Hotels

Breakfast at the Eden Roc Resort Hotel includes a hot and cold main buffet with an abundance of international dishes but also many Greek specialities with fresh local ingredients.
There is a selection of breads, served with local butter, thyme honey from Rhodes and handmade jams. Cheeses like feta, “kefalotyri” from Rhodes, “mizythrotyro” and salty “mizythra” from a local producer are also served, with cold cuts, fresh fruits and vegetables. Traditional “trahanas” (pebble-size pasta) with hot milk from Rhodes is offered, as well as free range eggs; a specialty is “strapatsada” (scrambled eggs and tomato). Desserts include “bougatsa” (traditional sweet with filo dough and cream) and “loukoumades” (honey dumplings), which are cooked in front of the guests, sprinkled with local honey and walnuts. There is also “tsoureki” (sweet bread), cakes, “melekoumia” sweets (honey, sesame, almonds, orange-bergamot peel). Other sweets made on the premises are Rhodian “fanouropita” pie, “moustokouloura” (cookies with grape must), cinnamon, vanilla and sugar cookies, semolina pudding (halva) and “ryzogalo” (rice pudding) with milk from Rhodes and mastic.

The traditional breakfast features cheese pies made with local soft cheese, fresh juices, boiled eggs and wild thyme honey of Andros, handmade spoon sweets and jams. Beverages such as chamomile and mountain tea are served, to be enjoyed with Greek strained yoghurt, handmade cake, fresh brown and white bread. The breakfast buffet is complete with milk, coffee (Greek among other types), slices of cheese and turkey and various seasonal fruits.

The Electra Palace Resort breakfast buffet offers a wide selection of Greek dishes. There is fresh Greek milk and yoghurt and a variety of fresh fruits and juices as well as handmade jams, spoon sweets and Greek honey. The bread basket includes various breads, paired with cheeses like “anthotyro”, feta, “myzithra” and “manouri” and a selection of cold cuts. Eggs are cooked in various ways and served with fresh vegetables, such as tomatoes, cucumbers and olives. The desserts offered are “ryzogalo” (rice pudding), vanilla and chocolate dairy cream, a vast selection of cakes, Greek “tsoureki” (sweet egg bread), cookies and biscuits of all kinds.

Breakfast at the Electra features a wide selection of savory and sweet delicacies and a choice of breads (including homemade cheese bread and Thessaloniki sesame “koulouri” bun). Among the savory dishes are homemade pies with local products (cheese and yoghurt pie, ham and cheese pie with gruyere from Syros, zucchini and cheese pie made with local zucchini, and leeks pie). The variety of local cheeses includes the famous San Michali or “grothotyrakia” of Syros, feta accompanied by local cherry tomatoes, cucumbers and various types of olives. There is also a selection of cold cuts, paired with local eggs (boiled, fried, omelet) or “strapatsada” (scrambled with local cherry tomatoes and capers). Guests will also find yoghurt with handmade jams and spoon sweets, as well as sweet pies (apple pie, pie with tahini, orange pie, milk pie), and “ryzogalo” (rice pudding) flavored with Chios mastic. Dried nuts, dried figs, “pastelaria” of Syros, “pasteli” with honey or local “loukoumi” are also recommended. Hot and cold beverages (“melissohorto”, chamomile, mountain tea, sage etc), coffee varieties, orange juice and milk complete a fulfilling, traditional culinary experience.

The Greek breakfast offers dishes made of fresh, top quality products. Various types of bread, traditional cookies and breadsticks are always featured at the breakfast buffet. Greek fresh yoghurt is paired with thyme honey or homemade jams such as strawberry, orange, cherry and apricot. Highly recommended are the traditional handmade village style pies (cheese pie, cheese and spinach pie) as well as the traditional sweet pumpkin pie with sugar and cinnamon.
Other homemade delicacies include “ryzogalo” (rice pudding) sprinkled with cinnamon, cream-filled “bougatsa” pie, “galatopita” (milk pie) and a selection of cakes. Vegetables like tomatoes, cherry tomatoes and cucumbers, are paired with feta, olives, virgin olive oil and barley rusks. Eggs are cooked in many ways, including “strapatsada” (scrambled eggs with tomato) or a baked omelet with peppers, mushroom and cheeses. Fresh fruits and juices are always available. Beverages include Greek coffee, teas and herbal infusions.

