Hotels

Park Hotel offers exquisite ingredients and delicate flavours of the Greek cuisine, that will satisfy even the most demanding palate!

The menu include barbecue, cooked food savoury, sweet snacks and specially-designed menus, based on your personal preferences, for having a reception full of flavours that will definitely enlighten both you and your guests.

The proper equipment and the beautifully-designed dinner set will attribute an incomparable sense of aesthetic quality to your reception, accompanying ideally the flavours of the buffet or menu Park Hotel Catering providing you with the complete support of setting up a magnificent reception, covering the aspects of equipment, decoration, proper sitting of guests, etc.

The Greek breakfast starts with milk, yoghurt, butter, a selection of cheeses (feta, “manouri”, “kasseri”, “galotyri”, “myzithra” and others) as well as vegetables and fruits. The brown bread is worth trying, as is the olive oil, the hot “trahanas” soup with grated cheese and the sweet pumpkin pie. Guests will also find “lagites” with cheese, “lagites” with sugar, milk pie, sweet or savory “avgofetes” (French toast), “batzina” with “bobota”. The breakfast buffet is complete with halva from Farsala, sausages from Trikala (village style), various spoon sweets and jams from Pelion.

The Valis hotel offers a rich Greek breakfast consisting of fresh products and delicious Greek gastronomic suggestions. The bakery station offers a selection of breads and pastry suggestions. The traditional pies, made with fresh ingredients and based on recipes from Pelion, are worth tasting: Cheese pie and wild greens pie, pepper pie with trahana, zucchini pie and “batzina”. Specialties include scrambled eggs “kagiana” with tomato, feta cheese and peppers. baked giant beans with fresh Pelion herbs, “trahanas” (pasta) with vegetables and milk, milk pie and cream-filled “bougatsa”. Cold dishes include the well known “tsitsiravla” of Pelion (wild pistachio tree seedlings) and “kritama” pickles, “galotyri” cheese, olives from Pelion, and other Greek cheeses such as “kefalograviera”, gruyere and “anthotyro”. Among the sweet options are aromatic jams and handmade spoon sweets, plums from Skopelos, walnuts from Pelion, the famous “moustoloukouma” (grape must), halva with tahini and semolina pudding – halva, local “ryzogalo” (rice pudding) with cinnamon and lemon, “katsamaki” cream of Pelion with cinnamon, “loukoumades” dumplings with honey and walnuts, traditional apple pie, walnut pie and syrupy semolina cake “ravani”. All the above are paired with traditional Greek coffee.

The Greek breakfast features a wide variety of breads and bakery products, jams, spoon sweets, cheeses, cold cuts, hot beverages, refreshing fruit juices as well as fresh fruits. The hotel bakes a wide variety of fresh bread types such as the delicious “iliopsomo” (olive bread). There is also a variety of buns, cookies, cakes and pies, starring the cream-filled traditional “bougatsa” pie with handmade phyllo. The cheese buffet is just as impressive and includes feta, kasseri, “manouri” and “anthotyro” as well as other dairy products such as yoghurt, paired with local honey and walnuts, traditional spoon sweets and fresh fruits. Guests may choose among local ingredients for their custom made omelet (olives from Volos, village style sausage, mushrooms and cheeses).

The rich breakfast buffet at the Rigas Hotel offers a wide selection of dishes prepared mostly with local ingredients. The bread rolls are baked every day at the hotel and are served hot. The same applies to the chocolate and vanilla cakes, as well as the biscuits. Greek feta, “kasseri” cheese and various cold cuts paired with vegetables and local olives from Skopelos alternate every day among other delicacies. Guests should try the traditional honey and spoon sweets of Skopelos, as well as the fresh pies made by the hotel chef. Fresh fruits and compotes are served with Greek yoghurt and honey. “Ryzogalo” (rice pudding) and semolina pudding (halva) are also offered. Some of the traditional recipes prepared on the premises include local “tiganites” (pancakes), “fouskopites” (pies), “batzina” with goat’s cheese, “pitaroudia” with onion, and sausage from Trikala with leek and “spetzofai” sauce.

The Greek breakfast starts with fresh Greek milk, yoghurt, fresh butter, a selection of handmade jams, compotes, and honey from local producers. As for bakery products, guests may taste fresh bread (village style, wheat, whole wheat), bread for toasts, croissants, the special cake of the day, homemade cookies, cheese pies and tarts, biscuits and a selection of cereals. There are also platters with cheeses from producers of Skopelos as well as platters of cold cuts, fresh vegetables, olives, eggs (boiled, fried, poached), sausages, bacon and fresh juices. As for sweets, worth trying are the “ryzogalo” (rice pudding), various handmade pies with fruits and the traditional sweets of Skopelos (“haimalia” and “rozedakia”).

Greek breakfast comprises traditional delicacies such as homemade jams, sweets, pies -all prepared with local ingredients. At the breakfast table guests will find bread, milk, coffee, butter, honey, fresh orange and apple juice, homemade cakes, apple pie, “bougatsa” (traditional sweet with phyllo and cream), walnut pie, “galaktoboureko” (syrupy milk pie) and “ravani” (syrupy semolina cake). Guests who like savory dishes will love the traditional dishes at the Santikos Mansion, such as pie with greens, pumpkin pie, cheese pie, the various cold cuts, yoghurt, and eggs (boiled, fried, omelet).

