The Pantazis Stone Flour Mill was founded in 1936 in the town of Megara, Attica – Athens, initially as a traditional stone mill, before being converted to a roller mill in 1969.
In 2005 the building was renovated to integrate both the roller and the original stone mill, creating a facility producing what the family calls “biofunctional flours” — innovative mixtures of high-quality cold-rolled flours combined with superfoods such as sea buckthorn, goji berry flour (containing 600 times more vitamin C than oranges), and chia seed flour (30% omega-3 fatty acids). Rooted in the ancient Hippocratic principle that food is medicine, Pantazis represents one of the most forward-thinking flour production stories in Greece.
Ancient Stone Mill & Fresh-Milled Flour
- Stone Mill Tour: Walk through the beautifully preserved 1936 stone mill and the integrated modern roller mill in Megara, Attica — understanding how traditional milling methods and contemporary nutrition science have been united under one roof.
- Biofunctional Flour Innovation: Learn about the Pantazis range of innovative Greek biofunctional superfood-enriched flours and discover why the Mediterranean diet and modern nutritional science point in the same direction.
- Tasting & Purchase: Taste products made from Pantazis flours and experience first-hand the extraordinary difference that stone-milled, additive-free flour makes.
Book your visit to Pantazis Stone Flour Mill in Megara, Attica – Athens, through Gastronomy Tours.
