Hotels

The buffet is set at the hotel restaurant with views of the volcano. Breakfast starts with handmade croissants, cakes and a variety of freshly prepared sweets. At least two traditional Santorini sweets, made on the premises, are served daily, together with biscuits, cookies and rusks, all of which are handmade. One of the main savory dishes is a scrambled eggs version, “koskosela” (local name for “strapatsada”), which is based on an authentic traditional Santorini recipe, as well as the stuffed Santorini cherry tomatoes with egg, feta and oregano. Other egg dishes are eggs fried in red sauce, Santorini “sfouggato” (omelet with potatoes, eggs, zucchinis, and local capers. Spoon sweets, Santorini cherry tomato sweet, “katsouni”, or grape sweets alternate on the buffet. Other rotating sweets include pasta flora jam tart with handmade biscuits, cream-filled “galaktoboureko”, syrupy treats (“saragli”, baklava, “samali”), or tahini pie, “trahanas”, semolina pudding (halva) and “ryzogalo” (rice pudding).

Breakfast at the Viragga is a daily surprise, as it combines authentic, selected Greek products with all kinds of beverages. Priority is given to Greek coffee and herbal infusions.
The freshly squeezed juice from Greek oranges is combined with pies with feta cheese and various wild greens, such as spinach, leeks, nettles and others. There is also home baked bread with organic flour from rye, wheat, barley, corn, linseed and with various seeds. The local fresh eggs are cooked in various styles and there are also homemade jams and spoon sweets of Viragga, local honey and strained yoghurt. Other selections include local goat’s cheese and feta, cold cuts and wheat “trahanas” (pasta) made on the premises with fresh goat’s milk. Various vegetables from the garden and seasonal fruits are served. For dessert there are cakes and “tsoureki” (sweet bread) always freshly made at the guesthouse, biscuits and cookies -all made with passion.

Breakfast at the Vager is based on pure Greek products from Arcadia, starting with traditional goat’s butter, handmade bread from the village bakery, feta and “kafalograviera” cheeses of the region, honey from Menalon paired with hot “tiganites” (pancakes) and handmade jams. Guests may also try free range eggs, (boiled, fried or omelet) and handmade pies such as cheese pie, chicken pie, ham and cheese pie, mini cheese pies. There are also spoon sweets (quince and sour cherry), various homemade sweets, cakes, Greek coffee and herbal teas.

The Greek breakfast is homemade and most products are organic. The day starts with bread, cakes, biscuits, fresh orange juice and fruits. There is yoghurt, butter, homemade jams from the hotel’s homegrown fruits, honey and “tahini” (sesame spread). Pies include cheese pies, spinach pies, pies with fennel, “striftaria” (twisted) pies with cheese, zucchini pies, chicken pies, various homemade pizzas. Free range or organic eggs are served, cooked to order, or based on traditional recipes (“sfouggato” zucchini omelet or eggs with tomatoes), paired with cold cuts or meat balls. Soups may feature zucchini soup, tomato soup with “trahana” or soup with greens. The salad selection may include potato salad with vegetables, Greek salad, or potato salad with trout. Hot specialties feature tomato balls, zucchini balls or wild greens balls with village style sausage, traditional “fava” with saut?ed onions, stuffed Santorini cherry tomatoes and stuffed zucchini flowers. Another specialty is the baked “manouri” cheese with honey and sesame. Various desserts are served, including traditional handmade spoon sweets, paired with mountain tea and Greek coffee.

The Paroraia guesthouse serves real “Greek breakfast” which focuses on Greek recipes and products. All the breads, cookies, as well as the trahanas (traditional pasta), the jams and the “ryzogalo” (rice pudding) are made by the owners. The fresh milk, juice, as well as the yoghurt, honey and eggs, come from local producers. Cheeses and cold cuts are also produced in the region, which is renowned for the quality of its products. The traditional pies (with wild herbs, “alevropita” (flour pie) and cheese pie) are all handmade with top quality ingredients. Furthermore, there are various cakes and sweets every day (orange pie, semolina pudding -halva, spoon sweets etc.) that provide a sweet ending to a filling breakfast.

Breakfast at the Village Heights offers variety and quality of ingredients. Emphasis has been given to genuine Cretan specialities so that guests can become acquainted with the delicious Cretan cuisine. There is local gruyere, “anthotyros” and “myzithra” cheeses, “tsakistes” olives, yoghurt with walnuts and honey, local jams, spoon sweets, barley rusks (“dakos”), buns made with oil and sesame, “moustokouloura” (cookies made with grape must), pies like “lychnarakia”, “myzithropites” (with myzithra cheese), “chortopites” (with wild greens), and the traditional sfouggato omelet with zucchinis. Desserts include “kserotigana” (fritters with honey), “loukoumades” (honey dumplings”, “tiganites” (pancakes), paired with various herbal teas from the local mountains.

