Owner and Chef Marios Salmatanis of Thalassamou Restaurant – Oyster bar on the island of Paros explains what makes Cycladic cuisine so special.
Chef Marios Salmatanis of Thalassamou Restaurant on Paros is celebrated for his creativity and commitment to sustainability. Known for signature dishes like the iconic “Fake Calamari Risotto,” Thalassamou also delights with daily baked sourdough bread from a wood-fired oven, honeyed octopus stifado, and unique scorpion fish with casarecce.
This season, Marios is introducing “Fotia by Thalassamou” at the marina of Alyki, featuring an exclusive open-fire kitchen. This all-day venue will offer new flavors and textures in a Cycladic setting, perfect for enjoying the sunset.
How would you describe the culinary philosophy at Thalassamou?
Our philosophy is to blend inventiveness with respect for ancient and traditional recipes. We always choose the best seasonal ingredients, sourced either from our own organic garden or as locally as possible.
What should visitors to the island definitely not miss trying?
Visitors should not miss the traditional ‘revithada’—chickpeas slowly cooked in a ceramic pot in a wood oven, a signature dish of many Cyclades Islands.
What is your approach to sustainability?
We grow our own organic vegetables and collaborate closely with local farmers and fishermen. We minimize food waste by feeding leftovers to domestic animals, thereby reducing our ecological footprint.
Thalassamou: Pisso Aliki Beach,
Aliki, Paros 84400
T: +30 22840 91461 welcome@thalassamou.gr
