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The Magazine

Northshore October 2025
Executive chef Marvin Posada breaks into a wide grin when talking about the beehives on the roof of L’Andana in Burlington. “It takes me back to my childhood,” says Posada, a native of El Salvador. “Back home, my mom has a tree trunk that is 30 years old” where wild bees have always made honey. “We have honey year-round.” L’Andana’s hives, which were a suggestion from the restaurant’s bee-keeping handyman, now produce about 15 gallons of honey a year. The hyper-local sweetener has inspired a number of menu items, including an appetizer of house-made ricotta cheese topped with hone
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