Hotels

The breakfast buffet at the “Atlantica Eleon Grand Resort & Spa” includes various types of bread, fresh fruits and fruit juices as well as fruit smoothies. Dairy products feature local cheeses and cheeses from other regions, various kinds of yoghurt and butter. Eggs are cooked in various ways, and there are various cold cuts and traditional pies such as cheese pies or spinach pies. As for dessert, there is honey, “tahini” (sesame paste), “pasteli” (sesame and honey bar), “fytoura” (a local dessert) and traditional sweets like semolina pudding (halva). There are also various kinds of jams, oil and local olives. The selection of desserts is paired with traditional Greek coffee.

The hotel supports the Greek, and especially the Cretan market, showing its respect for the importance of the proper Mediterranean diet. At the breakfast buffet, guests will find Greek cheeses, Cretan sausages, “strapatsada” (scrambled eggs with tomato), fresh fruits, extra virgin olive oil, fresh bread, dried fruits, tahini (sesame paste) with honey, carob jam, “tiganites” (pancakes), traditional “kalitsouni” and “lychnaraki”, and many other Cretan delicacies.

The rich breakfast buffet features Cretan and other Greek products. Among other things, guests will find fresh bread in a variety of types, homemade jams, local honey and fresh butter. There is also a wide selection of local cold cuts and cheeses. Also served is a selection of phyllo pastry delicacies such as “diples” (fritters), “kalitsounia”, pies of Sfakia, “loukoumades” (honey dumplings) and “tiganites”. There are also various kinds of olives, olive paste and the traditional “dakos” rusk with olive oil and tomato. Guests will find fresh vegetables and fruits from the land of Crete. Among the hot dishes, highly recommended is the traditional “sfouggato” (omelet with zucchinis), village style sausages, baked vegetables and pies made with local ingredients such as pie with cheese, pie with greens and “galatopita” (milk pie). Desserts include walnut pie, apple pie, “lychnarakia” (with sweet myzithra cheese) and various kinds of cakes and biscuits.

The Athinais Hotel offers a rich breakfast with a wide selection of sweet and savory dishes, many of which based on the Mediterranean gastronomic heritage, made with traditional recipes and local Greek products. The breads basket has many choices that pair with butter or margarine, Cretan gruyere, “kasseri” cheese, feta from Mytilene and a selection of cold cuts. There is also a selection of fresh fruits, fluffy cake, local jams, flower honey and traditional spoon sweets such as quince and sour cherry. Fresh vegetables, lentil salad, yoghurt and Kalamata olives are ideal vegetarian choices. Eggs may be served boiled, fried, “kagiana” (with tomato and cheese) or omelet. Standout Greek dishes are the homemade cheese pie, a sweet custard “bougatsa” pie, the “ryzogalo” (rice pudding), the creamy and syrupy “galaktoboureko” as well as the chocolate “mosaic” sweet. As for beverages, there is a selection of coffees, teas, milk and juices.

The breakfast buffet features hot and cold dishes with emphasis on the Mediterranean diet. The hot buffet includes bacon, village style sausages and boiled sausages, fried eggs and omelettes, saut?ed potatoes, grilled vegetables, “strapatsada” (scrambled eggs with tomato), and mushrooms saut?ed with dill. The cold buffet consists of cheeses (“haloumi” “ksynomyzithra”, feta), Greek yoghurt, cold cuts, seasonal vegetables and compotes. At the Cretan corner guests will prepare their own “dakos” rusk with finely chopped tomato, oregano, extra virgin olive oil and a selection of other toppings. There is also spinach pie, dried fruits and nuts, seasonal fruits, breads, jams, honey, olives and occasionally black eyed beans. Desserts comprise of “pasta flora” jam tart, cake and pastry sweets. The breakfast buffet is complete with a wide selection of cereals and juices, Greek coffee traditionally brewed and all kinds of hot beverages.

The hotel uses fresh Greek ingredients for its breakfast offerings. Apart from eggs cooked in various ways, there is ham, sausages, bacon, feta cheese with olives from Kalamata and Agrinio, fresh vegetables such as tomato and cucumber, an assortment of breads, local homemade jams, Greek yoghurt with honey, fresh seasonal fruits, a selection of cereals, fruit salad and compote. Sweet choices include Greek semolina pudding (halva), croissants, cakes, fruit jelly, biscuits.

The Greek breakfast at the Athena Pallas includes several types of bread, fresh fruits, various compotes, many types of yoghurt, “ryzogalo” (rice pudding) and traditionally brewed Greek coffee among other local beverages. Boiled and fried eggs are served, as well as cheeses, cold cuts, fresh salads, olives of Chalkidiki and olive oil. Guests will also find homemade pies, local honey, Macedonian halva, hot traditional soup, handmade jams, spoon sweets and dried fruits.

