Hotels

Every morning you can enjoy a rich buffet , in which most of the delicacies are homemade with plenty of love and pure ingredients. Among others, a prominent place is occupied by the handmade Zagori pies, the fresh eggs of the day, the variety of local cheeses like ”feta” and cold cuts, local yogurt, sourdough bread, fresh seasonal fruits, local  spoon sweets, homemade cakes, honey, handmade jams and local herbs we offer as a decoction.

Beverages include fresh orange juice, cookies, fresh handmade apple pie, and Greek coffee, roasted in the kettle. Finally the Greek Breakfast of the hotel

It also includes olives, virgin olive oil, a wide variety of nuts, tahini, halva and fresh butter.

At Haones Suites we give great importance to breakfast, the first meal of the day, both in variety and quality! Using fresh local ingredients we knead bread on a daily basis, make our own yogurt, pies, pastries, scones and jams.

The hotel has a large hall for breakfast with a library and a fireplace where you can sit on comfortable sofas in front of a low coffee table, while in the bar you can try local wines accompanied by selected Greek and international delicacies.

During the summer months you can sit in the backyard of the hotel by the cave and enjoy your coffee or in the front yard overlooking the village, the lake Pamvotis and Mount Mitsikeli.

The Greek breakfast starts with a traditional sour “trahanas” (traditional pasta), “myrmilonia” with sweet red pepper, sweet “bazina” with honey, “tiganites” (pancakes) and the classic pie of Tzoumerka, “zymaropita”. Fresh bread is paired with local honey, homemade jams, goat and sheep’s butter or cow butter. Cheeses from the wider region include feta and gruyere, “anthotyro”, goat’s cheese and “metsovone”. Fresh village eggs can be served “tsaklanista” with butter, and there are also smoked cold cuts or smoked trout produced by the owners. Delicious local yoghurt is accompanied by a selection of dried fruits and fruit salads. There are all types of coffee as well as the famous mountain tea from Stroggoula and Kakarditsa, as well as herbal teas (sage, marjoram, nettle). There is freshly squeezed orange juice. For dessert there are various cakes, apple pie with butter and cinnamon, lemon pie, home made “pasta flora” jam tart, semolina pudding (halva) with spoon sweets and milk pie.

The Greek breakfast at the hotel has many local specialties. The handmade pies hold a prominent place at the buffet. Guests can enjoy among others “kasiopita” pie, cabbage pie, mushroom pie, chicken pie and cheese pie with peppers. There are also fresh eggs of the day, local cheeses, such as smoked cheese from Metsovo, gruyere, “kefalograviera” and feta cheese, a selection of cold cuts, and yoghurt from a local producer. The fresh bread is baked in a stone oven, and there is also fresh milk, dried nuts and fruits, homemade cakes, traditional sweets in syrup. Other sweets include spoon sweets and homemade jams. Beverages include fresh orange juice and mountain tea from Mountain Nemeritska. The soup of the day in Winter features traditional trahanas” (pasta), zucchini soup with coriander, carrot soup, potato soup with “tsigarithres” (greens), as well as cauliflower soup with smoked eel.

The Paroraia guesthouse serves real “Greek breakfast” which focuses on Greek recipes and products. All the breads, cookies, as well as the trahanas (traditional pasta), the jams and the “ryzogalo” (rice pudding) are made by the owners. The fresh milk, juice, as well as the yoghurt, honey and eggs, come from local producers. Cheeses and cold cuts are also produced in the region, which is renowned for the quality of its products. The traditional pies (with wild herbs, “alevropita” (flour pie) and cheese pie) are all handmade with top quality ingredients. Furthermore, there are various cakes and sweets every day (orange pie, semolina pudding -halva, spoon sweets etc.) that provide a sweet ending to a filling breakfast.

Greek breakfast at Thoukididis guesthouse includes two types of bread, handmade “tsoureki” (sweet bread made with grandma’s recipe from Asia Minor) and “stafidato” (with raisins, an old oriental recipe with oil dough, ash water, ground raisins, fig jam, walnuts and lemon zest).
Guests should try the local yoghurt served with jam or spoon sweets, eggs prepared in various ways, and various pies such as “alevropita” (with flour), “alevrokolokytho”, cheese pie, pie with vegetables (with wild greens from the guesthouse garden). There is a selection of cheeses and “trahanas”, traditional pasta made with organic wheat, goat and sheep’s milk. Various cakes are served daily (with chocolate, apples, oil), almond and raisin biscuits, as well as various handmade jams. There is also fresh juice, coffee and herbal teas.

