To Souvlatzidiko

To Souvlatzidiko is a straightforward Greek grill in Aliki, a quiet fishing village on the southern coast of Paros. It does one thing — souvlaki and grilled meat skewers — and does it reliably enough to hold a 4-star rating across more than 120 reviews. If you're in the south of the island after a day at Aliki beach or coming back from Agia Irini, this is the kind of place that solves the dinner question without fuss.

The address puts it on the unnamed road running through Aliki, a village better known for its seafood tavernas and calm harbour than for fast-casual grilling. To Souvlatzidiko fills a different niche — it's the spot locals and visitors turn to when they want grilled meat, wrapped in pitta, ready quickly, and priced accessibly. It opens at 5 PM every weekday and Saturday, running through to midnight, making it equally suited to an early dinner or a late-night bite after an evening out.

Aliki sits roughly 12 kilometres south of Parikia and about 8 kilometres southwest of Antiparos ferry point. The village is small enough that the grill is easy to find on foot once you're in the area.

What to Expect

To Souvlatzidiko is a casual operation — the name itself simply means "the souvlaki place," which sets expectations clearly. The focus is on grilled pork or chicken skewers, served either on a stick or wrapped in warm pitta bread with tomato, onion, and tzatziki in the classic Greek street-food format. Kontosouvli — whole cuts of meat slow-roasted on a large vertical spit — is also associated with places of this type and may feature here as part of the offering, though you should confirm availability on the day.

The setting is informal: this is counter-service food, not a sit-down taverna. Portions tend to be generous by the standards of the format, and the pricing is in line with what you'd expect from a neighbourhood grill rather than a tourist-facing restaurant. The 121 Google reviews averaging 4 stars suggest consistent execution over time, which matters more than a flashier rating from fewer sources.

Aliki itself is a relaxed village with a working harbour, a long sandy beach, and a handful of restaurants and cafes along the waterfront. To Souvlatzidiko sits in this low-key environment — it's not trying to compete with the seafood spots on the water, but rather to serve the village and its visitors who want grilled meat, quickly and affordably.

How to Get There

Aliki is connected to Parikia by the main southern road (the route passing through Pounta). By car or scooter from Parikia, the drive takes roughly 15 to 20 minutes heading south. Follow signs toward Aliki; the village road leads directly into the small settlement. Parking in Aliki is informal and generally available near the harbour and along the main approach road.

By bus, KTEL Paros runs routes from Parikia that stop in Aliki during the summer season. Check the current KTEL timetable before travelling, as service frequency drops outside peak season. Taxis from Parikia are a straightforward option; the fare should be modest given the distance.

Once in Aliki, To Souvlatzidiko is on the unnamed road through the village. The settlement is compact enough that a short walk from the harbour or beach will get you there.

Best Time to Visit

To Souvlatzidiko opens at 5 PM daily (Monday through Saturday), which makes it an evening-only destination. Sunday hours are shorter — 7:40 PM to 10:00 PM — so plan accordingly if you're visiting at the end of the week.

Peak summer on Paros runs from late June through August, when Aliki sees more visitors and the grill will likely be busier. Arriving closer to opening time on busy summer evenings is a sensible approach if you want to avoid a wait. In the shoulder months of May, June, and September, the pace slows and Aliki takes on a quieter character that suits the casual format well.

The southern coast of Paros can catch afternoon winds — the meltemi that blows across the Cyclades in July and August — but evenings typically calm down, making outdoor eating or eating on the go more comfortable after dark.

Tips for Visiting

• Check Sunday hours carefully. The Sunday window is significantly shorter (7:40–10:00 PM) compared to the weekday close of midnight. Don't assume weekday hours apply.
• Come hungry but not in a rush. This is fast food in the Greek sense — freshly grilled, made to order — so there may be a short wait during busy spells, especially in summer.
• It pairs well with a beach day. Aliki beach is a short walk from the village centre. An afternoon at the beach followed by an early-evening souvlaki is a simple and effective Paros routine.
• Bring cash. Small grill spots in Greek villages often prefer or require cash payment. There is no confirmed card facility listed for this location, so come prepared.
• Combine with the harbour area. After eating, the Aliki waterfront is pleasant for a post-dinner walk. The working harbour gives the village a local character distinct from the more tourist-heavy north.
• Phone ahead in early or late season. Opening hours listed reflect the main season. If you're visiting in May or October, call +30 2284 091681 to confirm the grill is operating on a given day.
• Order the pitta wrap if you want the full experience. Souvlaki served wrapped in pitta with condiments is the standard Greek street-food format and the format this type of place is built around.
• Avoid expecting a full sit-down meal. This is a souvlatzidiko — a grill counter, not a taverna. If you want a multi-course meal with table service, the waterfront restaurants in Aliki serve that purpose.

What to Order

The core offering at any souvlatzidiko is the souvlaki skewer — small pieces of pork or chicken grilled over charcoal or gas, served on a stick or in pitta bread. At To Souvlatzidiko, this is the main event. A pitta souvlaki is the wrapped version: grilled meat, sliced tomato, onion rings, and tzatziki folded into a warm, lightly grilled pitta — portable, filling, and satisfying.

If kontosouvli is available, it's worth trying. This is whole cuts of meat (usually pork neck or shoulder) slow-roasted on a large rotisserie spit, sliced to order, and served either in pitta or as a plate. The long cooking time gives it a different texture from the skewer — more tender, with rendered fat and a deeper smokiness.

Greek grill spots of this type often round out the menu with gyros (meat shaved from a vertical rotisserie), chips, and occasionally a simple salad or dipping sauces beyond tzatziki. Availability varies; ask at the counter what's on that evening.