Page 159 - EMPIRIA 2024
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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
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