At the table of a princess of Knossos, the meal (deipnon) revolves around sitos, the staple food — barley flatbread or porridge — accompanied by opson, the 'that-which-goes-with-it': olives, goat cheese, fish, legumes. The meal ends with the symposion, the time of libations where wine is drunk diluted in honor of the gods. No starter-main-dessert: everything is shared on low tables, and sweet (figs, honey, pomegranates) sits alongside savory.

The gold of the hives of Mount Ida perfumes both flatbreads and libations. On an island covered in wild thyme, this amber, resinous honey is the emblematic touch of Minoan cuisine — an offering to the gods and the sweetness of banquets.