Comfort and Tradition with Greek Breakfast
With sugar or without, rich in crema and bubbles or simple and pure, prepared over hot sand or in a traditional briki, Greek coffee is far more than just a beverage. It is a ritual, a habit, and a carrier of memory. Often described as a coffee for true connoisseurs, it is also known as a coffee of consolation, as tradition dictates that it is served at funerals, accompanied by cognac and a rusk.
Although it has been officially recognized by UNESCO as an Intangible Cultural Heritage of Turkey, this style of coffee is deeply rooted throughout the Eastern Mediterranean. It is known as Greek, Armenian, Arabic, Cypriot, or Middle Eastern coffee, as it is the most widely consumed type of coffee in many regions of the Eastern Mediterranean, the Middle East, the Balkans, and North Africa. For this reason, its origin has long been—and continues to be—a subject of cultural debate. Some distinguish Greek coffee from Turkish coffee, emphasizing that Greek coffee is more finely ground and differently roasted.
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In the early 1960s, Anastasios Mourikis starts his first steps as an amateur next to a great professional beekeeper of the time and is introduced to the world of bees.
Producer
Aegean Islands
Aegean Islands
Macedonia
Macedonia
Askada Farm – Organic Fig Culture
Central Greece
Kontogianni Eggs
Central Greece
Enipeas Evoo
Peloponnese
Gea Olympou
Macedonia
Winter Magic Across Greece, One Breakfast at a Time
During the winter season, Greece reveals one of its most inviting faces. Decorated villages, softly lit towns, and the comforting glow of a crackling fireplace create the perfect setting for a festive escape. At the heart of this experience lies the Greek Breakfast, offered by hotels, members of our Program, across the country, welcoming travelers with tradition, care, and authentic local flavors.
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