Hotels

The Caravia Beach has a rich breakfast buffet with traditional, local products of Kos among the other Greek products served. Some noteworthy traditional products and dishes are spoon sweets, sweets in syrup, “trahanas” (pebble-sized pasta), “pasteli” (honey and sesame paste), semolina halva and halva from Farsala. There are dried nuts and locally produced honey, yoghurt and jams and fruits. Various cold cuts accompany cheeses such as “anthotyro”, local “krasotyri” and feta. Greek olives are served alongside various seafood dishes such as marinated sardines, octopus in vinegar and calamari. The hot buffet features eggs cooked in various ways like the traditional “strapatsada” with saut?ed meat or plain). There is also yoghurt pie, cream-filled “bougatsa”, spinach pie and milk pie baked -all baked on the premises. Last but not least, guests should try hot “tiganites” (Greek pancakes) and “loukoumades” (honey dumplings with cinnamon).

The homemade buffet style breakfast at Brazzera features many handmade local delicacies.
There is fresh bread, butter, honey from Syros, organic “tahini”, dried nuts, milk or yoghurt. Also available are homemade bakery products such as cheese pies, various cookies, “moustokouloura” (buns with grape must) and fresh cake of the day (vanilla- chocolate or orange).
Guests will find local cheeses and cold cuts from Syros, free range eggs (boiled, fried or omelettes), olives, olive oil, and vegetables (cherry tomatoes and cucumbers from Syros). Recommended are the various homemade jams and spoon sweets with fruits from the garden. The savory pie of the day (cheese pie, cheese bread, olive bread) and the dessert of the day (apple pie, “pasta flora” jam tart, biscuits and cream sweet, mille feuille or lemon cream) are also breakfast highlights. In conclusion there are also fruits or fruit salad, fresh juices, herbal beverages, various kinds of tea and Greek coffee among other types.

Guests at the Canaves Oia Hotel have the opportunity to taste many local and Greek recipes, prepared with fresh ingredients. Breakfast starts with a variety of juices and coffees, including freshly ground Greek coffee. Various bread varieties are served, paired with Santorini salad, Cretan salad with “dakos” rusk, mixed vegetables from the hotel garden or egg dishes (including scrambled “kagiana” eggs with tomato, “sfouggato” omelet, or Santorini omelet with delicious Greek sausages. A selection of handmade pies of the day such as pie with greens, chicken pie, cheese pie, pie with minced meat and “meletinia”, are also served daily. Local cheeses such as feta from Amfilochia, gruyere from Naxos, “ladotyri” from Lesvos, “anthotyro”, “katiki” from Domokos, “kalathaki” from Lemnos and many more are featured on the buffet, as well as Greek yoghurt, “Kalamon” type olives, pistachios from Egina, thyme honey, handmade jams, and spoon sweets. Desserts such as traditional “ryzogalo” (rice pudding), semolina pudding (halva), Macedonian (tahini) halva, syrupy “kadaifi”, and “galaktoboureko”, vanilla “ipovrihio” and delicious cream with Chios mastic are among the treats offered to guests.

The a la carte breakfast is made with fresh products from Mykonos, the Cyclades and mainland Greece. The bread basket includes handmade bread, sesame “koulouri” bun and barley rusks. There are handmade cakes and pies of the day (with feta, leek or onion. Fresh butter is paired with handmade jams and pure honey. The wide variety of Greek cheeses includes “San Michali” from Syros,”manouri”” from Tyrnavos, “feta” from Epirus, “kopanisti” from Mykonos, to name but a few. Cold cuts include the Mykonian “louza” (smoked pork) and traditional sausages. The yoghurt is paired with honey from Chalkidiki, dried nuts, seeds or fresh fruits. The desserts menu includes many treats, including “ryzogalo” (rice pudding), walnut pie, “amygdalota” (almond shortbreads) from Mykonos and halva pie from Syros. Specialty dishes like “kagianas” (scrambled eggs with feta), “fava” beans from Santorini with sausage from Mykonos and Greek salad are recommended. Traditional products include cherry tomatoes from Santorini, Kalamata olives and virgin olive oil from Chalkidiki.

The Greek breakfast at the Boudari is served on the terrace, next to the pool. The breakfast buffet includes a wide selection of local dishes and products as well as handmade creations that alternate daily. There is a variety of breads and a selection of bread sticks and rusks from the village bakery. Fresh and dried fruits, as well as various nuts, juices and fruit compotes, honey and jams, spoon sweets, yoghurt and a selection of cookies are available. Various cakes (chocolate, vanilla, caramel) are freshly baked in the kitchen and the same applies to sweet and savory pies (cheese pie, spinach pie, “bougatsa”, pie with “myzithra” cheese). Guests will find several kinds of cold cuts and cheese (feta and Gruyere from Paros), fresh Greek salad with olives and capers. The free range eggs are cooked in various ways -fried, boiled and “strapatsada” (scrambled with fresh tomato). Desserts like “loukoumades” (honey dumplings with cinnamon) and semolina pudding (halva) are paired with coffee and tea.

The Greek breakfast at the Blue Sand Hotel & Suites includes various coffees or teas, freshly squeezed orange juice, a selection of breads, the freshly baked pie of the day, cake, honey, homemade jam and butter. There is also Greek strained yoghurt with fruits or fruit salad, and fried eggs. Guests may try specialties like the aromatic omelet (with basil, tomato, garlic and “souroto” -local cheese of Folegandros), the Greek “French Toast” (with Greek salad and feta), or “kagianas” with crispy bacon and “souroto” cheese.

