To Marathi

To Marathi is a traditional Greek taverna sitting along the road that connects Parikia to Lefkes, in the small inland settlement of Marathi on Paros. It carries a 4.4-star rating from over 540 Google reviews — a score that holds up because it draws a loyal local and returning-visitor crowd, not casual tourist foot traffic.

The restaurant is a weekend-only operation, open Friday and Saturday evenings from 6 pm to midnight, and Sunday afternoons from 1 pm to 9 pm. That limited schedule is part of what keeps standards consistent: the kitchen focuses on a tight, well-executed roster of Greek dishes rather than an expansive menu stretched across seven days. If you're planning your Paros itinerary around a meal here, lock in the dates early in your trip.

Marathi itself is a quiet inland hamlet with an unhurried pace, a deliberate contrast to the busier beach towns on the coast. The area around it — roughly midway between Parikia and the marble quarry road — gives the taverna a context that fits: straightforward, unpretentious, and rooted in the island's working rhythms rather than its tourist economy.

What to Expect

To Marathi operates as a classic Greek taverna, which means the emphasis is on well-sourced ingredients prepared in familiar, unfussy ways. Expect the kind of food that Parian households have eaten for generations: slow-cooked meats, stuffed vegetables, grilled fish when available, and seasonal sides built around local produce and legumes.

The setting is casual and relaxed, suited to long meals rather than quick turnarounds. Tables likely spill outside during warm months, which on Paros runs from late April through October. The outdoor atmosphere in a village like Marathi — away from the coast and its steady summer breeze — can feel warmer in midsummer evenings, so factor that in when choosing a seat.

Portion sizes at traditional Greek tavernas tend toward the generous, and shared plates are the norm rather than the exception. Ordering a few dishes for the table and eating slowly is the expected rhythm. Wine will likely be local or regional, possibly including Parian varieties or wines from neighboring Naxos.

The Sunday afternoon service (1 pm to 9 pm) lends itself well to a long midday meal, which is how Greek families typically eat on weekends. If you want to experience the taverna at its most natural, a Sunday lunch is the right context.

The rating count — 544 reviews at 4.4 stars — is a meaningful signal for a restaurant in a small inland village. It suggests the place has consistent repeat visitors and earns genuine recommendations rather than relying on walk-in volume.

How to Get There

To Marathi sits on the provincial road connecting Parikia to Lefkes (Επαρ.Οδ. Παροικιάς-Λευκών), in the Marathi locality at coordinates 37.0870°N, 25.2001°E. The address is on the main road through the area, making it locatable by GPS without difficulty.

From Parikia, the drive takes roughly 10 minutes heading inland toward Lefkes. From Naoussa on the north coast, expect closer to 20 minutes by car. There is no practical way to reach Marathi from the main Paros beach towns on foot.

Parking along the provincial road is generally available, as it would be expected at a rural inland taverna without urban density constraints.

The local bus network on Paros connects Parikia to Lefkes and passes through or near Marathi, but service frequency drops sharply in the evenings — which is exactly when To Marathi is open on Fridays and Saturdays. For evening visits, a rental car, scooter, or taxi is the practical choice. Taxis can be reached through Paros taxi services based in Parikia. For Sunday lunch, a midday bus may be more viable; check the KTEL Paros schedule for the Parikia–Lefkes route.

Best Time to Visit

The taverna is open only on weekends, so the choice of when to visit is defined by the schedule first: Friday evening, Saturday evening, or Sunday afternoon. Within those windows, Sunday lunch tends to offer the most traditionally Greek atmosphere — a slower, more social meal in natural light, common in Greek village culture.

Peak tourist season on Paros runs from late June through late August. During this period, a well-reviewed inland taverna with weekend-only hours can fill up, so calling ahead (+30 2284 022243) to check availability or book is worth the effort.

Shoulder months — May, June, and September — combine good weather with smaller crowds and are often when local restaurants operate at their best. October remains pleasant and sees the tourist numbers drop further.

Midsummer evenings inland can be warmer than on the coast, since the Aegean breeze that cools beachfront spots doesn't reach the interior as reliably. Friday and Saturday evening visits in July and August may be hot until well after sunset.

Tips for Visiting

• Confirm opening days before you go. The four-day closure Monday through Thursday is firm, and if your Paros stay is short, you need to plan around it.
• Call ahead in summer. The phone number is +30 2284 022243. A restaurant with 544 reviews in a small village will have a following; a reservation saves the frustration of a wasted trip inland.
• Get there by car or scooter in the evening. Bus service to the Marathi area effectively stops before the dinner service begins on Fridays and Saturdays.
• Order the way the table intended. Share several dishes rather than ordering individual mains. Traditional tavernas are designed for communal eating, and the food comes out as it's ready.
• Ask what's local. Staff at a place like this will know what's been caught or sourced that week. Seasonal and local specials often aren't on a printed menu.
• Sunday is the best day for a relaxed experience. The 1–9 pm Sunday service aligns with Greek weekend dining culture — a longer, less hurried meal than a Friday or Saturday dinner rush.
• Pair the trip with the Marathi marble quarry. The ancient marble quarry near Marathi — where stone for the Venus de Milo and Napoleon's tomb was sourced — is a short distance away. A quarry visit followed by lunch or dinner at the taverna makes for a natural inland half-day.
• The interior road is straightforward but unlit at night. If you're driving back to Parikia or Naoussa after a late Friday or Saturday dinner, go slowly on the provincial road; rural Greek roads at night can have unexpected curves and no street lighting.

What to Order

No menu details were available in the research for this article, so specific dish names cannot be confirmed. What follows is grounded in the established conventions of traditional Greek island tavernas of this type.

At a taverna described as serving local dishes in a relaxed setting, the core of the menu almost certainly includes slow-cooked meat dishes such as lamb or goat prepared in the traditional Cycladic way — often braised in a clay pot or wood-fired oven. Stuffed tomatoes and peppers (gemista) are a summer staple. Legume-based dishes like fava, made from split yellow peas, are a Cycladic specialty and likely to appear on any menu in this region.

Fresh-caught fish and seafood depend on availability and season. Grilled octopus is common at Aegean tavernas. Salads will be Greek in the traditional sense — tomato, cucumber, onion, capers, and feta — rather than contemporary variations.

For drinks, ask what local wine is available. Paros has its own wine-producing tradition, and a proper local taverna may pour regional wine by the carafe or glass. Greek spirits such as ouzo or tsipouro are a natural aperitif or digestif in this setting.