Paros & Antiparos: Catamaran Cruise with Blue Lagoon Swim & BBQ

Summary

Swim in blue waters eat Greek BBQ and drift past Paros rocks

You’ll step barefoot onto a Paros catamaran and drift between Paros and Antiparos, swimming at the Blue Lagoon, exploring sea caves near Tripiti, and sharing a Greek BBQ lunch with local flavors on deck. Expect laughter, salt on your skin, and quiet moments staring at white rocks under endless sky—it’s less about sights than how it feels to be there.

Step-by-step itinerary

Day 1 — Catamaran cruise to Paros and Antiparos

• Swim at the Blue Lagoon
• Visit Faneromeni beach and have BBQ lunch
• Explore the sea cave of Tripiti
• Relax at Farangas Beach
• Enjoy views at Simadoura rocky coast

Top questions

How long is the catamaran cruise from Paros?

The full day cruise lasts several hours, typically starting in the morning and returning by late afternoon.

Is lunch included on the Paros & Antiparos catamaran tour?

Yes, a BBQ lunch with souvlakia (pork and chicken), oven-baked chickpeas, Greek salad, aubergine salad, and fresh fruits is included.

Can you swim at the Blue Lagoon during this cruise?

Yes, swimming at the Blue Lagoon (Panteronisia) is one of the main stops on this cruise.

Are snorkeling gear or SUP boards provided?

Yes, snorkeling equipment as well as use of SUP boards or kayak are available during the tour.

Does this tour include pickup from hotels?

No hotel pickup is mentioned; travelers need to reach the departure point themselves.

Is this cruise suitable for children or infants?

Yes, infants and small children can join; prams or strollers are allowed onboard.

What other stops are included besides Blue Lagoon?

The cruise also visits Faneromeni bay for lunch, Tripiti sea cave for swimming or snorkeling, Farangas beach on southern Paros, and Simadoura's rocky coast.

Do you need strong swimming skills for this trip?

A moderate level of physical fitness is recommended; swimming is optional but encouraged at several stops.

What’s included

Your day includes all swimming stops between Paros and Antiparos—like Blue Lagoon and Faneromeni bay—a barbecue lunch with souvlakia (both pork and chicken), salads made onboard (aubergine included), oven-baked chickpeas, fresh fruit after your last swim, plus use of snorkeling gear as well as SUP or kayak if you feel like trying them out before heading back in late afternoon.

What’s the experience like?

The first thing I noticed stepping onto the catamaran in Paros was how the air already smelled salty, even before we’d left the dock. Our guide, Yannis, had this easy way of talking—he pointed out Antiparos across the water, then grinned when someone asked if dolphins ever showed up (they do, but “only when you’re not looking,” he said). The boat felt wide and steady underfoot. I found myself barefoot almost immediately, which just felt right.

We reached the Blue Lagoon after maybe an hour? Hard to tell—I lost track watching the color shift from deep blue to that weird electric turquoise you only see in Greece. Jumping in was like waking up fast—cold at first, then perfect. There were these tiny fish darting around my toes. Someone tried the SUP board and fell off laughing; I stuck to snorkeling along the edge where sunlight hit white sand. It’s called Panteronisia locally—Yannis pronounced it for us, but honestly I still can’t say it right.

Lunch happened at Faneromeni bay, where white rocks curve around like some old amphitheater. The crew grilled souvlaki right on deck—pork and chicken—and there were oven chickpeas and aubergine salad that tasted smoky-sweet. I ate more than I meant to because everything just tasted better with sea air and sunburned shoulders. There was a quiet moment while everyone chewed and looked out at those pale cliffs—I still think about that silence sometimes.

Afterwards we drifted by Tripiti’s sea cave (some people swam inside; I just floated nearby, half-listening to voices echo against stone), then anchored off Farangas beach for one last swim. The water felt warmer here or maybe I’d just gotten used to it. On the way back, Yannis cut slices of melon for us and told stories about storms that had blown through last winter—he seemed proud of how calm today was. We got back late afternoon, skin sticky with salt but feeling kind of lightheaded in a good way.