Parga holidays

The beaches in Parga cover the spectrum, from action-packed stretches of sand to tiny, hidden coves. The beaches around Parga Town are the busiest, but you don’t have to travel far to find a secluded patch of coast – just hop in a water taxi.

Parga Town Beach’s big selling point is its town-centre location, so you’ll find it buzzing with sun-seekers and locals in the summer months. You don’t need to wander far to find lunch – there are loads of cafés and tavernas on the doorstep. There’s a little islet just off-shore, which you can glide over to on a pedalo or, if you’re feeling energetic, swim across to.

If you like your beaches to come with a healthy dose of peace and quiet, make for Agios Sostis Beach. It’s a little pebbly cove about 20 minutes by boat from Parga Town. The beach gets its name from Saint Sostis, and a chapel dedicated to him is perched up on the rocks overlooking the beach. You won’t find any cafés or restaurants here, so pack a picnic if you’re staying for the day.

Bottles of ouzo and locally-made Metaxa brandy are popular take-home gifts in Parga. Make for Alexandrou Baga Street in Parga Town to get some for a steal. Parga honey is also a good buy – you’ll be able to pick up a few jars in the narrow streets by the harbour. Lichnos isn’t really a shopping hotspot, but you’ll find a decent selection of gift shops dotted around the village.

Leather goods are big sellers in this part of the world. Pick up buttery-soft purses and bags in Frouriou Street in Parga Town. Prices vary depending on what you’re buying, but usually start at about 20 euros and can go up to a couple of hundred. Handmade crafts are good buys, too. The winding lane that leads up to Parga Town’s castle is lined with little shops displaying pottery and painted ceramics.

If you fancy blowing the budget, make tracks for one of Parga’s jewellery shops. Most of them sell a mixture of modern and classic Greek designs. The shops along Anexartisias Street and Alexandrou Baga Street in Parga Town sell gold, gems and handmade silver pieces by big-name Greek brands like Babylonia and GC.

Parga Town’s harbour is the place to go for a low-key evening. There are plenty of traditional tavernas here dishing up local specialities and seafood that’s fresh from the net. You’ll sometimes find a few places with live music playing, too. Up by the castle, there are a handful of restaurants with fantastic views over Valtos Beach. Over in Lichnos, opt for one of the beachside tavernas for a great sunset spot.

Although Parga doesn’t have a reputation as a dusk ‘til dawn destination, there are a few cocktail bars and clubs in town where you can enjoy a decent night out. Most of them cluster around Anexartisias Street and Themistokli Street in Parga Town. For more in the way of nightlife, you’ll need to hop over to neighbouring Corfu.

Feta from the Preveza region blows other feta cheeses out of the water. In this part of the world, the cheese is aged in oak barrels, which gives it a rich peppery flavour. Some restaurants use the cheese in pasta bakes, but the taste comes through best when it’s grilled and served on a mattress of tomatoes.

This hearty stew is a Greek staple, particularly when the weather’s not so great. It’s usually made with beef, veal or rabbit, together with cinnamon, vinegar, red wine and loads of baby onions. You’ll normally find it served with slices of bread to mop up the thick sauce.

Fast food in Greece comes in the form of gyros. They’re a cross between a wrap and a kebab, with spit-roasted meat, tomato, onion, fries and a big dollop of tzatziki rolled up inside warm pita bread. They’re great for a quick lunchtime snack or a late-night bite.

Metaxa is the Greeks’ spirit of choice, and it’s made from a blend of brandy, spices and wine. It’s pretty sweet, so it’s usually served post-dinner, or as a nightcap. You can sip it neat, on the rocks, or mixed with tonic or sours. It’s also the key ingredient in a Greek mojito.

These little balls of golden pastry are a bit like the Greek version of doughnuts. The dough is rolled into balls and deep fried until crispy. The finished product is then drizzled with super-sweet honey syrup and sprinkled with cinnamon and chopped walnuts.