The Greek breakfast starts with Greek coffee and traditional bread. Buffalo butter from the region is also served, paired with handmade jams from the hotel’s fruits. There are also traditional dishes from Pontus, such as “tolamas”, a kind of dough-pie filled with local olive oil and feta cheese. Pies with wild greens are a daily staple at the buffet. Due to the climate all kinds of herbs and greens are handpicked every day. Finally, special reference should be made to the red sage which is known for its beneficial properties and is a very popular beverage in the region.

Well begun is half done… Especially, when the beginning involves the most delicious homemade breakfast while enjoying the clear atmosphere and fresh island air of Amorgos.

Βreakfast buffet features fresh and seasonal ingredients, fresh fruits, vegetables, baked goods hot from the oven. A selection of cereals, dried fruits, deli meats and cheeses (like feta – Greek cheese or Amorgian mizithra) is also served. Greek cow yogurt with granola and fresh homemade pastries are a must-to-eat. Greek rice pudding, ‘loukoumades’ with honey, ‘bougatsa’ (Greek traditional cream pie) or ‘ravani’ (cake doused in sugar syrup), a variety of pies (mushroom, zucchini etc), eggs (various recipes), including our famed xerotigano, fried dough strips, a traditional Amorgian sweet, are some of our everyday mouth-watering treats.

Many of the vegetables and fruits are organically grown in the Hotel’s orchards. Home-made bread and extra virgin olive oil from Vigla’s olive groves guarantee an authentic breakfast experience.

The breakfast buffet gives emphasis on fresh products and the traditional flavors of Evia. Guests will find village style bread, local rusks and breadsticks, cookies and cake. As for dairy produce there is feta from Karystos, homemade “ryzogalo” (rice pudding), Greek yoghurt and butter made with local milk. The breakfast buffet also serves boiled and fried eggs, various kinds of omelettes, like the local “strapatsada” (with tomato and feta) and a selection of cold cuts. There are also delicious local jams and spoon sweets, honey from local producers, “loukoumades” (honey dumplings), “tiganites” (pancakes) with honey and sesame, “moustalevria” (grape must pudding) and homemade semolina pudding (halva). Recommended are the freshly baked pies, such as pies with greens, cheese pies and “bougatsa”. The breakfast buffet also includes dried figs of Kymi, dried and fresh fruits, raisins, walnuts, “pasteli” (nuts and honey bar) from Karystos as well as vegetables from local producers. All these delicacies alternate daily depending on the season and the chef’s inspiration.

Breakfast at the Veneto consists of local delicacies from small certified producers and is based on the traditional Greek Mediterranean diet. The day starts with honey, traditional pies, homemade jams from organic fruits, biscuits and bread from the neighborhood traditional bakery. There are also fruits, juice, coffee, milk and local beverages, sweets and bakery products. Guests may try dried nuts and olives, tomatoes, local cheeses and cold cuts, pies and other seasonal delicacies. House specialties are the “kalitsounia” of Ierapetra or “lychnarakia” (sweet myzithra cheese treats).

Breakfast at the Vedema consists mainly of fresh Greek and local products. Beverages include Greek coffee, milk, local herbal teas such as mountain tea, chamomile, sage, verbena, fresh fruit and vegetable juices, as well as homemade lemonade. There is a basket with freshly baked bread, butter, homemade jams, thyme honey. Guests may try the barley mini rusks with organic Kalamata olive oil, sea salt and oregano. Recommended are the Santorini cherry tomatoes with capers and Kalamon olives. Cheeses include “manouri”, “anthotyro” and gruyere of Crete. Greek cold cuts feature “syglino”, “louza” and “pastrami”. Hot dishes include cheese pies, pies with greens, traditional “tiganites” (pancakes with cinnamon and honey), cream-filled “bougatsa” pie and French toasts with sugar or “kefalotyri” cheese from Naxos. Eggs are cooked in various ways, including scrambled with tomato (“strapatsada”) or omelettes with potatoes and “syglino” (smoked pork).
Dairies include yoghurt, ariani, and “ryzogalo” (rice pudding). Also offered are dried figs, raisins, walnuts and almonds.

The Vassiliki Bay Hotel offers a wide selection of Greek traditional dishes. There is fresh bread, buns made with a local recipe, as well as plain and chocolate cake. Guests may choose among the locally produced fresh fruits, fruit salad, yoghurt, butter, and fresh milk. There are also local cold cuts, cheese and milk pie (local recipe), boiled eggs, omelet and strapatsada (scrambled eggs and tomato). The jams, honey, olives and local olive oil, as well as the various salads (tomato, pasta, lentils and vegetables) are worth trying. As for beverages, there is tea, coffee (Greek among others), paired with spoon sweets, traditional baked sweets and tahini halva.