Hotels

Σε όλα τα ξενοδοχεία του ομίλου Αμαλία, δίδεται μεγάλη σημασία στο πρωινό, για να είναι οι πελάτες ικανοποιημένοι από την ποικιλία και την ποιότητα των υλικών. Είναι σημαντικό να προβάλλονται τα ελληνικά προϊόντα, γιατί η ελληνική παραγωγή έχει να προσφέρει εξαιρετικής ποιότητας υλικά και μεγάλη ποικιλία ειδών.

Στο μπουφέ του ξενοδοχείου προσφέρονται ροφήματα (καφές, τσάι, σοκολάτα, ροφήματα από ελληνικά βότανα), φυσικός χυμός πορτοκαλιού, ποικιλίες ψωμιού, κρητικός ντάκος, ποικιλία δημητριακών, παραδοσιακά γλυκά του κουταλιού, φρέσκα και αποξηραμένα φρούτα, γιαούρτι με αγνό ελληνικό μέλι, κομπόστες, χειροποίητα μπισκότα, τυριά και αλλαντικά, αλλά και ελληνικά γλυκά που εναλλάσσονται καθημερινά, όπως σιμιγδαλένιος χαλβάς, μπουγάτσα, μωσαϊκό και ρυζόγαλο.

Επιπλέον, για να καλυφθούν όλα τα γούστα, προσφέρονται ποικίλες παρασκευές αυγών, σπιτικές πίτες, διάφορα λαχανικά και ελιές, αλλά και πάστα φλώρα.

Products from local producers are featured in the rich breakfast at the Altamar Hotel, in a bid to promote Greek Breakfast. Breakfast starts with excellent quality coffee, a selection of juices and beverages, local yoghurt as well as honey from small producers of the region, homemade jams and tahini. There are also cheeses, cold cuts, freshly baked bread and savory pies (cheese pie, spinach pie or zucchini pie). Hot dishes include omelettes, boiled and fried eggs, “strapatsada” (scrambled eggs and tomato), cream-filled “bougatsa” pie and village style sausages. Guests will also find mini “dakos” rusks (with feta, olives, cherry tomatoes and gruyere, or “anthotyro” cheese with tomatoes and capers). The desserts section features homemade cakes and one of the following treats: semolina pudding (halva), “ryzogalo” (rice pudding), “ravani” (semolina cake in syrup), chocolate pie, cheese cake, apple pie and walnut pie. Finally, fresh fruits are offered depending on the season.

The traditional Greek breakfast features delicacies from all over Greece. Fresh bread is paired with Greek honey, jams or tahini for extra energy. Recommended is the “tomatokagiana” (scrambled eggs with tomatoes and feta, sausage from Mykonos or bacon from Crete), the cheese pie or the cream-filled “bougatsa”. Various salads are served, such as pasta with carrot, lentils (with herbs and Florina peppers), black eyed beans with celery, “dakos” rusk with “ksinomyzithra” cheese from Crete or “trahana” (traditional pasta with feta and croutons). A light choice is the tasty yoghurt from Thessaloniki, served plain, with honey or handmade grape spoon sweet. Desserts include homemade semolina pudding (halva), orange pie and walnut pie. A sip of the local liqueur Tendoura of Patras, will complete the gastronomic feast!

The breakfast buffet comprises many Greek traditional dishes cooked with fresh ingredients. It includes a variety of beverages and fresh breads from the neighbourhood bakery. The hot selection features eggs cooked in various ways (omelet, fried, boiled and scrambled), village style sausages, bacon, hand made sausage pies, saut?ed mushrooms, and freshly baked savoury pies. Breakfast standards include a variety of juices and cereals, croissants and mini custard pies (bougatsa). Fresh fruit of the season, fruit compotes, marmalade, flower honey and praline spread are served daily. There is also a selection of Greek cheeses, yoghurt, olives from Kalamata and vegetables. Handmade traditional sweets such as semolina pudding (halva), chocolate pie, orange pie and an assortment of Greek cookies (oil, cinnamon, orange and chocolate) are at the guests’ disposal every day. Guests will also be treated to traditional seasonal sweets.