Distant and Unexplored

The route covers a total of 120 kilometers and takes about 3 hours by car or motorcycle, without stops and without a guide. It is enjoyable year-round and appeals to visitors who love local gastronomy, culture, nature, adventure, mountaineering, and the sea.

In northern Chios, this three-hour journey carries you through history and tradition, wrapped in the calm and wild beauty of the landscape. The first stop is Nea Moni, a UNESCO World Heritage Site, with Byzantine mosaics of unmatched artistry and value. The journey continues to Anavatos, the “stone silence” perched on the cliff, and to the Monastery of Agia Markella, patron saint of Chios. From there, it leads to Volissos, an ideal base for exploring the mountain villages of Amani, before reaching the farthest edges of Chios: Agio Gala, with its cave and the rare iconostasis of the namesake church, and Agiasma, with its thermal springs.

Northern Chios’ cuisine is full of flavor and character. Handmade cherisia macaroni with garlic sauce carry the truth of local gastronomy. Kydonato (beef with quince) is renowned, while tambouradopites with pieces of pumpkin bring the feel of autumn to the table. Begoto (small local fish), kopanistopitakia (pies with spicy cheese), and other seafood highlights emphasize the maritime side of the route. Pastelaria, a mixture of figs, almonds, and mastiha, recalls an ancient offering, while rose-based handmade products charm with their aromas. Finally, mamoulia, flavored with rosewater, leave the sweetest promise.

In northern Chios, the taste of Ariousios wine is tied as deeply to the land as the stories whispered by its people. Produced for thousands of years, with grape varieties that withstand both sun and meltemi winds, it yields a dense, robust wine with aromas of ripe fruit and spices. The route passes by local wineries that continue this tradition, offering wine tastings, while at the region’s festivals it flows abundantly, accompanying platters full of local delicacies.

Route Products

PDO products: Chios throumba olives, Chios mastiha.

PGI products: Chios wine.

Special products: Ariousios wine, rose products (liqueur, spoon sweet, rosewater), handmade cherisia pasta, begoto, figs, souma (fig distillate), almonds, tsikouda, pumpkin.

Route Delicacies

Kydonato beef: An aromatic festive dish combining beef with sweet-sour quince. The meat is sautéed and slow-cooked with wine and tomato, while the quince is caramelized in butter and sugar, adding depth and unique character to the sauce. Served ideally with rice or orzo, with the quinces arranged around the meat, creating a visually striking gastronomic experience.
Kopanistopitakia with ouzo: A traditional Chian meze with distinctive character. The dough is made with flour, olive oil, and Chian ouzo, which gives it special aroma and elasticity. Filled with spicy kopanisti cheese, folded into small pies, and fried until crisp and golden, they are served warm or cold, pairing perfectly with ouzo or tsipouro.
Mamoulia: Traditional Christmas sweets resembling kourabiedes (sugar-dusted cookies) but hiding a rich and tasty filling. Made with dough, butter, milk, brandy, and eggs, they are shaped like small cookies or pears. The filling includes aromatic almonds or walnuts with cinnamon, sprinkled with rosewater and dusted with powdered sugar, offering a festive flavor and look.