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It was raw Greek honey collected near the cave Ideon Andron, in Crete, that nursed Zeus as an infant, as well as honey and nectar given to Apollo’s own son to help him achieve immortality.
This Greek honey has remained unchanged and is still being produced by bees scattered all over Greece. Ranging from remote forests, wild mountainsides and even entire uninhabited islands in the Aegean, home to more than 6,000 different plant species, with roughly 750 being indigenous, the Greek floral landscape is as dramatic and diverse as its own mythology.

While farm-to-table restaurants may be a relatively new dining concept, bees have been doing this for millions of years. Venturing out from their hives into the vast Greek floral landscape, our honeybees search everywhere within a three-mile radius for the ingredient to craft their unique honey: Nectar.
Depending on the region and the flower source that the nectar is extracted, it ultimately determines its unique flavor characteristics and subtle nuances that set it apart from other kind of honey; even those produced from a neighboring village.
A monofloral honey is produced when there is a predominant flower source within the vicinity of the hive and the majority of the nectar collected by the bees is from the same flower blossoms.

Unlike our winged friends who are limited in their travel distance, we are free to roam all over Greece in order to source and curate the most exceptional honey.

Our honey is unheated and raw, in order to maintain all of their health benefits and our beekeepers are sustainable and ethical and treat their bees and the environment with respect.

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