Every year, two and a half thousand bee colonies owned by the Mouriki family set out on travels across Greece, following the flowering cycles and honey flows of the country’s rich and diverse flora. In coastal thyme fields near Galaxidi, they harvest thyme honey; in Delphi, blossom honey; on Milos and Kimolos, honey scented with lavender and wild herbs; on the peaks of Mt Parnon, the famed fir “vanilla” honey; and, in the rugged mountains of Giona and Vardousia, red fir honey.
City and local guides
Their journey takes them as far as Thassos for that island’s renowned pine honey, to Evrytania for the region’s distinctive oak honey, and to Sithonia in Halkidiki for rare heather honey. They even reach the untouched chestnut forests of Mount Athos, where they gather blossoms and honeydew from the trees to produce an exceptional and rare chestnut honey of outstanding quality.
[Angelos Giotopoulos]
These widely traveled bee colonies are the property of the Mouriki family, who have practiced nomadic beekeeping for two generations. In recent years, their honeys have consistently stood out in Gastronomos tastings. This year, their exceptional chestnut honey drew particular acclaim, with its deep amber color, its fluid texture, its full-bodied, rich and subtly smoky flavor, and its aromas reminiscent of chestnut and fine liqueur.
