Hotels

Το πρωινό στο Maison des Couleurs σερβίρεται στον κήπο του ξενοδοχείου σε σκεύη διαλεγμένα από παλαιοπωλεία του εξωτερικού (ασημένια μαχαιροπίρουνα, ασημένιες ζαχαριέρες, υπέροχες πορσελάνες και κρύσταλλα), ενώ το μενού αλλάζει καθημερινά προσφέροντας στους πελάτες τη δυνατότητα να γευτούν και να μυρίσουν γεύσεις και μυρωδιές της Λέρου.

Ξεχωρίζουν το – φτιαγμένο με αλεύρι ολικής άλεσης, καλαμποκάλευρο, ελαιόλαδο, αλάτι και γλυκάνισο – ζυμωτό ψωμί, οι σπιτικές μαρμελάδες από εποχιακά φρούτα (π.χ. λέρικα φραγκόσυκα και δαμάσκηνα), το τοπικό θυμαρίσιο μέλι, η δροσερή φρουτοσαλάτα, ο τάκος, οι αβγοφέτες, το πρόβειο γιαούρτι πασπαλισμένο με φρέσκα καρύδια και παραδοσιακό λέρικο θυμαρίσιο μέλι, η μυζήθρα από τοπικό παραγωγό που φτιάχνεται από φρέσκο αγελαδινό γάλα και συνοδεύεται με μέλι και κανέλα, οι λουκουμάδες κ.ά.

Given the location of the hotel at the edge of the caldera, breakfast cannot be served in a buffet but instead it is served in the guests’ rooms. It includes fresh bread and cake from the local bakery as well as Greek bread sticks, fresh seasonal fruits paired with Greek strained yoghurt. There are also fresh cheese pies and apple pies from the local bakery, Greek honey and two types of jams. Beverages include a selection of tea, chamomile, Greek fresh milk and organic drink with crocus of Kozani, a selection of coffees, including Greek, and orange juice.

The Greek breakfast buffet offers bread from local wheat ground in a local mill, local variety olives and olive paste, feta and goat’s cheese made by local producers. The handmade cakes, sweets and biscuits, “travichtes”, “loukoumades” (honey dumplings) and homemade jams are worth trying. There are also fresh fruits and vegetables, some of which from the hotel garden.
A wide selection of dishes is offered, such as homemade omelettes (with fresh village eggs, spinach, wild greens), “syglino” pork and tomatoes from the garden baked with feta, handmade savory pies (spinach pies, cheese pies, pies with “myzithra” cheese) and sweet pies (pie with “trahanas” and pumpkin pie). Desserts include yoghurt, paired with traditional spoon sweets, various syrupy sweets and homemade “ryzogalo” (rice pudding) with citrus fruit zest.

Breakfast at the Kydon is based on the wealth of the Cretan land and includes a wide selection of rusks and bread varieties, bread rolls filled with “pichtogalo” cheese, milk, fresh fruit salad, real yoghurt and fresh orange juice. There are also cookies (with local olive oil, orange and fennel seeds), as well as “lychnarakia” (sweet myzithra pockets). Cheeses include “pichtogalo” from Chania, “malaka” and “kefalotyri”. Hot dishes offered are sun dried tomatoes baked in the oven, mini “kalitsounakia” with fresh wild greens, village style omelet with fresh mushrooms and “bougatsa” pie of Chania: this is a cheese pie made with “pichtogalo”, a fresh white cheese from sheep’s and goat’s milk. Fresh, almost transparent phyllo crust is coated with “stakovoutyro” butter and envelops the cream. This is a highly recommended dish, amongst the guests’ all-time favorites. Sweets of the day include tahini halva, “samali”, milk pies, mini cream-filled “galaktoboureko” and the king of Cretan sweets, the ancient Minoan “gastrin”.

The breakfast buffet offers various local products, starting with bread varieties like “kremmydopsomo” (bread with onion) and bread with raisins. Highly recommended is the traditional Cretan “dakos” (rusk). Dairy products include the famous Cretan gruyere, “kefalograviera”, “ksinomyzithra”, “allifoto” cheese and “ryzogalo” (rice pudding). There are also spoon sweets and tahini Halva. Semolina pudding (halva) is made at the hotel every day. Hot dishes feature cheese pies, pies with greens, village style sausages as well as “bougatsa” pie from Chania. The breakfast buffet offers sweets in syrup, tahini, dried nuts, “ksirotigana” (fritters) and fresh fruits.

The Greek Breakfast is practically a “Mani style breakfast” featuring local products like the best honey of Greece, sweet oranges of Laconia, “lalaggia” (local fritter accompanied by “sfela” cheese), “loukoumades” (honey dumplings) of Mani, “koutalides” with honey and walnuts, “syglino” (local pork preserved in salt), traditional rusks of Mani with excellent “protolado” (first oil) and olives, as well as “kagianas” eggs (with tomato). There are also traditional pies, sweet or savory (such as milk pie, pie with wild leeks, pie with onions etc.), a selection of homemade jams, with olive jam and prickly pear jam being the standout offerings, fresh fruits, dairy produce, local yoghurt and hot bread from a traditional local bakery. Breakfast at the Kyrimai is served. Guests choose their seats by the sea, order their preferred beverage and wait for breakfast to be served at their table, for a unique culinary experience.

