Hotels

The Sentido Vasia Resort & Spa serves a variety of Cretan delicacies for breakfast. The buffet
has fresh bread, delicious cakes, freshly baked bakery products (with cheese, raisins, chocolate etc), honey, jams, yoghurt, fresh butter, olives and a selection of Greek cheeses. The “Cretan corner” offers traditional spoon sweets, locally produced Cretan olive oil and aromatic herbs and spices. Cheeses include gruyere, “manouri” and feta, all paired with tomatoes and cucumber, black and green olives, pickles and sliced lemon. Hot dishes feature eggs and various omelettes (with mushrooms, cheese, smoked “apaki” pork etc), saut?ed cherry tomatoes with spices, potatoes with grated “anthotyro” cheese and village style sausages. The “loukoumades” (honey dumplings), the cream-filled “bougatsa” pie, the pies with mushrooms, ham, or greens and the “ryzogalo” (rice pudding) are really worth tasting. Drinks and beverages feature natural orange juice, Greek coffee, various teas and herbal beverages like the “alisfakia”. Breakfast is complete with a selection of nutritious dried fruits and nuts.

The Sentido Vasia Resort & Spa serves a variety of Cretan delicacies for breakfast. The buffet
has fresh bread, delicious cakes, freshly baked bakery products (with cheese, raisins, chocolate etc), honey, jams, yoghurt, fresh butter, olives and a selection of Greek cheeses. The “Cretan corner” offers traditional spoon sweets, locally produced Cretan olive oil and aromatic herbs and spices. Cheeses include gruyere, “manouri” and feta, all paired with tomatoes and cucumber, black and green olives, pickles and sliced lemon. Hot dishes feature eggs and various omelettes (with mushrooms, cheese, smoked “apaki” pork etc), saut?ed cherry tomatoes with spices, potatoes with grated “anthotyro” cheese and village style sausages. The “loukoumades” (honey dumplings), the cream-filled “bougatsa” pie, the pies with mushrooms, ham, or greens and the “ryzogalo” (rice pudding) are really worth tasting. Drinks and beverages feature natural orange juice, Greek coffee, various teas and herbal beverages like the “alisfakia”. Breakfast is complete with a selection of nutritious dried fruits and nuts.

The Varos Village Traditional Hotel offers breakfast with unique local products and authentic recipes of Lemnos. There is fresh bread and rusks, homemade pies with “kalathaki” cheese or greens, omelettes with village eggs and vegetables from the hotel gardens or “sfouggato” omelet with zucchini. Another specialty is baked tomatoes gratinated with “melihloro” cheese. There are also various cheeses from Lemnos, thyme honey from Lemnos, homemade jams and local spoon sweets, sheep’s yoghurt, fresh fruits, fruit salads, tomatoes, peppers and cucumbers from the hotel farm. Furthermore, there is a variety of cold cuts, cereals, herbal infusions, fresh orange juice, filter coffee and traditionally brewed Greek coffee. Desserts include “bougatsa” pie with custard cream or sweet pumpkin pie and handmade cookies.

The Vanisko Hotel serves many traditional delicacies at its breakfast buffet, such as various types of bread, traditional rusks, biscuits, breadsticks, butter, jams and pure honey.
Guests will also find dried fruits, various types of pastry creations, cheeses and cold cuts, boiled eggs and omelet, yoghurt and compote. There is also homemade cake paired with beverages like milk, coffee, chocolate, tea and chamomile. Various traditional Cretan products are served, including “apaki” smoked pork, gruyere and “myzithra” cheese, “kserotigana” (fritters), “lychnarakia” (mini pies with “myzithra” cheese), olives and pies with greens.

The Valis hotel offers a rich Greek breakfast consisting of fresh products and delicious Greek gastronomic suggestions. The bakery station offers a selection of breads and pastry suggestions. The traditional pies, made with fresh ingredients and based on recipes from Pelion, are worth tasting: Cheese pie and wild greens pie, pepper pie with trahana, zucchini pie and “batzina”. Specialties include scrambled eggs “kagiana” with tomato, feta cheese and peppers. baked giant beans with fresh Pelion herbs, “trahanas” (pasta) with vegetables and milk, milk pie and cream-filled “bougatsa”. Cold dishes include the well known “tsitsiravla” of Pelion (wild pistachio tree seedlings) and “kritama” pickles, “galotyri” cheese, olives from Pelion, and other Greek cheeses such as “kefalograviera”, gruyere and “anthotyro”. Among the sweet options are aromatic jams and handmade spoon sweets, plums from Skopelos, walnuts from Pelion, the famous “moustoloukouma” (grape must), halva with tahini and semolina pudding – halva, local “ryzogalo” (rice pudding) with cinnamon and lemon, “katsamaki” cream of Pelion with cinnamon, “loukoumades” dumplings with honey and walnuts, traditional apple pie, walnut pie and syrupy semolina cake “ravani”. All the above are paired with traditional Greek coffee.

