the host and chef Ēriks Dreibants recommends to enjoy honey straight from the jar, add it to salad dressings, marinades or let an experiment lead your way
Our very first (and limited edition) batch of pure honey is harvested in our restaurant Pavaru maja garden.
the host and chef Ēriks Dreibants recommends to enjoy honey straight from the jar, add it to salad dressings, marinades or let an experiment lead your way
