Breakfast at the Portiani starts with a freshly squeezed juice and coffee. The traditional dishes alternate daily, cooked with ingredients from small local producers. Freshly baked bread of all kinds, barley buns from Milos and rusks with aromatic herbs are paired with “melopita” (honey pie). Local speciality dishes are the local “ksinomizythra” cheese (soft slightly sour white cheese) paired with zucchinis in a traditional zucchini pie, the “ladenia” (a local dish), eggs with tomatoes, or eggs with zucchini and “ksinomizythra”. There is a great variety of fruits. Local cheeses such as “ksinomizythra” and “toulomotyri” will accompany the barley bun with olive oil and olives. The “hondros” is a local dish made with cracked wheat, milk and salt. Also recommended is the “Neromeli”, a dish made with flour, water and honey. Desserts include pancakes with honey, watermelon pie, “pittarakia” (small pies). Recommended are the pies, like cheese pie (“skotyropita”), orange pie, tangerine pie, yoghurt pie, chocolate pie, apple pie, “pasta flora” jam tart, coconut pie and many more. There is also fried pumpkin with just a pinch of coarse salt, or cooked in a sweet pumpkin pie with cinnamon, raisins and oil.