Exaision

Exaision is a traditional Greek taverna in Parikia, the capital and main port town of Paros. With a 4.5-star rating drawn from over 1,000 Google reviews, it has built a consistent following among both locals and visitors looking for straightforward, well-executed Greek cooking without the tourist-strip markup that can come with a waterfront address.

Parikia is a working town as much as a holiday one — ferries arrive and depart regularly, the old market quarter buzzes year-round, and residents actually eat out here. Exaision fits that rhythm. It is the kind of place where a meal can run from a simple lunch of grilled fish and horiatiki to a longer evening spread of mezedes and grilled meat, and where the bill reflects the food rather than the view.

The taverna is located at the Parikia postal address (844 00), placing it within or immediately adjacent to the town centre — a short walk from the main square, the Venetian Kastro neighbourhood, and the ferry quay. Whether you are arriving on the island, leaving the next morning, or simply based in Parikia for a few days, the location is practical.

What to Expect

Exaision operates as a classic Greek taverna in format: an informal setting, a menu built around time-tested dishes, and service that prioritises getting food to the table over ceremony. Greek tavernas at this level tend to offer a core of grilled meats — lamb chops, pork souvlaki, chicken — alongside baked dishes such as moussaka and pastitsio, cold starters like tzatziki, melitzanosalata, and taramosalata, and fresh fish priced by the kilo depending on the day's catch.

The rating across more than a thousand reviews points to reliable consistency, which matters in a town that sees high seasonal turnover. Parikia gets crowded in July and August; a taverna that holds a 4.5 across that volume of feedback is doing something right in the kitchen and behind the counter.

The interior is likely to be simple — whitewashed walls, wooden furniture, the sort of unadorned room that lets the food lead. Whether seating extends outdoors onto a terrace or pavement depends on the layout of the specific building, but most Parikia tavernas at this level offer some degree of outdoor seating in season.

Exaision is open every day of the week from noon through to midnight, making it one of the more flexible options in town — useful if you want a late dinner after an evening ferry arrival or a long afternoon on one of the nearby beaches.

How to Get There

Parikia is the first stop for most visitors to Paros, as the island's main ferry terminal sits at its northern edge. Exaision's address places it in the town proper, which is compact and largely walkable.

From the ferry port, the town centre is a 5–10 minute walk south along the waterfront. The main plateia (central square) and the old market streets branch off from there. If you are coming from elsewhere on the island — Naoussa, Lefkes, Piso Livadi — KTEL buses serve Parikia regularly, with the main bus stop at the port square. Taxis are also available from the port.

Parking in Parikia can be tight in summer. If you are driving from another part of the island, leave the car at one of the lots near the port entrance and walk in. Most of the central streets are narrow and pedestrian-priority.

Best Time to Visit

Exaision's noon-to-midnight schedule means it covers both lunch and dinner comfortably. For a quieter meal, lunch on a weekday — particularly before mid-July or after late August — will give you more space and less noise. Peak summer evenings in Parikia fill up fast at popular tavernas, and a table without a reservation can mean a wait.

Paros has a long season compared to smaller islands. Spring (April–May) and early autumn (September–October) offer milder temperatures and smaller crowds, which is when a long taverna lunch becomes genuinely pleasurable rather than a race to beat the heat. July and August bring the meltemi wind off the Aegean, which cools the evenings but can make outdoor seating gusty.

If you are visiting in shoulder season, note that some restaurants in Parikia reduce hours or close for parts of November through March. Exaision's listed hours reflect in-season operation; it is worth calling ahead (+30 2284 025154) if you plan to visit outside the main summer period.

Tips for Visiting

• Call ahead in high season. With over a thousand reviews and a central location, Exaision draws a crowd in July and August. A reservation — even a same-day call — avoids a long wait.
• Ask what's fresh. In a Greek taverna, the daily fish and whatever came in from local suppliers that morning will almost always be better than a dish that's been on the menu unchanged for years. The staff will tell you.
• Arrive at lunch for a slower pace. The noon opening makes it a good option for a proper midday meal, which is how Greeks traditionally eat. You'll likely have more attention from the kitchen early in the service.
• Pair the meal with local wine. Paros has its own wine tradition, and several producers on the island make red and white wines worth trying. A taverna at this level will usually carry at least one local label alongside the standard Greek house wine.
• Don't skip the cold starters. Mezedes — tzatziki, taramosalata, fava, grilled bread — are not just appetisers in a Greek taverna. They are part of the meal's architecture. Order a few and take your time.
• The location is central — use it. Parikia's main sights, including the Ekatontapyliani (Church of a Hundred Doors) and the Kastro, are walkable from the town centre. A meal at Exaision fits naturally into an afternoon or evening spent exploring on foot.
• Check the phone number if you get a no-answer. The listed number is +30 2284 025154. If you dial and there's no answer in shoulder season, the restaurant may be on reduced days — try again or stop by in person.

What to Order

Exaision's description as a traditional taverna points to a menu built around the Greek canon: grilled meats, baked dishes, fresh fish, cold mezedes, and seasonal vegetables. Without a specific menu available, the following reflects what a well-rated traditional taverna in Parikia would reliably offer.

For starters, look for the house versions of tzatziki, fava (split yellow pea purée, a Cycladic staple), and whatever the kitchen does with aubergine — whether that is melitzanosalata or a baked preparation. Grilled bread is standard and worth ordering.

For mains, lamb chops (paidakia) and pork souvlaki are the reliable backbone of the Greek grill. A good taverna will also offer whole fish grilled over charcoal — ask the price per kilo before ordering, as this varies daily. Moussaka and pastitsio, the slow-baked meat-and-pasta dishes, are staples of the lunch service.

For dessert, most traditional tavernas offer something simple — yoghurt with honey, seasonal fruit, or a slice of cake from the kitchen. Finish with a Greek coffee or a shot of local tsipouro if the meal has been a long one.