Rema Floga: Where Greek Tradition and Cycladic Flavours Ignite on Paros

On 17 May, in a cobbled corner of Parikia, a new culinary venture began its story. The project was brought to life by Alexandros Barbounakis and chef Giannis Stylian of Thessaloniki’s Sintrofi (holder of one FNL star), together with Paros local George Kavallis. Its flavours, however, bear the signature of chefs-patrons Giannis Loukakis and Spyros Pediaditakis of AKRA (also awarded one FNL star).

The gastrotavern Rema Floga takes its name from the stream that once flowed beside it. Today, not only does the restaurant carry that name, but so too does the narrow lane onto which its door now opens. And if you follow that lane a little further, you can still see the remnants of the old stream making its quiet presence felt. “We had been discussing the prospect of a project on an island with Loukakis and the rest of the team for years. I’ve been coming to Paros since 2019, and both the sense of familiarity and the relationships I built here played a decisive role in the decision to open on the island,” Alexandros Barbounakis told me.

Marble-topped tables and wooden chairs in the courtyard, a spacious marble counter inside – perfect for those who wish to enjoy their meal while watching Yiannis Stylian and his team in full flow – along with earthy tones and greenery, create a relaxed yet inviting atmosphere. At Rema Floga, the flavours are rooted in traditional Greek and Cycladic cuisine, with discreet yet well-judged creative twists. Ingredients sourced from Paros and the neighbouring islands are combined with finesse in a menu that changes almost daily, while the open fire and wood oven infuse the dishes with irresistible aromas and a vibrant smokiness.

The sourdough bread, drizzled with olive oil and sprinkled with fleur de sel, was charred over the coals until crisp – a simple yet irresistible beginning. What followed was equally compelling: kopanisti (spicy cheese spread) paired with wood-fired apricots and fiery chillies that lifted the flavour with welcome intensity. The amaranth greens had been boiled a touch longer than I would have preferred, then finished over the grill and served with Parian buttery myzithra and a dusting of bread crumbs. True excitement came with the Naxian potatoes – superbly, almost artistically, fried over the open fire – dusted with oregano and paprika and accompanied by a rich white taramas topped with bottarga powder. A light, spiced pita filled with beef mince, yoghurt, roasted aubergine and onion carried elegant notes of cumin and cinnamon, while the shrimp bouyiourdi with touloumotyri, fresh tomato and chilli flakes was equally aromatic. The kid goat kavurma ( fried or sautéed meat) with oven-baked chickpeas was a knockout dish from the first bite.

From the desserts, the fig tart paired with an excellent vanilla ice cream made from organic milk stood out, while the indulgent galaktoboureko – served with rosewater, ice cream and rose petals – might have been even more to my taste without the floral touch.

Staying true to its philosophy of traditional Greek and local flavours, Rema Floga also serves breakfast daily, along with lunch on Fridays through Sundays, featuring dishes that evoke the warmth and conviviality of a family table.

The drinks list includes four spirits, among them ouzo from Naxos and tsikoudia from Amorgos, as well as thirty wine labels sourced from across the Cyclades.

Info: Rema Floga, Parikia, Paros 84400, Tel.: +30 697 502 9855

Photos: Anna Tasioula