The cornerstone of the Greek breakfast is bread, freshly baked on the premises, and homemade jams from wild berries found locally. There is a selection of local cheeses including “galotyri”, the special yoghurty cheese of the region. There are homemade pies traditionally baked, sometimes with leeks, sometimes with courgettes and sometimes with spinach, local greens and herbs. Also on the menu are tiganites, (fritters with honey and cinnamon), “tahini”, (sesame spread) and “trahana”, (the Greek take on porridge) served on very cold days, as well as omelettes made with fresh eggs from the Pindos Mountains and cold cuts. There is also delicious Greek yoghurt, local honey and olives, vegetables and fruits. Various beverages include Greek coffee, mountain and elderflower tea, camomile and nettle. Finally, there are always homemade biscuits and cakes and occasionally syrupy sweets, the traditional desserts of the region.