Breakfast at the Astron offers a plethora of local fresh products and dishes based on traditional recipes. Guests may start their breakfast with traditional herbal teas like “dictamo”, “malotira”, sage, marjoram, “melisochorto” and verbena. Greek strained yoghurt, local honey, spoon sweets, traditional bread, barley rusk, buns, “kalitsounia” of Ierapetra and “anevata”, fresh local fruits and vegetables, are also offered. There is also “kefalotyri” cheese from Crete, sweet “myzithra” cheese, and a variety of other delicacies. Homemade dishes from the grandmother’s recipes
are the traditional “kavroumades”, traditional “loukoumi”, “moustokouloura” (buns made with grape must) and all kinds of biscuits! Highly recommended is the “sfouggato” omelet with zucchinis and the local traditional pies. Sweet treats include “diples” (traditional fritters) with cinnamon and honey, “tiganites” (pancakes) and “loukoumades” (honey dumplings), “galatopita” (milk pie), cakes, semolina pudding (halva) and “ryzogalo” (rice pudding).

The Greek breakfast buffet serves a selection of fresh breads from a local bakery. Guests will find apples, bananas, oranges, melons, peaches and grapes as well as mixed fruit salads. There is also an assortment of fresh vegetables. The breakfast buffet also includes Greek yoghurt, fresh milk and butter, as well as eggs cooked in many ways, notably “strapatsada” (scrambled with tomato). There are also homemade cookies and beverages, teas, chocolate, Greek coffee and juices, paired with sweets such as “loukoumades” (honey dumplings), “tiganites” (pancakes), “ryzogalo” (rice pudding) and milk pie. Guests should also try the cheese, spinach and zucchini pies that are prepared daily with organic products from the hotel garden. Honey, “tahini” (sesame paste), jams, green olives and Kalamata style olives complement the breakfast selection.

Breakfast consists almost exclusively of Greek products and dishes, most of them made by the owners. Fresh village style bread, rusks with locust bean flour from Crete, barley rusks from Lemnos, multi grain bread sticks, homemade biscuits or cookies, are the main bakery products paired with pure honey and homemade jams. There is also butter and traditional yoghurt produced locally, served with spoon sweets. The village eggs are served boiled or omelet, together with cold cuts, fresh vegetables, olives and cheeses such as gruyere and “kefalograviera”. Guests may try specialties like cheese or “bougatsa” pie, traditional “trahanas” (pasta) soup and “taramosalata” (cod roe’s egg salad). Beverages include mountain tea (from Ziria), sage, chamomile, milk, Greek coffee, accompanied by dried fruits and nuts, cake of the day, “tsoureki” (sweet bread), apple pie and “pasta flora” jam tart.

The Greek breakfast buffet at the Agionissi Resort offers a variety of breads, eggs cooked in six different ways, four types of cold cuts, three types of cheese (“kaseri” from Vermio, “telemes”, feta from Chalkidiki””) and two types of olives. There is also “trahana” (Greek traditional pasta), homemade cheese pies and spinach pies, yoghurt, fresh milk and butter from the American Agricultural School. Guests may also enjoy fresh fruits, homemade compote, jams, honey from Chalkidiki, and fresh juice. Cooked dishes include certain traditional, Mediterranean dishes such as “tiganopsomo” (fried dough) sprinkled with feta cheese and finely chopped tomato. The dessert menu includes: “ryzogalo” (rice pudding), homemade cream, “bougatsa” (cream-filled pastry), cake, homemade “tsoureki” (sweet bread), halva from Macedonia or semolina pudding (halva), lemon cake and yoghurt with honey. There are also “loukoumades” (honey dumplings) and homemade biscuits.

The Greek breakfast buffet at the Astir Odysseus offers a variety of breads and bakery items such as “moustokouloura” (cookies with grape must), cakes, honey and jams. Dairies include mastic, vanilla and chocolate creams, “ryzogalo” (rice pudding), milk and sheep’s yoghurt. As for cheeses there is “ladotyri”, “anthotyro”, “manouri”, “kefalograviera”, “kasseri”, “mastelo”, “talagani” and cheese from Metsovo. There is a selection of cold cuts, paired with olives. Savoury dishes include “kagiana” (srambles eggs and tomato), “saganaki” (shallow fried cheese in batter, or spinach pie, traditional “trahanas” soup (with pebble-size pasta) etc. There is also a selection of sweet pies and puddings (orange, milk or walnut pie), semolina pudding (halva). Other desserts include “tiganites” (pancakes with honey), “loukoumades” (honey dumplings), “bougatsa” cream-filled pastry, “lychnarakia” (sweet pies with cheese) “skaltsounia”, “pasteli” (sesame and honey bar) and “mandolato” (nougat). Various herbal teas are served, such as (mountain tea, sage, chamomile, cocktail, “diktamo”, aromatic tea and “karteraki”, as well as traditional Greek coffee.