Breakfast at the Kydon is based on the wealth of the Cretan land and includes a wide selection of rusks and bread varieties, bread rolls filled with “pichtogalo” cheese, milk, fresh fruit salad, real yoghurt and fresh orange juice. There are also cookies (with local olive oil, orange and fennel seeds), as well as “lychnarakia” (sweet myzithra pockets). Cheeses include “pichtogalo” from Chania, “malaka” and “kefalotyri”. Hot dishes offered are sun dried tomatoes baked in the oven, mini “kalitsounakia” with fresh wild greens, village style omelet with fresh mushrooms and “bougatsa” pie of Chania: this is a cheese pie made with “pichtogalo”, a fresh white cheese from sheep’s and goat’s milk. Fresh, almost transparent phyllo crust is coated with “stakovoutyro” butter and envelops the cream. This is a highly recommended dish, amongst the guests’ all-time favorites. Sweets of the day include tahini halva, “samali”, milk pies, mini cream-filled “galaktoboureko” and the king of Cretan sweets, the ancient Minoan “gastrin”.