The twice awarded with two Michelin stars and a Michelin Green star chef Thanos Feskos leads the culinary journey at Parilio with a clear philosophy focused on three key aspects: zero waste, sustainability, and an ethical supply chain that prioritizes local, seasonal ingredients.
Α play between Paros island and the Greek word {παρόν}, meaning the present time, Parōn restaurant is where the present seamlessly flows along past and future in a circular path carved by Thanos Feskos.
Brought together with local farmers and small producers, Feskos abides by the values of seasonality, making sure that nature’s offerings are treated the exact moment they are in season. Safeguarding the moment, Parōn treasures the future through a commitment to sustainability, zero-waste treatments, and original preservation techniques, to reduce carbon mileage and rely on resource efficiency, while serving excellent quality food.
Tapping on impeccable Greekness, Feskos’ recipes highlight his love for comfort food, in a sensorial journey through the memories of his childhood flavors.
