Hotels

Breakfast at the Kouriton House is based on the basic elements of the Cretan diet which are: oil, wheat, wine (the holy trinity) as well as wild greens, vegetables and herbs. There is organic olive oil with aromatic herbs, varieties of olives, herbal teas such as rosemary, verbena, sage, thyme, vine leaves or leaves from fruit bearing trees, “malotira”” (Cretan mountain tea), and “diktamo”. Guests may try various bakery products like traditional bread, rusks, barley rusk and dakos, free range eggs -boiled (served in an olive oil, mint, oregano, mustard or sesame oil sauce.) Cretan omelettes are served (with wild greens, basil, mint, fennel). There is thyme honey from the mountains of Crete, milk, yoghurt, cheese from Mylopotamos, gruyere from Crete, “ksinomyzithra”, local yoghurt with “glistrida” (portulaca), walnuts and flavored oil. Traditional wheat, “chondros” (traditional pasta) soup, are also served. Spreads include tahini with flavored oil and honey, jams and homemade spoon sweets. Vegetarian choices such as fresh and dried fruits and nuts are also available. For dessert there are selections like lemon pie, “halvas”, orange cake, “tiganites” (pancakes). Beverages also feature many coffee varieties, including the traditional Greek coffee.

The hotel offers a full Lakonian breakfast including with fresh bread, “lalaggia” (fried pastry treat with sesame and clove), rusks, raisin pie, “pasteli” (traditional sesame and honey par) and orange cookies. Beverages include coffee, tea from Mount Taygetos, sage, chamomile, juices (pomegranate, orange) and milk. Guests may taste “sfela” cheese, low fat gruyere, smoked “syglino” (pork) and “spaka”, (omelet with smoked sausage, wild artichokes, “sfela” and potatoes). There are also fresh boiled eggs, green olives, local tomatoes accompanied with extra virgin oil from the region and “hondros” (cracked wheat) boiled with milk.
Also recommended are the “tsaitakia” (small pies with saut?ed greens), jams, and “spoon sweets” from citrus fruits. There is honey, yoghurt, fresh fruits, “loupina” (roasted chick peas from Mani) and desserts such as “diples” (fritters dipped in syrup) “amygdalota” (almond shortbreads) and semolina pudding (halva). There is also fresh cake (made with oil, orange juice and orange peel), with walnuts, almonds or flavored with tangerine juice. All the sweets, “spoon sweets”, jams, cookies, pies and breads are prepared by the landlady. The “Kotronas”, a 2 star hotel, gets 5 stars for hospitality and service.

Breakfast at our harbour-front patio is an unforgettable experience. A full American buffet breakfast will satisfy every guest’s taste but our pride is the “Greek Flag” dishes. We want our guests to have the opportunity to “taste” the local culture, to come closer to Kos and its people. So we use locally produced and oftenly organic ingredients, to create in-house, traditional delicacies that represent the special flavors for Kos.

The hotel’s Greek breakfast usually includes among others:

Red-wine soft cheese, feta cheese, locally grown olives, herb infused olive oil, farmer’s cheese, a wide selection of rye and whole-wheat flavoured rusks and breads, flatbreads, mint/rosemary/mountain teas, savory and sweet pies with homemade puff pastry, chalva and mayirya desserts,  marmelades and local fruit preserves.

The Greek breakfast buffet at Kos Hotel 4* Junior Suites offers breads from the neighbourhood bakery, rusks, homemade biscuits and cakes. These are paired with thyme honey of Kos, homemade jams, the traditional cherry tomato sweet of Kos, a selection of compotes and tahini spread. There are also refreshing juices such as the “kanelada” of Kos (cinnamon drink), cold cuts and fresh vegetables. Eggs dishes include “strapatsada” (scrambled with tomato) and “sfouggato” with zucchini. The handmade pies with fillings such as cheese, spinach, mushroom) or sweet cream and phyllo (“bougatsa”) are served hot. Cheeses include the local “krasotyri” of Kos, feta and “anthotyro”. Sweet dishes include “ryzogalo” (rice pudding), the local “”mageria” ((sweet mastic/cinnamon flavored cream), halva with raisins or semolina pudding.

