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.

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 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”).

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 Poseidon Palace serves a wide selection of Greek traditional products and specialties, such as “trahanas” (traditional pasta), “tahini” spread, “strapatsada” (scrambled eggs with tomato), pine honey, breadsticks and village-style bread. Guests should try the “ryzogalo” (rice pudding), yoghurt, buttermilk, milk pie, pie with “myzithra” cheese, and the pie with nettles and cherry tomatoes filled with “anthotyro” cheese and honey. There are also sun dried tomatoes, pickles and olives. For dessert, spoon sweets, homemade strawberry and quince jams, “loukoumi” (Turkish delight) and tahini halva are offered.

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.

The Greek breakfast is based on pure products from Epirus (cheeses, eggs, herbs, honey, and greens for pies) as well as vegetables and fruits from the owners’ farm. There is also butter, yoghurt, “trahanas” from Metsovo, fresh bread, pies, jams and cakes made on the premises.
There is fresh orange juice, Greek coffee and herbal teas from the mountains. Eggs are cooked in many styles. Home baked pies may include “alevropita”, zucchini pie, cheese pie, depending on the availability. There are cheeses from Metsovo, “peccorino”, “riganato”, “metsovone”, “gruyere”, “kefalotyri”, “pikantiko” (spicy). Spoon sweets (such as grape cherry, fig, water melon, quince) are offered and desserts include apple pie, walnut pie.

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.

The Greek breakfast buffet at “Pirrion sweet hospitality” includes a wide selection of traditional dishes, starting with bakery products: fresh bread, hot bread with olives and bread with cheese, caramelized “avgofetes” (French toasts), cake and “tsoureki” (sweet bread). Guests should definitely try the delicious pies of Zagori such as cheese pie, “alevropita” (flour pie) and milk pie. Guests will also find boiled eggs and omelet, cold cuts and hot soup made with local “trahanas” (traditional pasta). Other desserts worth noting are the cream-filled syrupy “galaktoboureko”, the “loukoumades” (honey dumplings), “ryzogalo” (rice pudding) and homemade jams (made with local fruit of the forest, orange, strawberry, plum, all made at the hotel). The breakfast buffet ends with fresh fruit, fruit juice, local cheeses and yoghurt, local honey, oil and olives, as well as fragrant Greek coffee.