The Mediterranee offers a comprehensive cold and hot breakfast buffet with many Greek specialties. For staters, there is a variety of breads, biscuits and cakes. The buffet also offers a selection of hot dishes, such as eggs cooked in various ways – including “strapatsada”, a recipe from Cephalonia with scrambled eggs, fresh tomato and Cephalonian cheese. The hotel breakfast includes platters of cheeses and cold cuts, vegetables, as well as traditional recipes from Cephalonia, such as “avrakoti” cheese pie, “riganada” (bread with freshly grated tomato, cheese) and other freshly cooked dishes such as pie with artichokes, local cod fish pie, pie with wild greens, “spetzofai”, and savory or sweet “bougatsa” pie. There are also fresh and dried fruits, homemade jams, spoon sweets and local thyme honey -all paired with Greek yoghurt. As for dessert there are local traditional products such as “pasteli” (honey and sesame paste) and “mandolata” (nougat.) There is also coffee, juices, Greek coffee and hot beverages, namely chamomile and tea.