A favorite getaway for Angelenos, celebrities and discerning travelers, Bernardus Lodge is loved for its relaxed environment, delicious cuisine and its Honey.  There are actually a trio of bee colonies with three queen bees  busy at the vegetable and rose gardens and bedding down in miniature Bernardus Lodge-like hives. Maintained by chef Stamenov - including two personal home hives - the apiculture program yielded a sweet stash of 150 pounds of honey in 2018, its first year of full production. 

Set on 28 acres of lush florals and vineyards, 100 fruit trees, a two-acre organic garden and 2,000 English, French and Spanish Lavender plants,  these tiny workers visit up to 5,000 flowers a day. 

Hive-To-Table 

Lucia Restaurant's contemporary dining room is abuzz with local 

farmers, foragers and fishermen sourced for chef Cal's daily menu. Classically trained with an eye to sustainability, Stamenov is deft at delivering seasonal fare without the fuss. A protégé of Alain Ducasse and Michel Richard, his pedigree culminates in a hyper-focused approach spotlighting the essence of the dish and time-honored roux and reductions. 

Named after the majestic Santa Lucia Mountains and its dramatic backdrop to the 2,300 sq. ft.,  the restaurant and its alfresco terrace provide an elegant twist on light and texture. Rustic handcrafted iron tree branches, two fire features and plush Italian white leather chairs set the stage for the season's repast, which includes such honey-centric entrees as a playful Mediterranean-style Grilled Lamb "Ribeye" paired with a Moroccan pastille, Medjool dates and "pain de miel" jus or Grilled Rosemary Rabbit served with cippolini onions, caramelized black pepper honey gastric and cured Meyer lemon. The resort's estate grown lavender makes a showing in the Grilled Sonoma Duck, Alder smoked with a fragrant carrot puree and lavender-honey kumquat chutney. From the sea comes a sinful Seared Diver Scallop entrée set off with honey braised black radish, Brussel sprouts and a heady truffle vinaigrette. Diners can also dive into an array of desserts including the airy White Chocolate Honey "Ginger Bread" paired with satsuma mandarin ice cream and chestnut brown butter fondue; $12.00 - $55.00.

          Known for its garden-to-glass ethos, Lucia Bar -- an open-air craft cocktail hub -- rolls out three new libations to celebrate the season. For the ultimate Southern fix, American Honey steps up with Tennessee whiskey, fresh lemon and garden honey served on the rocks with burnt citrus. Tequila is a perfect foil for nectar as well; tap into the Mexican Honey Bee pairing Reposado tequila with bitters, fresh lemon and honey bee syrup for the ultimate kick. For spicier palates, the Bee Sting steps up with St. George Chili Vodka, jalapeno and honey syrup shaken and served up with a rim of honey powered jalapeno - a dynamic game changer for a match on the nearby bocce lawn. $15.00.

Spa buzz 
It's been awhile since we were there but we loved the treatments at the resort's spa. It's a 5,200 square foot sanctuay of salubriousness where you can hdrate, restore and rejuvenate. You can begin the relaxation with a  lavish soak in the alfresco warming pool. Then hit the steam before beginning a dreamy journey of body treatments with an elixir ancient Greeks and Egyptians have long relished: organic honey. Honey is a humectant, so it naturally attracts and retains moisture making it ideal for skin treatments.

For the first honey harvest, the Spa is offering a Lavender & Honey Bee Body Treatment that mingles estate-grown lavender and organic honey.  Lavender holds healing properties so go for it with  h a freshly milled lavender scrub paired with natural exfoliants followed by a warm rinse and full body application of cold pressed lavender olive oil combined with an age-defiant wild honey face mask curated to purify, hydrate and restore. The service culminates with a secret honey-nectar face serum infused with grapefruit and calendula, packing potent antioxidants to protect the skin from environmental damage.