Influenced by the traditional houses of Paros and the fortress-like monasteries that one encounters throughout the island, Parīlio seems as if it was always there, blending naturally with its architectural and natural surroundings. A strong link to the site, the surrounding community, cultural heritage, and natural landscapes is all part of the authentic and organic experience here. A focus on culture means that guests can immerse themselves among local artisans, farms, wineries, taverns, restaurants, archaeological sites, galleries, and museums. We spoke with Melissa Zormpa from Parīlio to find out where the hotel is at with its conscious journey.
The hotel has implemented a recycling program of paper, glass, and plastics to include a range of materials and in-room amenities. Food and garden waste composters generate a nutrient rich byproduct. The hotel partners with local non-profit organizations that accept used IT equipment, furniture, linens, towels, amenities, as well as food, to be distributed to people in need.
A rainwater tank and gray water collection system is in place and the water collected is used for irrigation and drainage. Water conservation technologies such as aerators, water restrictors, and LED sensors are also in place to reduce water waste.
Prioritizing local suppliers, most of the restaurant’s products and ingredients are sourced from the Cyclades. Fresh vegetables, fish, and cheese as well as a selection of wines and beers are all sourced from Paros.
The hotel is committed to showcasing the cultural heritage of Paros through their architecture and design, cuisine and its locally sourced ingredients, and a curated list of activities that encourage guests to experience the local culture through interacting with artisans, craftsmen, and experience local farms, wineries, taverns, and restaurants, archaeological sites, galleries, and museums.
Hybrid and electric cars are available to transfer guests wherever they would like on the island.
An inclusive culture embraces all employees regardless of age, religion, nationality, educational level, or social status. The hotel’s priority is to embrace diversity and provide training and initiatives, aiming to create a supportive, diverse, healthy, and ultimately joyful environment.
The hotel communicates openly to guests, associates, and business partners about their practices and overall plan towards a sustainable operation through their website, in-room communication, email marketing, PR, and digital campaigns.
From the design of the hotel and its concept to the cuisine and the service, our sustainability philosophy at Parilio is to use hospitality and creativity as a means to protect our natural environment, generate a positive impact on our community, and preserve the cultural identity of Paros.
Connection and involvement with the destination, its community, cultural heritage, and natural surroundings is an intricate part of the Parilio experience for both guests and associates. Our cultural connection begins with our architecture and design that follows the local tradition. We showcase dishes inspired by the island’s famed gastronomic legacy and made with local produce in the Mr. E restaurant. We encourage guests to visit and support local artisans, farms, wineries, taverns, restaurants, archaeological sites, galleries, museums, and more. We partner with local non-profit organizations to support educational and environmental programs and donate food and other resources, such as linens, towels, and amenities to people in need.
Living on an island with limited resources, efficient energy usage, water conservation, as well as waste management are among our main concerns. Being on vacation, travelers often do not consider these matters, thus, we strive to make our guests aware of our efforts and motivate them to participate. We believe that multiple small initiatives that we have put in place accumulate to help make a big difference. Examples of our actions include the option of not changing linens or towels daily to preserve water, the provision of reusable bottles to be filled from drinking fountains available on-site in order to reduce single-use plastics, implementation of a recycling program, and a composting system.