North Aegean
Βόρειο Αιγαίο
The North Aegean islands are big, green and lived-in year round. Lesvos makes ouzo, Chios makes mastic, Samos makes sweet wine and Ikaria is known for how long its residents live.
They are less geared to short holidays than the Cyclades, which means working harbours, village squares and food traditions that have not been rewritten for visitors.
17 destinations
Lesvos
Chios
Chios
Χίος
The only place mastic is grown, with medieval villages in the south.
Mesta
Μεστά
A fortified mastic village with no outward-facing windows.
Oinousses
Οινούσσες
A shipowners' island in the strait north-east of Chios.
Psara
Ψαρά
A bare, historic island west of Chios with a handful of residents.
Pyrgi
Πυργί
Houses covered in black-and-white xysta geometric patterns.
Samos & Ikaria
Armenistis
Αρμενιστής
Ikaria's north-coast village beside the Nas and Livadi beaches.
Fourni
Φούρνοι
A small fishing archipelago between Samos and Ikaria.
Ikaria
Ικαρία
A long ridge of an island known for longevity and late-night panigiria.
Kokkari
Κοκκάρι
Pebble bays and a windsurfing beach on Samos's north coast.
Pythagorio
Πυθαγόρειο
Samos's harbour town, beside the ancient Eupalinian tunnel.
Samos
Σάμος
Green and mountainous, known for its sweet muscat wine.
Limnos
Restaurants in North Aegean
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Good to know
- What are the main destinations in North Aegean?
- Woltaro covers 17 destinations in North Aegean, grouped by area on this page — Lesvos, Chios, Samos & Ikaria, Limnos and more. Each one has its own page with restaurants, beaches, attractions and things to do.
- When is the best time to visit North Aegean?
- Late spring and early autumn are usually the easiest: warm enough to swim in most of Greece, without the July and August crowds or prices. Mountain areas are at their best outside summer.
- Do I need to book restaurants in North Aegean?
- In high season, yes, especially for dinner in the well-known towns. Restaurants listed on Woltaro can be reserved online; others are shown for reference with their address and map location.

