Pita Frank

Pita Frank is a casual street-food spot in Naousa, Paros, built around one thing done consistently well: freshly made pita wraps packed with gyros or souvlaki. With a 4.6 rating across more than 1,275 Google reviews, it has become a reliable lunch and late-evening stop for visitors exploring the village and for locals who know the value of a well-made wrap at a reasonable price.

Naousa is one of the more upmarket corners of Paros, lined with seafood tavernas and cocktail bars pushing into the mid-to-high price range. Pita Frank sits at the other end of that spectrum — no tablecloths, no reservations, no three-course format — which is exactly what makes it useful when you want a satisfying meal without committing to a long sit-down lunch or burning through your dinner budget at noon.

The address places it on an unnamed road in the Naousa 844 01 postal area. Naousa is compact enough that walking from the harbour or the main village square takes only a few minutes in any direction, so locating it on foot or via Google Maps is straightforward.

What to Expect

The format here is classic Greek street food: pita wraps built to order, with gyros — rotating-spit pork or chicken — as the headline item. The social channels reference a pork gyro prominently, paired with Greek salad, which points to a short, focused menu rather than an ambitious multi-page card. That focus tends to work in a small operation's favour; the throughput keeps ingredients fresh and the kitchen moves quickly.

Seating is casual by design. This is the kind of place where you order at the counter, collect your wrap, and eat either at one of the available spots or take it with you toward the waterfront. The portions are reported to be generous relative to the price, which matches the general character of gyros spots across the Cyclades — substantial, filling, and priced for everyday eating rather than special-occasion dining.

The kitchen opens at noon and runs through to midnight every day of the week, which makes it one of the more flexible eating options in Naousa. You can arrive after a morning boat trip, after a late afternoon beach session, or after a round of bars and still find it open and operating.

The Google place types list it as both a restaurant and a bar and grill, suggesting drinks are available alongside the food — practical if you want a cold beer with your wrap on a hot afternoon.

How to Get There

Naousa sits on the northern coast of Paros, roughly 12 kilometres from Parikia, the island's main port town. If you are arriving from Parikia by bus, the KTEL Paros service runs regularly between the two towns and drops passengers in Naousa's central square, from which the surrounding streets — including the area where Pita Frank operates — are within easy walking distance.

By car or scooter from Parikia, take the main inland road north toward Naousa; the journey takes around 15 to 20 minutes depending on traffic in season. Parking in Naousa itself can be tight during July and August, so arriving on foot from a nearby parking area on the outskirts of the village is often simpler. The coordinates (37.1241582, 25.2372788) pin it precisely for navigation.

Taxis from Parikia to Naousa are available and can be arranged through your accommodation or flagged from the port taxi stand.

Best Time to Visit

Pita Frank is open year-round from noon to midnight, seven days a week — a notably long season commitment for a small operation in the Cyclades, where many restaurants close from October through March. The Facebook page has noted seasonal reopenings, so if you are visiting in the shoulder months (late March or early April), it is worth a quick check of their social pages to confirm current hours before making a special trip.

For the most relaxed experience, arriving between noon and 2:00 PM on a weekday tends to mean shorter queues than the dinner rush that builds from around 7:00 PM onward, especially in peak season (mid-July through August). Midday visits also align well with a Naousa lunch break before or after visiting the nearby beaches of Kolymbithres or Santa Maria.

In summer, Naousa fills quickly from late morning, and a wrap from Pita Frank makes practical sense as a fast, affordable lunch before crowds peak at the beaches in the afternoon. Evening visits work well too — the spot stays open late enough to serve as a post-bar snack before heading back to your accommodation.

Tips for Visiting

• Check the current menu online before you go. The Instagram account (@pitafrank_) posts seasonal menu updates; the 2025 menu was announced there, so it is the most current source for what is available.
• The pork gyro is the signature item. Multiple independent reviews and the restaurant's own social content point to it as the standout order. If you are undecided, start there.
• Arrive just after noon if you want minimal wait times. The kitchen opens at midday and the lunchtime queue tends to build from around 1:00 PM onward in high season.
• Payment methods are worth confirming on arrival. Small street-food operations in the Cyclades vary in whether they accept card payments; bringing some cash avoids any inconvenience.
• Combine with a visit to Kolymbithres beach. The beach is a short drive or taxi ride from Naousa, and picking up a wrap from Pita Frank first gives you a ready-made, affordable lunch to take toward the water.
• It works as a late-night option. The midnight closing time makes it genuinely useful after an evening out in Naousa, when most sit-down restaurants have already finished service.
• Call ahead during shoulder season. The phone number is +30 2284 055098. If you are visiting in March, April, or November, a quick call confirms whether the kitchen is currently running.
• The Facebook page (Pita Frank Naousa Paros) posts operational updates in Greek but with Google Translate the key information — reopening dates, hours changes — is easy to parse.

What to Order

The core of the menu is gyros and souvlaki served in pita wraps. The pork gyro is specifically referenced across multiple independent sources and in the restaurant's own content, making it the obvious first choice. Greek souvlaki — skewered grilled meat, typically pork or chicken — is the other main option, and both are standard in the format: pita bread, meat, tzatziki, tomato, onion, and chips if you want them.

A Greek salad appears on the menu as a side or standalone option, which is a useful addition if you want something lighter alongside the wrap. Given the bar-and-grill classification, cold drinks and likely beer are available, though the exact drinks list is not confirmed in detail — the counter is the place to ask.

Pricing is described across reviews as affordable by Paros standards, which is saying something given that Naousa skews expensive. For a wrapping, a side, and a drink, expect to pay significantly less than you would at a sit-down taverna on the harbour.