Paros Estiatorio

Paros Estiatorio is an upscale, modern Greek restaurant in the Mission Farms development in Leawood, Kansas, opened in 2019 by Klajdi Kreka and his mother, head chef Kozeta Kreka, serving honest Greek fare built on the principle of philoxenia — making a stranger a friend.

Description

Paros Estiatorio is an elegant, roughly 65-seat Greek restaurant located in the Mission Farms development in Leawood, Kansas.¹ Named for the island of Paros in the Cyclades, it serves what the restaurant describes as honest Greek fare with a modern twist, emphasizing sustainable seafood and locally sourced produce.² The kitchen imports many of its core ingredients — olive oil, cheeses, and honey — directly from Greece, while also working with small and local farmers around the region.² The restaurant’s hospitality philosophy is grounded in philoxenia, a Greek concept meaning “making a stranger a friend.”¹

Ownership and history

Paros Estiatorio is owned by Klajdi Kreka together with his mother, Kozeta Kreka, who serves as the restaurant’s head chef.³ The family’s culinary roots trace to Albania, where Kozeta grew up about 45 minutes from the Greek border in a family of cooks known for large family dinners — the inspiration behind Paros’s recipes.³ Kozeta is also the operator behind Cozy’s Cafe.³ Klajdi spent over a decade as a manager in the milling-science industry, leaving a position at General Mills in September 2019, a month before the restaurant opened in November 2019, only a few months ahead of the pandemic.³ The pair had long discussed opening a restaurant around their family’s recipes before committing to the venture.³

Menu

Last verified: 2026-06-23 · Source: Paros Estiatorio official website (dinner menu page) · URL(s): https://www.parosleawood.com/menu · Confidence: High · Price tier: High (upscale)

Mezze (small plates)

• Trío of Spreads — tzatziki, hummus, and taramosalata served with pita ($21).⁴
• Mezés Board — dolma, kalamata olives, barrel-aged Greek feta, pita, roasted peppers ($28).⁴
• Oktapodi — char-grilled Spanish octopus, Santorini fava, roasted peppers, capers, onions ($23).⁴
• Spanakopita — traditional filo pies with spinach, feta, leeks, dill ($19).⁴
• Saganaki — crispy kefalograviera cheese, lemon, oregano ($21); Feta Fournou — baked feta, cherry tomatoes, chili flakes, oregano, garlic ($16).⁴
• Keftedes — organic beef meatballs, fresh herbs, ouzo tomato sauce, ricotta ($18); Dolmades — grape leaves, rice, lemon, mint, dill, tzatziki ($13).⁴
• Páros Chips — crispy zucchini and eggplant chips with tzatziki ($22); Grilled Vegetables Platter — eggplant, zucchini, peppers, fennel, halloumi, mint yogurt ($24).⁴
• Arnisia Plevrakia — grilled lamb riblets, chimichurri, lemon, oregano, tzatziki ($19).⁴

Salads

• Horiataki — classic Greek salad of tomatoes, cucumbers, red onion, peppers, olives, feta, olive oil ($21).⁴
• Roasted Beets — extra-virgin olive oil, watercress, pistachios ($18); Karpouzi — watermelon, arugula, feta, walnuts ($18).⁴

Whole grilled fish (signature)

• Lavraki — whole Branzino; lean, mild, sweet, flaky white fish ($51).⁴
• Tsipoura — whole Royal Dorado; mild flavor, firm flakes ($42).⁴
• Sea Salt Crusted Mediterranean Fish — flambéed tableside ($67).⁴

Souvlaki & grills

• Arnisia Paidakia — Colorado prime lamb chops, roasted garlic, lemon, patates tiganites ($56).⁴
• Arnisia Souvlaki — grilled lamb skewer, onion, bay leaf, tzatziki, lemon potatoes ($42).⁴
• Chilean Sea Bass Souvlaki — grilled, over roasted red pepper sauce ($49); Kotopoulo — organic half chicken, thyme, ladolemono, patates lemonates ($39).⁴

Entrées

• Moscharisia Brizola — ribeye, mushrooms, mavrodaphne fig sauce, feta mashed potatoes ($68); Agiorgitiko — braised lamb shank, feta mashed potatoes, carrots ($58).⁴
• Lobster Pasta — deep-sea Maine lobster, Athenian-style cherry tomato–fennel sauce over spaghetti ($58); Festoni — pan-seared scallops over saffron risotto ($47).⁴
• Moussakas — layered ground beef, eggplant, potato, zucchini, béchamel crust, lamb jus ($36); Pastitsio — spiced beef casserole with béchamel ($33).⁴
• Solomos — wild Alaskan salmon over spanakorizo ($39); Pacific Halibut — pan-seared fillet, leeks, garlic, plums, saffron, lime ($45).⁴
• Tortellini — cheese, sage, parmesan cream sauce, Spanish ham ($34); Yemista — grilled peppers and tomatoes stuffed with Greek-style rice ($28).⁴

Prices verified from the official dinner menu page as of 2026-06-23 and are subject to change. A separate lunch menu is served Tue–Fri.

Links

• Official site: https://www.parosleawood.com/
• Mission Farms listing: https://www.mission-farms.com/paros-estiatorio
• Instagram: https://www.instagram.com/parosleawood/

Sources

Disputes

None recorded.

Footnotes

1. Paros Estiatorio — official site. https://www.parosleawood.com/ — asserts: ~65-seat Greek restaurant in Mission Farms, Leawood; named for the Cyclades island of Paros; honest Greek fare with a modern twist; philoxenia hospitality philosophy. ↩ ↩²

2. Paros Estiatorio — Mission Farms / aggregated listings. https://www.mission-farms.com/paros-estiatorio — asserts: Mission Farms location at 10561 Mission Rd, Leawood, KS 66206; phone (913) 544-1262; published hours; ingredients imported from Greece; sustainable seafood and local produce; active 4.6-star listing. ↩ ↩²

3. “In Overland Park, Paros Estiatorio Offers Fresh, Modern Takes on Greek Classics,” Feast Magazine (2020). https://www.feastmagazine.com/travel/kansas-city/in-overland-park-paros-estiatorio-offers-fresh-modern-takes-on-greek-classics/article_18c34b82-0f05-11eb-9a54-7337dfa54fcc.html — asserts: owners Klajdi Kreka and head chef Kozeta Kreka; opened November 2019; Kozeta from Albania ~45 min from Greece; also operates Cozy’s Cafe; Klajdi left General Mills in September 2019. ↩ ↩² ↩³ ↩⁴ ↩⁵

4. Paros Estiatorio — official site, dinner menu page. https://www.parosleawood.com/menu — asserts: current dinner menu — mezze (trio of spreads, mezés board, oktapodi, spanakopita, saganaki, feta fournou, keftedes, dolmades, páros chips, grilled vegetables, arnisia plevrakia), salads (horiataki, roasted beets, karpouzi), whole grilled fish (lavraki/branzino $51, tsipoura/royal dorado $42, sea salt crusted fish $67), souvlaki & grills (lamb chops $56, lamb souvlaki $42, sea bass souvlaki $49, kotopoulo $39), entrées (ribeye $68, lamb shank $58, lobster pasta $58, festoni $47, moussakas, pastitsio, solomos, halibut, tortellini, yemista) with listed prices. Verified 2026-06-23. ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶ ↩⁷ ↩⁸ ↩⁹ ↩¹⁰ ↩¹¹ ↩¹² ↩¹³ ↩¹⁴ ↩¹⁵ ↩¹⁶ ↩¹⁷ ↩¹⁸ ↩¹⁹ ↩²⁰ ↩²¹