Island produceChios mastic Μαστίχα ΧίουThe resin of Pistacia lentiscus var. Chia, grown nowhere else in the world at this quality and protected as a PDO. Harvested by hand between July and September, cleaned tear by tear through the winter. Chew it plain, or meet it in almost everything below.
SweetSubmarine spoon sweet ΥποβρύχιοA spoonful of stiff mastic fondant dunked into a glass of ice water. Ordered by children and grandparents alike; the standard offering to a guest, alongside a small coffee.
On the tableMastelo cheese ΜαστέλοA fresh cow’s-milk cheese made on Chios, usually served pan-grilled or oven-baked with a splash of wine so the crust caramelises and the inside stays soft and squeaky.
Island produceKampos tangerines Μανταρίνι ΧίουThe PGI tangerine of the walled Kampos estates — thin-skinned, intensely perfumed, picked from November. Sold as fruit, as spoon sweet, as marmalade and as liqueur.
SweetAlmond sweets ΑμυγδαλωτάSoft almond-paste pears dusted in icing sugar, scented with rosewater or mastic. The sweet handed round at Chian weddings and baptisms.
SweetMasourakia ΜασουράκιαCrisp filo rolled around chopped almonds and walnuts, baked and drowned in syrup. Sold by weight, eaten with coffee.
To drinkSouma ΣούμαThe island’s fig distillate, made after the fig harvest and drunk cold in small glasses. Strength varies wildly between makers; treat the first glass as research.
To drinkMastic liqueur and ouzo Μαστίχα λικέρ · ΟύζοSweet mastic liqueur, served cold, and mastic-scented ouzo. Both take the same resin in a different direction — one after dinner, one before it, with mezedes.
To drinkChian wine Αριούσιος οίνοςAriousian wine was the most expensive wine of the ancient Greek world, shipped in Chian amphorae from the north-west of the island. Small modern producers have brought the vineyards back.
On the tableFish and astakomakaronada Θαλασσινά · ΑστακομακαρονάδαLobster with pasta is the celebration dish; day-boat fish, grilled octopus and fried kalamari are the everyday one. Ask what came in that morning rather than reading the menu.
Island produceFigs, olive oil and thyme honey Σύκα · Ελαιόλαδο · Θυμαρίσιο μέλιDried figs from the south, olive oil pressed across the island, and thyme honey from the hillsides — the three things most easily carried home in a bag.
On the tableChian home cooking Χιώτικη κουζίναLook for kolokythokeftedes (courgette fritters), stuffed vine leaves, wild greens, chickpeas baked overnight, and pork or goat slow-cooked with mastic.
Seasons matter: mastic is harvested from July to September, tangerines ripen from November, and souma is distilled after the fig harvest in autumn.