Hotels

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.

The Greek breakfast buffet at Rodos Palladium Leisure & Wellness includes a wide selection of hot and cold dishes. There is a variety of breads and bakery products, such as buns, rusks and cookies like “moustokouloura” (buns with grape must), homemade cakes and sweets, such as cream-filled “bougatsa” pastry and “ryzogalo” (rice pudding). Apart from local thyme honey, there are handmade jams made on the premises. There is also a selection of Greek dairy products (cheese, milk, yoghurt, butter). Hot pies are also available, with fillings like cheese and wild greens, and eggs cooked in various ways.

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.

The Proteas hotel offers a tasty, filling, healthy Greek breakfast. It includes coffee or tea, freshly squeezed orange juice, fresh bread with butter, homemade jams, honey, homemade cakes, yoghurt with honey, fruits, plain fruit salad and local gruyere. Guests will also find cold cuts, eggs dishes such as various omelettes, fried eggs, “kagiana” (scrambled eggs with tomato), as well as dried nuts and fruits.

At the Pylaia Boutique Hotel & Spa, the Greek breakfast includes traditional recipes and flavors as well as traditional local products of Astypalea. There are handmade breads and a variety of local cheeses and cold cuts, the well known “chlori” and “kopanisti” cheese of Astypalea, traditional pies (“pougia” and “labropites”), traditional handmade rusks and buns (“kitrinokouloura”), homemade biscuits and cakes, homemade local “trahanas” (pebble-size pasta) with thyme and herbs of Astypalea. Guests will also find fresh fruits and vegetables, fresh milk and yoghurt, freshly squeezed orange juice, homemade jams and spoon sweets, local thyme honey, omelettes and eggs cooked in a variety of ways, prepared on the spot, as well as hot or cold beverages.

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 breakfast buffet at the Poseidon offers many Greek products and delicacies. Guests will find various cakes, cookies, buns and rusks with anise from the neighborhood pastry shop and bakery. There are also spoon sweets and Greek jams. Finally, there is gruyere of Tinos, boiled eggs, fresh fruits, pineapple compote and local cherry tomatoes.

The Greek Breakfast buffet consists mainly of fresh materials and traditional local products. The delicious sweet and savory dishes are freshly prepared based on traditional recipes. For starters there is bread from the neighborhood bakery and delicious “koulouri” (sesame bun) that pairs with “kopanisti” of Mykonos and “ksinotyro” cheeses, with olives dipped in virgin olive oil. The cheese pies, the zucchini pies and the village style omelet are very popular with guests. The freshest ingredients such as handmade phyllo dough, “tyrovolia” and feta cheese, eggs, olive oil, are used. The homemade desserts include milk pie, traditional “fanouropita” pie and walnut pie (made with fresh ingredients like eggs, cinnamon, cloves, walnuts, honey, semolina, cognac etc). For a perfect ending, there is Greek coffee brewed the traditional way.

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.

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 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.