Markakis

Markakis Restaurant has been feeding locals and visitors in Piso Livadi since 1981, making it one of the longer-standing tavernas on the east coast of Paros. With a 4.7-star average across more than 1,600 Google reviews, it consistently ranks among the most trusted dining options on the island — a result earned over decades rather than a single good season.

Piso Livadi is a small fishing port on the southeastern side of Paros, quieter than Parikia or Naoussa and favored by travelers who prefer a slower pace. The village has a working harbor, a handful of cafés, and easy access to beaches like Logaras and Molos. Markakis sits within this community rather than apart from it, and the kitchen leans into Cycladic tradition: fresh seafood, grilled meats, seasonal vegetables, and the kind of recipes that have been refined over generations rather than reinvented for tourist tastes.

The restaurant is open every day of the week from noon through to 11:30 in the evening, which makes it suitable for a long lunch after a morning at the beach or a relaxed dinner as the harbor lights come on.

What to Expect

Markakis operates in the straightforward tradition of the Greek family taverna: honest cooking, generous portions, and a setting that is relaxed without being careless. The east coast of Paros tends to be calmer than the west in the afternoons, and Piso Livadi benefits from that — outdoor seating here is rarely interrupted by strong meltemi gusts the way beachfront spots on the other side of the island can be.

The kitchen focuses on Cycladic cuisine, which means the seafood is a core part of the menu rather than an afterthought. Given the restaurant's position in a fishing village with a working port, the fish and shellfish on offer tend to reflect what's in season. Grilled octopus, fried calamari, fresh fish sold by the kilo, and classic Greek starters like tzatziki, taramosalata, and grilled cheese are the kind of offerings you can expect alongside meat dishes — lamb chops, pork souvlaki, and slow-cooked casseroles depending on the day.

The atmosphere is relaxed and family-friendly. After more than four decades of operation, the restaurant has a regulars culture that extends beyond the summer season, with locals from the village and surrounding areas returning consistently. Service is typically efficient during peak periods; arriving slightly before the main lunch or dinner rush — around 12:30 or before 8:00 PM — tends to mean smoother seating.

For a restaurant of this type, expect to share the table with your immediate party and order at a pace that suits you. Greek taverna dining is rarely rushed, and Markakis follows that convention.

What to Order

Based on the restaurant's established reputation for Cycladic seafood and its location in a fishing harbor, a few categories stand out as the most reliable choices.

Fresh fish by the kilo is the benchmark dish at any serious Greek seafood taverna, and Piso Livadi's working port means the supply chain is short. Ask what arrived that day — sea bream, sea bass, red mullet, and similar Aegean species rotate with the season.

Grilled octopus is one of the canonical Cycladic starters. When prepared well, it is charred at the edges, tender through the center, and served with a drizzle of olive oil and lemon. The sight of octopus drying on a line outside a Greek taverna is a reliable signal that the kitchen takes it seriously.

Mezedes — the Greek tradition of shared small plates — work well here for groups. A combination of dips, fried starters, and grilled vegetables ordered alongside a main dish is the typical way to structure a longer meal.

The wine list at most Paros tavernas of this caliber will include local Paros PDO wines, typically made from the Monemvasia (Malvasia) grape for whites and Mandilaria for reds. A carafe of house wine is a standard option and usually represents good value.

For dessert, fresh fruit or a simple Greek yogurt with honey is the conventional finish; some tavernas offer loukoumades or a complimentary digestif, though this varies.

How to Get There

Markakis is located in Piso Livadi on the east coast of Paros, at the coordinates 37.0352° N, 25.2601° E. The full address is Piso Livadi, Cyclades 844 00.

From Parikia (the main port), Piso Livadi is approximately 18 kilometers by road, taking around 25–30 minutes by car or scooter via the main cross-island road through Lefkes. KTEL buses connect Parikia to Piso Livadi during the summer season; check current timetables locally as schedules vary by month.

From Naoussa, the drive is roughly 22 kilometers and takes around 30 minutes heading south and east.

Parking in Piso Livadi is generally available along the harbor road and on the village's side streets, though spaces fill quickly during August. Arriving by scooter or bicycle gives you more flexibility during peak season. The restaurant is accessible on foot from anywhere within the village.

Taxi services operate out of Parikia and Naoussa; the number for the local taxi association can be obtained from your accommodation. Transfers can also be arranged through most hotels and studios on the island.

Best Time to Visit

Markakis is open year-round based on its daily schedule, though like most Paros restaurants it operates at full capacity from late June through early September. The east coast of Paros, including Piso Livadi, receives less wind than the northwest-facing beaches and villages, making outdoor dining here comfortable even on days when the meltemi is active elsewhere on the island.

For lunch, arriving between 12:30 and 1:30 PM places you in the main service window. Early July through late August will see the restaurant at full capacity during peak hours.

For dinner, arriving before 8:00 PM gives you a better chance of a straightforward table without a wait. Greeks typically dine from 9:00 PM onward, so the restaurant tends to fill gradually through the evening.

Shoulder season — May, June, and September through early October — offers the best combination of warm weather, lighter crowds, and full kitchen operation. The harbor at Piso Livadi is particularly pleasant in the late afternoon light during these months.

Avoid scheduling a long leisurely lunch on a day when ferries arrive at Piso Livadi (it is a secondary port for some routes), as the village sees a brief influx of travelers at those times.

Tips for Visiting

• Call ahead during August. The phone number is +30 2284 042177. Reservations are not always essential at Greek tavernas, but a quick call to check availability can save a wait on a busy midsummer evening.
• Ask about the daily catch. Fresh fish menus at harbor tavernas change based on what was landed that morning. The staff can tell you what's freshest rather than relying solely on a printed menu.
• Bring cash as backup. Card payment is widely accepted in Paros, but smaller tavernas in village settings occasionally have connectivity issues with card terminals during busy periods.
• Order in stages. Greek taverna meals are designed to be unhurried. Order mezedes first, let those arrive, then decide on mains — the kitchen operates on this expectation and service works better for it.
• Check the carafe wine. House wine at Paros tavernas is frequently local and good quality. A liter carafe is typically the best value option for a table of two to three people.
• The harbor is walkable. Piso Livadi's port is small enough to explore on foot before or after a meal. The small beach at Logaras is a short walk south along the coast road.
• Lunch is calmer than dinner. If you want a more relaxed pace with attentive service, a weekday lunch in June or September is the sweet spot.
• Follow the social channels for seasonal updates. Markakis maintains active Facebook and Instagram accounts (@markakisrestaurant) where they occasionally share seasonal specials and hours updates.

History and Context

Markakis was established in 1981, which places its founding during a period when Paros was beginning to develop as an international tourist destination but before the island's infrastructure had expanded to its current scale. Piso Livadi at that time was a quieter fishing community, and a restaurant opening in that context was serving a genuinely local clientele as its primary customer base.

Restaurants that survive and build strong reputations over four-plus decades in Greek island tourism tend to do so by maintaining consistency rather than chasing trends. The Cycladic cuisine tradition that Markakis represents draws on ingredients that have been available in the islands for centuries — olive oil, legumes, seafood from the Aegean, lamb and goat from the hillsides, and produce from kitchen gardens. The flavors are defined by quality of ingredient and simplicity of preparation more than technique.

Piso Livadi itself has a history as a minor port on the east side of Paros, used by fishing boats and, at various times, by ferries connecting the eastern Cyclades. The village retains a quieter character than the island's main centers, and restaurants that have operated here across multiple decades have become part of the community fabric in a way that seasonal venues rarely achieve.