Smooth, traditional and light, with distillate from copper stills. The secret recipe with anise from Lisvori of Lesvos and other aromatic seeds of the Aeolian land, the gentle and slow boiling of the distillation process, is the exquisite heritage of the past.

It is that old timeless recipe that is combined with the everydaymeals with appetizers, pulses, salted fish and fresh salads. The flavour and aroma of ouzo MITILiNI gives that special taste to traditional and gourmet ouzo recipes.

The ouzo MITILiNI bottle travels through the gravures and the paper boats on its label, pictures from the island of Lesbos around the world.

50, 200, 700ml & 1 lt 40% Vol.


Ouzo loves the sun, tasteful “meze” and good company. Small bites, sharp (spicy) and appetizer flavors. “Meze” is a selection of small dishes served to accompany alcoholic drinks like ouzo as a course or as appetizers. The key element of Ouzo-meze is variety. The contrast and the richness of flavors are necessary to have the best ouzo- experience.

An “Ouzo-meze” may consist of seafood dishes such as grilled octopus, satled fishes such as sardines, lakerda or kolios. All may be included, along with fresh salads, fava beans, grilled cheeses, called saganaki and olives. Do not forget to try steamed shellfish and sea urchin.

How to serve your Ouzo MITILiNI

Serve Ouzo MITILiNI with cold water (50-50) in a small glass and add ice cubes!



Aniseed from Lisvori, ouzo of Mitilini and its companions

An integral component of the ouzo culture is the famous aniseed from Lisvori. The anise, which flavours the ouzo of Mitilini, making it special and sought after, is cultivated in Lisvori, a village on Lesvos Island. A comparative advantage in its cultivation is the microclimate of the area, the fertile land of Lisvori, the proximity to the Gulf of Kalloni and the dedicated producers. EVA trusts Nikos Thermiotis and invests in personal contact with the producer, monitors, records and supports the cultivation of his fields at all stages from ploughing, sowing, manual weeding to harvesting.