Hotels

The Pefkos Village puts emphasis on the Greek cuisine and fresh raw materials. At breakfast, guests have the opportunity to get to know and love local delicacies, starting with bread and bakery items baked in a traditional oven. The buffet has fresh fruits, yoghurt, jams made with fruits from the hotel’s vegetable garden, fresh pies, local honey, olives, “fanouropita” (traditional cake), eggs with tomatoes and zucchinis and herbal teas.

The Greek traditional breakfast at the Patriko guesthouse includes various breads from a traditional village bakery, yoghurt from Trikala and fresh eggs from the region. The omelet is highly recommended. Guests will also find pies with cheese and spinach baked in a traditional oven, jams, butter and honey, “kasseri” cheese, as well as cold cuts from Florina. The breakfast buffet is complete with fresh milk and seasonal fruits from Pella, such as apples and oranges.

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!

There are three types of breakfast offered at the hotel Pasiphae: English breakfast (twice a week), continental (twice a week) and Greek breakfast (three times a week.) The Greek breakfast comprises many types of traditional jams from fresh fruits, cheeses from Lesvos (feta, “ladotyri”, “kefalograviera”, “kasseri”), sheep’s yoghurt, traditional rusks, handmade cookies from the local women’s cooperative, “giouzlemedakia”, (small cheese pies), traditional cheese pie or spinach pie and vegetables with various local olives. Eggs are boiled or fried and there is also omelet with feta cheese and tomato. Herbal teas are served (sage, linden, chamomile, the traditional “kainari” which is a mixture of herbs from Aghiasos village) and Greek coffee, upon request, brewed the traditional way.

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!

The Paros land Hotel serves a Greek Breakfast influenced from the island Paros. Breakfast starts with boiled eggs, fruits, several kinds of bread products, cakes, apple pie, honey, jams, dried fruits and nuts. It serves local products such as oil, olives, cherry tomatoes, homemade spoon sweets and various dairy and cheese products, like the “ryzogalo” (rice pudding) based on grandma’s recipe. Guests will find butter of Paros, yoghurt, “ksinomyzithra” cheese and gruyere from the island. The tasty pies such as spinach pie, cheese pie, potato pie, onion pie and “ladenia” (with oil) should not be missed.

The Greek breakfast buffet offers a variety of dishes and features local products of Paros. For starters, there is a selection of breads and bakery products. Greek honey, jams, peach compote and fruit salads are offered. There are also mini apple pies, and “tsoureki” (sweet bread). Greek dried nuts, fruits and vegetables, as well juices are available to vegetarians or those on a healthy diet. There is feta and a variety of Greek yellow cheeses, milk, Greek yoghurt, “myzithra” cheese and gruyere from Paros. Cold cuts are also served, as well as Kalamata olives and capers.
Guests may try the eggs, omelettes, spinach pie as well as the traditional cheese pie made with “anthotyro” and “myzithra””cheeses from Paros. Beverages include Greek coffee and a variety of teas. The desserts corner features semolina pudding (halva), traditional “loukoumades” (honey dumplings), “ryzogalo” (rice pudding), “pasta flora” jam tart and rose spoon sweet. Traditional sweets of Paros such as “zacharobaclava”, pasteli (sesame and honey paste), “chalvadopites”, “karydato” and “amygdalota” (sugar coated almond paste) are also recommended.

Breakfast at the Park hotel is based on local and Greek products. There is a variety of breads, honey and local eggs, which are cooked in various ways. Guests may choose handmade cakes, apple pies, cheese pies and cream-filled “bougatsa.” As for cheese, there is feta and “kasseri” from Larisa. A typically Greek dish offered is “trahana” with pebble-sized traditional pasta. A variety of coffees -among them Greek- various teas and chocolate are also offered.

The Park Hotel & Spa serves a wide selection of traditional delicacies at its breakfast buffet. Guests will find beverages and breads, juices, jams, local honey, cold cuts, cheeses, and compotes. “Fytoura” is the traditional sweet of Zakynthos, a thick cream made with semolina, then cut to pieces, fried and sprinkled with cinnamon and sugar. Another delicacy that stands out is the mini “dakos” rusk, a traditional Cretan delicacy, consisting of barley rusk with grated tomato, topped with feta cheese. The “Kasopita” pie is handmade bread with feta cheese, local olive oil and oregano. The hotel also serves “strapatsada”, made with tomato sauce flavored with oregano and basil from the garden, adding fresh eggs. Other sweet treats include local yoghurt combined with dried fruits, or traditional spoon sweets. Guests should try the apple pie with fluffy dough and apples, flavored with brown sugar and cinnamon liqueur, or the pumpkin pie with sweet pumpkin, raisins and dried nuts served with sugar and cinnamon. Last but not least, the “ryzogalo” consists of rice boiled in fresh milk with sugar, flavored with vanilla and cinnamon.

The Thalassa Seaside Restaurant & Bar serves a rich breakfast buffet with emphasis on Greek products. Beverages include coffee, traditional mountain tea, various juices and milk, and there is also fresh bread, traditional “kserokouloura” buns of Parga and cakes. A wide selection of honey and jams is served, as well as fruit compotes. Greek olives are paired with tomato and cucumber, cheeses from Epirus (“kefalograviera”, gruyere, feta cheese) and a selection of Greek cold cuts by producers of Epirus. Traditional Greek yoghurt is also served, as well as eggs from poultry farms of Epirus cooked in a variety of ways, including “strapatsada” (scrambled eggs and tomato). The traditional pies of Epirus, based on local recipes, are spinach pie, cheese pie and “zymaropita”
For dessert, there are delicious Greek sweets such as baklava, “revani” (syrupy semolina cake) and walnut pie “tiganites” (pancakes), “loukoumades” (honey dumplings).

The Paraskevas hotel serves the so-called Tsakoniko Traditional Breakfast with selected products of the region and emphasis on virgin olive oil and olives. There is wholemeal bread available to guests, as well as village style rusk, olive paste, olives in vinegar with oregano and extra virgin olive oil, fresh boiled eggs, local gruyere and sun dried tomatoes. Guests should try the thyme honey and fresh butter, the freshly squeezed orange juice and the local spoon sweets such as olive, quince and grape together with fragrant coffee, fresh milk or mountain tea.

A rich breakfast buffet is served daily, with the majority of dishes being local and handmade. New traditional recipes and products of the Laconian land are added every day. Fresh orange juice made with oranges of Laconia, village style bread and the traditional “propyra” (a savory flat type of bread served plain or with cheese), are some of the products to choose from. The spinach pies with handmade phyllo, filled with wild greens from the garden and local feta, the orange and olive oil cake, the selection of spoon sweets, the various olives, are all highly recommended. Guests may try pure honey, local olive oil and handmade cookies. There is also strained yoghurt paired with fresh fruits and jams, bread sticks and milk.