The abandoned Monastery of St. John of Kaparos, Agios Ioannis, is situated southwest of the Lefkes village, at the foot of Mount Aghii Pantes (also known as Profitis Elias). The monastery is nestled within lovely gardens of fruit trees, just two kilometres from the main road. The small, domed, indigo-coloured temple, situated in its enchanting location, is gorgeous.
Paros, beyond its famous beaches and picturesque villages, is renowned for its traditional festivals. One of the most lively and authentic is the festival of St. John of Kaparos, celebrated annually, usually on August 29, a date traditionally associated with St. John.
On the eve of the 29th of August, the name day of Agios Ioannis (Saint John the Baptist), a service takes place at the monastery of Kaparos, with vespers praising the Saint, the only light being that of candles and creating a unique atmosphere. The entire village of Lefkes gathers there to honour the saint and to celebrate. All residents, as well as numerous visitors, participate with religious solemnity in the festivals of Paros, attending vespers and, following the divine liturgy, contribute in their own way to the feast. Some bring the traditional alcoholic beverage, souma, or wine. In contrast, others bring pies, revithada, or other delicacies they have prepared before at home, and the festival culminates with feasting, dancing and singing that goes on for many hours.
The Significance of the Festival
St. John of Kaparos is considered the protector of the area and the local church. The festival is a significant event for the local community and also an occasion for visitors from across the island to gather. It blends religious devotion with a sense of community, music, and tradition.
Festival Program
Eve
- 18:00–19:00: Vespers at the Church of St. John.
- 19:30–21:00: Small celebrations and refreshments in the church courtyard. Locals offer traditional food and drinks to visitors.
Feast Day
- 07:30: Morning service and Divine Liturgy.
- 10:00–11:00: Procession of the saint’s icon through the village, accompanied by traditional music.
- 12:00–15:00: Midday feast in the village square, featuring Parian roasted meats, revithada (chickpea stew), mastelo, accompanied by wine and raki.
- 19:00–02:00: Evening celebration with music (violins, laouto) and dancing. Locals and visitors dance in circles, and the island dances late into the night.
Flavours and Traditional Cuisine
The festival is a feast for the senses:
- Parian Revithada, slow-cooked in a traditional oven.
- Mastelo, lamb or goat roasted with wine and herbs.
- Capers salad and other local appetisers.
- Local sweets, such as xinomyzithra with honey and Parian spoon sweets.
Music and Dance
Music plays a central role. The sounds of violins and laoutos fill the square while locals and visitors dance in circles, creating a lively and authentic atmosphere that lasts until the early hours.
Tips for Visitors
- Arrive early to get a good spot and see the procession.
- Wear comfortable shoes for dancing and walking in the village.
- Bring cash, as many local products and treats are sold on site.
- Be prepared for crowds – the festival is popular and attracts locals and visitors from across the island.
The most famous Parian dishes are the kakavia, gouna (salted sun-dried fish), salatouri, kolokythokeftedes, tomatokeftedes, chickpeas in the oven, ambelofassoula, fava, karavoli, and kalfa with skordalia. The cheeses are also exceptional. Xinomizithra, ladotiri, brine cheese, touloumisio and mizithra, combined with paximadi, and kritharokouloures. Housewives make spoon sweet, rafiolia, mizithropitakia, lambrokouloura, lazarakia, petimezenia (cookies using petimezi instead of sugar) and skaltsounia as well as the traditional alcoholic beverage souma.
Photo: Stavros Niflis
