Our Roots
Paros Souvla has been in the making for 25 years. It all started with a first generation Greek restaurant named Paros. Originally located in Calgary’s downtown core, Paros eventually relocated 41 kilometers North to Airdrie, Alberta where it has been the town’s go-to Greek destination for 11 years. It was the success of this traditional Greek restaurant that inspired a new modern restaurant concept that still maintains authentic Greek recipes and ingredients: Paros Souvla | Modern Authentic Greek.

Our Concept
Paros Souvla has taken the fast-food concept and trimmed the fat. We have taken the fine dining experience and sped up the process. As a result, we are able to offer our guests the best of both worlds; healthy, authentic, delicious food, in a casual, modern environment that gives guests the option to eat and stay, or eat and run.

Our Ingredients
Paros Souvla places major emphasis on fresh – nothing frozen, processed or bought prepped. All ingredients are locally sourced with the exception of a few Greek spices, cheeses and olives imported straight from Greece.

Our Recipes
Not only does Paros Souvla use only the freshest ingredients, we also use Greek recipes that have been passed down from older generations throughout our family, many of which still live in Greece.

Our Methods
All meat goes through a minimum 12 hour marinating process before it’s prepared. Paros Souvla prepares items such as spit roasted lamb leg and konntousouvli – a traditional method of marinating pork butt pieces on a spit – to whole chickens resulting in the perfect balance of crispy skin and juicy white and dark meat. Try our Saganaki cheese and lemon roasted potatoes. So good.