Hotels

Το ελληνικό πρωινό του Θεοφανώ art hotel, αποτελείται από φρέσκα προϊόντα της λακωνικής γης, παρασκευάζεται κάθε μέρα στην ανοικτή κουζίνα που βρίσκεται δίπλα στην αίθουσα του πρωινού και σερβίρεται προσωπικά στον κάθε φιλοξενούμενο.

Προσφέρονται σταθερά, ζυμωτό ψωμί από τον φούρνο Καμαρινού στη Μονεμβάσια, μαρμελάδες που παρασκευάζονται είτε από τους ιδιοκτήτες, είτε από τη Χρυσάνθη Τσαγγάρη, η οποία επίσης, προμηθεύει τα αυγά και φτιάχνει λαχταριστά κέικ. Το μέλι προέρχεται από μελίσσια στον Άγ. Ιωάννη, ενώ ο φρέσκος χυμός φτιάχνεται από λακωνικά πορτοκάλια.

Τα τυριά, συνήθως γραβιέρα ή ανθότυρο, προέρχονται από το τυροκομείο Κυριαζάκου στη Συκιά, ενώ οι σπιτικές πίτες προέρχονται από το παραδοσιακό εστιατόριο «Πατρικό», στον Άγ.Ιωάννη. Ακόμα, προσφέρονται, ανάλογα με την περίοδο, σιμιγδαλένιος χαλβάς, γιαούρτι με ντόπια λεμόνια, εποχιακά φρούτα, ελιές, και ντομάτες. Το πρωινό ολοκληρώνεται με διάφορες γεύσεις τσαγιού και καφέ (όπως ο κλασικός ελληνικός).

Σκοπός των ιδιοκτητών του ξενοδοχείου είναι να εξελίσσεται συνέχεια η ποικιλία των εδεσμάτων, με έμφαση στη φρεσκάδα και την ποιότητα.

The Taleton Eco Boutique offers a Greek breakfast which includes handmade breads, buns (sesame, orange with ouzo and raisins) paired with spreads like honey, tahini, local butter and homemade jams. Guests may try the local treat “lalaggia”, rusks with anise and barley mini rusks, free range eggs (boiled, fried, omelettes) or “kagiana” (scrambled eggs and tomato with “syglino” pork of Mani. There are also cold cuts, fresh fruits and juices. Dairy products include traditional yoghurt, fresh milk, gruyere and feta cheese. Local products like the olives and olive oil produced by the hotel, or the tomatoes and cucumber, are recommended. Sweet treats include “pasteli” (honey and sesame traditional sweet), the homemade cake with orange and dried nuts, and the baked apples of Laconia with yoghurt and syrup. There are also handmade pies (cheese pie, “bougatsa” pie) and beverages like mountain tea (from Taygetos), sage, chamomile, linden, and Greek coffee among others.

The Greek breakfast is served in a beautiful area with stunning views and serves dishes made with fresh, mostly local, ingredients. There are three types of handmade bread, paired with homemade jams. The alternating desserts include orange pie, cake, “pasta flora” jam tart, apple pie “tiganites” (pancakes) etc. On cold winter nights “trahanas” (local pasta) soup is a must, as well as the wild greens pie. There are also cold cuts, cheese, yoghurt, orange juice, milk, Greek coffee, butter and local tea. The honey from Chelmos with chestnuts and walnuts, when in season, make delicious dishes. Guests have the opportunity to taste the famous raisins of Egialia as well as its olives. At Christmas and Easter, handmade traditional delicacies such as “kourabiedes”, “melomakarona”, “diples” (fritters with honey), “tsoureki” (sweet bread) and “avgokouloura” (egg cookies) are offered.

The Simosmare Resort serves a wide selection of traditional dishes at breakfast. There is fresh bread, various pastry delicacies such as “bougatsa” pie with cream and cheese pie, fresh fruits, juices and vegetables. Guests may taste sheep’s cheese of Neapolis, yoghurt and fresh milk. The breakfast buffet also offers eggs from Taygetos (boiled and fried), cold cuts such as “syglino” of Mani (smoked pork) and sausages from Sparta with orange. Recommended are the local unique pies such as “tsaiti” of Neapolis and “pitarouda”.

