Brush up on your Paros expertise with these quick travel tips — all of which will help you make the most of your time here,of your Paros holidays.
1. Paros is situated in the centre of the Cyclades; it has 168km coastline, 25 km x 20km the island is located west of the Naxos Island, east of Antiparos and 91 n.m. SE from the port of Piraeus.
If you are island hopping, you can get directly to Paros from almost all the other Cycladic islands. You can get also even from places like Crete, Ikaria, Andros, Mykonos, Tinos or Rhodes and if there is not a direct boat, you get a connection from another island.
It is the third in size island of Cyclades and among the prettiest of them. It is a real island paradise filled with first-rate sandy beaches, bays, tiny churches, Byzantine monuments, photogenic whitewashed villages, cobblestone streets, sun-filled days, and vibrant nightlife adds to the charisma of this fun-loving island.
The island’s communications are fairly well developed offering to its inhabitants and its visitors all basic services: port, airport, marinas, civil services, banks, post offices, public transport and more.
2. No place on the island is more than 15 minutes from any other place
•Parikia-Naoussa 11 klm
•Parikia-Kostos 8 klm
•Parikia-Punda (for Antiparos) 10 klm
•Parikia-Ambelas 13.5 klm
By your car or by renting a car, (prices variety from 25 Euro & up per day, depending on model and season) or a motorbike (from 10 Euro & up), by bus or taxi you can easily stroll around. Free to discover the last corners of Paros. The roads on Paros are all pretty good.
We can arrange the rental and a car or a bike should be waiting for you in the port or the airport, so just follow the signs to Ambelas and Margarita Studios.
3. The weather is just perfect
Paros has a very mild climate, you can swim in the sea from beginning of April until end of November, so for basically, more than half a year. But, please don’t forget the sunscreen. Paros sees an average of 300+ days of sunshine every year.Visit us in April, May, September pr even October, when the island is at its greenest and you will have a beach to yourself. It’s a great place to consider for spring and autumn sun. Note that the hottest and busiest months are July and August, with temperatures in the mid-thirties, whilst earlier in the year during April, May and September temperatures are nudging the mid-twenties.
4. Paros Nature –flora and fauna
Paros, gives the impression of being dry, especially in summer months.
A closer look, however, reveals the particularly rich and interesting flora. The specific weather conditions allow the vegetation close to the shore, of an amazing variety of plants, wildflowers, myrtles, cedars and of therapeutic herbs.
Parian countryside is blooming wild flowers such as cyclamens, anemones, mandrakes, medicinal and aromatic herbs, sage, rosemary, oregano, thyme.
The cultivation of cereals and grapes, olives, garden produce and fruit trees in terraces on the hillsides lends special beauty to the landscape since, from a distance; the ground appears to undulate in the Aegean Sea breeze.
More than 200 species of birds have been recorded on Paros.
We mainly come across seabirds, raptors, nocturnal and other. The Aegean area with its many islands, the rocky islands and the aquatic biotopes constitutes a “network” of valuable stop-over for the migrating birds.
Specifically in Paros, there are 11 small aquatic biotopes, in Santa Maria, in Kolimbithres, in Molos, In Golden Beach, in Aliki, in Campos, in the area of Pounda, at Livadi in Paroikia, in Antiparos and on the rocky island of Cavouras.
- It is worth one to visit the Wild Animals Care and Protection Association “Alkioni”, which is located in Kamares (internal road that connects Paroikia with Naoussa), where the hospital instrumentation is and to admire closely the praiseworthy effort of the volunteers and as many of the birds that are in condition, of course, to stand the human presence.
5. Paros beaches
Paros is noted for its countless soft-sand beaches and clear turquoise waters. They suit to every taste, ranging from long and sandy to very small, popular and more isolated ones, featuring beach clubs, umbrellas and sun beds or offering unspoiled natural beauty.
Serviced beaches are usually long and shallow, always sandy, easily accessible by car and also public transport or small boats, with beach bar-restaurants, some quiet with chilling music, others more uplifting. At some places there are water sports schools with national and international championships in the summer. “Punda “, «Kolimbithres», «Monastiri «, Krios «, Parasporos”, Golden Beach, New Golden Beach, Santa Maria.
