Page 158 - EMPIRIA 2024

THE ART OF ELEVATED HOSPITALITY I PAROS

Thanos Feskos blends a
laid back summer attitude
with incredibly delicious
food focused on zero
waste, sustainability and
an ethical supply chain of
local, seasonal ingredients.

ΤHE DISTINCT ETHOS OF THANOS FESKOS but relaxed too. That’s it.
With respect to locality and seasonality, awarded chef Thanos What values do you share with the Empiria team that
Feskos handles Aegean produce with a commitment to brought you closer?
sustainability and zero waste through original preservation We like elegant but simple things. We like refining our
techniques, serving up a menu of elevated Greek comfort entertainment and relaxation, which is what Parīlio offers.
food. Enjoyment alongside relaxation, simplicity, and luxury but
How would you describe your creative journey as a chef at an accessible level.
collaborating with the Empiria Group? What’s your opinion on the gastronomic evolution of Paros
My experience was in ultra fine dining, and we wanted and the Cyclades in general over the last few years?
something that really suited Parīlio, which impressed me Standards have evolved a lot in all areas besides gastronomy,
as soon as I stepped inside. The journey started splendidly but this particular field has grown immensely, especially in
as we explored Aegean and Paros flavors. The sensations big islands like Paros, Santorini, and Mykonos. For years,
it inspired in me and our cuisine were beautiful, especially even when I was in Greece, Paros has had restaurants that
with the materials and recipes we had to work with. My exemplify the Mediterranean gastronomic scene. Standards
collaboration with the whole team was wonderful too. are very high, but I can honestly say that we make the best
What emotion hit you first when you entered the Parīlio’s food on the island, if not in the Aegean.
kitchen? Is there a traditional product on the island that you’d
A feeling of “Wow!” I was in Scandinavia before, which is recommend to visitors?
characterised by elegant, luxurious simplicity. Parīlio’s I’d recommend three products. Myzithra, souma, used in
version of simplicity matched what I have been used to loukoumia offered to hotel guests as part of their amenities, Seaside specialties of the Mediterranean,
over the past 12 years. and mermizeli, a type of tiny orzo that’s very tasty if cooked
What’s the philosophy behind your new dining right. Unfortunately, the last one is hard to find because served in the most idyllic location of Paros.
recommendations? no one makes it anymore. At Parīlio, we have a dish that
Comfort but elegant. Aegean but Scandinavian. Greek, features a variation of mermizeli. •

Small Port Naoussa Paros | Tel: +30 22840 53388
158 axinosrestaurant.com