Travel guide – paros
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Overview
Paros is one of the larger islands of the Cyclades and is becoming more popular as a spillover from the busier islands of Mykonos and Santorini. Its main drawcards are good sandy beaches and old world traditional fishing villages, which come with reasonably priced hotels and a vibrant nightlife. The island’s main port is Parikia, which has a ruined Venetian castle and an impressive Byzantine church to its credit. The resort town of Naoussa on the north coast is close to the island's best beaches. On a separate island section, known as Antiparos and separated from the larger section by a channel, is an interesting chapel cavern and more lovely beaches.
Climate
Mykonos enjoys hot, dry summers and mild winters. Temperatures in July and August range from 86ºF (30ºC) during the day to 72ºF (22ºC) at night. Rainfall is almost non-existent in summer but showers can be expected between October and April.
Health
There are no specific health risks in Greece, but visitors who plan to walk through forested areas are advised to consider vaccination against tick-borne encephalitis. Medical facilities in Greece vary; those in major cities are excellent but many of the islands are some distance from a decent hospital. Food and water are safe, but those visiting for short periods should consider sticking to bottled water. UK nationals are entitled to a refund on emergency hospital treatment under a reciprocal agreement between the UK and Greece, and a European Health Insurance Card (EHIC) should be taken on holiday for this purpose. Despite this, all visitors are advised to take out medical insurance. Yellow fever vaccination certificates are required for those arriving from infected areas. Bird flu was detected in swans in northern Greece in February 2006, but stringent measures have been taken to contain the outbreak; no human infections have been reported. The risk to people is believed to be very low, but visitors are advised to avoid any contact with caged, wild or domestic birds, and to ensure that all poultry and egg dishes are well cooked as a precaution.
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