Hotels

The Greek breakfast puts emphasis on the products of Evia and is served in the veranda overlooking the Gulf of Evia. The buffet offers juice and hot beverages as well as several types of baguettes, wholewheat bread sticks and rusks from local bakeries, fruits and homemade jams. Desserts include chocolate pie, traditional “diples” (fritters), tahini halva, cake, spoon sweets, honey from Taygetos and “ryzogalo” (rice pudding). Hot dishes like cheese pie with feta from Zaraka, zucchini pie, spinach pie, traditional omelet (with pepper, tomato and onions) are recommended. Guests may also try cheeses such as feta, “kasseri” and “anthotyro”, yoghurt as well as salads with homegrown olives.

The Saint Constantine Hotel offers a full breakfast with many Greek and local products. Apart from breads, there are cakes and various pastry delicacies such as mini apple pies, mini “bougatsa” pies (with cream) and mini cheese pies. There are always fresh fruits, vegetables and “Kalamon” olives, cheese and cold cuts. There is also feta cheese, fresh milk and orange juice as well as yoghurt with honey. Finally, guests should try the local “krasotyri” cheese and local cherry tomato sweet.

The Greek breakfast starts with fresh fruits, fruit juice, milk and Greek yoghurt paired with beverages like mountain tea, sage, or Greek coffee. Also offered are many bread varieties, rusks, “moustokouloura” (buns with grape must), cakes and muffins with olive oil. Guests may try olives and olive paste, pure honey, spoon sweets, dried fruits and nuts as well as various jams.
A great variety of cold cuts and cheeses is offered, such as smoked “metsovone”, “kasseri”, “ladotyri”, gruyere of Paros, “anthotyro”, feta and local “ksinomyzithra”. Hot dishes prepared daily are tomatoes baked in olive oil, fried eggs with oil and vinegar, “kagianas” (eggs beaten with tomato and feta) and omelet (with village style sausages, peppers, tomato, onions and mushrooms). Guests should also taste the “trahanas” soup (pasta with milk), the “tiganites” (pancakes with honey, cheese) and the freshly prepared pies with cheese or wild greens. Sweets include apple pie, orange pie, milk pie, cream-filled “bougatsa” pie, and praline cr?me with tahini and honey.

Breakfast is based on Greek delicacies made with the freshest local ingredients. The breakfast buffet includes two types of bread, butter, jams made with fruits from the garden, eggs, milk from Sterea Ellada, mountain sage, Greek coffee, pies (such as spinach pie, cheese pie, cheese and spinach pie, mushroom pie), and “boureki” (alternating daily). Desserts include “ryzogalo” (rice pudding), cream, milk pie, tahini halva, apple pie, “pasta flora” jam tart with handmade jam, cake with grapes, cake with dried figs from Evia, cake with wine, spoon sweets with yoghurt and fresh fruits from the garden.

Guests may start their day at the rich Greek breakfast, tasting a wide selection of Greek and Mediterranean flavours. Every day, the buffet has fresh bread from the village bakery, fresh butter, a variety of homemade jams as well as Greek strained yoghurt. Hot dishes such as handmade pies with feta cheese or spinach, or the famous cream-filled “bougatsa” pie are also offered. The fresh eggs come from a regional producer and can be paired with Greek cold cuts and cheeses. Last but not least, the hotel serves honey, olives and olive oil from Chalkidiki.

The breakfast buffet at the Sensimar Royal Blue Resort & Spa offers a large number of traditional delicacies like the “sarikopita” pie. This is a local product from Chania, usually offered in traditional weddings. Its main ingredients are flour, water, salt and “ksynomyzithra” cheese. Another specialty breakfast dish is the Cretan “sfouggato”, a traditional Cretan omelet with eggs, zucchinis, tomatoes, peppers etc. Guests will also find herbal beverages such as “diktamo” and sage, olives and olive oil from a producer from Crete, “anthogalo”, a Cretan creamy cheese rich in fat and slightly sour, and “myzithra”, a soft cheese rich in fat with which the sweet pies “myzithropitakia” are made.

Breakfast at the hotel is an excellent introduction to Greek gastronomy. The buffet includes a wide selection of handmade local delicacies, fresh breads, delicious dishes and traditional pies, wonderful desserts, authentic Greek yoghurt and freshly squeezed juices.
Herbal teas, Greek coffee and other types of coffee, as well as fruit juices are offered daily. Among bakery products there are buns from Karpathos, “ladokouloura” buns, “anevata” cookies, “moustokouloura” (cookies with grape must), “smyrneika” cookies and barley rusk bites. These are paired with various olives, olive oil, flower honey, jams, tahini spread, spoon sweets, dried fruits and nuts. There are also cold cuts, yoghurt, milk and cheeses like Cretan gruyere, “anthotyro”, “manouri” and feta, eggs “strapatsada” (scrambled with tomato). The pies have various fillings (greens, cheese, leeks or sweet custard cream in the traditional phyllo crusted “bougatsa”. Other desserts include “ryzogalo”” (rice pudding), milk pie, chocolate pie, fruit tart, apple pie, “ravani” (syrupy semolina cake), orange pie, other syrupy sweets and semolina pudding (halva) with raisins.

