The rich Greek breakfast at the Mirabelle is based on pure and authentic local ingredients. Guests may start with eggs, cold cuts, fruits, compotes, cakes, pastry creations, breads, and rusks. There is “tsoureki” (sweet bread), biscuits, sweet and savory tarts, yoghurt, jams, honey, salads, and fresh juices. Worth trying are the freshly baked pies with cheese, spinach and meat or the hot “trahanas” soup (traditional pasta) and the local “praousto” jam with yellow plum. Local cheeses include gruyere, feta, “kasseri”, “myzithra”, local “prentza” and “ladotyri”. Desserts like “pasteli” (sesame and honey bar), “mandolata” (nougat), “ryzogalo” (rice pudding), milk pie and homemade semolina pudding (halva) are also served. Local specialties include “strapatsada” (scrambled eggs with tomatoes), rusks with raisins and wine, the “bobota”, made with corn flour, cinnamon, orange juice and grated walnuts. Worth trying are the melted eggplants with garlic and tomato, or the “belousiotika”, water onions with beans and mustard or with boiled potatoes, garlic and other herbs. Guests should also try the spicy handmade tomato sauce on crunchy bread: the “riganada” with grated cheese. For the perfect ending, Greek coffee and herbal teas are also offered.