Lying in the heart of the Cyclades, and less than a mile away from Paros is were one finds the secluded island of Antiparos.

Tiny, yet magnificent this mystical place combines the typical Cycladic beauty of whitewashed houses and chapels together with the world known natural landscape of the Aegean, consisting of golden sandy beaches, crystal clear emerald waters, breathtaking caves and majestic coves.

At the west end of the island, in the quiet and unaffected small village of Agios Georgios, is where Zombos Restaurant is located. Ever since the 1986, the Patelis family has been putting its back along with its love in order to deliver traditional Greek dishes of outmost authenticity and quality.

The use of the finest ingredients possible, such as fresh vegetables from the garden, meat from the family farm and fresh fish caught by local fishermen, remains this family run operation’s main “secret” of success.

The third generation of the family is now on the wheel infusing their vision into the business. With respect to tradition and while maintaining the same level of quality, they are evolving the menu with modern and contemporary dishes, betting to satisfy even the most demanding of connoisseurs out there.

Are you up for their challenge?



Great-grandpa Patelis builds a farm, putting down the roots of our family tradition.


Our grandma’s recipes leave our kitchen and go public! Zombos opens its doors. We ran with gas as the village is still untouched by modern technology and electricity has not yet arrived to Agios Georgios. 


Telephone lines are installed in Agios Georgios and the rumour is out: Zombos attracts locals and travelers alike. We have had the pleasure to meet two presidents of France, host the birthday dinner of the prince of Monaco and indulge the Hollywood glitterati with our cuisine.


Upon completing studies in Culinary Arts, Food and Beverage, the third generation of the family takes over Zombos. 120 years after our great-grandpa Patelis founded the farm, we carry on the tradition and bring together our love for gastronomy and Antiparos- all in one dish.

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