Half of Greece's ouzo is made on Lesvos. How the table is built and what goes with what.
Lesvos accounts for roughly half of Greece's ouzo production, with Plomari and Barbayanni the best-known names. But ouzo is not a drink taken alone — it is the spine a whole table is built around.
Sardines
The sardine of the Gulf of Kalloni carries a protected designation. Salted, it has a different fat content thanks to the shallow, saline waters of the gulf — and it is the classic partner to ouzo.
Ladotyri
The name means 'oil cheese': a protected-designation hard sheep's cheese aged inside olive oil. Sharp, salty and long-keeping.
How the table works
- Ouzo is never drunk on an empty stomach or without meze
- The cloudiness when water and ice go in is expected
- Meze arrives small and various, all at once rather than in courses
- Grilled octopus, squid and fresh fish sit in the middle
- The meal is long — anyone in a hurry is at the wrong table
Updated 20 July 2026. Ferry times and visa fees change with the season; we confirm everything before booking.
