Top 5 Traditional Foods
in Chios

The Chios Mastiha Growers Association (CMGA) is an agricultural cooperative established in 1938, managing the exclusive production and distribution of natural mastiha from the island of Chios in Greece. The cooperative represents approximately 4,500 members from 20 primary cooperatives located in 24 villages in southern Chios, known as Mastihohoria.

CMGA’s vision is to introduce consumers worldwide to mastiha through modern and healthy products, highlighting its unique taste, aroma, and scientifically proven therapeutic properties. Through its commitment to quality and sustainable development, CMGA strives to preserve the cultural heritage of Chios and promote the unique qualities of mastiha on an international level.Expand

Anemos is a Greek company located on the island of Chios, specializing in the production, processing, and sale of high-quality products made with natural Chios mastic, known as mastiha. Their product range includes dietary supplements in the form of mastic capsules containing pure mastic powder, cosmetics such as face creams, shampoos, body and hand care products, and natural soaps enriched with mastic oil, oral hygiene products including toothpastes and mouthwashes formulated with mastic for dental care, confectionery items like mastic candies, Greek delights (loukoums), nougat, and sesame snacks infused with mastic, as well as beverages such as soft drinks and Greek coffee flavored with mastic.

ANEMOS is committed to producing pure, innovative, and effective products that deliver value to their customers. By combining traditional, tested recipes with modern applications, the company preserves the unique purity and beneficial properties of mastic in all their offerings. Expand

Stoupakis is a Greek distillery based on the island of Chios, with a history dating back to 1896 when the family began producing spirits rooted in local tradition. Over several generations, the company has developed from a small-scale operation into a structured producer while maintaining its connection to traditional distillation methods.

It is best known for its ouzo, particularly the “Kazanisto” style, which is distilled in copper stills using local anise and a slow, controlled process. A defining element of the brand is its use of mastiha, a natural resin unique to Chios, which is incorporated into a range of liqueurs and spirits.

The portfolio also includes tsipouro and flavored products, expanding beyond classic categories while remaining tied to regional ingredients. Production combines traditional techniques with modern quality control systems to ensure consistency.

The use of local raw materials plays a central role in shaping the identity and flavor profile of the products. The company has gradually expanded its presence in both domestic and international markets.

Stoupakis represents a long-standing distillation tradition that integrates heritage, local resources, and contemporary production practices.Expand

Mastelo refers to trademarked Greek cheeses produced exclusively in Chios. There are two types of Mastelo – one is made from Chian cow's milk, and the other one from goat's milk. The cow's milk version is white in color, with a milky aroma and a smooth texture. The flavors are slightly salty and milky. It has a high melting point, making it great for grilling. It's also especially suitable for saganaki fried cheese meze. The goat's milk variety is also white in color, with a soft and elastic texture and a salty flavor. It's often used instead of mozzarella in pizzas and pies, but it can also be used in sandwiches or as a stuffing in a variety of meat and vegetable dishes. It's recommended to pair it with Greek ouzo. The word mastelo denotes a wooden bucket that's used for the collection of milk.Expand

Considered a variation of matsata makaronia, kordelia is a traditional dish that consists of homemade pasta ribbons made with flour, fine semolina, salt, and whole milk instead of water. These Greek-style pasta ribbons are cooked in salted water, and then they’re usually enjoyed with a simple tomato sauce and plenty of local grated cheese on top. Typical varieties of cheese used for sprinkling atop the pasta dish include myzithra, kefalotyri, or Pecorino Romano.Expand

Masourakia is a traditional dessert hailing from the island of Chios. It consists of buttered phyllo kroustas (thin Greek pastry) that's rolled around a filling of mastic-flavored ypovríchio (a Greek sweet, also known as submarine), ground almonds, egg whites, and mandarin or lemon zest. The pastry rolls are baked until crispy and lightly browned, and they are then either dusted with powdered sugar or soaked in flavored syrup before being coated with nuts (usually ground almonds) and sprinkled with powdered sugar on top. These sweet, crispy rolled pastries are commonly prepared for Christmas.Expand

Mamoulia are festive Greek cookies that have been traditionally prepared on the island of Chios, although they are also commonly eaten on other Greek islands. To make the cookies, a dough of flour, butter, fresh milk, sugar, eggs, olive oil, baking soda, baking powder, and brandy is shaped into small balls which are stuffed with a mixture of finely chopped nuts. The filling typically consists of almonds, walnuts, pistachios, and confectioners' sugar, and it is usually flavored with flower water, cinnamon, cloves, and nutmeg. The cookies often take the shape of a pear, and once baked, they are typically sprinkled with flower water and coated with confectioners' sugar before serving. People on Chios commonly offer these cookies as part of the traditional Christmas buffet alongside various other sweet specialties and mezedes (savory appetizers), all washed down with plenty of local wine and raki (a traditional spirit). These cookies are often flavored with the local masticha (resin), and they are also prepared for other special occasions such as weddings.Expand

Malathropita is a traditional savory pie from the Greek island of Chios, made with wild fennel called malathro in Greek. Fresh fennel leaves are combined with a batter of flour, water, olive oil, and salt, and the resulting pie is then fried until crispy and nicely colored. Other common ingredients used in the batter include chopped onions, various types of greens and herbs, garlic, eggs, and vinegar. This pie is also commonly prepared in other parts of Greece, but what makes the Chian version different from other versions of the pie is the addition of fish roe. With a pleasant, aniseed-like aroma, the fennel pies are typically enjoyed while still warm either for breakfast or lunch, although they also make for an excellent meze dish, accompanied by a glass of Chian mastic-flavored ouzo on the side.Expand