Hotels

The breakfast buffet at the Atlantica Imperial Resort and Residence features many “Greek corners” with local delicacies and fresh ingredients. Guests may try Greek honey, yoghurt, traditional Rhodian bread, oil bread and rusks. The egg-based dishes include “strapatsada” (scrambled eggs with cheese and tomato) and poached eggs on tomato and zucchini. The buffet includes a variety of Greek cheeses, such as “anthotyro”, gruyere, feta and “manouri”. cheese pie and spinach pie. Guests will also find a variety of cold cuts and salads with a selection of olives, tomatoes and cucumber. Desserts include milk pie, yoghurt pie, “lychnarakia” (mini pies with cheese), “ryzogalo” (rice pudding) and a selection of spoon sweets. There is also cream-filled “bougatsa” pie. As for beverages, there is an assortment of herbal teas and infusions like Greek tea, “diktamo”, verbena, “fliskouni”, chamomile and mountain tea, “melissochorto”, mint and hibiscus.

The Greek breakfast starts with fresh fruits, fruit juice, milk and Greek yoghurt paired with beverages like mountain tea, sage, or Greek coffee. Also offered are many bread varieties, rusks, “moustokouloura” (buns with grape must), cakes and muffins with olive oil. Guests may try olives and olive paste, pure honey, spoon sweets, dried fruits and nuts as well as various jams.
A great variety of cold cuts and cheeses is offered, such as smoked “metsovone”, “kasseri”, “ladotyri”, gruyere of Paros, “anthotyro”, feta and local “ksinomyzithra”. Hot dishes prepared daily are tomatoes baked in olive oil, fried eggs with oil and vinegar, “kagianas” (eggs beaten with tomato and feta) and omelet (with village style sausages, peppers, tomato, onions and mushrooms). Guests should also taste the “trahanas” soup (pasta with milk), the “tiganites” (pancakes with honey, cheese) and the freshly prepared pies with cheese or wild greens. Sweets include apple pie, orange pie, milk pie, cream-filled “bougatsa” pie, and praline cr?me with tahini and honey.

The Greek breakfast is based mostly on fresh local products. Guests will find rusks, toasts, cakes, butter and chocolate croissants, handmade jams, various spoon sweets, as well as other bakery products. Recommended is the “myzithra” cheese pie with honey and the traditional “ryzogalo” (rice pudding). Local vegetables and fresh fruits of Paros are also offered, paired with fresh yoghurt and dried figs. Traditional cheese and sliced cheese can be found, with a variety of cold cuts such as turkey, sausages and pork shoulder. Fresh eggs are served boiled or fried. Guests may try the omelettes with fresh vegetables and the homemade traditional pies (cheese pies, pies with wild greens) with olive oil. In conclusion, the perfect ending to a Greek breakfast comes with a sip of freshly brewed Greek coffee.

The Greek breakfast at the Rocabella Mykonos is based on products supplied by small, independent producers, from all over Greece. Its main feature is cold cuts (“apaki”, “syglino”, “louza”, prosciutto of Evritania, Cretan sausage, pork steak and turkey). Cheeses include soft “myzithra” from Ios, Gruyere from Naxos, “Kefalotyri Arseniko” from Naxos and “Metsovone”. Fresh cow’s butter from Naxos is delivered weekly. There are homemade jams, honey and various spoon sweets. Salted delicacies such as anchovy marinated in oil and smoked mackerel fillet are paired with products like Santorini caper leaves, “kritamo”, Florina peppers and sun dried tomatoes. Eggs are cooked in various ways, including “strapatsada” (scrambled egg with tomato). When it comes to sweets guests should try tahini halva, “loukoumi” (Turkish delight) of Syros, and cakes. Dried fruits and nuts such as walnut, almond, fig, raisin, hazelnut and hippophaes are also available. Guests should try the “ryzogalo” (rice pudding), yoghurt, smoothies. There is also “tsoureki” (sweet bread), Thessaloniki sesame “koulouri” (bun), traditional cheese pie, spinach pie and cream-filled “bougatsa” pie.

The Greek breakfast at the Rocabella Mykonos is based on products supplied by small, independent producers, from all over Greece. Its main feature is cold cuts (“apaki”, “syglino”, “louza”, prosciutto of Evritania, Cretan sausage, pork steak and turkey). Cheeses include soft “myzithra” from Ios, Gruyere from Naxos, “Kefalotyri Arseniko” from Naxos and “Metsovone”. Fresh cow’s butter from Naxos is delivered weekly. There are homemade jams, honey and various spoon sweets. Salted delicacies such as anchovy marinated in oil and smoked mackerel fillet are paired with products like Santorini caper leaves, “kritamo”, Florina peppers and sun dried tomatoes. Eggs are cooked in various ways, including “strapatsada” (scrambled egg with tomato). When it comes to sweets guests should try tahini halva, “loukoumi” (Turkish delight) of Syros, and cakes. Dried fruits and nuts such as walnut, almond, fig, raisin, hazelnut and hippophaes are also available. Guests should try the “ryzogalo” (rice pudding), yoghurt, smoothies. There is also “tsoureki” (sweet bread), Thessaloniki sesame “koulouri” (bun), traditional cheese pie, spinach pie and cream-filled “bougatsa” pie.

