Galazia Hytra

The fine dining restaurant in Paros, Greece, is an absolute gem. The culinary creations presented were nothing short of extraordinary, with flavors that danced on my palate. A truly unforgettable dining experience in Paros.

Without a hint of hyperbole, an evening spent dining at Galazia Hytra in Paros is nothing short of transformative, a journey through the hidden wonders of Greek cuisine, masterfully reimagined with an international twist. The sheer passion and ingenuity that the chefs put into their craft shine through each of the artfully crafted dishes we sampled, enchanting both the eyes and the palate in equal measure.

Our gastronomic odyssey began with an unexpected harmony of ingredients: a beautiful Sea Bass accompanied by a unique green tomato water, peach, and bottarga. A perfect testament to the chef’s understanding of balance and flavor, this dish was a symphony of freshness. The sea bass, incredibly succulent and brimming with the tang of the ocean, was accentuated by the acidic sweetness of the peaches and the salty umami kick of the bottarga, while the green tomato water tied the flavors together with its mild, earthy essence.

Next, we were presented with the Shrimps, a plate that truly showcases the chef’s ability to redefine traditional Greek cuisine. This dish delivered a kaleidoscope of flavors, the sweetness of strawberries, the citrusy hint of lemon citron, the creamy notes of the basil cream, the crispy grape beans, and a subtle drizzle of olive oil. Each element individually intriguing, collectively they created a marvelous melange of flavors that danced gracefully on our taste buds, encouraging us to savor every bite.

As the main course, the Grilled Grouper with seasonal greens and egg-lemon sabayon arrived. This was a dish that bristled with anticipation and did not disappoint. The grouper, expertly grilled to the point of succulent perfection, was complemented exquisitely by the fresh greens. The egg-lemon sabayon added a rich, creamy and zesty dimension that elevated the dish, allowing the grouper’s natural flavors to shine through without overpowering them.

Finally, we were treated to a magnificent Chocolate namelaka, an utterly sumptuous dessert that captivated our senses. Adorned with caramel foam and spices, a perfectly crunchy chocolate crumble, and a decadent scoop of Gianduja ice cream, it was a dessert that embraced excess without falling into cloying sweetness. The addition of the Moraitis local wine was a masterstroke, its sophisticated notes of berry and vanilla complementing the chocolate and caramel wonderfully, providing a fitting end to an impeccable culinary journey.

In conclusion, the experience at Galazia Hytra was a thrilling, sublime dive into the wonders of Greek gastronomy, with a contemporary and innovative twist. The thoughtful layering of flavors and textures and the artistic presentation of each dish exemplifies the finesse and creativity of the culinary team. Every dish tells a story, creating a culinary narrative that is a testament to Greece’s rich and varied food culture. Paired with the stunning backdrop of the Aegean Sea, this dining experience is nothing short of magic, a symphony of taste that echoes long after the last bite has been savored. Galazia Hytra is indeed a sparkling jewel in the crown of Paros, not to be missed by any discerning food lover.

A Symphony of Flavors: An Evening at Galazia Hytra in Paros

It is rare to find an establishment that can provide a flawless culinary journey while perfectly capturing the heart of the locale, but Galazia Hytra in Paros accomplishes this with apparent ease. A dinner of four might sound ordinary, but the gastronomic adventure at this idyllic Mediterranean retreat is anything but.

The first course, Beef Tartare with Oyster Emulsion, Pickled Mustard Seeds, and Cappuccino Leaves, set the tone for the evening. The tartare was exquisitely tender, with the tangy oyster emulsion providing a thrilling oceanic undertone. The unexpected hint of cappuccino from the leaves added an intriguing layer of depth, while the pickled mustard seeds popped with flavor, teasing the palate with a pleasing tanginess.

Next came the Rice-Spinach Croquette with Zucchini Carpaccio, Staka Cheese Sauce, and Celery Cream. This creation turned an often overlooked side dish into a star in its own right. The crisp exterior of the croquette gave way to a center rich with spinach, balanced by the subtle sweetness of the zucchini carpaccio. The staka cheese sauce was the pièce de résistance, enveloping everything in a blanket of creamy, tangy delight.

Then came the Lamb Shank with Roasted Wild Artichokes and Paros Ladotyri Cheese. The succulent lamb shank fell apart at the touch, and the ladotyri cheese provided a creamy, earthy counterpoint that was both comforting and surprising. The artichokes offered a delightful balance of texture, their roasted edges imbuing the dish with a welcome smokiness.

The Roasted Baby Rooster with Celery and Noumpoulo was next, its audacious simplicity belying the skill required to achieve such perfection. The rooster was flawlessly cooked, the meat tender and juicy, and the Noumpoulo – a traditional Greek smoked pork – added a smoky complexity that was nothing short of mesmerizing.

The fifth course was a Rib-eye Steak with Olive-Oregano Potato, Mustard Seeds, Aroania Formaela Cheese, and Bones Sauce. The steak was a testament to the chef’s mastery over fire and flavor, flawlessly seared on the outside while remaining juicy within. The potatoes were a revelation – subtly infused with olive and oregano, and the tangy Aroania formaela cheese provided a delightful counterpoint. The bones sauce was rich and deeply savory, with the mustard seeds providing an occasional sharp counterpoint to the meaty decadence.

The evening concluded with the Rice Pudding with Crispy Crust, Mastiha Ice Cream, and Aegina Pistachios Cream. It was the perfect end to an exceptional meal, the creamy rice pudding melting in the mouth, the Mastiha ice cream providing a refreshing burst of flavor, and the Aegina pistachio cream adding a luxuriously nutty touch. The crispy crust added a pleasant crunch, creating a multi-sensory experience that was wholly satisfying.

A dinner at Galazia Hytra is a thrilling exploration of Greece’s culinary traditions reimagined with a touch of modern elegance. It’s a symphony of flavors, textures, and aromas that takes diners on a memorable journey through the wonders of Greek cuisine. A must-visit for anyone seeking an extraordinary dining experience.

That was a cherry on the pie of our entire holidays in Paros. Hytra is where the Summer Senses Luxury Resort locates. It has its own parking and a separate entrance. Everything was excellent in our visit there: from the first step inside the restaurant till the very last spoon of dessert. The staff was very skillful on the dishes they served, ready to answer any question our curiosity could think of, every dish they accompanied with mini introduction. Menu was well shaped, you can go with meat or fish choice depending upon your preferences. The taste of every dish we tried deserves Michelin starts this place possess. The homemade bread was so tender, it literally melted in the mouth. The salad with octopus and mandarins was true masterpiece. Never tried so delicious desserts. Bravo to Hytra for excellent job and amazing kitchen! )))

An absolutely fantastic night for my girlfriend and I. As it was a special occasion for us, they kindly arranged for a table with the most romantic view. Both appetizers and main course were Michelin-star material without a doubt. Good champagne, wine and sweet wine too. Service pretty much impeccable. Perhaps a tad too quick. Otherwise, and to repeat myself, everything gorgeous. We will return for sure