The famous breakfast at Poseidonion introduces guests to the gastronomic philosophy of the hotel, which is based on top quality Greek ingredients directly from the vegetable gardens of Poseidonion and the wider region. There is a selection of handmade bread products, such as the traditional “Propyra” of Spetses, many rusks, cheese and spinach pies. Guests may try Greek yoghurt, cherry tomatoes, cucumber, black olives, feta and fresh eggs. There is also a selection of Greek cheeses and cold cuts as well as hot slices of tomatoes and mushrooms from the garden. Desserts include various cakes, “loukoumades” (honey dumplings), cookies, semolina pudding (halva), “ryzogalo” (rice pudding), honey, homemade spoon sweets and jams. A la carte choices include eggs cooked in various ways such as “kagiana” with tomato and “feta”, and traditional “tiganites” (Greek pancakes).