Inherited island dishes from treasured family recipes.
Kapari is known for its unique hilltop location and spacious seating layout, enabling relaxed, private dining even in the busiest Summer months.
Our restaurant captures and defines authentic flavours of the region, by gathering local ingredients, hand picked from the incredibly rich, fertile region of the Cyclades.
Hand picked, local ingredients
Our foraging calendar includes:
Spring (Άνοιξη)
Thyme and Oregano - Caper and Kritamon leaves picked from the small islands around Paros.
Summer (Καλοκαίρι)
Sea Salt - Sourced in the later Summer months to allow for sufficient seawater evaporation before collection.
Winter to Spring (Χειμώνας - Άνοιξη)
Hoirovoskoi greens for homemade pickles - Octopus, fished throughout Winter, from the bay of Naoussa.
Red Wine Must
Μούστο - Sourced from local wineries, the must comes from the famous red grape of the region, Mandilaria, and is used to flavour one of the salts used to season many of our dishes.
Growing up on Paros island, our Summers were full of family courtyard meals shared together.
We can still see our Grandfather bringing us fresh fish, his trousers hemmed up to the knee by our Grandmother, who cooked stuffed tomatoes fresh from our garden.
In the afternoon we gathered snails and placed capers into brine.
Kapari brings you the gentle flavours of authentic Parian cuisine, our experience and culture, inspired by family members and the recipes they loved.