Hotels

The rich breakfast buffet at the Rigas Hotel offers a wide selection of dishes prepared mostly with local ingredients. The bread rolls are baked every day at the hotel and are served hot. The same applies to the chocolate and vanilla cakes, as well as the biscuits. Greek feta, “kasseri” cheese and various cold cuts paired with vegetables and local olives from Skopelos alternate every day among other delicacies. Guests should try the traditional honey and spoon sweets of Skopelos, as well as the fresh pies made by the hotel chef. Fresh fruits and compotes are served with Greek yoghurt and honey. “Ryzogalo” (rice pudding) and semolina pudding (halva) are also offered. Some of the traditional recipes prepared on the premises include local “tiganites” (pancakes), “fouskopites” (pies), “batzina” with goat’s cheese, “pitaroudia” with onion, and sausage from Trikala with leek and “spetzofai” sauce.

The Greek breakfast features a wide variety of breads and bakery products, jams, spoon sweets, cheeses, cold cuts, hot beverages, refreshing fruit juices as well as fresh fruits. The hotel bakes a wide variety of fresh bread types such as the delicious “iliopsomo” (olive bread). There is also a variety of buns, cookies, cakes and pies, starring the cream-filled traditional “bougatsa” pie with handmade phyllo. The cheese buffet is just as impressive and includes feta, kasseri, “manouri” and “anthotyro” as well as other dairy products such as yoghurt, paired with local honey and walnuts, traditional spoon sweets and fresh fruits. Guests may choose among local ingredients for their custom made omelet (olives from Volos, village style sausage, mushrooms and cheeses).

The breakfast at the Skamnos includes many types of bread, such as village style from the local bakery and brown bread, baked by the hotel owners with organic multi grain flour and dried nuts. Guests will find lemon or chocolate cake, savory cheese pies, and mini cream-filled “bougatsa” pies. The jams are homemade (strawberry, cherry, apple-pear, apricot, raspberry, beetroot, tomato-olive, spicy carrot). There are also homemade crepes or waffles, either sweet (with jam or honey from Parnassos), or savory (with ham, local cheese, tomato and olive paste). Guests can pair their yoghurt with spoon sweets, dried or fresh fruits and nuts. Hot dishes include homemade cheese pies, spinach pies, “trahanas” pasta soup, omelettes, saut?ed eggs, boiled eggs, sausages. There is traditional “ryzogalo” (rice pudding), various kinds of coffee, tea and particularly local mountain tea, milk, hot chocolate and “ksirotigana” (fritters with honey). Many of the ingredients are produced in the region of Parnassos.

The Greek breakfast buffet, which includes sweet and savory dishes, is served in the hotel dining room and includes fresh bread from the neighborhood bakery, cookies and cakes, fruit compote, boiled and fried eggs as well as omelet. There is also a selection of cold cuts, Greek cheeses, such as gruyere from Crete and “sfina” from Patmos, creamy yoghurt, jams in various flavors, honey, chocolate cream, halva, tahini spread, seasonal fruits, olives, tomatoes produced on the island and last, but not least, the traditional cheese pie from Patmos.

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 breakfast buffet has a dedicated corner for the promotion of Greek delicacies and local Cretan products. There are wheat and rye rusks with tomato and olive oil, various jams, cheeses like gruyere, sweet “myzithra” and “ksinomyzithra”, various olives, pies with wild greens, pies of Sfakia, “sarikopitakia” pies, “kserotigana” (fritters), halva, spoon sweets, “tsoureki” (sweet bread), mini rusks with olive oil, and “ksinochondros” (traditional pasta). The Cretan “sfouggato” (omelet with zucchinis) is flavored with fresh oregano and is paired with cabbage pies, or “nerati” with “ksinomyzithra” cheese. Traditional sweet delicacies (pies with “myzithra” cheese, “anevata kaltsounia” or “”lychnarakia”) are offered, next to beverages like mountain tea, “diktamo” and sage.

Guests may discover the secrets of the Mediterranean diet and explore the best flavors of the Cretan cuisine at the hotel’s restaurant. Breakfast consists of authentic Cretan recipes cooked with the best local products, for a tasty and nutritious Greek breakfast, served in cozy surroundings.

The breakfast buffet at the Siokas is based exclusively on local ingredients, traditionally produced and if possible, organic. The buffet offers cheese pies, pies with greens, cakes, yoghurt, feta, “kasseri” and “galotyri” cheese, honey and butter. There is also a variety of jams, eggs, olives, fresh and dried fruits and nuts. Beverages include tea, coffee and fruit juice.

The Simosmare Resort serves a wide selection of traditional dishes at breakfast. There is fresh bread, various pastry delicacies such as “bougatsa” pie with cream and cheese pie, fresh fruits, juices and vegetables. Guests may taste sheep’s cheese of Neapolis, yoghurt and fresh milk. The breakfast buffet also offers eggs from Taygetos (boiled and fried), cold cuts such as “syglino” of Mani (smoked pork) and sausages from Sparta with orange. Recommended are the local unique pies such as “tsaiti” of Neapolis and “pitarouda”.

The breakfast buffet serves a variety of fresh breads, cake, fresh milk, local butter from Corfu, olives, three kinds of jams and local flower honey. There are also eggs, sausages, cold cuts from Corfu, such as “nubulo”, and dairy products (yoghurt, “anthotyro” cheese, feta and yellow cheese). Sweet treats include “tsoureki” (sweet bread), apple pie and spoon sweets, particularly the traditional kumquat. Guests will also find fresh fruits as well as various fruit juices. There is also salad and vegetables. Guests will find Greek coffee as well as a selection of other kinds of coffee.

The a la carte breakfast at the Serenissima Hotel offers a variety of traditional Cretan dishes. The philosophy of the hotel is to familiarize Greek and foreign guests with a wide range of traditional dishes and local products by offering them a comprehensive, balanced breakfast prepared with top quality ingredients. The Cretan selections include “bougatsa” pie of Chania, “kaltsounia” pie of Sfakia, “dakos” rusks, and fennel pie. The eggs dishes include “strapatsada” (scrambled eggs and tomato), eggs with “staka” (butter), eggs with Cretan sausages and many more. As for desserts there are “tiganites” (pancakes), “tsoureki” (sweet bread with “anthotyro” cheese and cherries,) orange pie and home made biscuits. Finally, the healthy selections include fruit salad with fresh fruits, yoghurt with honey and cereals. There are also jams, made with fresh fruits, and a list of beverages including Cretan herbal teas such as “malotira”, freshly squeezed juices and a wide selection of coffees.

The Sentido Vasia Resort & Spa serves a variety of Cretan delicacies for breakfast. The buffet
has fresh bread, delicious cakes, freshly baked bakery products (with cheese, raisins, chocolate etc), honey, jams, yoghurt, fresh butter, olives and a selection of Greek cheeses. The “Cretan corner” offers traditional spoon sweets, locally produced Cretan olive oil and aromatic herbs and spices. Cheeses include gruyere, “manouri” and feta, all paired with tomatoes and cucumber, black and green olives, pickles and sliced lemon. Hot dishes feature eggs and various omelettes (with mushrooms, cheese, smoked “apaki” pork etc), saut?ed cherry tomatoes with spices, potatoes with grated “anthotyro” cheese and village style sausages. The “loukoumades” (honey dumplings), the cream-filled “bougatsa” pie, the pies with mushrooms, ham, or greens and the “ryzogalo” (rice pudding) are really worth tasting. Drinks and beverages feature natural orange juice, Greek coffee, various teas and herbal beverages like the “alisfakia”. Breakfast is complete with a selection of nutritious dried fruits and nuts.