Hotels

Hydrama Grand Hotel serves a sumptuous traditional breakfast which includes, among others, traditional breads, fresh fruits, as well as dairy products (milk, yoghurt, butter) from the local dairy industry.  Honey, tahini (sesame paste), homemade  sweets, local jams. Eggs are cooked in many ways and there are also “tiganites” (pancakes) and loukoumades” (honey dumplings). An extensive variety of Greek cold cuts and local cheeses “kasseri”, feta, “arseniko” from Naxos, gruyere from Crete, gruyere with oregano, “mikrasiatiko” with spicy peppers. Handmade pies such as cheese pies, spinach pies and mushroom pies. Additionally, virgin olive oil from Crete, olives and fresh vegetables. Beverages include Greek and other coffees, black and green tea as well as mountain tea.

Breakfast is not buffet style. Several traditional dishes and products alternate on the menu. There is fresh butter, local honey and jams, cheese pies, spinach pies, piroshky (fried dough pockets with various fillings), eggs and various omelettes. There is always fresh natural juice and yoghurt. Guests may try traditional “bougatsa” pie, homemade “dolmadakia” (stuffed vine leaves), and “strapatsada” (scrambled eggs and tomato). There is also homemade “trahana” (traditional pasta), “kolokythokeftedes” (fried zucchini balls), olives, Greek feta with tomatoes, cucumbers and Greek salad. Breakfast is complete with Greek coffee, mountain tea and quince spoon sweet.

The Greek buffet offers freshly baked breads, butter, cookies, handmade biscuits, Greek jams, honey, and peach compote. The traditional local “otia” dessert from Pontus as well as the potato or cheese rolls (savory delicacy from Pontus) are strongly recommended. Guests may also taste a variety of dried and fresh fruits, yoghurt, “tiganites” (pancakes), black and green local olives, cold cuts, “kasseri” cheese, vegetable salad, fresh eggs, and spinach pie. Another traditional sweet delicacy that steals the show is the “bougatsa” of Serres, filled with sweet cream and sprinkled with sugar and cinnamon. The variety of handmade cakes are also worth trying. Guests may drink coffee, milk, orange juice, or tea. Depending on the time of year, there are certain sweet treats available, such as “melomakarona” (Christmas traditional sweet), “tsoureki”” (sweet bread generally offered on Easter), “loukoumi” (Turkish delight) and “karydosalamo” (traditional handmade local sweet).

The Guesthouse offers a Greek traditional breakfast cooked by the owner herself, using local, hand-picked products. Some of her specialties are: delicious apple tart, cake with cherries, “tiganites” (pancakes) with “batzo” cheese and honey from cherry flowers, omelet with “batzo” cheese and fresh oregano, yoghurt with cherry and honey syrup, refreshing apple and pomegranate juice and handmade pies, namely cheese pie or leeks pie, spinach pie with herbs from the garden, French toasts soaked in cherry juice and cherries from the garden are some of the delicacies that make up the breakfast of Hagiati. Fresh fruits are used to make real jam, and there is also local honey and fresh cow butter that pairs with fresh bread. Beverages include milk, mountain tea and linden, apple and sour cherry juice, and Greek coffee.

Breakfast at the Gran Hotel Palace comprises excellent Greek dishes based on authentic recipes. Guests may taste various pies, like the crunchy cheese pie with various goat’s cheeses and the handmade “bougatsa” pie with cheese. Sesame bun (koulouri), local “kasseri” cheese, sour trahanas (pasta) with feta and fresh butter, traditional bread and olives, village style sausage, fresh Greek salad and “strapatsada” (scrambled eggs and tomato) are some of the delicacies offered.
Sweet dishes include cream-filled “bougatsa” pie, local “tsoureki” (sweet bread filled with chestnut cream) and the famous Panorama “triangles” (crunchy phyllo filled with cream). There is also semolina pudding (halva) with raisins, fluffy raisin bread, pine and flower honey, tahini spread, homemade jams and spoon sweets. The beverage selection includes, among others, pomegranate juice and juices from seasonal fruits as well as Greek coffee brewed the traditional way.

The Greek breakfast buffet features recipes from northern Greece as well as local products. There is a selection of traditional breads, the classic sesame “koulouri” (bun), various handmade pies as well as traditional “bougatsa”, with cheese or cream. There are also “loukoumades” (honey dumplings), “otia” (Pontic recipe) and traditional “lalaggites”. Guests may find a selection of jams (the quince and plum are made with a traditional recipe.) There is yoghurt with fruits, dried nuts, compotes, fresh fruits, cold cuts, Greek cheeses, eggs, and village style sausages produced in the region. Other traditional specialties include “kolobaropita” from Chalkidiki (sweet zucchini pie), omelet with “kavourma” (boiled meat) from Thessaloniki, “barliva” from Naousa (baked peppers with tomato and cheese), homemade “trahanas” soup (traditional pasta) and many other traditional delicacies. All these are accompanied by Greek coffee, as well as various herbal teas from Greece (mountain tea, mint, sage and others).

