Hotels

The Trokadero hotel offers a wide selection of traditional dishes at breakfast. Among the bread products guests will find wheat bread, bread for toasts, wholewheat bread, buns and bread sticks. Guests will also find fresh fruits, natural orange juice and vegetables from the hotel garden. There are dairy products such as feta, “myzithra” cheese, fresh milk and yoghurt. Fresh eggs from the village, (boiled, omelet or fried) are served with olives and olive oil from Amfissa, cold cuts and cheeses such as turkey, “metsovone” and “metsovella” cheese. The thyme honey, the spoon sweets such as grapes, quince, bergamot and fig and the handmade jams, are worth trying. There is also fragrant Greek coffee to accompany the apple pie, the cream-filled “bougatsa”, the “ryzogalo” (rice pudding) and the handmade cakes.

Greek traditional delicacies take centre stage at the Vagia hotel breakfast buffet. Three types of bread (rye, multi grain, village style), free range eggs (boiled, fried, omelet), fresh milk, strained yoghurt and olives from Kalamata and Naxos are basic staples. Jams and marmalades, sweet and savoury pies (orange, spinach, wild greens, cheese), homemade cakes (lemon, chocolate with local pistachio nuts), “ryzogalo” (rice pudding) and semolina pudding (halva) are also on offer. Cheese lovers will appreciate the selection of feta and gruyere from Amphilochia, while veggie lovers may opt for fresh tomatoes and cucumbers, as well as fruits from the hotel vegetable garden (grapes, apricots, figs). Breakfast is not complete without fresh orange juice, herbal teas (sage, chamomile, mint) and a coffee selection.

The Greek breakfast starts in a healthy way, with water infused with Greek herbs, natural orange juice, mountain tea from Pindos, and handmade jams. Guests may try the “trahanas” soup, traditional pies with handmade phyllo, milk pie, yoghurt pie and semolina pudding (halva). There is feta from Tyrnavos made with goat’s and sheep’s milk, “kasseri” cheese from Evia, “anthotyro” cheese from Katerini, gruyere from Evia, “manouri” cheese from Larisa as well as yoghurt and Greek milk. The Kalamata type olives and organic olive oil from the hotel farm are paired with gluten free cold cuts, and “strapatsada” (scrambled eggs with tomato and “syglino” pork). The breakfast buffet is complete with fresh fruits from local producers, dried figs and raisins from Egion. Finally, there is a healthy foods corner with fruits, juices, unsalted nuts and seeds.

The breakfast served at Westin Athens Astir Palace Resort uses fresh Greek ingredients as the best ambassadors to foreign guests. The original Greek breakfast features a handpicked selection of Greek cheeses (kasseri, “kefalograviera” from Crete, fresh mozzarella “plait” from Kozani, “manouri”, “anthotyro”, “tyrozoulia”). Among others, worth mentioning are products like tahini, yoghurt, pure Greek honey, cracked wheat, cold cuts (pork “lontza” from Corfu) and a choice of handmade pies.

The Y Hotel’s daily breakfast selection is based on fresh Greek ingredients and offers many types of bakery items: the bread basket includes multi grain, whole wheat with poppy seeds, village style with yeast, sweet bread with raisins, and a selection of croissants (butter, chocolate and raisins). There is also a basket with seasonal fruits, refreshing fresh juices and yoghurt from Thessaly. Greek feta, gruyere from Crete, smoked “Metsovone” cheese, will accompany the variety of traditional cold cuts. Kalamata olives and fresh mushrooms, baked tomatoes and vegetables will satisfy those who prefer vegetables. A proper breakfast selection would be incomplete without eggs dishes (fried, boiled, omelette). Last but not least, there is a vast selection of Greek pies (cheese, spinach, leek, zucchini) tarts and crepes with many savoury toppings. For dessert, there are freshly baked cakes (vanilla, chocolate, marbled, walnut, orange), hand made sweets such as apple pies, “pasta flora” jam tart, chocolate or jam roll and crepes. All time breakfast classics, muesli and dried fruits such as plums, apricots and figs, as well as a variety of breakfast cereals complement the breakfast buffet.

Hotel Titania’s breakfast buffet is stocked with fresh juices, beverages and a choice of Greek and other coffees. The vast selection of cereals is paired with fresh milk from small farms and two kinds of yoghurt. Veggie choices include a selection of homemade jams, dried nuts and dried fruits as well as fresh seasonal fruits and crunchy salads. A wide variety of breads and Cretan rusks can be combined with Greek cheeses (feta, anthotyro), Kalamata olives and mushrooms from Korinthia. Eggs are served in many ways (fried, boiled, omelettes) and there is a choice of handmade cheese and wild greens pies made with rustic “phyllo” dough and olive oil. As for dessert, hotel guests can enjoy homemade milk pie with cinnamon, homemade “ryzogalo” (rice pudding) with Chios mastic and spoon sweets. The breakfast buffet also offers gluten free products, as well as a healthy eating choices corner.