Greek traditional delicacies take centre stage at the Vagia hotel breakfast buffet. Three types of bread (rye, multi grain, village style), free range eggs (boiled, fried, omelet), fresh milk, strained yoghurt and olives from Kalamata and Naxos are basic staples. Jams and marmalades, sweet and savoury pies (orange, spinach, wild greens, cheese), homemade cakes (lemon, chocolate with local pistachio nuts), “ryzogalo” (rice pudding) and semolina pudding (halva) are also on offer. Cheese lovers will appreciate the selection of feta and gruyere from Amphilochia, while veggie lovers may opt for fresh tomatoes and cucumbers, as well as fruits from the hotel vegetable garden (grapes, apricots, figs). Breakfast is not complete without fresh orange juice, herbal teas (sage, chamomile, mint) and a coffee selection.

At breakfast, a combination of Greek and international products create a mosaic of tastes that pleases all guests. The buffet features a wide selection of bread and bakery products from local bakeries: white and multi grain bread, cookies and bread sticks. The classic selection of dairies includes feta, traditional local yoghurt, milk and “ryzogalo” (rice pudding). Guests will find fresh fruits, honey, dried figs, plums and apricots, handmade jams, tomatoes, cucumbers, and Greek cold cuts. Guests should not miss the homemade pasta flora jam tart. The buffet also includes omelettes, boiled and fried eggs, handmade cakes and various pies. The local olive oil and olive paste are main staples at the breakfast buffet. As for drinks beverages, there is Greek coffee, fresh fruit juice, tea and traditional herbal beverages such as chamomile.

The daily breakfast buffet features products from the island of Zakynthos and other parts of Greece. Guests may taste fresh bread, traditional “pasteli” (nuts and honey bar) and “mandolata” (nougat), cookies, cake, hot “loukoumades” (honey dumplings), semolina pudding “halva”, traditional “sperna” (wheat berry), raisins, homemade jams and “ryzogalo” (rice pudding). Eggs are cooked in various ways, including the traditional “strapatsada” (scrambled eggs with tomato). The traditional “fytoura” (semolina sweet), the pie of the day which may be cheese pie or pie with greens, or zucchini pie, all made with traditional phyllo, are dishes worth trying. Dairies include feta cheese, “ladotyri” cheese of Zakynthos, “myzithra” cheese, and yoghurt, paired with fresh vegetables and fruits. Beverages include herbal teas, Greek coffee and fresh fruit juice among others.

The Greek breakfast at hotel Tselikas starts off with fresh bread, cakes and cookies, fresh fruits and juices. There are also Greek butter and margarine, boiled eggs, omelet, French toasts, cold cuts and Greek cheeses as well as handmade cheese pie, olives, olive oil, pickles and rusks. Sweet Greek delicacies are honey, tahini, “pasteli” (sesame and honey paste), spoon sweets, apple pie, milk pie, a local sweet called “biskotoloukoumo” and traditional local jams. Guests may also try peach compote with Greek yoghurt, traditional hot “trahanas” soup, and baked tomato slices with grated “feta” cheese.

The Greek Breakfast features local products like the organic olive and the delicious olives produced by the hotel. The “ladotyri”, “pretza” and myzithra cheeses are some of the local dairy products offered daily to guests. There are also fresh, homemade sweets and spoon sweets, “loukoumades” (honey dumplings) and Greek yoghurt with honey, “pasteli” (sesame and honey bar) and nougat made by local producers. Free range eggs are cooked “strapatsada” style (scrambled with tomato) while semolina pudding (halva), traditional “fytoura” and “ryzogalo” (rice pudding) are also served. The well known “belousiotika” water onions, a rare product of great nutritional value can be enjoyed only on Zakynthos. The famous bun of Zakynthos, the breads with local raisins, the local rusks as well as the hot cheese breads, olive breads, cheese pies and olive pies complement a filling, nutritious breakfast.

The Trokadero hotel offers a wide selection of traditional dishes at breakfast. Among the bread products guests will find wheat bread, bread for toasts, wholewheat bread, buns and bread sticks. Guests will also find fresh fruits, natural orange juice and vegetables from the hotel garden. There are dairy products such as feta, “myzithra” cheese, fresh milk and yoghurt. Fresh eggs from the village, (boiled, omelet or fried) are served with olives and olive oil from Amfissa, cold cuts and cheeses such as turkey, “metsovone” and “metsovella” cheese. The thyme honey, the spoon sweets such as grapes, quince, bergamot and fig and the handmade jams, are worth trying. There is also fragrant Greek coffee to accompany the apple pie, the cream-filled “bougatsa”, the “ryzogalo” (rice pudding) and the handmade cakes.

Breakfast at the Triton hotel includes many breads and bakery products, some baked in a traditional oven. Traditional products found at the breakfast table are the “krasotyri” cheese, a product of Kos, the traditional “tomataki” (small tomato) sweet, honey from local producers, tahini, Greek raisins, olives and extra virgin olive oil of Kos. Guests may try the traditional sweet recipe of “mageria”, the local halva and also “varvara” (a mixture of seeds, dried nuts and fruits sprinkled with cinnamon), which resembles breakfast cereals. “Ryzogalo” (rice pudding) from Greek milk is also served. Guests may also try the homemade cake, the “pasta flora” jam tart, the “labropites” (traditional cheese pies) and many more delicacies. Teas are brewed with herbs from the garden such as the “sapsycho” with mint. There is also “kanelada” drink (made with cinnamon) and sometimes “soumada” (a bitter almond drink).