Ragian

Ragian was founded in 1986 to promote a different nutritional model based on traditional, healthy, and seasonal eating rather than globalised dietary practices. It draws inspiration from Pontus’s culinary heritage and utilises valuable dietary knowledge rooted in nature, seasonality, and respect for natural resources.

Its philosophy is centred on preserving local production, cultural identity, and traditional recipes. It focuses on fermented dairy products, pasta, and pies, wisely utilising agriculture and livestock farming. The richness of Pontic cuisine, such as cheeses made from semi-skimmed milk and products like paskitan and tsiortania, is passed down to future generations.

Ragian represents an effort for nutritional self-sufficiency and health, when consumers are urged to reassess their relationship with food and small-scale producers. The company’s vision is to preserve traditional nutrition as a cultural legacy and the reconnection of people with nature, with respect for the land and its rhythms.

Tour and Tasting

At Ragian, every visit is an invitation to slow down and reconnect—with nature, tradition, and true flavor.

Your experience begins with a warm welcome: a slice of freshly baked, homemade cake and a guided walk through our land. Together, we’ll wander through our lush gardens, greet our happy animals, and step inside the heart of our production spaces, where time-honored methods bring our cheeses to life. You’ll also discover the art of our handmade pasta—simple, honest, and full of soul.

This is more than a tour. It’s a journey through authentic tastes and timeless traditions.

Because when you reach out to nature, it gives you its best.

We taste. We share. We travel through food.

Each visit ends as all good stories should—with rich aromas, fond memories, and a table full of genuine, seasonal dishes. Depending on the time of year, you’ll enjoy traditional recipes like hand-stretched phyllo pies or rustic hilopites, gently tossed in fresh, farm-made butter.