The Golden Age of Athens Hotel offers a breakfast buffet which features a Greek corner with delicacies cooked with fresh, traditional products. Guests who are on a special diet will also find gluten free, lactose free products etc. The breakfast buffet has a main selection of dishes, and flavors alternate daily with various pies, sweets, cold cuts, cheeses, eggs, vegetables and other delicacies.

Breakfast at the Margi hotel is cooked with excellent -mostly Greek- products. The breakfast buffet is served at the Nilaya restaurant and offers a wide selection of breads, cold cuts, cheeses and hot dishes. Traditional pies such as “bougatsa” filled with custard or cheese and “twisted” spinach pie are offered daily, together with local desserts, such as “ryzogalo” rice pudding, apple pie and Greek yoghurt with honey and walnuts. There is also a wide selection of Greek jams, spoon sweets and fresh seasonal fruits. The juices served are made from Greek fruits and the wide variety of beverages are offered to guests at no extra cost.

The breakfast buffet at Theoxenia Palace hotel offers a variety of fresh juices to start your day. Beverages include many kinds of coffee and tea, as well as fresh milk and water.
An assortment of Greek cheeses such as anthotyro, feta, gruyere from Crete, kasseri, manouri, smoked Metsovone, is paired with a selection of cold cuts (turkey, prosciutto, ham, “syglino” (smoked pork from Mani), to name but a few. The famous Cretan “dakos” rusk is offered with fresh tomatoes and anthotyro cheese. Many fresh breads are available, Greek mushrooms and yoghurt, as well as Kalamata olives, eggs cooked in many ways, like “kagiana” (scambled eggs with cheese and tomato). There is also a choice of traditional pies (cheese, spinach, leek).
Handmade sweets are walnut pie, apple pie, pasta flora jam tart, ryzogalo (rice pudding), Greek panna cotta, loukoumades (honey dumplings), sweet custard “bougatsa” pie, a selection of jams and honey, dried fruits (plums, apricots, figs), fresh fruits, various Greek spoon sweets and compotes.

Breakfast at the Athens Gate can be enjoyed while admiring the breathtaking view of the Acropolis or the Temple of Olympian Zeus. The buffet features Greek products like sun dried tomatoes, “dolmadakia” (stuffed vine leaves), raisins, sesame ring bun (koulouri), two types of bread, eggs (fried, omelet) with bacon and a variety of cereals. These are some of the 38 items included in the breakfast buffet. Guests can choose among four types of coffee, six types of tea as well or hot chocolate.

A rich Greek breakfast is served on the 6th floor of St. George Lycabettus with panoramic views of the Acropolis and the city. Handmade breads are paired with fresh jams, Greek thyme honey and a wide selection of Greek cheeses such as “ladotyri” from Mytilene, “volaki” from Andros, “kefalograviera” from Amfilochia, gruyere from Crete and “katiki” from Domokos. Various handmade pies, savoury and sweet, are offered. The famous “froutalia” omelette from Andros and “kagianas” (scrambled eggs with cheese) from Messinia are breakfast highlights. Dried raisins from Corinth, dried figs from Evia, tahini from Macedonia, sun-dried cherry tomatoes from Santorini, “loukoumi” (Turkish delight) from Syros, olive oil from Mani, “throubes” olives and “pasteli” (sesame paste) with honey from Andros, are some of the best Greek signature products on this breakfast table.

The traditional Greek breakfast features delicacies from all over Greece. Fresh bread is paired with Greek honey, jams or tahini for extra energy. Recommended is the “tomatokagiana” (scrambled eggs with tomatoes and feta, sausage from Mykonos or bacon from Crete), the cheese pie or the cream-filled “bougatsa”. Various salads are served, such as pasta with carrot, lentils (with herbs and Florina peppers), black eyed beans with celery, “dakos” rusk with “ksinomyzithra” cheese from Crete or “trahana” (traditional pasta with feta and croutons). A light choice is the tasty yoghurt from Thessaloniki, served plain, with honey or handmade grape spoon sweet. Desserts include homemade semolina pudding (halva), orange pie and walnut pie. A sip of the local liqueur Tendoura of Patras, will complete the gastronomic feast!