The Greek breakfast buffet offers a variety of fresh breads, traditional rusks and bread sticks, including bread with raisins, olive bread, “tsoureki” sweet bread, “lagana” bread with onion and tomato, village style bread with feta cheese and oregano). The Cretan olives and pickles add a special touch to the breakfast buffet. There are fresh fruits and fresh juices, hot and cold beverages (tea, “diktamo”, sage, chamomile, “kanelada” (cinnamon drink), “soumada” (bitter almond drink) and sour cherry juice. The vegetables are accompanied by locally produced cheeses (feta, gruyere, “myzithra”, “manouri”, “anthotyro”) and dairies include yoghurt and local butter. Eggs dishes feature “kagianas” (eggs and tomato), “sfouggato” (zucchini omelet) as well as omelet with sausage in vinegar. The hot dishes include soup with “chondros” (traditional pasta), “apaki” (smoked pork and tomato), and traditional pies (cheese pie, wild greens pie, fennel pie). Desserts offered are “ryzogalo” (rice pudding), milk pie, “tiganites” (pancakes), “kserotigana” (fritters), “kalitsounia”, “moustalevria” (grape must pudding), pie from Sfakia and baked “myzithra” cheese with thyme honey.