Levantis Restaurant

Levantis Restaurant sits on Gravari Street in the Castro quarter of Parikia, tucked behind the whitewashed lanes that climb up through the old Venetian-era settlement. The approach itself — through narrow cobblestone alleys lined with bougainvillea and low archways — gives you a good sense of where you are before you even sit down. The restaurant has been open for over 40 years, which in a competitive island dining scene is a meaningful signal of consistency.

The kitchen is led by chef Giorgios Mavridis, whose menu sits at the intersection of traditional Greek cooking and contemporary Mediterranean technique. That means recognizable local ingredients treated with a degree of precision that goes beyond typical taverna fare — Greek thyme honey, sardines, rabbit, cauliflower — assembled into dishes that are attentive to both flavor and presentation. The setting matches the ambition: an open-air courtyard shaded by a grapevine that is, by the restaurant's own account, around 200 years old.

With a rating of 4.5 from 250 Google reviews and a dining room that fills up most evenings in high season, Levantis has a loyal following among both repeat visitors to Paros and travelers who do their research before arriving.

What to Expect

The main draw is the courtyard garden, where the ancient grapevine spreads across overhead supports and, through summer, hangs heavy with green leaves and clusters of purple grapes. The effect is a kind of natural canopy that keeps the space shaded and relatively cool even on warm August evenings. The atmosphere is calm rather than lively — conversations stay at a reasonable volume, the service is attentive without being rushed, and the pace of the meal encourages you to stay through dessert.

For colder or wet evenings — and Paros does get rain in shoulder season — there is a covered indoor space adjacent to the garden. It's the same kitchen, the same menu, just without the outdoor air.

The menu leans into the kind of creative Greek-Mediterranean cooking that has found its footing on the Cyclades over the past two decades. Starters include salt-cured mackerel served with grilled cauliflower, a potato-caper salad, and dill, and thinly sliced herb-encrusted beef with greens, onion marmalade, and wasabi oil — a dish that illustrates exactly what chef Mavridis is doing with the menu. Main courses have included yogurt-encrusted rabbit ragout with olive and eggplant, and linguine with roasted cherry tomatoes and sardines. Desserts draw on classic Greek flavors, with Greek thyme honey among the key ingredients.

The menu changes with the season, so specific dishes from one year's visit may not appear the next. The underlying approach — sourcing Greek produce, then applying a confident contemporary hand — remains consistent.

How to Get There

Levantis is on Gravari Street in Parikia's Castro district, the old medieval quarter that sits just above and behind the main harbor front. From the central square (Plateia Mavrogenous), follow the signs toward the Frankish Castle and the Ekatontapyliani church area, then work your way up into the older lanes. The walk from the port takes around 10–15 minutes on foot.

The Castro's streets are narrow and almost entirely pedestrian, so driving to the door is not an option. If you're coming by car, park near the port or along the northern waterfront roads and walk up through the old town. Taxis from Naoussa or the airport can drop you at the edge of the Castro. There is no dedicated parking for the restaurant.

For visitors with limited mobility, the cobblestone lanes leading to the Castro can be uneven and steep in sections. It is worth checking with the restaurant directly at +30 2284 023613 if accessibility is a consideration.

Best Time to Visit

Levantis is open Monday through Saturday, 6:30 PM to midnight. It is closed on Sundays. The restaurant operates as a dinner-only venue — there is no lunch service.

The peak months on Paros are July and August, when the island fills with Greek and European visitors. During this period, securing a table at Levantis without a reservation is not straightforward; the courtyard has a limited number of covers and the venue is well-regarded enough to fill consistently. Book ahead wherever possible.

June and September offer a quieter version of the same experience: the weather is warm, the grapevine is in leaf, and the old town lanes are easier to navigate. Early October is the outer edge of the season on Paros — some restaurants close, but Levantis has historically run into autumn.

For the courtyard to be at its best — grapevine fully leafed, evening light, moderate temperature — aim for June through mid-September. Arriving at opening time (6:30 PM) means you'll catch the last of the daylight over the Castro's whitewashed walls.

Tips for Visiting

• Book in advance during July and August. The courtyard is intimate, covers are limited, and the restaurant has a consistent following. Phone reservations are the most reliable: +30 2284 023613. Check the website at levantisrestaurant.com for any online booking option.
• Allow yourself time to walk there. Getting slightly lost in the Castro is part of the experience, and the lanes reward slow walking. Leave 20 minutes from the harbor rather than ten.
• Dress the occasion appropriately. Levantis is not a shorts-and-flip-flops taverna. Smart casual fits the tone of the room and the menu.
• Mention dietary requirements when booking. The menu relies on specific preparations, so advance notice of allergies or dietary restrictions gives the kitchen time to accommodate.
• Arrive early if you want the garden. On a full evening, inside tables fill by necessity as late arrivals come in. If the courtyard matters to you, aim for 6:30 or 7:00 PM.
• Factor in a leisurely pace. The restaurant is structured for a full dinner, not a quick meal. Two to three hours is a reasonable expectation.
• Follow them on Instagram (@levantisrestaurant) for current menu previews and seasonal changes before you visit — useful for planning what to order.
• The Castro is dark at night. After dinner, the lanes back toward the main square have minimal street lighting. A phone torch makes navigation significantly easier.

What to Order

The menu at Levantis changes seasonally, but several preparations have anchored the kitchen's identity across recent years. Among the starters, the salt-cured mackerel with grilled cauliflower, potato caper and dill salad is a strong representation of what chef Mavridis does well: a preserved Greek ingredient, a vegetable preparation with texture contrast, and a dressing that ties the dish together. The thinly sliced herb-encrusted beef with greens, onion marmalade, and wasabi oil sits at the more contemporary end of the menu and shows the kitchen's willingness to use flavors outside the Aegean pantry.

For main courses, the yogurt-encrusted rabbit ragout with olive and eggplant is worth ordering if you see it — rabbit is underused in island cooking, and this preparation leans into both Greek yogurt as a cooking medium and the earthy depth of eggplant. The linguine with roasted cherry tomatoes and sardines is a simpler dish in composition but relies on the quality of the sardines, which on Paros is generally high.

Desserts draw on Greek honey — specifically thyme honey, which has a sharper, more aromatic profile than the generic blends sold in tourist shops — and are worth saving room for rather than skipping.

On the drinks side, ask about the wine list. Greek wine production has improved substantially over the past two decades, and a restaurant of this caliber typically maintains a selection that includes Cycladic and mainland Greek labels worth exploring if you're unfamiliar with them.