Chios Island is part of the Northern Aegean Island group
By air: Domestic flights from Athens, three times daily with Olympic Air and twice daily with Aegean Airlines, serve Chios throughout the year. Five days a week there are Olympic Air connections with Thessaloniki, including a twice weekly local, Eastern Aegean route, from Thessaloniki to Rhodes , via Lemnos, Mytilini and (once a week only) Samos . The airport is 3km from the centre of Chios town.
By boat: The principal route—Piraeus, Chios, Mytilini— is served by Hellenic Seaways, with a daily 12.30 departure from Piraeus, arriving Chios at 7pm, continuing to Mytilini, and returning to Piraeus overnight. NEL Lines run three times weekly along the route from/to Samos to the south, and Mytilini, Lemnos, and Kavala, to the north. Smaller ferry-boats connect Chios with Psará (5 times weekly), and Oinousses (6 times weekly). Crossings to Turkey (Çeşme) run almost daily during the summer season (Easter–mid-October); thereafter much more infrequently.
A number of the nicest places to stay on Chios are in Kampos, to the south of the main town, in the elegant stone villas which are so characteristic of the area. Two, that are close to one another, and run by different members of the same family, are particularly recommended:
-Perivoli (Argenti Street, T. 22710 31513, fax 32042, www.perivolihotel. gr), and -Perleas (Vitiadou Street, T. 22710 32217, fax 32364, www.perleas.gr). Both offer simple accommodation and attentive hospitality, moderately priced, in elegant villas with gardens. Although signposted, neither is easy to find: if you call ahead, you will be piloted, or collected. There is public transport to this area, but a rental vehicle is advised. In the centre of town, at the south end of the port, is the Hotel Kyma in a stone-built mansion looking onto the sea (T. 22710 44500, fax 44600, email: kyma@chi. forthnet.gr); the antiquity of the plumbing and bedroom furniture are more than compensated for by the friendliness and attentive hospitality of the owners and by the charm of the building.
A different experience is offered by Spilia Xenonas at Kardámyla above the northeast coast, 23km from the port (T. 22720 22933, fax 22823, www. spilia-chios.gr). This is a group of small, carefully restored, characteristic, stone cottages at the top of the village, with views towards the sea in the distance: a good homemade breakfast is provided. Wooden signposts guide you up to the cottages on steep stone paths through the village; any car will need to be left some distance below.
Delightful, welcoming and with fresh, imaginative dishes and good bourekakia (lightly filled and fried filo-pastry rolls), is the (recently much enlarged) taverna, Roussikó, in Thymianá (just east of the main church in the village).
In the main town of Chios: both "Byzantinio" and "Elleniki Kouzina", on opposite sides of the crossing of Ralli and Roïdou Streets between the port and the public gardens, are favoured by locals for their clean environment, inexpensive home-cooking and well-prepared, workaday food; no frills and no atmosphere, just simple food.
Iakovou (evenings only), on Aghios Giorgios Street in the Kastro, has more atmosphere and offers a number of Asia Minor dishes.
Around the island: Lefteris at Pandoukiós (just south of Langada on the northeast coast), Tria Adelphia on Lithí Beach (central west Chios) and the taverna, Limani Meston in Liménas (southwest Chios), all offer excellent, fresh fishdishes in pleasant settings by the shore; while Markellos at Pitiós is well-known for meat and vegetable dishes of local cuisine; and Pheragides offers mezes in the delightful setting of a plane-shadedat Kardámyla in northeastern Chios.
The cliffs and rocky coasts of Chios are home to an aromatic samphire ("kritamo") which is a distinctive element of its salads—always worth asking for, if it has not already been included in the mixture. Chios also has a tradition of excellence in oriental pastries; the quality of the baklava and other sweets made by the Amandier Patisserie in Livanou Street (south side of port) is worthy of any Ottoman pastry-chef.