This study presents the first integrated physicochemical and microbiological characterisation of chestnut (Castanea sativa; n=14), pine (Pinus brutia; n=14), and flower (polyfloral; n=12) honeys from Kastamonu Province, Türkiye. Fifteen physicochemical parameters were assessed; fourteen differed significantly among honey types (p<0.001), water-insoluble matter being the sole exception. For all parameters analysed, samples complied with the Turkish Food Codex (TGK 2020/7), Codex Alimentarius, and EU Directive 2001/110/EC. Pine honey was distinguished by markedly elevated maltose (7.87±1.27 g/100 g), a recognised biochemical signature of honeydew origin, and by the lowest moisture and HMF values. Chestnut honey exhibited the highest electrical conductivity (1.25±0.16 mS/cm), proline (514.84±6.26 mg/kg), and F/G ratio (1.62±0.10). Flower honey showed the highest HMF (21.32±1.37 mg/kg) and glucose content. HMF yielded the largest effect size (η²p=0.931), and principal component analysis achieved clear three-way botanical separation. Microbiologically, total mesophilic aerobic bacteria counts were low across all honey types (1.56–1.81 log CFU/g), with no significant difference among groups (p=0.387). Coliforms, sulphite-reducing anaerobic bacteria, yeasts, moulds, and Salmonella spp. were not detected in any of the 40 samples examined. These findings establish a physicochemical and microbiological baseline for Kastamonu honey and support its potential for geographical origin designation.