The Greek breakfast at the Semantron Traditional Village serves fresh eggs (omelettes, fried eggs and “avgofetes” (French toasts), hot bread and a wide selection of jams (apple, pear, orange etc), all handmade from organic fruit. Guests will also find salads and sweets made on the premises. The kitchen team starts preparations very early in the morning, getting ready to welcome guests and offer them a 4 star village style breakfast. The hotel garden is the main product supplier, hence breakfast ingredients are pure and fresh.

A breakfast buffet featuring Greek products is served daily at the Princess Kyniska Suites. There is fresh bread and carob bread, cold cuts and local cheeses, omelet with asparagus, homemade jams, yoghurt with fresh fruits and pie with “ladotyri” cheese from Neapolis. Guests may also try ‘kagianas” (eggs and tomato) with “sygllino” (smoked pork), milk pie, “tiganites” (fritters with honey and cinnamon), semolina pudding (halva with orange and raisins), “ryzogalo” (rice pudding) with lemon and cinnamon, orange pie, cake with zucchini and walnuts, ‘loukoumades” (honey dumplings) and “saiti” with greens (“seskoula”, “myronia”, “kafkalithres” and “antidia”).

The Greek breakfast buffet is influenced by the local cuisine, starting with dairy products such as fresh milk, butter, sheep’s yoghurt and local cheeses, such as feta and hard cheeses made with pasteurized goat’s and sheep’s milk. The homemade pies with village style phyllo dough (pie with greens, spinach pies, cheese pies, milk pies) are among the most popular dishes, the cheese pie in particular. For those who prefer something sweet, there is “loukoumades” (honey dumplings) with honey from Achaia, and various spoon sweets. The cakes and “pasta flora” jam tart are handmade with fresh, local ingredients. The walnut pie is also highly recommended. Breads, jams and compotes, cold cuts, fresh eggs and fresh fruits are also main breakfast staples.

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 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.

A wide selection of traditional delicacies is served at breakfast. There are various types of bread, cookies, walnut pie, various cakes, dried fruits, honey, jams, yoghurt and milk. Guests will also find cheese and cold cuts platters, bacon, sausages, butter and eggs (boiled, fried and omelet). Guests should also try the French toast with honey and banana and the traditional pies, such as pie with wild greens and cheese pie. The breakfast at Pliadon Gi Mountain Resort & Spa is complete with a selection of teas, coffee, juices and fresh fruits.

The rich breakfast features Greek, traditional products. There is a variety of breads and bakery products. Local cheeses include gruyere, “kefalograviera”, “kasseri”, “sfella”, “manouri” and feta. There is also village style sausage and smoked “syglino” pork. Local delicacies, such as “lalaggia” (fried bread sticks fried in olive oil), “travichtes” (traditional pie, fried) and sweet trahanas (pasta) boiled in milk with yoghurt and raisins, are highly recommended.
Guests may taste a variety of yoghurt, fruit salad, dried fruits and nuts as well as fresh seasonal fruits. Spreads include homemade jams, thyme honey and tahini. Traditional products such as olives from the region, olive oil, “loupinia” (local beans) and cherry tomatoes, are also recommended. The selection of homemade pies includes cheese pie (with local “anthotyro”, “manouri” and feta) and spinach pie with fresh vegetables. The fresh eggs are cooked in a number of ways, including omelet with “syglino”, or “strapatsada” (scrambled with fresh tomato.) Desserts feature cakes, apple pie, traditional “pasteli” (honey and nuts bar), “ryzogalo” (rice pudding). Fresh milk, a selection of tea and herbal beverages and freshly squeezed organic orange juice complement the breakfast buffet.

The family farm provides most of the ingredients for the daily breakfast. Fruits and vegetables, oil and olives, as well as meat, are all organic. Guests may try the homemade sweets and pies, jams, spoon sweets and accompany these with herbal teas such as “melissochorto”, “chortari tis Panagitsas”, mint, thyme, oregano and “valsamo”. Yoghurt is served with freshly cut fruits. Recommended are the scrambled “kagianas” eggs with tomato, the smoked sausages, the “syglino”, which is pork preserved in salt and smoked with aromatic herbs of Mani, the sweet treat “lalaggides” and the village eggs. There is also thyme honey, pies with wild greens and bread baked in a traditional oven. A refreshing, freshly squeezed orange juice is offered to guests. Greek coffee is served for the perfect ending.