The Greek Breakfast serves plenty of traditional products. For starters there is fresh bread, homemade cakes, “tsoureki” (sweet bread), bread sticks, various cookies and hot or cold milk. Dairy products like Greek yoghurt, cheeses (feta, “anthotyro” and gruyere) and cold cuts are accompanied by olives, fresh vegetables and local “tsitsiravla” (the sprout of wild pistachio tree). As for hot dishes there are homemade pies (cheese pie, spinach pie, pepper pie etc) as well as steaming “trahanas” soup. Guests will also find local sausages, fried eggs, omelettes and “strapatsada” (scrambled eggs and tomato). Fresh orange juice, butter, local jams, sweet “fyriki” (small apple), walnut pie and honey from Pelion are paired with all kinds of hot or cold coffees and beverages (mountain tea, sage, chamomile).

The rich breakfast buffet at the Rigas Hotel offers a wide selection of dishes prepared mostly with local ingredients. The bread rolls are baked every day at the hotel and are served hot. The same applies to the chocolate and vanilla cakes, as well as the biscuits. Greek feta, “kasseri” cheese and various cold cuts paired with vegetables and local olives from Skopelos alternate every day among other delicacies. Guests should try the traditional honey and spoon sweets of Skopelos, as well as the fresh pies made by the hotel chef. Fresh fruits and compotes are served with Greek yoghurt and honey. “Ryzogalo” (rice pudding) and semolina pudding (halva) are also offered. Some of the traditional recipes prepared on the premises include local “tiganites” (pancakes), “fouskopites” (pies), “batzina” with goat’s cheese, “pitaroudia” with onion, and sausage from Trikala with leek and “spetzofai” sauce.

The Petradi hotel offers a variety of traditional dishes for breakfast. There is semolina bread with sesame and other bread varieties, as well as homemade cookies and cakes (with walnuts, chocolate, orange). Guests will find boiled eggs, baked omelettes, fresh butter and local honey, Greek yoghurt and fresh milk, cheese and ham, “anthotyro” cheese, fried feta with sesame and honey, tomatoes and cucumbers, olives and a variety of fruits and juices. As for desserts, guests may enjoy “ryzogalo” (rice pudding), apple pie, chocolate pie, “galaktoboureko” cream-filled phyllo pastry, “tiganites” (pancakes) and “loukoumades” (honey dumplings). Homemade jams await guests every day. There is also Greek coffee, tea and mountain tea. The homemade pies, such as cheese pie, pie with wild greens, pepper pie with black sesame and homemade pizza, are worth trying.

The rich breakfast buffet features many traditional and classic Greek dishes prepared with selected top quality materials. For starters, guests may choose among Greek coffee, mountain tea, sage or local chamomile. There is a variety of breads, rusks, dried fruits, local yoghurt, honey, spoon sweets and a variety of fresh fruits. The savory corner features traditional pies (with cheese, spinach, zucchini or pies with greens, all homemade with handmade phyllo.) There are also eggs and various omelettes cooked to order, a variety of Greek cheeses (feta, local “kasseri” and “galotyri”) and cold cuts. On cold winter days “trahanas” (traditional pasta soup) is served. Olives and “tsitsiravla” from the region as well as sun dried tomatoes add a special touch, together with fresh vegetables. The sweet corner includes a variety of handmade jams, cakes and biscuits, “loukoumades” (honey dumplings), and pies (apple pie, orange pie, chocolate pie, yoghurt pie, milk pie, and sweet “bougatsa”). Other desserts are “galaktoboureko”, “ryzogalo” (rice pudding), walnut pie, “diples” (fritters), semolina pudding (halva) or halva with tahini. All the above delicacies are prepared in the hotel kitchen.

The Park Hotel & Spa serves a wide selection of traditional delicacies at its breakfast buffet. Guests will find beverages and breads, juices, jams, local honey, cold cuts, cheeses, and compotes. “Fytoura” is the traditional sweet of Zakynthos, a thick cream made with semolina, then cut to pieces, fried and sprinkled with cinnamon and sugar. Another delicacy that stands out is the mini “dakos” rusk, a traditional Cretan delicacy, consisting of barley rusk with grated tomato, topped with feta cheese. The “Kasopita” pie is handmade bread with feta cheese, local olive oil and oregano. The hotel also serves “strapatsada”, made with tomato sauce flavored with oregano and basil from the garden, adding fresh eggs. Other sweet treats include local yoghurt combined with dried fruits, or traditional spoon sweets. Guests should try the apple pie with fluffy dough and apples, flavored with brown sugar and cinnamon liqueur, or the pumpkin pie with sweet pumpkin, raisins and dried nuts served with sugar and cinnamon. Last but not least, the “ryzogalo” consists of rice boiled in fresh milk with sugar, flavored with vanilla and cinnamon.