Akrolithi Boutique Hotel

Akrolithi Boutique Hotel is found at an excellent location at Kavostassi-Itilo of Mani. A point of reference is the central veranda of the hotel, with the unique, panoramic view of the Bay of Itilo, which takes the breath away. Below the hotel, you will find the beach of Tsipa where you can enjoy your swim and relax while sun-bathing.

Our hotel offers 10 marvelous rooms and suites, fully equipped with all modern amenities, divided into 4 categories: Grand Suites, Superior double rooms, Superior suites and a Superior Romantic suite.

Patatopsomo from Arcadia

A particularly delicious bread because of the wheat flour and the potato flour it contains, round and yellowish.
The people of Arcadia were known in ancient times as “valanifagi” (acorn eaters) because due to the mountainous terrain, the production of cereals was not enough to cover their needs in bread, so they ground acorns and with the flour they made bread. Similarly, in the last occupation they made bread with potatoes.
The potatoes are washed well, cut in slices and put in the oven. They are toasted and once they are cool they are ground. This flour is mixed with wheat flour, a little water, yeast and salt. These ingredients are kneaded well, shaped into round loaves and baked for about 45-60 minutes in 180-200 degrees Celsius. Patatopsomo from Arcadia can be eaten with other materials or plain.

Stafida Ilias PGI

Stafida Ilias belongs to the wider variety of Corinthian Raisins. It is produced exclusively in the region of Ilia in Peloponnese. It is produced from grapes that have been dried naturally (in the sun or shade).
The elements that make Ilias’ currant differ from others are its dark color, its round shape, the uniform size of the fruit and its high content in sugar and tartaric acid. At the same time, Stafida Ilias is known for its nutritional and biological value.
Since 2011, Stafida Ilias is certified as a product of Protected Geographical Indication (PGI).

Kalamata olive PDO

Kalamata Olive is a variety of table olive. This specific term is used for table olives cultivated within the regional unit of Messinia, where cool summers and mild winters prevail. It grows in both lowlands and mountainous areas and also in diverse soil types. There are 13 types of Kalamata Olive based on size. Olive’s color is usually black and it is unique for its fruity flavor, crispy flesh and easy separation of the kernel.
The Kalamata Olive is certified as a PDO (Protected Designation of Origin) product.

Graviera Tripoli

The Graviera (gruyere) of Tripoli is a yellow cheese made mainly from sheep’s milk, while sometimes there is a small addition of goat‘s milk.
Graviera’s main characteristics are its solid mass and texture, the aroma that reveals its origin from sheep’s milk, and the variety of its flavors ranging from sweetish to spicy.

Loutraki Plaza Hotel

Plaza is a small, family hotel situated in the center of Loutraki in one of the most historical buildings of the famous spa town, 80 km from Athens.
It operates all year around, offering qualitative and economic stay.

Τhe building has three facades one of which with an unlimited view of the beautiful, ”blue flag” award winning beach with the crystal clear waters. The sea and the famous promenade is less than 20 meters away, while café, bars and restaurants are within reach.

Convenient location and easy access makes Plaza Hotel the ideal choice for your stay whether for tourism or business.

Αlistos Hotel

Alistos means “Unforgettable” and this is the kind of stay we guarantee for our guests. So let us welcome you in Laconia, at the historical village of Rachi; a land full of history that promises its visitors an Alistos experience.

Only 4 km from the picturesque Gythio and with easy access to the local archaeological sites, Alistos Hotel is the best choice for those who love the tranquility of nature. Ιndulge to the luxury of true simplicity, taste the fruits of our land and let your eyes rest on the soft glittering move of the olive tree leaves.

Garden City Resort

Garden City Resort, built in 2018, is located on the edge of the beach of Kalamata, in the heart of the Messinian Capital and its goal is to become the jewel of Messinia. There, through unique views and images, you can enjoy a fascinating experience. The resort includes 25 rooms of one of a kind architectural quality, one distinctively luxurious spa and a state- of- the- art fitness room.

Last but not least, the high-standard eating facilities (café, bar and restaurant) offer a travel of taste to the guests.

Viva Mare Hotel

The 4 star hotel Viva Mare in the seaside region of Foinikounda in Messinia, is a peaceful haven that provides visitors stay in refined traditional apartments, studios, which are designed with special care and dedication to every detail that will amaze you.

Discover the intimate setting of the hotel and rejuvenate body and spirit in the type of accommodation you prefer, making him your personal romantic hideaway.

Yoghurt-cheese pie

2 cups yoghurt
1/2 teaspoon baking soda
2 cups feta cheese
1 cup anthotyro cheese
1 cup fresh milk
2 cups flour
Freshly ground pepper
2 tablespoons margarine
Fresh or dry herbs (oregano, thyme, parsley)

Put the yoghurt and baking soda in a bowl, stir and leave for 2 to 3 minutes until it starts to rise. Add the cheeses, milk, salt and pepper, eggs, herbs and flour, stirring continuously. Butter a medium sized baking pan, spread the mixture and top with margarine.

