Hotels

Breakfast offers many Greek delicacies such as feta cheese, tomato, cucumber, honey and eggplant salad. There is a wide selection of homemade jams, freshly baked cake and delicious spoon sweets. Traditional products of Santorini feature capers and caper leaves, tomato sauce with sun dried cherry tomato and split peas (“fava”), “katsouni” (cucumber of Santorini) and organic local water melons.

Breakfast at the Porto Carras is based on local tradition and the local products of Chalkidiki are cooked according to traditional recipes from the region. There is “Agioritiko” bread and other kinds of fresh breads, cake with olive oil, semolina pudding (halva) with “moundovina” (tsipouro made with honey), traditional cookies with olive, honey or tahini, “amygdalota” (almond paste sweets with sugar) with “moundovina”. The traditional pies are filled with local cheeses or wild greens and there are also sweet pies, such as sesame pie and liqueur flavored pie with honey and “bougatsa” with sweet cream or cheese. There are also handmade jams from various fruits as well as the famous one made from olives, as well as spoon sweets. The local cheeses (“kremasto”, goat’s cheese, oregano “ladotyri”) and cold cuts add flavor to omelets. Scrambled eggs “Strapatsada” with “kremasto” cheese and salted pork is really worth trying. There is a selection of regional sausages and the local traditional pasta adds a touch of village style at breakfast. Guests should not miss “chylopitaki” pasta with fresh butter, grated cheese or with fresh sheep’s yoghurt and “chylopites” pasta with “kremasto”” cheese and salted meat.

The Meliton Inn Hotel & Suites serves a wide selection of traditional delicacies such as fresh bread, fresh fruit, juices and fruit salads, vegetables, organic cheeses and dairy products such as traditional yoghurt and butter. There are also free range eggs cooked in various styles, cold cuts and traditional pies with cheese or greens. The breakfast buffet also offers honey, local sweets, local traditional jams, olives and olive oil, herbal teas, coffees and other beverages.

The breakfast buffet features a wide range of traditional delicacies with great emphasis put on products from Rhodes and the Dodecanese that alternate on a weekly basis. There is a great selection of breads including the traditional “tiganopsomo”, “ladopita” and various pastry items like mini pies with apple, cheese, and custard fillings. As for dairy products there is fresh milk and traditional feta with oregano, yellow cheeses and local strained yoghurt. The olives and olive paste add a Mediterranean touch. Fresh fruits and vegetables are offered daily, raw or cooked. There is a selection of cold cuts and eggs cooked in various ways, like scrambled -“strapatsada” style. There are also jams, honey, fruit salads and spoon sweets. On a rotating basis, there are “loukoumades” (honey dumplings), halva and “fanouropita” cake. Beverages include herbal teas such as chamomile, spearmint, sage, “alisfakia”, and traditional, fresh, handmade lemonade.

The Greek breakfast consists of local products and pure ingredients like feta, olives, traditional handmade pies, fried eggs and omelettes, orange cake, “tsoureki” (sweet bread), cookies, orange juice, oranges, milk and fragrant Greek coffee.

The breakfast buffet is served daily and features high quality international and Greek dishes. The Greek breakfast consists of feta and “manouri” cheese, yogurt, local fruits and vegetables, olives, sun dried tomato, traditional pies (with spinach or cheese), “koulouri” (sesame ring bun), “ntolmadakia” (vine leaves stuffed with rice), “kagianas” (scrambled eggs with tomatoes, feta cheese and sausages), as well as Greek honey, jams, nuts, raisins and Greek coffee. Guests will also find a variety of juices, bread, cereals, cakes, danish, croissants, cheese (edam, gouda) and cold cuts (smoked turkey, ham, salami) as well as bacon and sausages, eggs, and coffee.

The a la carte breakfast at Melenos Lindos is served at the garden of the hotel overlooking the sea.
Among the Greek delicacies that stand out at the breakfast buffet is the thin phyllo crust “bougatsa” pie with custard cream, butter, fine sugar and cinnamon, the cheese pie with “feta” cheese, sesame and spring onions, the strained yoghurt with fresh fruits, the spinach pie filled with onions, spinach, dill, fennel and feta cheese, the “tiganites” (pancakes) with honey and “feta” cheese. There is also cake with olive oil, vanilla or chocolate, orange pie, and orange spoon sweet.