The breakfast buffet at the Lagos Mare hotel is based on the Greek cuisine and consists of local products. The buffet includes bread sticks, several types of fresh bread and bread slices for toast. There are also homemade cakes, biscuits and sweets. Guests will find village style pies and eggs (boiled, fried and omelet), a selection of cheeses of Naxos, a selection of cold cuts and dairy products of Naxos (milk, yoghurt and butter). There are also homemade jams (peach, strawberry and orange), honey, and a wide choice of fresh vegetables and fruits, fruit salad, fresh orange juice and all kinds of coffee.

The Greek breakfast buffet at Kos Hotel 4* Junior Suites offers breads from the neighbourhood bakery, rusks, homemade biscuits and cakes. These are paired with thyme honey of Kos, homemade jams, the traditional cherry tomato sweet of Kos, a selection of compotes and tahini spread. There are also refreshing juices such as the “kanelada” of Kos (cinnamon drink), cold cuts and fresh vegetables. Eggs dishes include “strapatsada” (scrambled with tomato) and “sfouggato” with zucchini. The handmade pies with fillings such as cheese, spinach, mushroom) or sweet cream and phyllo (“bougatsa”) are served hot. Cheeses include the local “krasotyri” of Kos, feta and “anthotyro”. Sweet dishes include “ryzogalo” (rice pudding), the local “”mageria” ((sweet mastic/cinnamon flavored cream), halva with raisins or semolina pudding.

Breakfast at our harbour-front patio is an unforgettable experience. A full American buffet breakfast will satisfy every guest’s taste but our pride is the “Greek Flag” dishes. We want our guests to have the opportunity to “taste” the local culture, to come closer to Kos and its people. So we use locally produced and oftenly organic ingredients, to create in-house, traditional delicacies that represent the special flavors for Kos.

The hotel’s Greek breakfast usually includes among others:

Red-wine soft cheese, feta cheese, locally grown olives, herb infused olive oil, farmer’s cheese, a wide selection of rye and whole-wheat flavoured rusks and breads, flatbreads, mint/rosemary/mountain teas, savory and sweet pies with homemade puff pastry, chalva and mayirya desserts,  marmelades and local fruit preserves.

The rich breakfast is based on fresh and pure local ingredients, featuring traditional dishes from Skiathos and Greece in general. For starters there is milk, local strained yoghurt combined with honey and walnuts, fresh fruits, compotes or homemade spoon sweets. There is a selection of breads, rusks and toasts, “tsoureki” (sweet bread), cakes and pies as well as “plakopites” (pies).
The cheese section features the local “galotyri”, gruyere from Naxos, smoked cheese from Metsovo, “anthotyro”, “kasseri”, “manouri”, feta and goat’s cheese. The local delicious “ryzogalo” (rice pudding), flavored with mastic and raisins, the semolina pudding (halva) and the local “chaimalia” or “amygdalota” (almond shortbreads) are highly recommended treats. Cold cuts are paired with olives from Skiathos, Kalamata and Amfissa, bottarga and fish roe eggs during the period of Lent. Eggs are cooked in various ways, including “strapatsada” (scrambled eggs with potatoes, peppers, tomatoes and feta). There are also fresh fruits and homemade jams, local honey, and Greek tahini with honey, which appeals to those following a healthy diet.

The Klelia Beach Hotel serves a wide selection of traditional delicacies, such as a variety of breads, biscuits, cakes, and pastry creations. Guests may try the traditional “pasteli” (honey and sesame bar) and “mandolato” (nougat) of Zakynthos as well as the semolina pudding “halva” with raisins from Zakynthos and the “loukoumades” (honey dumplings). There is a selection of fresh fruits, and various juices. Other dairies offered are yoghurt with honey, cream and “ryzogalo” (rice pudding). Eggs are cooked in various styles, including “strapatsada” (scrambled with tomato). Other dishes like zucchini and village style sausages, baked tomato, four kinds of cold cuts, two kinds of cheeses and “feta” are among the guests’ favorites. The breakfast buffet is complete with honey, “tahini” (sesame paste), spoon sweets, dried fruits, jams, olives and olive oil, various types of coffee and beverages such as mountain tea and chamomile.

Breakfast is closely connected to the Mediterranean diet, which in turn is based on the Cretan diet. For starters there are freshly baked pies, a selection of rusks, juicy fruits and local delicacies. There is bread with jams, mini pies with wild greens, pies of Sfakia, bread sticks and sesame Thessaloniki (koulouri) bun. The handmade pickles, sun dried tomatoes and olive paste are paired with “dakos” rusk, covered with freshly ground tomato and feta. The selection of cheeses includes gruyere, the local “myzithra” and “anthotyro”. Highly recommended are the omelettes with vegetables from the garden and the “strapatsada” (scrambled eggs with tomato), as well as the baked potatoes with “anthotyro” cheese. Sweet treats offered are “kserotigana” (fritters) of Chania, “loukoumi” (Turkish delight), dairy creams, “ryzogalo” (rice pudding) sprinkled with cinnamon, and yoghurt. Other desserts include the traditional “lychnarakia”, “anevata skaltsounia”, apple pie, semolina pudding (halva), pasteli bar (sesame paste and honey), spoon sweets and thyme honey. The beverage selection features herbal infusions like wild sage, “diktamo” and “karteraki” mix, with therapeutic properties.