The idea was born in warm Greece, during a dinner with friends of farmers in the middle of nature, in the harvest fields. The challenge of highlighting the Mediterranean diet with a unique and unique flavor and flavor of garlic, beyond the ordinary, was great. Through discussions with white garlic producers, research and study from contemporary literature, learning art and technique, we have decided to produce natural enzyme. We converted an old stainless steel chamber and, over the years, with many experiments, in the kitchen of our Zeus restaurant, we set our goal to achieve the desired ripening process and excellent quality. Two years later, after intensive work, a broken workshop and a bombed kitchen, we did it. Proper ripening and taste was now a reality! Black garlic, natural, without the addition of dyes and flavor enhancers and without the olfactory side effects of white.