The Melampous Hotel serves Greek breakfast with homemade products like honey and bread. There are also handmade pies such as cheese pies, pies with wild greens, zucchini pies and the grandmother’s “tiganopsoma” (fritters with cheese). Village eggs are served boiled, fried or omelettes and “avgofetes” (French toasts). Guests may also try “loukoumades” (honey dumplings) with Melampous honey, fresh handmade cake and individual chocolate cakes, fresh cow’s milk and yoghurt, natural orange juice, Greek coffee, mountain tea and chamomile, various cookies and fresh fruits.

The Greek breakfast buffet consists of various breads and spreads ((honey, jams, spoon sweets)
“tsoureki” (sweet bread), “loukoumades” (honey dumplings) and cakes, all homemade. All cookies are baked on the premises: “moustokouloura” (with grape must), cinnamon cookies and orange cookies. The various egg-based dishes include the “strapatsada” of Rhodes (scrambled eggs with tomato). The cold buffet features various cold cuts and cheeses such as feta, gruyere, sweet “myzithra” with honey and “manouri”. There is also yoghurt from Rhodes with grape spoon sweet. The hotel bakes traditional pies with cheese or spinach. There is “ryzogalo” (rice pudding) and homemade grape spoon sweet. Guests will enjoy a wide selection of herbal infusions from the hotel garden (mint, chamomile, and sage (called “lousfakia” in Kastelorizo). The traditionally brewed Greek coffee is served with a “loukoumi” (traditional sweet).

The Mediterranee offers a comprehensive cold and hot breakfast buffet with many Greek specialties. For staters, there is a variety of breads, biscuits and cakes. The buffet also offers a selection of hot dishes, such as eggs cooked in various ways – including “strapatsada”, a recipe from Cephalonia with scrambled eggs, fresh tomato and Cephalonian cheese. The hotel breakfast includes platters of cheeses and cold cuts, vegetables, as well as traditional recipes from Cephalonia, such as “avrakoti” cheese pie, “riganada” (bread with freshly grated tomato, cheese) and other freshly cooked dishes such as pie with artichokes, local cod fish pie, pie with wild greens, “spetzofai”, and savory or sweet “bougatsa” pie. There are also fresh and dried fruits, homemade jams, spoon sweets and local thyme honey -all paired with Greek yoghurt. As for dessert there are local traditional products such as “pasteli” (honey and sesame paste) and “mandolata” (nougat.) There is also coffee, juices, Greek coffee and hot beverages, namely chamomile and tea.

The Mediterranean Beach Resort & Spa serves a Greek breakfast with local products like spoon sweets, rusks and cookies of Zakynthos, Greek and local traditional cheeses, various pies, “loukoumades” (honey dumplings), and sausages from Zakynthos. Greek jams, “tiganites” (pancakes), Greek olives and village style bread of Zakynthos are served daily.

The Greek breakfast buffet at the Mediterranean hotel offers a variety of beverages (such as Greek coffee), breads, and bakery products like “ladokouloura” cookies, “anevata” buns, and barley buns. There is a variety of fresh fruits and vegetables, olives and olive oil, and dried fruits.
Yoghurt can be served with grape sweet or other kinds. Cheeses include feta, “anthotyro”, “myzithra”, “manouri”, gruyere from Rhodes, “ladotyri” from Mytilene, “kasseri” and “”kalathaki”” from Lemnos. Desserts feature “mageria” with mastic, cream-filled “bougatsa”, “ryzogalo” (rice pudding), “loukoumades” (honey dumplings),”tahinopita” pie, “fanouropita” pie, “moustalevria”” (grape must pudding). Last but not least, many traditional pies are served, such as “poughes” with cheese, or wild greens and eggs-based specials such as the “krommyderi” with onions or “kathouria”, with tomatoes.