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The gourmet Greek breakfast table is filled with the region’s best and most nutritious products of the season. Guests may taste wild greens with oil and lemon, small Cretan olives with rusks, barley “dakos” rusks, tomatoes, and “stamnagathi” (greens). Cheeses include “ksinomyzithra”, “anthotyro”, gruyere, “kefalotyri” and “manouri”. The yoghurt is paired with honey, fresh fruits and dried nuts, raisins, walnuts and sunflower seeds. Hot dishes include Cretan “sfougato” (omelet with potatoes and zucchini,) crunchy “loukoumades” (honey dumplings), “diples” (fritters with honey) and “myzithropitakia” (traditional sweets). There are also spoon sweets with Greek coffee, “loukoumi” (Turkish delight) and “moustalevria” (traditional dish made with grape must, sugar and flour). Beverages offered feature traditional herbal teas from “diktamo” or “karteraki”.

The breakfast buffet offers local dishes prepared with pure ingredients so that guests may become acquainted with the Cretan culinary traditions. Breakfast starts with fresh orange juice and a selection of fresh and dried fruits. Guests may order their own custom made omelet or choose specialities like eggs with “staka” (butter) “strapatsada” (scrambled eggs with tomato and smoked “apaki” pork, “strapatsada” (with tomato and zucchini) or omelet with village style sausage. As for dairy products there is gruyere, “ksynomizythra” cheese, yoghurt, fresh and dry “anthotyros” cheese, “kasseri” and feta cheeses. Dried fruits, nuts and various seeds are offered with spreads like “tahini” (sesame paste) and honey. Last but not least, extra virgin olive oil and olives are among the basic staples of the Cretan breakfast.

The Greek breakfast buffet serves fresh local fruits, olives, sweet cheese pies (“kalitsounia”) and “loukoumades” (honey dumplings). Guests can taste a typical Cretan breakfast with white cheese, eggs, olives, tomato, cucumber and local cookies or opt for more European flavors such as jams, butter, cake, toast and omelet. Various coffees offered include Greek traditionally brewed coffee as well as a variety of teas.

The Greek breakfast starts with herbal teas such as “malotyra”, “diktamo”, “melissohorto”, mint, sage, linden, and chamomile. There are bread varieties, various rusks, buns and biscuits. Guests may taste the extra virgin olive oil and olive varieties. As for soups, the traditional pasta dishes “trahanas” and “ksinochondros” are served. Spreads include thyme honey, flower honey, jams while dried fruits and nuts are also available. There is a selection of cheeses such as “anthotyros”, “galomyzithra”, gruyere, “kefalotyri” and “”myzithra”, “pichtogalo”, “tyromalama” “tyrozouli” among others. Cold cuts include the traditional “apaki” smoked pork. There is a variety of fruits and Greek salads. Local specials include the “kalitsounia” or “pitarakia” (with spinach, fennel, wild greens), (or with “myzithra” cheese and honey). Other pies include the “tiganopita”, pies with greens, pies with “myzithra” cheese, “anevates” pies and “sarikopites” pies. Guests may try traditional omelettes with “syglino” (smoked pork), sausages, zucchini, tomato, artichoke and other local ingredients. There is also “dakos” rusks and “dolmadakia” (stuffed vine leaves). Desserts include cream-filled “bougatsa” pie, “kserotigana” (fritters), “amygdalota” (with almond paste), various spoon sweets, “lychnarakia” and “galaktoboureko” (phyllo with cream).

Casually sophisticated and beautifully renovated, our Main Restaurant offers indoor and outdoor seating and serves buffet-style meals with a full complement of beverages. Start your morning in Crete with our Greek Breakfast from a hearty buffet.

The rich Greek breakfast at the Agapi Beach Resort offers dishes from the traditional Cretan cuisine prepared with local recipes. The “Cretan Corner” serves traditionally brewed Greek coffee, honey from pine and thyme, and herbal teas like sage and “erontas”. There is olive oil, honey with tahini, jams, yoghurt, gruyere, “tyrozouli” cheese, “anthogalo” (the cream of the milk), a variety of olives, olive paste, rusks, traditional bread and “tyropsomo” (bread with cheese). Guests should try pies with greens, eggs with tomato, “sfougato” (omelet with sweet and sour “chondro” pasta). Dried nuts and fruits, local sweets such as “kalitsounia”, “anevata, “”lychnarakia”, “bougatsa” (cream pie), “tiganites” (fritters), “stafidopita” (pie with raisins) and spoon sweets are the ideal selections to end a rich breakfast.