Paros has better food than most Cycladic islands of similar size. Naoussa in particular has developed a strong restaurant scene — good fish, decent wine lists, and some places that go beyond the standard taverna formula. Parikia has more options but is more uneven in quality: the waterfront tourist traps are predictable, while the good places hide in the old town lanes.
The local speciality to look for is kakavia, a fisherman's stew made with whatever came off the boats that morning. Fava — yellow split pea puree with olive oil and capers — is a Cycladic staple and very good here.