The Greek breakfast at the Porto Veneziano features fresh orange juice, fruits, breads and bakery products, such as cookies, traditional rusks, biscuits, handmade cookies and local jams. There is also Cretan honey, spoon sweets, tahini spread and dried fruits. Dairies include fresh milk, yoghurt, butter, Cretan gruyere, local “anthotyro” cheese, feta and “pichtogalo” from Chania. Recommended is the small “dakos” (rusks with tomato, feta), paired with salads, a variety of Cretan cold cuts, local virgin olive oil, and olives. Savoury dishes include “Tiganites” (pancakes), Sfakia style pies, pies with “myzithra” cheese or with greens, “lychnaracia” with myzithra cheese. Eggs are cooked in various styles, such as “strapatsada” (scambled with cheese and tomato) or “sfouggato” with zucchinis. Guests may taste various pies with phyllo dough (cheese, spinach, with greens or leeks). Desserts include semolina pudding (halva), “loukoumades” (honey dumplings), orange, almond, or walnut pie, “bougatsa” pie, homemade “ryzogalo” (rice pudding), homemade vanilla or chocolate cream and “kaltsounia” (traditional sweets). Highly recommended are the “galaktoboureko” (cream-filled), “trigona” (phyllo triangles with cream), “ekmek-kadaifi” with cream. Beverages include herbal teas “dictamo”, “malotira” (mountain tea), sage, Greek coffee and cold “kanelada” (cinnamon drink).