For generations, our fields and animals have given us all that is needed for life. The earth of Corfu, blessed with sun and water, allows us to produce fruits, vegetables, eggs, cheese, meat, oil, olives, honey and wine. We produce about a ton of olive oil and three tons of wine per year.
Since 2008, Andreas, 40, our manager and chef, has been running the restaurant and tavern business of the Honigtal Farmland with 75% coverage of needs for the kitchen from our own products , with authentic, Greek and especially Corfiot dishes, prepared according to traditional recipes. The daily menu always depends on the daily fresh produce of our fields . Andreas has completed his 5-year apprenticeship as a cook, somelier and pastry chef in New York, and worked there for several years as a restaurant head chef. (Culinary Institute of New York (CINY). He was also a lecturer at the state cookery school in Corfu.
Honigtal- Farmland offers you a varied, balanced and high-quality half-board with breakfast buffet and dinner. For the small appetite in between we provide always freshly prepared snacks. We offer a vegetarian buffet on Mondays, as well as vegetarian meals for halfboard on request.