My passion for high-quality products—those worth bringing from the southern Peloponnese to a city like Berlin—led me to the wild coasts of Mani, perhaps the most beautiful and rugged landscape in the Peloponnese. There, where cliffs drop sharply into the sea and the light seems to scrape against the rocks, the people of the small villages continue an ancient craft: harvesting salt by hand.
The salt is born in natural rock pools. Every day, the sea sends in waves that fill these stone basins; the water recedes, leaving behind its white mark—the salt, which dries under the sun, hardens, and waits to be gathered. The grains are carefully cleaned, not by machines, but by human attention and patience.
Untouched by further processing, this salt retains the full richness of the minerals and trace elements gifted to it by the sea. Its flavor is deep, almost earthy, able to elevate even the simplest dish. Its delicate flakes crumble between the fingers like tiny pieces of light.
Pure, or infused with Greek herbs, or even with spicy chili flakes, this salt carries more than just taste: it brings the air of Mani, the stone, the light, and the hand that harvested it. A salt for every dish—and a landscape for every flavor.