Hotels

The hotel’s Greek breakfast features many fresh local ingredients. Beverages include freshly ground mastic flavored Greek coffee, herbal teas, fresh milk and fruit juices from the aromatic citrus fruits of Chios. There are many homemade bread varieties, paired with organic jams and traditional spoon sweets. There are also fresh and dried fruits such as the “pastelaria,” a delicacy made with figs, almonds, cinnamon and sesame. Also offered are cakes, mastic biscuits and local “kourkoubinia” sweet. Other traditional sweets are “ravani” syrupy semolina cake with mastic, creamy “galaktoboureko”, walnut pie, orange pie and chocolate pie. Loukoumades” (honey dumplings), “bougatsa” (custard phyllo pastry),”ryzogalo” (rice pudding) and vanilla cream are also served. The local eggs are cooked in various ways, the highlight being “strapatsada” (scrambled with tomato). There is also a selection of pies with fillings such as spinach with feta, wild greens, cheese, and mushroom. Cold cuts, cheeses like “mastelo” with fresh tomato and local olives are also served.

The breakfast buffet includes both local products and recipes as well as products from the organic farm of the Grecotel Group in Rethymno, Crete. There is baked bread, fresh local fruits and vegetables, cheeses (e.g. “ladotyri” and spreads), eggs cooked to order, including the traditional “strapatsada” (scrambled eggs and tomato). Guests may taste cold cuts from Corfu, cheese pie with honey, pies with fennel, milk pie, “ryzogalo” (rice pudding) and “pasteli” bites.
Olives and pickles, jams with pieces of fruit and spoon sweets, “sarantadendri” (beverage produced in the organic farm “”Agreco”” in Rethymno) and Greek coffee brewed the traditional way, complete the breakfast buffet.

The Greek breakfast buffet features recipes from northern Greece as well as local products. There is a selection of traditional breads, the classic sesame “koulouri” (bun), various handmade pies as well as traditional “bougatsa”, with cheese or cream. There are also “loukoumades” (honey dumplings), “otia” (Pontic recipe) and traditional “lalaggites”. Guests may find a selection of jams (the quince and plum are made with a traditional recipe.) There is yoghurt with fruits, dried nuts, compotes, fresh fruits, cold cuts, Greek cheeses, eggs, and village style sausages produced in the region. Other traditional specialties include “kolobaropita” from Chalkidiki (sweet zucchini pie), omelet with “kavourma” (boiled meat) from Thessaloniki, “barliva” from Naousa (baked peppers with tomato and cheese), homemade “trahanas” soup (traditional pasta) and many other traditional delicacies. All these are accompanied by Greek coffee, as well as various herbal teas from Greece (mountain tea, mint, sage and others).

The traditional flavors of the island unfold before the guests, inviting them to try them for breakfast. There is traditional bread, buns and raisin breads, Cretan barley and wheat rusks, rusks with olive oil and bread sticks with sunflower seeds, accompanied by feta cheese, Cretan gruyere, “kasseri” and “anthotyro” cheeses, local yoghurt, peanuts and local Cretan honey. Guests may try the olives variety, Cretan traditional pies, “kalitsounia” (with greens or myzithra cheese), pies from Sfakia (local pies filled with myzithra and goat’s cheese, with honey), “sarikopitakia”, and “lyhnarakia” (sweet with myzithra cheese). There are also wild greens with olive oil and lemon, barley “dakos” rusk (with tomato, feta cheese, caper, oregano and olive oil), Cretan “sfouggato” omelet (with potatoes, tomatoes or zucchini), and “apaki” (local salted pork). Desserts include
“ksirotigana” (fritters with honey), semolina pudding (halva), spoon sweets, and biscuits. Hot “loukoumades” (honey dumplings), “ryzogalo” (rice pudding) “diples” (traditional honey fritters) are accompanied by “vyssinada” (sour cherry drink) and herbal beverages, such as “diktamo” and “malotyra” (mountain tea). Vegetarians may opt for fresh and dried fruits, fresh juices, fruit salads and local vegetables.

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 Greek breakfast buffet is stocked with fresh ingredients supplied by local producers. There is fresh butter, different types of hot crispy bread, homemade jams from local fruits and tea from the slopes of Grabala. Also available is authentic thyme honey of Aristi as well as locally produced eggs and milk.

The selection of traditional delicacies at the breakfast buffet consists of home baked fresh bread (wheat, rye, multi grain and bread with poppy seeds), bread sticks (wheat, rye) and bread rolls. There is a choice of homemade jams, a selection of olives, virgin olive oil and olive oil flavored with herbs. There are also fresh fruits, traditional yoghurt, butter, boiled eggs, omelettes, “strapatsada” (scrambled eggs with tomato and cheese), various cold cuts, boiled and fried sausages. Specialties include cheese pies, pies with greens, potato pies, spinach pies, mushroom pies, thyme honey, traditional halva and “lychnarakia” pies.

The Giotis Hotel offers a wide selection of traditional delicacies such as fresh bread, fresh fruits, juices and fruit salads, seasonal vegetables, organic cheeses and other dairy products such as traditional yoghurt, butter, buttermilk etc. Free range eggs are also served, cooked in various styles, and there are also cold cuts and pies such as cheese pies and traditional pies with greens. Guests will find honey, “tahini” (sesame paste), “pasteli” (honey-sesame bar), local sweets, local traditional jams, olives and olive oil. The breakfast buffet is complete with traditional soups like “trahanas” (pasta). Herbal teas and Greek coffee are also served.

The Ftelia Bay serves breakfast featuring a wide selection of traditional delicacies such as breads of Mykonos, various local cookies, cake, bread sticks, honey, tahini and jams.
Guests may choose among a selection of fresh fruits and vegetables. Dairies include yoghurt, “ksynotyro” and “trovolia” cheeses of Mykonos as well as buttermilk, butter and milk. Eggs are cooked in various styles (fried, boiled, with smoked “apaki” pork or with local “louza”). The fresh pies, such as spinach pie, or the traditional onion pie with “trovolia” cheese are recommended. Other delicacies are the olives from Kassandra, traditional “trahanas” pasta and “rafiolia” with “trovolia” (local ravioli). Beverages include various teas and Greek coffee, paired with sweets like handmade spoon sweets, cream-filled “bougatsa” pie, dried fruits and nuts.

The Greek breakfast at the guesthouse features yoghurt and local cheese products as well as honey made in Epirus. These flavours go perfectly well with the freshly baked bread, the “kasopita” pie of Zagori, the orange pie, the tarts with homemade jams and the fresh fruits.

The Flegra Palace offers a wide selection of Greek traditional dishes, starting with juices and herbal teas like “fliskouni” (a kind of mint), sage, mountain tea, verbena, “melissohorto” and Greek coffee. As for bread products there is a large selection of traditional loafs, biscuits (flour, tahini, margarine, sugar, cinnamon), sesame “koulouri” bun and cake with olives. There is also pure honey, jams and dried fruits. Guests should taste the traditional goat’s cheese of Chalkidiki as well as feta and “kasseri” cheese, strained yoghurt, and “eleotyri” cheese with red peppers and fresh butter. There is also a wide selection of olives and olive oil from Chalkidiki. Guests may try the soups, with traditional pasta “trahanas” or couscous. There is a selection of fresh salads and traditional pies, such as sesame pie, “bougatsa” with cheese, “bougatsa” with cream and sweet “kolobaropita” (with green zucchini and feta cheese). Other traditional dishes are the “sarmadakia” (vine leaves stuffed with rice), and the “psiroukia” (kind of pasta). The breakfast table is complete with “katsiamaki” (corn flour and honey), “pasteli” (sesame and dried nuts with honey), Macedonian tahini halva, semolina pudding (halva), and various spoon sweets.

A breakfast buffet featuring traditional products of the region of Evritania helps guests start their day energized. There is fresh bread, free range eggs (boiled, fried or omelet), cold cuts, “tsalafouti” and feta cheeses as well as local yoghurt, jams, spoon sweets, cakes, and traditional pies with greens and cheese. Recommended are the homemade “bougatsa” pie, apple pie, “pasta flora” jam tart, “ryzogalo” (rice pudding), as well as the mountain tea. There is also milk, fresh juices and a selection of aromatic coffees, served at the comfortable breakfast area of the hotel.