The breakfast buffet features Greek dishes made with locally produced ingredients. There is a wide variety of traditional breads, organic jams and spoon sweets, as well as natural honey. Worth trying are the pies, like the “zymaropita” from Epirus, as well as pies with spinach, cheese, leek, mushroom, pasta, or sweet cream filling (“bougatsa”.) The eggs are cooked in various ways, including “strapatsada” (scrambled with tomato and cheese). The region of Epirus is renowned for its cheese making. The cheese selection includes “galotyri”, “manouri”, “anthotyro”, “kasseri”, “”metsovone”, feta and “myzithra”. There is also traditional yoghurt. Desserts include syrupy “baklava”, “kadaifi” from Ioannina, “galaktoboureko” with sweet cream), cream of the day (“ryzogalo rice pudding, vanilla cream, chocolate), an alternating traditional dessert (walnut pie, milk pie, semolina pudding -halva). There are also traditional “loukoumades”, dumplings with natural honey and fried bananas.

The cornerstone of the Greek breakfast is bread, freshly baked on the premises, and homemade jams from wild berries found locally. There is a selection of local cheeses including “galotyri”, the special yoghurty cheese of the region. There are homemade pies traditionally baked, sometimes with leeks, sometimes with courgettes and sometimes with spinach, local greens and herbs. Also on the menu are tiganites, (fritters with honey and cinnamon), “tahini”, (sesame spread) and “trahana”, (the Greek take on porridge) served on very cold days, as well as omelettes made with fresh eggs from the Pindos Mountains and cold cuts. There is also delicious Greek yoghurt, local honey and olives, vegetables and fruits. Various beverages include Greek coffee, mountain and elderflower tea, camomile and nettle. Finally, there are always homemade biscuits and cakes and occasionally syrupy sweets, the traditional desserts of the region.

The rich breakfast buffet at Preveza City Hotel includes a selection of Greek dishes like fresh breads from a local bakery, cake, jams, coffee, full milk, and juices. Some of the traditional dishes include yoghurt, olives, tomatoes, feta cheese and semi hard cheese as well as boiled and fried eggs, omelet and honey. There is also a selection of cold cuts. Guests will also find “tiganites” (pancakes) that can be accompanied with honey and cinnamon.

The Greek breakfast is based on pure products from Epirus (cheeses, eggs, herbs, honey, and greens for pies) as well as vegetables and fruits from the owners’ farm. There is also butter, yoghurt, “trahanas” from Metsovo, fresh bread, pies, jams and cakes made on the premises.
There is fresh orange juice, Greek coffee and herbal teas from the mountains. Eggs are cooked in many styles. Home baked pies may include “alevropita”, zucchini pie, cheese pie, depending on the availability. There are cheeses from Metsovo, “peccorino”, “riganato”, “metsovone”, “gruyere”, “kefalotyri”, “pikantiko” (spicy). Spoon sweets (such as grape cherry, fig, water melon, quince) are offered and desserts include apple pie, walnut pie.

The Greek breakfast buffet at “Pirrion sweet hospitality” includes a wide selection of traditional dishes, starting with bakery products: fresh bread, hot bread with olives and bread with cheese, caramelized “avgofetes” (French toasts), cake and “tsoureki” (sweet bread). Guests should definitely try the delicious pies of Zagori such as cheese pie, “alevropita” (flour pie) and milk pie. Guests will also find boiled eggs and omelet, cold cuts and hot soup made with local “trahanas” (traditional pasta). Other desserts worth noting are the cream-filled syrupy “galaktoboureko”, the “loukoumades” (honey dumplings), “ryzogalo” (rice pudding) and homemade jams (made with local fruit of the forest, orange, strawberry, plum, all made at the hotel). The breakfast buffet ends with fresh fruit, fruit juice, local cheeses and yoghurt, local honey, oil and olives, as well as fragrant Greek coffee.

The Thalassa Seaside Restaurant & Bar serves a rich breakfast buffet with emphasis on Greek products. Beverages include coffee, traditional mountain tea, various juices and milk, and there is also fresh bread, traditional “kserokouloura” buns of Parga and cakes. A wide selection of honey and jams is served, as well as fruit compotes. Greek olives are paired with tomato and cucumber, cheeses from Epirus (“kefalograviera”, gruyere, feta cheese) and a selection of Greek cold cuts by producers of Epirus. Traditional Greek yoghurt is also served, as well as eggs from poultry farms of Epirus cooked in a variety of ways, including “strapatsada” (scrambled eggs and tomato). The traditional pies of Epirus, based on local recipes, are spinach pie, cheese pie and “zymaropita”
For dessert, there are delicious Greek sweets such as baklava, “revani” (syrupy semolina cake) and walnut pie “tiganites” (pancakes), “loukoumades” (honey dumplings).