Barbarosssa

Barbarossa sits right on the water at Limanaki, the old fishing port of Naousa on the north coast of Paros. The taverna occupies one of the most direct waterfront positions in a town that already has no shortage of portside restaurants — tables here sit close enough to the harbour wall that you can watch the small wooden fishing boats bobbing while you eat. Open every day from 2 PM to 11 PM, it covers both a long lunch and a full dinner service.

The restaurant has been operating long enough to build a local reputation well beyond the tourist crowd. Its website notes that the kitchen has served celebrities and members of royal families over the years, though the philosophy has stayed consistent: the food on the plate should reflect what Paros produces. In 2024 the kitchen came under the direction of executive chef Thanasis Kakaras, a Le Monde Institute graduate who has worked in kitchens across Greece and Europe. His stated aim is to combine traditional Cycladic flavours with modern technique without losing the core identity of the place.

With over 3,600 Google reviews and a rating of 3.8, Barbarossa draws a large and varied crowd. That volume alone makes it one of the more reviewed dining spots in the Naousa area, and it means the kitchen runs at real restaurant pace during the summer season.

What to Expect

The setting is the first thing you notice. The old port of Naousa — Παλιό Λιμάνι — is a compact, partially enclosed harbour with stone quays and a cluster of restaurants and bars that face inward toward the water. Barbarossa's outdoor seating extends along the port edge, which makes it one of the more exposed-to-the-view positions in the lineup. In the evenings, the lights across the water and the general activity of the port give the setting a livelier character than a quieter inland taverna would.

The menu philosophy centres on Aegean ingredients — seafood, olives, fresh herbs, and produce grown on or near Paros. Chef Kakaras brings a degree of culinary structure to what has historically been a straightforward Greek island kitchen, which in practice means dishes are more composed than a basic grill taverna while still using familiar base ingredients. Expect fresh seafood preparations, classic Greek meze formats, and dishes where local produce is treated as the main event rather than a garnish.

The indoor section offers an alternative when the meltemi wind picks up, which it often does in Naousa's natural harbour funnel during July and August. Service at a restaurant of this size and visitor throughput will vary — booking ahead in peak season is straightforward via phone or email, and the team handles English-speaking diners as a matter of course given Naousa's international visitor base.

How to Get There

Naousa is on the north coast of Paros, roughly 12 kilometres from Parikia, the island's main port. Barbarossa is specifically at Limanaki, which is the inner old harbour — not the main Naousa quayside where the larger boats dock. On foot from central Naousa, walk toward the waterfront and follow the harbour road around to the old port side; it takes about five minutes from the main square.

By car from Parikia, take the main road north toward Naousa and follow signs into the village. Parking in central Naousa in summer is limited. The narrow streets near the old port are not well suited to driving right up to the restaurant, so parking at the outskirts of the village and walking in is usually the more practical option.

Local buses run between Parikia and Naousa regularly throughout the day. The bus stops in Naousa's main square, from which Barbarossa is a short walk. Taxis from Parikia are readily available and take around 15 minutes. If you are arriving by ferry into Parikia, the port taxi rank is directly outside the terminal.

Best Time to Visit

Barbarossa is open year-round — or at minimum through the main tourist season — with daily hours of 2 PM to 11 PM. For a quieter, more relaxed meal, a late lunch between 2 PM and 4 PM tends to see lower table density than the peak dinner hours. The old port setting is pleasant in the early evening light, so a 7 PM reservation balances atmosphere with manageable crowd levels on most nights outside August.

August is the busiest month in Naousa. The village is one of the more popular destinations on Paros for both Greek and international visitors, and the old port area fills up considerably on summer evenings. If you are visiting in peak season, booking a day or two in advance is advisable. The meltemi, Paros's prevailing summer wind, blows most consistently in July and August; outdoor seating at the port can be exposed, so an indoor table or an early evening slot before the wind picks up is worth considering if that matters to you.

Shoulders months — late May through June and September into early October — offer the same open setting with noticeably fewer people and somewhat cooler temperatures that make a long lunch more comfortable.

Tips for Visiting

• Book ahead in summer. Barbarossa is one of the more prominent restaurants on Naousa's old port. Reservations can be made by phone at +30 2284 051391 or by email at [email protected]. Walk-ins are possible in shoulder season but less reliable in August.
• Arrive at the right time for the view. The old port is visually at its best in the late afternoon and early evening when the light is on the water. A 6:30–7 PM arrival lets you settle before the busiest dinner wave.
• Check the current menu before you go. With a new executive chef in place and a stated commitment to seasonal local ingredients, the menu changes. The website at barbarossarestaurant.com carries current menu information.
• Ask about the day's fish. In any Aegean-focused kitchen, the freshest options are usually what came off the boats that morning. Staff at a port-side taverna in Naousa will generally know what's fresh.
• Sit inside if the wind is up. The meltemi can make outdoor dining uncomfortable in July and August. The indoor section provides the same food without the wind chill.
• Factor in the late-evening crowd. Web snippets note that Barbarossa draws a livelier atmosphere around 11 PM — near closing time — which can shift the character of the space considerably if you prefer a quieter meal.
• The old port is walkable from most Naousa accommodation. If you are staying in Naousa itself, you almost certainly do not need a taxi or car to reach the restaurant.
• Paros produces good local wine. Ask whether the restaurant carries wine from the island; Moraitis is the most established Parian winery and bottles commonly appear on Naousa menus.

What to Order

The kitchen at Barbarossa operates within the Mediterranean and Aegean tradition, with chef Kakaras applying contemporary technique to that framework. The core of the menu draws on what the Cyclades produce: fresh fish and shellfish from the surrounding waters, locally grown vegetables, Parian cheese, and olive oil. Seafood dishes are the natural focus at a working port-side restaurant, and the freshness of the catch is a direct product of Naousa's active fishing community.

For meze-style eating, classic Greek starters — grilled octopus, taramasalata, tzatziki, fresh bread — set up a longer meal well. The fish and seafood mains reflect daily availability, so specific dishes shift with the season. Meat options are typically available for those who prefer them, drawing on the standard Greek grill repertoire of lamb, pork, and chicken preparations.

Given the chef's stated philosophy around local ingredients and modern technique, it's worth ordering something that foregrounds Parian produce specifically — a dish featuring local cheese, fresh herbs, or a preparation that highlights the kitchen's current direction rather than defaulting to the most familiar taverna options. The staff can advise on what the kitchen is doing well on a given evening.