Less crowded beaches with a few umbrellas and trees for shade, and a couple of tavernas to dine. They may have fine or thicker sand, very shallow water, ideal for families with young children. Santa Maria”,”Ambelas”, Laggeri, Xifara, Molos, Kalogeros,Logaras, Drios, Marchello, Ag. Irini
More isolated beaches range in size. If you are in an adventurous mood, along Paros’ coastline searching for that special beach, you will be pleasantly surprised.
Loukoumades (pronounced loo-koo-mah-thes) ,are the Greeks’ answer to donuts
«For those of you not familiar with loukoumades, they are the most heavenly fried donuts; served warm, drizzled with honey syrup and cinnamon, sometimes sprinkled with walnuts or toasted sesame. They are served throughout Greece, where the history of this donut can be traced back to the first Olympic Games in 776 BC. In the original Olympic Games the Greeks honored the Gods and the victors’ prize came in an edible form of «honey tokens,» golden fried balls of dough, covered in honey.» Post by Marisa Churchill
- FOR THE MIXTURE
- 1 kg all-purpose flour
- 2 packets active dry yeast
- 2 glasses of warm water
- 1/2 tea spoon salt
- 1 tea spoon sugar
- FOR COOKING
- Approx 500 ml corn oil – for deep frying
- FOR SERVING
- Cinnamon to taste
- Greek Honey to taste
- In a large glass dissolve the yeast in the tepid water, along with the salt and the sugar .
- Use a large bowl, add in the flour and the dissolved yeast and mix with your hands, until the mixture become thick and foamy (a texture similar to that of a milkshake)
- Cover the bowl and let the mixture rest in a warm place for at least 1 hour where it will rise.
- Put the 500 ml oil in a deep pan and heat. Make sure that the oil takes over only half of the pan’s depth.
- Turn the mixture in the bowl a few times with your hands.
- Take a handful of dough and, with your hand in a fist, squeeze until the dough comes out as a ball between your thumb and index finger. Using a tablespoon which you have dipped in a glass of cold water, scoop this ball and place in the deep pan to fry. Repeat this several times depending on the size of your pan but remember NOT to crowd the pan.
- Loukoumades will puff up and float to the surface. You then should turn them occasionally, until batter is a crisp, golden brown on all sides which takes about 3 to 4 minutes.
- Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed.
- Place drained puffs on warm platter and keep warm.
- To serve individual portions, place 4 or 5 loukoumades on a plate drizzle honey over and dust generously with cinnamonp.
Summer 2016 is loading and this is your chance to enjoy hands-on Greek cooking classes in Greece, with Stella the most trusted gastronomic specialist on the island, while staying in Margarita Studios, an elegance boutique style hotel n the heart of Cyclades ,next of the cosmopolitan Naoussa of Paros, in Ambelas.
Cook in our well equipped kitchen with guests from all over the world. You will enjoy the meals you created together with your fellow cooks complimented with superb wine of Paros.
There is plenty of time to explore the area or just relax and enjoy your home away from home in a spectacular setting with new friends
Join us for one, two, or three fun mornings or evenings in the kitchen for a hands-on Greek cooking class concentrating on the foods and wines of this beautiful island.
Join us in the kitchen and see, smell & taste the real Greece with us!
Learn how to make your favourite Greek dish , like moussaka, stuffed tomatoes, dolmadakia or Rosemary/garlic/lemon roasted lamb or pork ,
fried zucchinis balls, tomato balls, tzatziki or spanakopita & baklava .
Get the Parian recipes, enjoy specialties with wine of Paros and impress your friends at home. It will make your vacation unforgettable!
Well, finally the summer is over…
It’s a time to relax a little and reflect on the events of the season, what happened, what went right and where we need to improve . It’s crazy to look back and reflect at how fast it all went. We saw old friends, and made new ones. Thanks to everyone who stayed with us over the year so far. We enjoyed having you and you will always be welcome at the Margarita studios. We appreciate all the support and love from all of you.
