Mare Nostrum

Mare Nostrum sits directly on the port of Naousa, the fishing-village-turned-resort town on the northern coast of Paros. With 1,825 Google reviews averaging 4.7 out of 5, it ranks among the most consistently praised restaurants on the island — and the setting alone explains part of the appeal: tables face the Venetian-era harbour walls and the small fishing boats that still work out of Naousa every morning.

The kitchen focuses on Mediterranean and Greek cooking, leaning heavily on seafood given the restaurant's proximity to the water. One dish that draws repeat mentions from visitors is a linguine in cream sauce with coriander and fresh shrimp — an example of how the menu blends Cycladic ingredients with broader Mediterranean technique rather than sticking strictly to taverna classics. The restaurant opens at noon and stays open until midnight every day of the week, making it workable for both a long lunch and a late dinner.

Naousa itself is a compact, recognisable destination on Paros: whitewashed lanes, a busy waterfront, and a concentration of restaurants and bars that draws both Greek and international visitors throughout the summer. Mare Nostrum's position at the port puts it at the centre of that activity without feeling like a tourist trap — the rating and review volume suggest a kitchen that holds its standard through the high season.

What to Expect

The restaurant's address places it at the Port of Naousa, so you're eating with a direct view of harbour activity: small wooden fishing boats, the stone harbour walls, and the low profile of the surrounding village. Tables are arranged to take advantage of the waterfront position, and the atmosphere is relaxed rather than formal — Naousa's port has an easy-going energy even when it's busy.

The menu centres on Mediterranean seafood and Greek dishes. Pasta preparations appear alongside more traditional Greek fish and seafood plates, which fits the "Mediterranean" billing accurately — this is not a strictly traditional Greek taverna, nor is it trying to be a fine-dining destination. The cooking uses fresh local seafood, which Naousa's fishing fleet makes straightforward to source.

Service runs from noon through midnight daily, which is longer than many comparable restaurants in the Cyclades. That midday opening is useful if you want to eat before the typical Greek dinner hour, and the midnight close means you're not rushed through a late meal. The kitchen's consistency across a long season is reflected in the review count: 1,825 ratings is a substantial sample for a single restaurant on a mid-sized Greek island.

Dress code is casual. Reservations are advisable during July and August when Naousa fills up and port-side tables become competitive. The Facebook page (listed as the primary web presence) may carry updated seasonal information.

What to Order

Based on what the research confirms, the linguine in cream sauce with coriander and fresh shrimp is the most specifically documented dish and appears to be a standout. It illustrates the kitchen's approach: fresh local shrimp treated with a Mediterranean-inflected sauce rather than a purely Greek preparation.

Beyond that, the restaurant's positioning at a working fishing port in Naousa is the clearest guide to what to prioritise: fresh fish and shellfish sourced locally are the logical strength of any port-side kitchen in the Cyclades. The broader Mediterranean framing of the menu suggests grilled fish, pasta with seafood, and dishes that bridge Greek and Italian coastal cooking traditions.

For drinks, Paros produces its own wines — the island has an active wine-growing tradition, particularly around the village of Lefkes — and a port restaurant of this calibre would typically carry local options worth asking about. Specific menu items and prices are not published in the available sources, so it's worth checking current offerings on arrival or via the Facebook page before visiting.

How to Get There

Mare Nostrum is at the Port of Naousa, with coordinates placing it at approximately 37.1250°N, 25.2374°E. Naousa is on the northern coast of Paros, roughly 12 kilometres from Parikia (the island's main port and capital).

By car or scooter, the route from Parikia to Naousa takes around 20 minutes on the main road north. Parking in Naousa itself can be tight in peak season; there is parking available on the approach roads to the village, and it is generally easier to park a short walk from the waterfront rather than trying to reach the port directly by car.

By bus, KTEL Paros operates regular services between Parikia and Naousa throughout the day during the summer season. The bus stop in Naousa is a short walk from the port. Check the KTEL Paros schedule locally or at the Parikia bus station for current timetables.

On foot within Naousa, the port is the natural endpoint of the main village lane — follow the waterfront path and you'll reach the harbour area where the restaurant is located.

Best Time to Visit

Mare Nostrum operates year-round hours (noon to midnight, seven days a week) based on the listed schedule, though as with most Cycladic restaurants it is worth confirming that winter hours match the summer listing before planning a visit outside the main season.

For the port setting, early evening — roughly 7:00 to 8:00 PM — gives you good light over the harbour and the tail end of any fishing-boat activity before the dinner crowd fully arrives. In July and August, the restaurant and Naousa more broadly are at peak capacity; arriving at noon for lunch or before 7:00 PM for dinner reduces the wait for a good table.

Naousa's port faces roughly north, so it catches the late afternoon and early evening light rather than the direct western sunset that Parikia sees. The atmosphere is pleasant from late spring through early autumn. The meltemi wind, which picks up on Paros from mid-July through August, can make outdoor waterfront seating breezy; bear that in mind if you prefer a calmer meal.

Tips for Visiting

• Book ahead in high season. July and August tables at port-side restaurants in Naousa fill quickly, particularly in the evening. Call +30 2284 051225 to reserve or check the Facebook page for any booking options.
• Go for the seafood. At a restaurant on a working fishing port, fresh fish and shellfish are the best-supported choice. Ask the staff what came in that day rather than defaulting to the printed menu.
• The linguine with shrimp has a track record. If you want a safe choice that multiple visitors have called out specifically, the linguine in cream sauce with coriander and fresh shrimp is the most documented dish.
• Arrive before 7:30 PM for a harbour-side table. The best outdoor seats fill up as the evening progresses; an early dinner secures better positioning.
• Midday is quieter. Lunch service (noon onwards) tends to be less crowded than dinner, and the light on the water is good from the port's north-facing position.
• Pair dinner with a walk through Naousa. The village's whitewashed lanes are best explored before or after eating — the area around the Venetian castle ruins and the inner harbour is worth fifteen minutes on foot.
• Check the Facebook page for seasonal updates. The restaurant's primary web presence is its Facebook page; hours or menu changes in shoulder season are most likely to appear there.
• Parking is easier away from the port. Leave the car or scooter at the edge of the village and walk in — the port area itself has limited space and becomes congested on busy summer evenings.