Chios

Day 1: Chios Town, markets and the citrus-scented Kampos

Ease into island life along the harbour, where fishing boats and café tables set the pace. Today balances Chios Town’s market culture with the aristocratic estates of Kampos and an easy first swim.

• Morning: Start on the waterfront (Leoforos Aigaiou) with coffee and a slice of mandarin cake, then head early to the Dimotiki Agora to see the fishmongers and butchers in action. Browse Aplotaria’s backstreets and mastic shops; try a traditional ypovrichio (a spoon of mastic fondant served in ice water) or pick up mastelo cheese for later picnics.
• Midday: Drive 10–15 minutes to Kampos for a stroll through walled citrus estates; visit the Citrus Museum to learn about Chian mandarins (PGI) and taste spoon sweets, marmalades and citrus cordials. Lunch in a garden courtyard at a Kampos estate or nearby taverna; look for pork with orange, salads drenched in local olive oil, and grilled mastelo (book ahead in July–August).
• Afternoon: Swim at Karfas beach (close to Kampos) or retreat for a siesta. If you prefer tastings, sample a mastiha liqueur or a local craft beer in town; many bars now do mastic-forward cocktails.
• Evening: Dine at Hotzas for a slow, share-style meal—ask “Ti einai fresko simera?” to let the kitchen steer you to the best meze and mains. End with a harbour stroll; expect a kerasma (on-the-house treat) such as fruit or mastiha liqueur. Tip: meals run late—don’t rush, and plan transport if you’re staying outside town.

Day 2: Mastihochoria, medieval lanes and black-pebble coves

Head south to the mastic villages, where fortress hamlets and fields of lentisk trees define the landscape. It’s a day for living heritage, slow lunches in shaded squares, and a volcanic beach swim.

• Morning: Drive to Pyrgi to admire its black-and-white facades and settle in the plateia for coffee. Visit the Mastic Museum for the story of cultivation and harvesting; in mid-August to September, pre-book a grower-led field visit to see the “tears” collected.
• Midday: Continue to Mesta; wander the alleys and have lunch in the square—try goat in a clay pot (gastrá), cherisia makaronia, kopanisti and tomato salad. Insider tip: portions are generous—order a few plates to share and add as you go.
• Afternoon: Cool off at nearby Emporios and swim at Mavra Volia, the striking black-pebble beach. If it’s too breezy for the sea, swap in a visit to Olympi Cave for a naturally cool, short underground tour (bring a light layer).
• Evening: Stay south for dinner in Mesta or Pyrgi, or head back to town for an ouzeri session by the water—ouzo always comes with meze, paced slowly. Seasonal note: July–August village panigiria are unforgettable (e.g., Pyrgi 27 July); if you catch one, expect music, long tables, and kiskek/gourbani stew.

Day 3: The north and west—Volissos, mountain-to-sea flavours, sunset at Avgonima

Venture into quieter northern Chios for hilltop castles, winery stops, and fishing-village tables. Finish above the pines with a golden-hour feast and island-wide views.

• Morning: Drive to Volissos; climb to the castle for panoramas, then coffee in the village. Late morning, taste wines at Ariousios Winery (check opening times; harvest is September) and learn about the revival of ancient Chian wine. Autumn note: after the first rains, locals forage amanites mushrooms—look for them on seasonal menus.
• Midday: For a leisurely, locals’ lunch, book Ouzeri T’a Adelphia in Volissos for creative meze, or drive to Lagkada/Kardamyla to eat at a psarotaverna at the water’s edge. Fish is priced by the kilo—ask to see the catch and confirm the price before they grill it.
• Afternoon: Cross the island toward the centre and pause for a short beach stop (sandy Lithi is perfect for a dip if you’re routing via the west). Alternatively, join a home-style cooking class back in town to master spoon sweets or perfect a sfougato.
• Evening: Climb to Avgonima for sunset and dinner at a stone-village taverna like To Asteri—order oven dishes, grilled meats and seasonal greens. Roads are winding after dark; drive slowly, and toast the trip with a chilled glass of mastiha liqueur. Seasonal note: at Easter in Vrontados, the famed Rocket War lights the night sky—book early and seek local advice for safe viewing spots.

Tips that apply to all days:

• A car makes the island easy; book restaurants for dinner in high season and for any Kampos estate meals.
• Markets and fishmongers are best early; carry cash for laiki (farmers’ market) days.
• Respect the slow rhythm: share dishes, ask for recommendations, and savour the kerasma at the end.

By Air

• Chios Island National Airport (JKH) is 3 km south of Chios Town; 10 minutes by taxi; limited local buses. Car hire available.
• Athens (ATH) to Chios: multiple daily flights (Aegean/Olympic, Sky Express), 50–55 minutes.
• Thessaloniki (SKG) to Chios: seasonal/direct services (check schedules), about 55–65 minutes; otherwise via Athens.
• Alternative via Turkey: Izmir Adnan Menderes (ADB) + bus to Çeşme (1–1.5 hours) + ferry to Chios (see By Ferry). Passport/visa checks apply (Schengen/Turkey).

By Ferry

• Main arrival port: Chios Town. Secondary port: Mesta (southwest; used on some seasonal routes).
• Piraeus (Athens) to Chios: daily/near-daily, often overnight (Blue Star Ferries). Typical duration 7.5–10 hours.
• Thessaloniki to Chios: infrequent/seasonal direct sailings; 14–20 hours depending on intermediate stops. Otherwise travel to Piraeus or Kavala for connections.
• Kavala to Chios: limited/seasonal via islands; roughly 12–16 hours.
• Çeşme (Turkey) to Chios: frequent daily (more in summer). Fast catamarans 35–45 minutes; conventional boats about 1–1.5 hours. Passport/visa and customs checks at both ports.
• Inter-island links: Mytilene (Lesvos) 3–4 hours; Samos (Vathy/Karlovassi) 3–5 hours; smaller lines to Oinousses and Psara (check local schedules).
• Tip: Book cabins/vehicle spaces early for summer/holidays; check live schedules on ferry aggregators and operator sites.

By Train

• No rail on Chios. Use trains to reach ferry gateways on the mainland:
  • Athens: Larissa Railway Station (mainline). Metro Line 2 to Omonia/Monastiraki, then Line 1 to Piraeus Port (about 35–45 minutes total); or taxi (traffic-dependent).
  • Thessaloniki: New Railway Station. From there, city bus/taxi to the port (for rare sailings) or to intercity buses for Kavala.

By Bus

• Athens: Use the metro for Piraeus; intercity KTEL buses also run to Piraeus but are slower than the metro.
• Thessaloniki: KTEL Macedonia Intercity Bus Station has frequent buses to Kavala (about 2–2.5 hours) for onward ferries.
• Izmir (Turkey): Buses/minibuses to Çeşme Bus Station (roughly 1–1.5 hours), short walk/taxi to the ferry terminal.

By Car

• To Piraeus (Athens) or Kavala ports: drive and embark with your vehicle; summer sailings sell out—reserve vehicle slots early.
• From Northern Greece: driving to Kavala can be quicker than detouring to Athens for some itineraries.
• Via Turkey: drive Izmir–Çeşme (motorway), then ferry to Chios. Ensure passports, visas/ETAs, and insurance (Green Card) are in order.