The rich homemade breakfast buffet offers many local specialties featuring local and homegrown products, like the jams and spoon sweets made with fruits from the hotel garden (oranges, figs, peaches and pears, grape, quince and bergamot). Delicious lemonade is made with lemons from the garden and is served iced every day together with orange juice. There is a selection of freshly supplied biscuits and cookies from local bakeries such as anise cookies, wine buns, rusks and fresh bread. Guests will also find local cheeses prepared on the premises such as “ksinomyzithra” (white creamy cheese) and “manoura gylomeni” (spicy semi-hard cheese). Other homemade dishes include various cakes and on certain occasions the sweet pumpkin pie which locals call “loli”. Standard offerings include boiled or fried eggs, omelettes, cold cuts, cheese, butter, tea, coffee, yoghurt and honey. Fresh vegetables like tomatoes, cucumbers and olives come straight from the hotel vegetable garden. Finally, those who enjoy spicy flavours should try sage, which is collected, dried and then infused into a delicious, fragrant beverage that energizes the body.

The buffet style breakfast serves many Greek and local specialities, starting with a selection of breads, fresh fruits, natural orange juice, handmade jams, honey, and “tahini” with honey. There is also fruit salad and fresh vegetables (tomatoes or cherry tomatoes, cucumbers and peppers -all from Syros). Dairies include “grothotyrakia” and gruyere from Syros, feta, Greek strained yoghurt and Greek butter. Apart from classic eggs, guests may try the “froutalia” omelet of Syros, or the traditional “strapatsada” (scrambled eggs with tomato). The cold cuts selection includes “louza” (smoked pork) and sausages of Syros. The traditional handmade pies (zucchini pie, tomato pie with oil, pie with olives, potato pie, spinach pie and eggplant pie), with local vegetables, are highly recommended. Other suggested delicacies are green and black olives, olive oil, and “trahanas” soup (sweet traditional pasta). Hot beverages include (chamomile, marjoram, “melissochorto”, thyme, black and green tea, beverages with saffron from Kozani), and various coffees.

The Atlantica Princess Hotel offers a rich breakfast with strong Greek elements, highlighting products and aromas of the island. Whole wheat bread products, a selection of cookies, Cretan rusks and a wide variety of breads are available daily. Traditional pies such as pies with greens, cheese pies, pies with sausages, soups like “trahanas” and bean soup, are some of the hot dishes served. There are also homemade jams, dried and fresh fruit, mixed fruit juices and freshly squeezed juice with local oranges. The fresh eggs are cooked in various ways, like the traditional “strapatsada” with scrambled eggs and tomato. There is also a variety of dairy produce of the region such as feta cheese, “anthotyro”, “manouri”, gruyere and yoghurt. For dessert there are
“loukoumades” (honey dumplings), cream-filled “bougatsa” pie, home made “ryzogalo” (rice pudding), a selection of cakes, “tsoureki” (sweet bread), home made spoon sweets and honey from local producers. Guests should try the traditional Rhodian “melekounia” (nuts and honey bars) and many more delicacies. Beverages include mountain tea and Greek coffee.

The Greek breakfast buffet at Aspro Spiti comprises fresh, local products and Greek flavors. Breakfast features cheese pies with local “myzithra” cheese, pies with fresh vegetables and cheese, savory cake with greens, halva with dried nuts, orange pie, and cereal bars with sesame, raisins and almonds. The savory cake with the local “possa” cheese is worth tasting and so is the “maeria” (local sweet), the yoghurt with tomato spoon sweet, the “ryzogalo” (rice pudding) as well as the mini cream-filled “bougatsa” pies and the honey dumplings (“loukoumades”). The buffet is complete with olives, tomatoes, cucumbers, olive bread, and “evreiko” (a dish comprised of tomatoes, eggs, onion and herbs).

The Greek breakfast buffet at the Astir Odysseus offers a variety of breads and bakery items such as “moustokouloura” (cookies with grape must), cakes, honey and jams. Dairies include mastic, vanilla and chocolate creams, “ryzogalo” (rice pudding), milk and sheep’s yoghurt. As for cheeses there is “ladotyri”, “anthotyro”, “manouri”, “kefalograviera”, “kasseri”, “mastelo”, “talagani” and cheese from Metsovo. There is a selection of cold cuts, paired with olives. Savoury dishes include “kagiana” (srambles eggs and tomato), “saganaki” (shallow fried cheese in batter, or spinach pie, traditional “trahanas” soup (with pebble-size pasta) etc. There is also a selection of sweet pies and puddings (orange, milk or walnut pie), semolina pudding (halva). Other desserts include “tiganites” (pancakes with honey), “loukoumades” (honey dumplings), “bougatsa” cream-filled pastry, “lychnarakia” (sweet pies with cheese) “skaltsounia”, “pasteli” (sesame and honey bar) and “mandolato” (nougat). Various herbal teas are served, such as (mountain tea, sage, chamomile, cocktail, “diktamo”, aromatic tea and “karteraki”, as well as traditional Greek coffee.

The Greek Breakfast buffet includes homemade cakes, chocolate or orange pie and homemade pies such as the cheese pie with Naxos cheeses (gruyere, or “kefalotyri”, or “ksynomyzithra”). Guests may also try the pies with local greens, such as the spinach pie. All pies are made with handmade phyllo dough. Specialty handmade spoon sweets such as the “papylona” of Naxos, quince paste, bitter orange and grape are highly recommended. There are also fresh salads, a selection of Greek cold cuts and local cheeses, boiled eggs and omelettes (with cheese and vegetables from Naxos), as well as scrambled eggs with tomato (“strapatsada”).