Mastiha – The Tears of Chios

Mastiha – The Tears of Chios

Guests often ask us: where does the name "Mastiha" actually come from? The answer leads to a single Greek island: Chios, in the eastern Aegean Sea. Only there, under a very particular microclimate, does the mastic tree (Pistacia lentiscus var. Chia) yield its precious resin.

In summer, the farmers of Chios score the bark of the trees. The resin that seeps out dries in the sun into small, drop-shaped grains — affectionately called "the tears of Chios." The harvest is entirely done by hand and takes weeks. The ancient Greeks already knew and valued this resin, and in the Middle Ages Chios mastiha was so valuable that entire trading fleets, and even wars, were fought over control of the island.

Mastiha has a unique, faintly resinous-fresh flavor and is traditionally used in Greece for all sorts of things: as a spice in desserts and liqueurs, as chewing gum, and even in traditional medicine, where it has been credited with soothing digestive benefits since antiquity.

This is exactly the small, precious piece of Greek history we wanted to carry in our name. Next time you're sitting with us, feel free to try our mastiha drink, or ask our team about dishes where this special note comes through.

Mastiha Mezedopolio – Taverna Restaurant, Arndtstr. 12, 10965 Berlin-Kreuzberg