Guests start their day with a tasty, buffet style Greek breakfast with emphasis on fresh local products, like Greek yoghurt, rich aromatic honey, traditional products of the island, handmade pies, fresh fruits and homemade dishes. There is fresh village-style bread in many varieties, handmade cookies and biscuits, “tsoureki” (sweet bread), carob pie, rusks, handmade bread sticks, pastry products and “tiganites” (pancakes). Dairy products such as yoghurt, butter and traditional cheeses of Ios, gruyere with peppers, “ksinotyri” cheese, feta, “kasseri” cheese are paired with a selection of cold cuts. Eggs are cooked in many ways or “kagiana” style (scrambled with tomato) and pies feature cheese pie, pie with greens, chicken pie, zucchini pie, to name but a few. There is handmade lemon or rose jam, local spoon sweets and traditional sweets (orange pie, walnut pie, “ravani” (syrupy semolina cake), milk pie, cream-filled “bougatsa” pie, pie with tahini, semolina pudding (halva), “ryzogalo” (rice pudding) etc. Guests should also taste olives, 2 types, pickled peppers, “”ryzogalo”” (rice pudding). Beverages include fragrant Greek coffee, fruit juices and tea.

A rich breakfast full of Greek flavors is served at the Pyrgaki hotel. The Greek breakfast includes many organic and local products like tomatoes, “ksinomyzithra” cheese, eggs and honey from Paros, gruyere from Naxos, yoghurt, seasonal fruits, homemade jams, pies, “tiganites” (pancakes), tahini halva etc. Everything is freshly prepared and served with love, aiming to offer guests culinary pleasures.

The rich breakfast buffet offers plenty of traditional Cycladic delicacies. For starters there is a wide variety of breads and bakery products (like the handmade biscuits and cakes) paired with organic local jams (strawberry, peach and fig), thyme honey, and spoon sweets. Many mini pastry creations are also available. The hotel bakes traditional fresh pies with many fillings (ham and cheese or spinach, zucchinis, spinach etc.) The cold cuts selection and a variety of cheeses include local gruyere, “kefalotyri”, “manouri”, “myzithra” and feta. The traditional “dakos” barley rusk with “ksynomyzithra” cheese and tomato is recommended. Eggs are cooked in various ways, including “strapatsada” (scrambled with tomato). Dairy produce include Greek yoghurt, “ryzogalo”, (rice pudding), and various creams. The traditional “trahanas” pasta soup is offered in many variations. Vegetables and fresh fruits are offered, as well as dried fruits, nuts, fruit salads and fresh orange juice. Desserts include syrupy baklava of Paros, semolina (pudding) halva, “pasteli” (sesame paste and honey), “amygdalota” (almond shortbread), the milk, apple and walnut pies and many other sweet treats. Many types of coffee are served, alongside teas, chamomile and milk.

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.

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.

Among the wide variety of dishes served at the breakfast buffet, guests will find a wide range of Greek products. Apart from breads, there is a wide variety of cookies, biscuits, cakes, “tsoureki” (sweet bread) and various juices. Worth trying are the pies (with cheese, spinach, milk, “bougatsa” with cream and others. There are also fresh fruits and compotes, fruit salad and Greek yoghurt, dried fruits and nuts, various jams and spoon sweets. Along with cold cuts, a selection of Greek cheeses such as feta, “kasseri”, gruyere, “anthotyro” and “manouri” is served.
The traditional breakfast of Kos includes “kanellada” (a beverage based on cinnamon), various bakery items like “moustokouloura” (cookies with grape must), rusks with walnut and sesame, vanilla cookies and special types of traditional bread. Other local specialities are the “kagianas” (scrambled eggs with tomato) and the “posia” cheese (fresh “myzithra” cheese sun dried and dipped in wine must). For dessert, there is traditional cherry tomato sweet, honey, “ryzogalo” (rice pudding), the local “mageria” and semolina pudding (halva).

The Pefkos Village puts emphasis on the Greek cuisine and fresh raw materials. At breakfast, guests have the opportunity to get to know and love local delicacies, starting with bread and bakery items baked in a traditional oven. The buffet has fresh fruits, yoghurt, jams made with fruits from the hotel’s vegetable garden, fresh pies, local honey, olives, “fanouropita” (traditional cake), eggs with tomatoes and zucchinis and herbal teas.