The traditional Greek breakfast features delicacies from all over Greece. Fresh bread is paired with Greek honey, jams or tahini for extra energy. Recommended is the “tomatokagiana” (scrambled eggs with tomatoes and feta, sausage from Mykonos or bacon from Crete), the cheese pie or the cream-filled “bougatsa”. Various salads are served, such as pasta with carrot, lentils (with herbs and Florina peppers), black eyed beans with celery, “dakos” rusk with “ksinomyzithra” cheese from Crete or “trahana” (traditional pasta with feta and croutons). A light choice is the tasty yoghurt from Thessaloniki, served plain, with honey or handmade grape spoon sweet. Desserts include homemade semolina pudding (halva), orange pie and walnut pie. A sip of the local liqueur Tendoura of Patras, will complete the gastronomic feast!

The Georgalas hotel offers a wide selection of Greek traditional dishes, starting with juices and herbal teas like “fliskouni” (a kind of mint), sage, mountain tea, verbena, “melissohorto” and Greek coffee. As for bread products there is a large selection of traditional loafs, biscuits (flour, tahini, margarine, sugar, cinnamon), sesame “koulouri” bun and cake with olives. There is also pure honey, jams and dried fruits. Guests should taste the traditional goat’s cheese of Chalkidiki as well as feta and “kasseri” cheese, strained yoghurt, and “eleotyri” cheese with red peppers and fresh butter. There is also a wide selection of olives and olive oil from Chalkidiki. Guests may try the soups, with traditional pasta “trahanas” or couscous. There is a selection of fresh salads and traditional pies, such as sesame pie, “bougatsa” with cheese, “bougatsa” with cream and sweet “kolobaropita” (with green zucchini and feta cheese). Other traditional dishes are the “sarmadakia” (vine leaves stuffed with rice), and the “psiroukia” (kind of pasta). The breakfast table is complete with “katsiamaki” (corn flour and honey), “pasteli” (sesame and dried nuts with honey), Macedonian tahini halva, semolina pudding (halva), and various spoon sweets.

The Greek breakfast buffet at the Gaia Kaimaktsalan features top quality products from local producers. Everything is prepared with care and passion by the hostess. There are homemade jams, pies with cheese or wild greens, “loukoumades” (honey dumplings), cakes and omelettes with fresh eggs. Guests will also find cold cuts, various Greek cheeses and fresh yoghurt. Special desserts with chocolate, tahini and plums or savory pies with wild herbs are available during Lent. Guests can enjoy juices and other beverages (coffee, tea, milk). Breakfast is served in the dining room with views of the Kaimaktsalan Mountain.

The Flegra Palace offers a wide selection of Greek traditional dishes, starting with juices and herbal teas like “fliskouni” (a kind of mint), sage, mountain tea, verbena, “melissohorto” and Greek coffee. As for bread products there is a large selection of traditional loafs, biscuits (flour, tahini, margarine, sugar, cinnamon), sesame “koulouri” bun and cake with olives. There is also pure honey, jams and dried fruits. Guests should taste the traditional goat’s cheese of Chalkidiki as well as feta and “kasseri” cheese, strained yoghurt, and “eleotyri” cheese with red peppers and fresh butter. There is also a wide selection of olives and olive oil from Chalkidiki. Guests may try the soups, with traditional pasta “trahanas” or couscous. There is a selection of fresh salads and traditional pies, such as sesame pie, “bougatsa” with cheese, “bougatsa” with cream and sweet “kolobaropita” (with green zucchini and feta cheese). Other traditional dishes are the “sarmadakia” (vine leaves stuffed with rice), and the “psiroukia” (kind of pasta). The breakfast table is complete with “katsiamaki” (corn flour and honey), “pasteli” (sesame and dried nuts with honey), Macedonian tahini halva, semolina pudding (halva), and various spoon sweets.

The Greek breakfast buffet at the Evdion Hotel serves traditional dishes based on fresh raw materials. For starters there is a variety of freshly baked breads, paired with jams, rusks and cookies. There is also a selection of vegetables, various types of olives, Greek yoghurt and feta cheese. There is also peach compote with peaches from Naoussa and local eggs prepared in various ways (fried, omelet, scrabbled). Several traditional products alternate daily, such as semolina pudding (halva), mini “loukoumia” (Turkish delight), dried fruits, apple pie and various other pies. The olive oil served to the guests is made from pure unfertilised Olympus olives.

The rich breakfast buffet serves fresh local products and Greek traditional dishes. There is bread and Thessaloniki sesame bun from the local bakery. The excellent yoghurt pie, crepes and “laggites” with feta, are prepared daily by the restaurant chef. Another specialty is local village style sausages, saut?ed with peppers and tomato. Among the Greek cheeses and cold cuts offered, the local feta cheese sprinkled with oregano from Olympus and extra virgin olive oil is highly recommended. There is also butter paired with local jams or honey. The buffet includes a variety of fresh fruits and vegetables as well as dried nuts and fruits. Nutritious and tasty treats like “pasteli” (sesame and honey bar) and “tahini” spread are very popular with guests. Eggs are boiled, fried or scrambled as traditional “strapatsada”. Mini rusks, “dakos” with tomato, olive and feta cheese make excellent Greek finger food. Various kinds of cookies and biscuits go perfectly well with coffee, mountain tea or milk.