PEOPLE make the magic happen !!!
Your smiles are still around us…around our breakfast buffet, the drinks and the meals by the pool, the kids fun, the cooking lessons, your voices and your laughter, the joy of escape, the joy of togetherness ,the joy and the art of hospitality, the beauties of Paros,Naoussa ,Ambelas are still here, in the empty space …
What a summer! I’m so proud of what happened at Margarita’s place this summer! Our Family & the Margarita’s staff, Kvetka, Desi, Fatime, Kostas & Margarita poured their heart, energy and soul into everything they did this summer and I’m so thankful for that. It’s so exiting to see that even after 25 years, “Margarita” is still running an amazing & unique guest experience and be home for so many people around our small world
It’s always tough closing the gates for the final time each year, but we closed up this year following a great season, and we’ll be back before you know it!
Winter in Paros …it’s hotel renovation time again for us!
I cannot tell you how excited I am for next year, and what new memories and experiences it brings!
Hope to see you all next summer!
THANK YOU ALL ❤
PS. STAY TUNED !!!
From Stella Fyrogeni Antiparioti
You can make this marmalade recipe with any citrus fruit.
Needs two days , slow food for slow travelers 😘
Place the oranges in a large bowl and cover them with water.
Clean them very we’ll Add also a lemon with them .
Hold the whole orange carefully so you don’t grate your fingers, run the orange over the smallest holes of your grater. Only remove the orange colored part, which is the zest.
Wash them again and put them in a pan with clear water ,just to cover them and Bring to the boil , till your water is bubbling
You throw out this hot water carefully and you add again fresh water and you are following the same procedure for 2 more times
Throw out the last hot water , your oranges has been soft and you let them be cold
When the oranges have cooled, cut them, as you want , in small slices or in bigger bites ,discarding the pips,
And you put them in a pan like this , one level of fruit one level of sugar
And you let it be in rest
The next morning you can see that there is liquid in your pot . Bring to the boil, Cook until it achieves a syrupy consistency, stirring frequently. ..
Test for setting point by putting a teaspoon of marmalade onto a chilled plate. Tip the plate; if the marmalade runs, cook for a further 5 minutes, then try again. At the end add The juice of a lemon and close it.
Pour into sterilised jars while still hot and enjoy as soon as it’s cool.>
Margarita Studios ruhig gelegen und doch nah beim Geschehen in Naousse – ca. 2,5 km
Im Mai, als Paros in voller Blüte stand, bewohnten wir eine wunderschöne Suite bei Margarita Studios. Es war alles blitzsauber, das Personal sehr freundlich und aufmerksam. Es gab täglich frische Handtücher und die Bettwäsche wurde auch jeden 2. Tag gewechselt.
Das Frühstücksbuffet war sehr üppig, es gab einfach alles, auch Sonderwünsche wurden erfüllt.
Die Anlage ist sehr schön angelegt und hat einen ganz tollen, großen Pool.
In der hauseigenen Taverne haben wir uns des öfteren mit typisch griechischen Köstlichkeiten und dem hervorragenden parischen Rotwein verwöhnen lassen.
Es werden auf Wunsch Kochkurse gemacht, bei denen es recht lustig zugeht.
In der Nähe sind 3 schöne Strände, auch ein Reitstall / Schule sowie ein Tao’s – Center.
Im Ortskern (ca. 300 m) sind ein paar sehr gemütliche Tavernen, auch eine Einkaufsmöglichkeit ist vorhanden.
Nach Naoussa, dem wichtigsten Ort auf Paros, sind es nur ca. 2,5 km.
Alles in Allem hatten wir unvergeßliche Tage bei Margarita Studios und der Abschied von Stella, der liebenswürdigen Chefin und ihrem Personal, fiel uns sehr schwer. Wir werden nächstes Jahr sicher wieder kommen!
- Date of stay May 2010
- Visit was for Leisure
- Travelled with With Spouse/Partner
- Member since 16 June 2010
- Would you recommend this hotel to a friend? Yes