Breakfast at the Archipelagos hotel is mostly prepared with produce of the Cyclades and other Aegean islands. The various types of bread are supplied by a local family bakery. The barley rusks are from Chania in Crete. The cakes and cookies are all homemade. Dairy products include gruyere from Naxos, “kopanisti” cheese from Mykonos, feta from sheep’s milk, and Greek “kaseri” cheese. The “louza” from Mykonos (smoked pork) has a distinctive taste. Yoghurt is accompanied with spoon sweets from Chios and local thyme honey. Jams are preservative-free with whole fruit pieces. Desserts alternate daily among the classic “pasta flora” jam tart, the homemade cream-filled “bougatsa” pie and the orange pie (recipe from Milos). The pie of the day is cheese pie with “tyrovoha” cheese from Mykonos, or pumpkin pie with greens, or village style spinach and cheese pie. The rich Cycladic buffet also offers “loukoumi” (Turkish delight) from Syros, “pasteli” with sesame and thyme honey, sweet “trahana” (traditional pasta) “ryzogalo” (rice pudding), grandma’s “tiganites” (pancakes), hot “loukoumades” (honey dumplings), semolina pudding (halva) with dried fruits. Fresh fruits and vegetables are also available.