scooter from Parikia, the drive takes around 20 minutes along the main island road. KTEL buses run regularly between Parikia and Naousa throughout the day during summer, with the journey taking approximately 25–30 minutes; the bus stop is near the center of Naousa, a short walk from most of the town's restaurants.

Within Naousa, Antonakis is in the central part of town. The village is compact and largely pedestrianized near the harbor, so arriving on foot once you're in Naousa is the practical approach. Parking in central Naousa during July and August can be limited; if you're driving, look for parking on the outskirts of the village and walk in.

Taxis from Parikia to Naousa are available and can be arranged through your accommodation or flagged near the port.

Best Time to Visit

Antonakis opens at 1:00 PM daily and closes at 11:30 PM, which makes it well-suited to both late lunches and casual dinners. In peak summer (July and August), Naousa is one of the busiest spots on Paros, and the central dining area fills up early in the evening. Arriving on the earlier side — around 1:00 PM for lunch or before 7:30 PM for dinner — tends to mean shorter waits and a more relaxed experience.

Shoulder season (May, June, September, and early October) is when Naousa is at its best: warm enough to eat outside comfortably, but without the compressed crowds of high summer. Paros as an island is well-suited to spring and autumn visits because the Cyclades meltemi wind keeps temperatures reasonable in summer, but late June through August still brings significant foot traffic to Naousa specifically.

For street food in particular, lunchtime tends to offer the most energetic kitchen output, though the hours suggest the full menu is available throughout service.

Tips for Visiting

• Call ahead during peak season. The phone number is +30 2284 053699. Even for a street food format, confirming availability in late July or August is worth the 30-second call.
• Check the Instagram account before you go. The @antonakis_in_paros account gives a current picture of the menu and daily specials, which is more reliable than any static listing.
• Combine with the Naousa harbor. The old Venetian harbor is a short walk from the central restaurant strip — eating at Antonakis and then walking along the waterfront is a natural pairing.
• Bring cash. While many Paros restaurants now accept cards, smaller street food operations sometimes prefer cash. Having euros on hand avoids any friction.
• Consider a late lunch over an early dinner. Arriving around 1:00–2:00 PM means you beat the dinner rush and can eat at a relaxed pace before the afternoon crowds build.
• Pace yourself with Naousa's restaurant row. The town has a high concentration of good eating, so if you're spending multiple days in the area, spread your meals across different spots and return to Antonakis on a second visit.
• The meltemi wind picks up in the afternoon. If there's outdoor seating, the wind off the Aegean can be noticeable in July and August — sitting on a sheltered side or inside during the afternoon is more comfortable.
• Street food in Greece moves quickly. This is not a long, leisurely taverna experience. Come with a clear idea of what you want and enjoy the pace of it.

What to Order

The research available on Antonakis specifically identifies it as authentic Greek street food, but does not list individual dishes. In the context of Greek street food broadly, the core offerings at this category of restaurant typically include souvlaki (pork or chicken skewers), gyros (rotating spit meat, usually pork or chicken, served in pita with tomato, onion, and tzatziki), and grilled meats served with traditional sides like tzatziki, taramosalata, and fresh bread.

Greek street food also commonly features loukoumades (fried dough balls with honey and cinnamon), tiropita (cheese pie), and spanakopita (spinach and feta pie), though which of these appear on Antonakis's specific menu is best confirmed by checking their Instagram or calling ahead.

The emphasis on authenticity that the restaurant itself highlights is worth taking at face value: the expectation should be food that tastes like Greece, not food that has been adapted for international palates.