The Greek breakfast buffet at Rodos Palladium Leisure & Wellness includes a wide selection of hot and cold dishes. There is a variety of breads and bakery products, such as buns, rusks and cookies like “moustokouloura” (buns with grape must), homemade cakes and sweets, such as cream-filled “bougatsa” pastry and “ryzogalo” (rice pudding). Apart from local thyme honey, there are handmade jams made on the premises. There is also a selection of Greek dairy products (cheese, milk, yoghurt, butter). Hot pies are also available, with fillings like cheese and wild greens, and eggs cooked in various ways.

The breakfast buffet of Rodopi Hotel offers a wide selection of traditional Greek and Thracian products. There is a daily offering of fresh bread products and spoon sweets, locally made jam.
Guests will appreciate the local olives and fresh fruits from the region, as well as the fresh eggs. Veggie lovers may taste fresh tomatoes and cucumbers for breakfast, Greek feta, other cheeses and cold cuts. A local sweet delicacy “soutzouk loukoum” is available, paired with freshly ground Greek coffee of Komotini or healthy mountain tea.

The Greek breakfast features dishes made with traditional local ingredients. For starters there is fresh juice and herbal teas like verbena, sage, mint and “thrubi” from the mountains of Northern Evia. Greek coffee is traditionally brewed. There is also a variety of cakes, local bread and fresh butter and homemade jams. The local pies include “kourkouto” (with flour, fresh milk, eggs, oil and cheese or mint and fresh zucchinis), handmade “bourekia” (with homemade phyllo filled with spinach and wild greens, fresh cheese and eggs). The village eggs are paired with a selection of olives. Desserts feature “loukoumades” (honey dumplings) and “tiganites” (pancakes) with honey. Depending on the season, the buffet varies. During Lent, there is tahini halva, “lagana” bread, special cakes and “melomakarona” (traditional Christmas sweets). In the summer, guests will find pies with ingredients from the vegetable gardens, fresh tomatoes and zucchinis as well as seasonal fruits.

The Greek breakfast at the Rocabella Mykonos is based on products supplied by small, independent producers, from all over Greece. Its main feature is cold cuts (“apaki”, “syglino”, “louza”, prosciutto of Evritania, Cretan sausage, pork steak and turkey). Cheeses include soft “myzithra” from Ios, Gruyere from Naxos, “Kefalotyri Arseniko” from Naxos and “Metsovone”. Fresh cow’s butter from Naxos is delivered weekly. There are homemade jams, honey and various spoon sweets. Salted delicacies such as anchovy marinated in oil and smoked mackerel fillet are paired with products like Santorini caper leaves, “kritamo”, Florina peppers and sun dried tomatoes. Eggs are cooked in various ways, including “strapatsada” (scrambled egg with tomato). When it comes to sweets guests should try tahini halva, “loukoumi” (Turkish delight) of Syros, and cakes. Dried fruits and nuts such as walnut, almond, fig, raisin, hazelnut and hippophaes are also available. Guests should try the “ryzogalo” (rice pudding), yoghurt, smoothies. There is also “tsoureki” (sweet bread), Thessaloniki sesame “koulouri” (bun), traditional cheese pie, spinach pie and cream-filled “bougatsa” pie.

The Greek breakfast at the Rocabella Mykonos is based on products supplied by small, independent producers, from all over Greece. Its main feature is cold cuts (“apaki”, “syglino”, “louza”, prosciutto of Evritania, Cretan sausage, pork steak and turkey). Cheeses include soft “myzithra” from Ios, Gruyere from Naxos, “Kefalotyri Arseniko” from Naxos and “Metsovone”. Fresh cow’s butter from Naxos is delivered weekly. There are homemade jams, honey and various spoon sweets. Salted delicacies such as anchovy marinated in oil and smoked mackerel fillet are paired with products like Santorini caper leaves, “kritamo”, Florina peppers and sun dried tomatoes. Eggs are cooked in various ways, including “strapatsada” (scrambled egg with tomato). When it comes to sweets guests should try tahini halva, “loukoumi” (Turkish delight) of Syros, and cakes. Dried fruits and nuts such as walnut, almond, fig, raisin, hazelnut and hippophaes are also available. Guests should try the “ryzogalo” (rice pudding), yoghurt, smoothies. There is also “tsoureki” (sweet bread), Thessaloniki sesame “koulouri” (bun), traditional cheese pie, spinach pie and cream-filled “bougatsa” pie.