Breakfast at the Cocoon is a feast with local touch: homemade, with fresh, traditional ingredients which guests can enjoy either in the privacy of their suites or at the wonderful terrace, overlooking the caldera and the Aegean. The healthy, balanced, organic breakfast includes coffee, a selection of organic beverages, freshly squeezed juices, fresh fruits and jams, Greek yoghurt and honey as well as a wide selection of local organic products. Moreover, there are delicious dishes that guests can order a la carte.

Hotel Cohyli serves a traditional Greek breakfast. Guests will find three types of bread, homemade jams and spoon sweets, yoghurt with honey from Samos, beverages like coffee, tea, milk, herbal teas, Greek coffee, and fresh orange juice. Eggs are cooked in various ways (boiled, fried, “kagianas” with tomato and feta cheese or “avgofetes” (French toast). Vegetables include tomatoes, various kinds of olives and seasonal fruits. Also served are various cold cuts, sliced cheese or feta and “anthotyro” cheese from Samos as well as “kefalotyri” cheese. Not to be missed: The traditional “tiganites” (pancakes) of Samos, the fried zucchini flowers filled with feta cheese or honey, the homemade cakes, the “pasta flora” jam tart and the semolina pudding (halva). There is a daily rotation of dishes depending on the season and availability of products.

A rich, Greek traditional breakfast is served daily at the dining room of Archontiko, prepared with care. The buffet offers guests fresh bread from the traditional neighborhood bakery, thyme honey and tahini from local producers, various jams, fresh butter, sheep’s yoghurt and a selection of seasonal fruits. Local cheeses (feta” and melihloro”) are accompanied by wheat rusks and bread sticks. House specialties are: traditional pies, French toasts, semolina (pudding) halva, and “tiganopites” (kind of pancake). There are also homemade cakes, cereals, cheese and ham, small sandwiches and fresh, free range boiled eggs or omelets with fresh vegetables. Beverages include Greek coffee, mountain tea, fresh juices and iced coffees.

The Chios Chandris serves a wide selection of Greek traditional delicacies. There is a vast selection of breads, “tsoureki” (sweet bread) with mastic, and cakes. There are also omelettes, various sausages, boiled and fried eggs, bacon, mushrooms and cheese pie. Also offered is a selection of cold cuts and cheeses such as “mastelo” (local cheese of Chios), feta, “anthotyro” from Chios and “kefalotyri”. Fresh seasonal fruits and vegetables, compotes, dried plums and apricots are on offer. We also serve various jams from Chios, local honey and tangerine spread from the island. As for sweets there is “bougatsa” (custard pie), semolina pudding (halva), spoon sweets, tahini, and sesame halva. There is also milk, yoghurt, cereals, margarine, butter, orange juice from Chios, sour cherry, tea and coffee.

The Greek breakfast buffet at the Castellano Village includes a wide selection of traditional dishes. There is a fresh bread selection, handmade vanilla cake, mini “tsoureki” (sweet egg bread) with jam and mini “loukoumades” (honey dumplings), rusks of Astypalea with saffron or almonds and homemade biscuits. The local honey and handmade apricot and peach jams go well with beverages such as mountain tea, mint and spearmint herbal teas from the garden.
Finally, grapes from the hotel vineyards and other fresh seasonal fruits and vegetables are offered. Free range eggs can be cooked in various ways, paired with an assortment of Greek cold cuts and olives.

Some of the traditional flavours of Astypalea served at the breakfast buffer of the Castillo hotel are “Pouggi” (pouch) with local cheese, honey, saffron of Astypalea, the “labropita” pie, “kitrinokouloura” (yellow cookies), handmade jams, cakes, “paksimadoto” bread and Greek coffee brewed the traditional way.

The Greek breakfast buffet at the Cavos starts with bread, anise rusks and cookies from the neighborhood bakeries. Dried nuts go perfectly well with milk from Tinos; honey, tahini and handmade marmalades, yoghurt with spoon sweets and “ryzogalo” (rice pudding), are some of the traditional breakfast delicacies. Guests will also find cake, “fanouropita” pie, milk pie and apple pie made on the premises. Chickpea or potato salad made with a traditional recipe, cheese and butter, cold cuts including the well known “louza” of Tinos are also served. Drinks like homemade lemonade and beverages from Greek herbs, as well as Greek coffee, are a perfect ending to the first meal of the day.