Bake in a pre-heated oven at 170 C for 45 minutes until golden brown.

Tiganides of Mani

1kg flour
1 cup olive oil
1 teaspoon salt
1 tablespoon dry yeast
Olive oil for frying

Pour the oil and flour in a bowl and mix well. Let sit for about 12 hours and then make a small hole in the middle and pour in the yeast. Add hot water and knead well, adding the salt and making sure it doesn’t touch the yeast. Cover with a cotton towel and leave in a warm place until it doubles in volume. When the dough rises, cut it into equal parts and knead into thin cords.

Heat a frying pan and add oil. Fry each piece by holding one end and letting the other fall in a circle into the pot of hot oil. Fry until golden brown.

Tart with eggs

6 eggs
15gr butter
2 spoonfuls white breadcrumbs
6 spoonfuls creme fraiche
Some kefalotyri cheese (grated)

Break an egg over each tart and season with salt and pepper. Bake the eggs for about 8 minutes at 170 C until the white starts to become solid. In a large bowl, pour the crumbs, melted butter and the “kefalotyri” cheese and stir.

Pour the creme fraiche over each egg, top with the bread mixture and bake for an additional 5 minutes approximately.

Stafidopita (Raisin pie)

1 cup olive oil
1 cup sugar
1 ½ cup fresh orange juice
½ cup water
1 cup blonde raisins
1 teaspoon ground cinnamon
½ teaspoon ground clove
½ kg self raising flour

In a large bowl mix warmed olive oil and sugar until melted. Add orange juice and gradually the rest of the ingredients. Add the flour but knead lightly. Butter a rectangular baking pan and pour in the mixture.

Preheat the oven to 160 C. Bake for 50 minutes. Serve with a garnish of sugar and cinnamon.

Sweet trahana (cracked wheat) with crushed feta cheese

⅔ cup extra virgin olive oil
Salt and pepper
6-8 cups water or chicken broth
250gr sweet trahana (cracked wheat)
1 cup crushed feta cheese

Heat ¼ of the oil in a large pot over medium heat. Add the salt and freshly ground pepper. Pour 6-8 cups of water or chicken broth. When it starts to boil, add the trahana (cracked wheat or couscous).

Boil the trahana until it softens. If the soup is thick, add water or chicken broth. Serve the soup hot and top with the crushed feta cheese.

Pie with greens of Ziria

1kg fresh spinach, coarsely cut and washed well
1 big leek, coarsely cut and washed well
4 spring onions, coarsely cut
4 eggs
1 ? cup of milk
1/5kg crushed feta cheese
? kg kefalograviera cheese
5 tablespoons sweet trahana (cracked wheat)
1 cup olive oil
Salt and freshly ground pepper
Home made phyllo dough

Wash and drain the spinach well. Put in a bowl together with the leeks and the spring onions. Beat the eggs lightly and add to the greens mixture. Pour the milk and the trahana and ? cup of oil. Add the salt and pepper and stir well. Carve the pie in diamond shapes. In a baking pan, roll out the first phyllo sheet, spread the filling evenly and cover with the remaining layer of dough. Brush the top with the egg and milk mixture.

Bake for 1- 1/2 hours at 190 C.

Pies of Mani

1kg flour
10gr dry yeast
One piece of yeast the size of a walnut
A pinch of salt
½ a cup olive oil
Olive oil for frying
2 cups lukewarm water

Sift the flour into a bowl and add the dry yeast. Make a hole in the middle and add the yeast dissolved in hot water. Add the salt and the olive oil and then alternate adding hot water and flour to make the dough. Knead the dough until soft. Set aside, cover with a cotton towel or wrap and leave in a warm place until it doubles in volume. When the dough rises, knead flat. Cut the dough into tangerine-size pieces and roll into long bars and place on a cotton towel.

Deep fry in hot oil until golden brown. Serve with a local cheese, honey or sugar.

Orange pie

1 store-bought phyllo dough
2 cups 2% yoghurt
1 1/2 cup sugar
1 glass corn oil
1 sachet baking powder
1 to 2 teaspoons vanilla
4 eggs
1 cup orange zest

Put all the ingredients, except for the phyllo dough, in a bowl and whisk well. Cut the phyllo into round pieces about 2cm thick and put in a baking pan. Place in a pre-heated oven at 170C to dry, making sure they do not get burnt. Evenly pour out the mixture. Bake at 170 degrees Celsius for about 30 minutes until the top gets slightly red. Syrup: In a medium sized bowl, pour two glasses of orange juice, one glass of water, two glasses of sugar, one cinnamon stick and 1 orange skin.

Grate and add the ingredients to the mixture, then pour into an oiled 40×50 cm. baking pan and bake at 170C for approx. 30 minutes, until the top becomes golden-brown. Serve with ice cream, if desired.