8/13/2023 0 Comments Mr and mrs white hotel parosWhat stand out for me, though, are the two stylish swimming pools that let you alternate depending on mood. The circular, flowing design of the communal spaces - from lobby to pool bar, through to the inviting breakfast area and outdoor lounge - fosters a convivial guesthouse feel. Everything is decorated in a peaceful palette of dove grey, black and white. The rooms are spread out in typical Cycladic whitewashed dwellings and range from standard doubles with garden views, to sea view suites and two-storey residences with kitchenettes, scenic patios and walk-in rain showers. The setting is sublime: the resort is set in beautiful landscaped gardens in the middle of fields, about 800m from the nearest beach of Agioi Anargyroi, and an easy ten-minute stroll to Naoussa Harbour. I’m staying at the just-opened Mr & Mrs White, a classy and pared-back boutique bolt hole in Naoussa with a serene vibe that’s pitched just right. What’s more, the season here extends until mid to late October, when the days are milder and the sea temperature is glorious.įirst, back to Paros. Together, the two neighbouring islands make up one of the best double bills in the Mediterranean. It is also the place where the world’s truly famous, including Hugh Jackman, Tom Hanks, Leonardo DiCaprio and Monica Belluci, head to escape. Once a poor fishing settlement, unpretentious Antiparos has evolved into a hip summer escape for fashionable Greeks and international cosmopolites suffering from Mykonos fatigue. That’s before you consider the growing charms of Paros’s lesser-known little companion island, Antiparos. (And that was before the cringeworthy spectacle of Sir Philip Green spraying €120 champagne over bikini-clad women at Mykonos’s famous Nammos beach club this month.) All of it has set the stage for Paros to slip smoothly into the spotlight. Now, though, thanks to a refined new hotel arrival, an upgraded airport that has resulted in passenger traffic surging by more than 200 per cent since 2016 (the largest increase in Greece), and brilliant world-class restaurants such as Barbarossa championing neo-Greek cuisine at reasonable prices, Paros has rebranded itself as a stylish gourmet outpost.įuelling this sea change further has been the trend away from the party islands with their flashy, overcrowded and exorbitant ways that have nothing to do with “the real Greece”. It lacked the knack of distinguishing itself from its more charismatic and marketable Cycladic cousins, Santorini and Mykonos. Paros used to have a reputation as “the island you stopped off at on the way to the one you were really going to’’. What used to be a simple hole in the wall ouzeri, where fishermen ate grilled mackerel and got sozzled on local souma, is now an upscale seafood restaurant, similar to what you would find in Manhattan or London, by the chef Joseph Sykianakis, who studied at L’Ecole de Cuisine Alain Ducasse. Few places symbolise Paros’s thrilling reboot quite like Barbarossa. In the elegant fishing village of Naoussa, near 15th-century Venetian castle ruins, I tuck into an exemplary lobster and shrimp ravioli in ouzo sauce. Saturday evening and I’ve been lucky enough to snare a table at Barbarossa, the most in-demand restaurant on the Greek island of Paros. Saturday August 26 2017, 12.01am, The Times
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |