Hotels

The Greek breakfast features a wide selection of local delicacies with products such as “syglino” from Mani (smoked pork), local cheese, olives and olive oil, village style bread and homemade “tiganites” (pancakes). Breakfast starts with bread, whole wheat rusks and bread sticks, various kinds of traditional “lalaggia” (fritters), cake, cookies, handmade pies, sausages, and eggs cooked in various ways. Guests may try various jams, honey, local olive oil, fresh and dried fruits, fresh vegetables (tomatoes and two types of olives) and spoon sweets. The dairy products include milk, yoghurt and three kinds of cheeses (“sfela”, yellow cheese and gruyere from Messinia) paired with cold cuts. Beverages and drinks feature coffee, chocolate and two kinds of juice (orange, grapefruit) as well various teas.

The Greek breakfast at the Porto Veneziano features fresh orange juice, fruits, breads and bakery products, such as cookies, traditional rusks, biscuits, handmade cookies and local jams. There is also Cretan honey, spoon sweets, tahini spread and dried fruits. Dairies include fresh milk, yoghurt, butter, Cretan gruyere, local “anthotyro” cheese, feta and “pichtogalo” from Chania. Recommended is the small “dakos” (rusks with tomato, feta), paired with salads, a variety of Cretan cold cuts, local virgin olive oil, and olives. Savoury dishes include “Tiganites” (pancakes), Sfakia style pies, pies with “myzithra” cheese or with greens, “lychnaracia” with myzithra cheese. Eggs are cooked in various styles, such as “strapatsada” (scambled with cheese and tomato) or “sfouggato” with zucchinis. Guests may taste various pies with phyllo dough (cheese, spinach, with greens or leeks). Desserts include semolina pudding (halva), “loukoumades” (honey dumplings), orange, almond, or walnut pie, “bougatsa” pie, homemade “ryzogalo” (rice pudding), homemade vanilla or chocolate cream and “kaltsounia” (traditional sweets). Highly recommended are the “galaktoboureko” (cream-filled), “trigona” (phyllo triangles with cream), “ekmek-kadaifi” with cream. Beverages include herbal teas “dictamo”, “malotira” (mountain tea), sage, Greek coffee and cold “kanelada” (cinnamon drink).

The Greek breakfast features a selection of bakery products such as the traditional sesame ring “koulouri” bun and bread sticks with olive and sun flower seeds, paired with extra virgin olive oil, cold cuts with herbs, fresh fruit compote, jams, fruit salad or fruit tarts. Certain traditional products of Macedonia are marinated olives from Chalkidiki and Thasos with herbs from Itamos, cheeses made exclusively with fresh milk from Central Macedonia, honey and tahini spread. House specialties include savory cake with olives and “anthotyro” cheese, crunchy spinach and fennel pie, juicy mushrooms Greek style, village style sausage with herbs, “strapatsada” with scrambled eggs, cherry tomatoes and “manouri” cheese. Sweet dishes include cream-filled “bougatsa” pie, chocolate tarts with chestnut puree, hot apple pie with caramelised apples, “loukoumades” (honey dumplings), “tsoureki” bread filled with chestnut and chocolate, refreshing “ryzogalo” (rice pudding with buffalo milk) and pomegranate “loukoumi” (Turkish delight).

The Greek breakfast buffet at the Porto Naxos offers several types of fresh bread, thyme honey, cakes and cookies with oats, fresh boiled and fried eggs and omelet with various vegetables from the hotel garden. Guests may try local cold cuts and cheeses such as “arseniko” and gruyere, paired with vegetables from the garden. Also offered are Kalamata olives and olive oil from Naxos, fresh fruits, milk, yoghurt and butter. The homemade pies (zucchini pies, pies with wild greens and the “sefoukloti” of Naxos are made with traditional phyllo dough and Greek local cheeses or vegetables from the hotel garden. Sweets include “pasteli” (sesame and honey paste bar), “ryzogalo” (rice pudding) and various homemade spoon sweets. Beverages include herbal teas such as chamomile, sage and peppermint (from the hotel garden), as well as fragrant Greek coffee.

Breakfast at the Porto Mani Suites is made with the best ingredients. For starters there are handmade jams and fresh multi grain bread, traditional cheese pies and pies with wild greens, or omelettes made with local fresh eggs, smoked pork and sausages (sometimes with asparagus, freshly picked from Wild Mani). Guests will also find fresh butter, cakes and biscuits and there is also “sfella” cheese, gruyere, olives and smoked pork of Mani. The freshly squeezed orange juice is very popular with guests, followed by various kinds of coffee, tea and mountain sage. A hotel special is the “galatopita” (milk pie of Mani). The real star of the buffet is the traditional “tiganites” (fritters with honey), everyone’s favourite delicacy. In the summer, breakfast is served on the terrace, overlooking the blue sea.

The Greek breakfast includes a plethora of traditional dishes such as bread, baked early in the morning, with flour from local flour mills and bakery products such as cakes, buns, “diples” (fritters), and breadsticks. Fresh fruits from the hotel’s trees are paired with traditional yoghurt and cheese, boiled or fried eggs, omelettes with sausage, “strapatsada” (scrambled eggs with tomato) and omelettes with asparagus (when in season). Guests may also try local olives, handmade pies (such as cheese pie, traditional pie with wild greens, pie with zucchinis, leek pie), honey from a local producer and handmade jams. Breakfast is complete with the famous semolina pudding (halva), apricot or peach compote, orange juice, milk, lemonade from the garden lemons, mountain tea, chamomile, various types of coffee (Greek brewed the traditional way)

The Greek breakfast is based on traditional products and recipes. For starters, there are several bread varieties to choose from, and sweet treats like cake, “tsoureki” (sweet bread), There are also fresh fruits and cheeses like goat’s cheese with herbs, feta and “manouri”. Other dairy products include fresh milk, yoghurt and butter. Eggs are cooked in various ways, like “strapatsada” (scrambled with cheese, tomato and olives). There are also cold cuts, olives and pies: pies with poppy seeds and greens, cheese pie with phyllo and cream-filled “bougatsa” pie. Spreads include flower honey, apricot jam and spoon sweets. Apart from traditional Greek coffee other beverages include herbal teas and “fliskouni” mountain tea.

The rich breakfast buffet focuses on Greek and local products from the island. There is honey and homemade jams like the “aborgouna”, which is made with a particular variety of figs found on Kea. Hot dishes include the sausages of Tzia and “strapatsada” (with local scrambled eggs, tomato, and feta). Sliced tomatoes are served with “katiki” cheese from Domokos, gruyere from Crete and local feta. Freshly cut pomegranates from the hotel’s are part of the fruit basket. Breakfast also includes cheese pies, spinach pies and fresh bread from the local bakery. An alternative suggestion is the Greek salad with fresh vegetables, feta cheese in virgin olive oil and oregano. Dairies include fresh yoghurt or fresh milk, coffee, tea, chamomile, spearmint. The platter of cold cuts and cheeses includes “loza” from Tzia, feta, gruyere from Crete, local “kopanisti” cheese etc. Those who love gourmet dishes should try muffins with a layer of “almyra” (local, boiled wild herbs) and poached eggs. As for desserts there are local spoon sweets (“aborgouna”, grape, rose etc) and crepes with sugar and cinnamon.

Breakfast at the Porto Carras is based on local tradition and the local products of Chalkidiki are cooked according to traditional recipes from the region. There is “Agioritiko” bread and other kinds of fresh breads, cake with olive oil, semolina pudding (halva) with “moundovina” (tsipouro made with honey), traditional cookies with olive, honey or tahini, “amygdalota” (almond paste sweets with sugar) with “moundovina”. The traditional pies are filled with local cheeses or wild greens and there are also sweet pies, such as sesame pie and liqueur flavored pie with honey and “bougatsa” with sweet cream or cheese. There are also handmade jams from various fruits as well as the famous one made from olives, as well as spoon sweets. The local cheeses (“kremasto”, goat’s cheese, oregano “ladotyri”) and cold cuts add flavor to omelets. Scrambled eggs “Strapatsada” with “kremasto” cheese and salted pork is really worth trying. There is a selection of regional sausages and the local traditional pasta adds a touch of village style at breakfast. Guests should not miss “chylopitaki” pasta with fresh butter, grated cheese or with fresh sheep’s yoghurt and “chylopites” pasta with “kremasto”” cheese and salted meat.

Breakfast at the Portiani starts with a freshly squeezed juice and coffee. The traditional dishes alternate daily, cooked with ingredients from small local producers. Freshly baked bread of all kinds, barley buns from Milos and rusks with aromatic herbs are paired with “melopita” (honey pie). Local speciality dishes are the local “ksinomizythra” cheese (soft slightly sour white cheese) paired with zucchinis in a traditional zucchini pie, the “ladenia” (a local dish), eggs with tomatoes, or eggs with zucchini and “ksinomizythra”. There is a great variety of fruits. Local cheeses such as “ksinomizythra” and “toulomotyri” will accompany the barley bun with olive oil and olives. The “hondros” is a local dish made with cracked wheat, milk and salt. Also recommended is the “Neromeli”, a dish made with flour, water and honey. Desserts include pancakes with honey, watermelon pie, “pittarakia” (small pies). Recommended are the pies, like cheese pie (“skotyropita”), orange pie, tangerine pie, yoghurt pie, chocolate pie, apple pie, “pasta flora” jam tart, coconut pie and many more. There is also fried pumpkin with just a pinch of coarse salt, or cooked in a sweet pumpkin pie with cinnamon, raisins and oil.

The breakfast at the Pomegranate Wellness Spa Hotel is based on traditional products and recipes. For starters, there are several bread varieties to choose from, and sweet treats like cake, “tsoureki” (sweet bread), honey cookies, “ravani” (syrupy semolina cake) with “”anthotyro”” cream. There are also fresh fruits and cheeses like goat’s cheese with herbs, “petroto”, feta and “manouri”. Other dairy products include fresh milk, full yoghurt and butter. Eggs are cooked in various ways, like “strapatsada” (scrambled with cheese, tomato and onion). There are also cold cuts, olives and pies: small pies with poppies (a hotel specialty), small pies with greens, pie with olives, peppers and feta cheese, cream-filled “bougatsa” pie. Spreads include flower honey, apricot jam with olive and spoon sweets. Apart from traditional Greek coffee other beverages include herbal teas like the “Kikeonas”” (wheat, spices, fruit juice and fruit peels) and “fliskouni” mountain tea.

The hotel offers a rich breakfast buffet with fresh Greek ingredients. The bread basket has a selection of breads and croissants, the dairy products section includes milk and Greek yoghurt with fruit, as well as ryzogalo (rice pudding). Greek cheeses like feta, “kopanisti” from Mykonos, Cretan anthoryros and gruyere are among the traditional choices. Fruit juices, Greek jams, dried fruits and nuts, Greek honey are among the healthy options of the menu. Bakery items feature a selection of cakes, sweet egg bread (tsoureki), custard cream filled pastry (bougatsa), apple and milk pie.
There are also savoury pies with spinach or cheese. The desserts section has many syrupy sweets that alternate, like walnut pie, “revani” (baked semolina cake), semolina pudding (halva). Fried or boiled eggs are on offer, as well as “strapatsada” (scrambled eggs with tomato) and omelet. Other traditional choices include Cretan “dakos” barely rusk, black eyed beans from Prespes, sour “trahanas” (cracked wheat) from Evia and Greek cold cuts. Salad lovers will appreciate the Kalamata olives with fresh vegetables (tomatoes, cucumbers, carrots, peppers). Apart from coffee, hot herbal teas are also available.