Farm-To-Table Dining And Mindful Design At Calilo On Ios

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Calilo on Ios

The Calilo Group

The Greek island of Ios, known for its vibrant nightlife, is being transformed by a visionary family aiming to showcase the island’s culinary, cultural and natural treasures with the world. Angelos Michalopoulos is the founder of the Calilo Group, a development company that he runs together with his wife, Vasiliki Petridou, and family. They have opened four restaurants and two hotels across the island. Through a hyperlocal approach to food, sustainable architecture and immersive design, the group is redefining what dining and hospitality look like on Ios—while challenging perceptions of the island itself.

Originally from Athens, Michalopoulos first discovered Ios during a family trip and was immediately captivated by its “innocence and beauty.” Part of the Cyclades in the Aegean Sea, the island is defined by its rugged hills, arid terrain and wild, untamed coastline. Moved by its natural character, Michalopoulos vowed to protect Ios from the kind of overdevelopment and overtourism that altered nearby islands. He acquired one-third of the island while committing to develop no more than 1% in a way that aligns with sustainable, environmentally responsible practices. The remaining 99% would be left untouched.

His most recent project is Calilo, a five-star, 36-suite resort with a mission to bridge the gap between luxury and sustainability. That mission is reflected throughout the property, from culinary offerings that highlight locally sourced ingredients and island-produced products, to the materials used in construction.

The grounds of Calilo include a grove of 7,000 olive trees, which produce the hotel’s house-made olive oil. In addition to this cultivated grove, several ancient olive trees grow on the property. Through its Elektra Olive Tree Project, the Calilo Group has rescued and replanted more than 500 ancient olive trees on Ios, saving them from being sold as firewood. The resort’s garden also yields a variety of produce for the restaurants, including melons, zucchini, eggplant and black garlic—the key ingredient in a popular black garlic tzatziki appetizer. Local chickens also provide fresh eggs daily.

The resort features two restaurants, Calilo Restaurant and CHES. The latter is a fine-dining experience named after the resort’s ethos—Celebrate Happiness, Explain Sadness.

“CHES is more than a restaurant—it’s a philosophy, a journey through the soul of the Cyclades,” Petridou, said in an email. “Here, food becomes a storyteller, carrying the essence of these islands—their land, their flavors, their spirit—to your table. Our chefs really believe in the tradition of Greek cuisine. It’s important that the ‘Greekness’ of the kitchen is preserved.”

CHES is located in an open-air setting with views of the Aegean sea. The nine-course tasting menu draws inspiration from the surrounding islands, with each dish paying tribute to a different locale through its flavors and ingredients. Highlights include a skirt steak paired with onion pie and fresh herbs in homage to Mykonos; a Greek interpretation of the Italian classic, cacio e pepe, representing Ios; and a honey pie served with wild cherry ice cream and honey marmalade as a nod to Sifnos.

“Honey and cheese are two of the main items produced on the island. We use a local cheese called Myzithra in our twist on cacio e pepe,” Petridou said. “We serve Greek wine and spirits, and there’s a Greek wine pairing option at CHES.”

Nearly the entire resort was built using resources sourced directly from Ios, reinforcing Calilo’s commitment to environmental consciousness and regional authenticity.

“I would say 99% of the materials used to build the hotel were sourced directly from the excavation site,” Michalopoulos said. “And much of what we serve to our guests is grown on property. With regards to the design, we don’t want to keep nature out, we want to invite nature in with local stone, wood, water and carvings in the ceiling that create sunlight patterns on the floor.”

Handcrafted swings made from local olive wood hang throughout the resort, evoking a sense of innocence and carefree luxury. Water features wind organically through the landscape, and even in the private suites, enhancing the atmosphere of tranquility. Marble and stones sourced from the site’s excavation are repurposed into mosaics.

“I want visitors to feel more and think less; transport back to their youth and childhood,” Michalopoulos said in an email.

With a farm-to-table philosophy, CHES and Calilo Restaurant serve as extensions of the resort’s deeper mission—honoring Ios’ heritage. Whether it’s black garlic harvested from the on-site garden or marble used in the guest room suites, each material reflects a deliberate choice to celebrate locality. Sustainability is woven into the architecture, the landscape and the food at Calilo.