Mastic, citrus and the elegance of the Kampos.
Chios cooking is aromatic and quietly refined — shaped by the mastic villages of the south, the citrus estates of the Kampos plain, and a Sunday table tradition that has never needed to announce itself. The island's food whispers rather than shouts. That restraint is its signature.
Light, layered, elegant island-style pastitsio.
Slow-braised beef with rich tomato, wine, and handmade pasta.
Tender calamari filled with herb rice and braised in white wine.
Velvety lemon soup with chicken and herbs.
Earthy lentils with a whisper of Chios mastiha.
Charred eggplant with cool garlic yogurt and herbs.
Slow-cooked chickpeas with olive oil and island herbs.
Fresh herbs, citrus, olive oil, and island greens.
Rustic white beans with herbs, olive oil, and citrus.
Ripe tomatoes with capers, herbs, and golden olive oil.
Village-style grilled sausage with herbs and smoke.
Traditional fennel and herb pie from Chios.
Warm mastello cheese with thyme honey and herbs.
Crispy fried fritters with herbs and yogurt.
Honey puffs finished with pistachio and mastiha crystals.
Silky cream infused with Chios mastiha.
Candied citrus peel preserved in fragrant syrup.