If Aegean is one of your favorite cuisines, Barbarossa restaurant transforms traditional tastes to artful, gourmet dishes. Live the experience.


A glass of good wine, a chilled cocktail, a quiet evening, an intense night. All are to be found in Barbarossa Bar. Enjoy.

Barbarossa. Since 1987.

The name Barbarossa in Paros is entwined with the old Venetian port of Naoussa and the restaurant that dominates the harbor entrance.

Here, at the most photographed spot of this beautiful Cycladic island, Barbarossa Restaurant rests as a timeless value, as for decades now, visitors have the opportunity to taste excellent seafood dishes and keep indelible memories.

Barbarossa’s “soul”, Eugene, holding on to the legacy of his father George, has created a restaurant where tradition blends harmoniously with the modern principles of culinary art.

Transforming Aegean cuisine

Begin your journey with chickpeas cooked in a wood-fired oven with capers.

Follow with a slowly cooked octopus with sun-dried wine & fava mousse. Accompanied with an Island’s salad, with colored tomatoes, caper leaves & sour cream cheese from Paros.

Spice it up with spicy shrimps with chili oil, vongole & feta cheese or a treat of spicy crab tartar with chicory, asparagus & truffle oil.

Go traditional. A Barbarossa Bougiabese soup with shells, shrimps, fish fillet & crayfish broth, and follow with fresh fish or a grilled lobster accompanied by crayfish butter.