A Greek Vacation in Our Own Backyard: Paros Estiatorio
The flavors and colors of Greece come alive in Mission Farms’ very own slice of paradise, Paros Estiatorio.
Photos by Olivia Rehberger
I had the pleasure to sit down with Klajdi Kreka, the son in the mother-son duo behind Paros Estiatorio, and got to learn a little bit more about one of my favorite fine dining restaurants in Kansas City. “Paros” is an island in Greece that The Kreka family enjoys traveling to and “Estiatorio” means restaurant in Greek. Read on to learn more about how they’ve brought their own slice of Greek life to Kansas City for all to enjoy!
I first asked Klajdi to tell me what inspired his family to open Paros in Kansas City, and Klaidi was quick to credit his mother, business partner and chef; Kozeta Kreka. Cozy’s Cafe in Overland Park has been Kozeta’s main venture since 2009. Prior to opening Cozy’s Cafe, Kozeta established a career in the KC culinary scene by starting at TownsTopic Burger. With so much experience in the restaurant industry, the mother-son duo felt they could offer an elevated Greek dining experience to Kansas City. Klajdi was in the corporate world and lived out of state. Over the holidays when he would be home visiting family the conversation would always come back to the idea of opening a restaurant with their family’s recipes. He said “it got to the point that we were like we either need to go for it and do this, or stop talking about it”. Kansas City is the lucky beneficiary of The Krekas family’s resolve to go for it!
It became clear early in our interview that food and cooking is how their family connects; as it is equally clear, when you dine at Paros, how central family is to this “Estiatorio” experience. An experience is exactly what you are in for when you come to Paros Estiatorio! From the crisp white interior, imported Greek wines, to serving a full intact fish on their non-seasonal menu; Paros is a cultural immersion into an authentic Greek dining experience right here in Mission Farms, Kansas, offering KC a Greek gem for travelers to flock to, often likened by seasoned foodies to the highly esteemed “Kolkari” restaurant in San Francisco.
Klajdi explains his family's ancestry to me and likened the border of Albania (where his father is from) and Greece (where Kozeta was born and raised), to that of State Line Road here in Kansas City. There's clearly a heavy Greek influence on the menu, as Klajdi was also born in Greece. However, Klajdi was raised in America and his family has been in KC for over 20 years. There is also an influence of American and Midwest cuisine, which reflects the Kreka’s feeling that Kansas City is now home. Paros, in turn, offers a “right at home” feeling with traditional family recipes like Pastitsio (a Greek pasta bake) and Moussakas (a layered eggplant dish) that never fail to hit the spot.
Paros goes above and beyond in order to ensure that there’s a little piece of Greece on every plate and in every glass. All of the ingredients that the Krekas feel offer the authenticity of Greek cuisine are imported straight from the source: cheese, honey, oregano, olive oils, and Greek wine. In fact, 6 month prior to opening the Estiatorio, the Greek wines had to first be entered in the books for the state in order to be served in Kansas. The menu is consistently fresh year round and incorporates seasonal and local farmers, as well as daily fresh fish (never frozen).
Navigating the challenges of shipping from Greece in a global pandemic was just one of many obstacles presented to Paros, which opened in November of 2019, only a few months before the pandemic. Paros expressed gratitude for the huge sense of community and support found in Mission Farms. Location was important to the Kreka family in choosing where to create their restaurant. They live in Leawood and feel a sense of closeness in the Mission Farms area, speaking highly of the neighboring businesses, landlord and the patrons.
Klajdi says “You first eat with your eyes”. Keeping it in the family, Amanda Kreka (Klajdi’s wife), designed the restaurant by drawing inspiration from their travels to Greece and the island of Paros, specifically. The clean and modern look feels fresh and mentally transports me to a beach in Greece. One of my favorite details is the fresh fruit trees and Bougainvillea tree that have been imported to decorate the space. From the friendly servers, to the family recipes, Paros is a quaint restaurant that truly does offer that warm at home feeling; as if you're visiting your beloved relatives in Greece.
Photo courtesy of Pilsen Photo Co-Op
When I asked what sets Paros apart from other fine dining restaurants in Kansas City, Klajdi didn’t hesitate with his response; “My Mom. She is the key piece to this. Without her I couldn’t do this, these are her recipes, they are very authentic. Authenticity, you know? Other people can try to be similar to what we do, but it won't ever be as authentic as her recipes are. They are specific to our family.”
I asked Klajdi to walk me through the menu from start to finish. What would you get your first time eating at Paros? His response did not disappoint, so feel free to save this for reference:
-Greek Wine (although we have great cocktails you can’t go wrong with), our wine menu is something we import from Greece. We built a strong wine list to represent all of Greece; from Santorini, Creet, Mainland, North, etc.
Apps: Saganki, a crispy kefalograviera cheese, lemon, oregano. Popularly renowned as the flaming cheese dish.
Salad: Horiataki, a classic Greek salad of tomatoes, cucumbers, red onion, peppers, olives, feta cheese, olive oil (there is no lettuce in a real greek salad) like a true “greek village salad”.
Pasta: Pastitsio, is a traditional casserole of spiced beef with béchamel (a dish Klajdi has eaten his whole life, their version of a Greek lasagna). The Mousaka “stuffed eggplant” and Lobster pasta with the whole lobster, as well as the tortellini are all popular pasta dishes.
Main entree: Lamb (offered 3 ways): Lamb chop from domestic Colorado lamb chops, braised lamb shanks, and lamb skewers with onion and peppers. Braised lamb shank is admittedly Klajdi’s favorite next to the Chilean Sea Bass Souvlaki.
Personally, I love how Mediterranean/Greek cuisine lends well to many food allergies, and Paros is incredible at accommodating my restrictions without sacrificing the quality and experience. As a gluten and dairy free guest, I love *all* of their cocktails, the salads that incorporate fruit, the Oktapodi appetizer, and every fish dish (I’ve tried them all) has been incredible! I’ve taken my boyfriend’s Italian family as well as guests from out of town to Paros and have yet to be disappointed. From the vacation vibes atmosphere, to the truly at-home nature of their hospitality, it’s the perfect spot to bring friends and family for a memorable meal!