Hotel Korina offers guests a hearty Greek breakfast starting with a hot cup of coffee, tea or chocolate. There is a selection of breads and baked products such as sesame ring bun (koulouri), breadsticks, bread with raisins, olive-bread. There is also butter, cold cuts, yellow cheese and “feta” cheese from Lagada. Baked pies include “bougatsa” with custard cream, village style cheese or spinach pie, mini pies with sausages or mini cheese pies. There are “dakos” rusks with feta cheese, tomato and oregano or with tuna and fresh peppers. Freshly cut salads are served with olive oil from the hotel olive trees and olives. Eggs are served in a variety of ways (boiled or fried eggs, omelettes with vegetables and ham. There are baked mushrooms with butter and garlic, boiled sausages, mini pies with tuna and cheese, baked tomatoes with “feta” etc. Many kinds of jams are offered, flower honey, low fat Greek yoghurt, yoghurt with fruit, compotes, fresh fruits. There are also dried fruits nuts, homemade cakes, fruit pies, “ryzogalo” (rice pudding) and cheesecake with “anthotyro” cheese.

The Kontokali Bay Resort and Spa serves a rich breakfast that consists mostly of Greek and Mediterranean traditional flavors, featuring many local traditional dishes. Breakfast starts with handmade biscuits made by the hotel’s own pastry cooks. There is also a wide range of fruit choices, traditional sweets of Corfu and spoon sweets. Guests will also find cold cuts produced in Corfu (“noboulo”, prosciutto and “salado” of Corfu), fresh eggs cooked in various ways, and pies from Epirus and Macedonia. There is Greek coffee as well as olives and olive oil from small certified producers, fresh vegetables, hot trahanas (traditional pasta) soup, “ryzogalo” (rice pudding). Standout hotel recipes include “Tiganites” (Corfu pancakes with kumquat spoon sweet, cinnamon and sugar), pie from Metsovo with yoghurt and oats Carioca with “sykomaida” from Corfu”.

The Kolymbia Bay Art’s Greek breakfast includes Greek coffee, local honey, cream with mastic,, tomatoes with eggs (strapatsada), rose sparkling wine of Rhodes, fresh orange juice, aromatic olive oil, traditional “twisted kihi” phyllo pies, bitter orange spoon sweet, “loukoumades” (honey dumplings), semolina pudding (halva) and “fanouropita” pie of Aghio Oros.

A traditional Greek breakfast, based on products of the region supplied by local producers, is served every day at the hotel restaurant. There is fresh bread baked at the hotel as well as traditional pies, homemade jams, local honey, fresh fruits and vegetables, butter and yoghurt. Breakfast is a la cart but on certain occasions it can also be served buffet style.

The hotel’s breakfast puts emphasis on many local products like yoghurt, honey, fresh eggs, tomatoes, cucumbers and olives from the producers of Kos. Worth tasting is the homemade “tiganopsomo” (pancake) with feta cheese, and the freshly baked cake of the day. There are also cold cuts as well as fresh village style bread supplied by the neighborhood bakery. Breakfast also includes jams, cereals, butter, various types of coffee, Greek coffee and tea.

Breakfast is closely connected to the Mediterranean diet, which in turn is based on the Cretan diet. For starters there are freshly baked pies, a selection of rusks, juicy fruits and local delicacies. There is bread with jams, mini pies with wild greens, pies of Sfakia, bread sticks and sesame Thessaloniki (koulouri) bun. The handmade pickles, sun dried tomatoes and olive paste are paired with “dakos” rusk, covered with freshly ground tomato and feta. The selection of cheeses includes gruyere, the local “myzithra” and “anthotyro”. Highly recommended are the omelettes with vegetables from the garden and the “strapatsada” (scrambled eggs with tomato), as well as the baked potatoes with “anthotyro” cheese. Sweet treats offered are “kserotigana” (fritters) of Chania, “loukoumi” (Turkish delight), dairy creams, “ryzogalo” (rice pudding) sprinkled with cinnamon, and yoghurt. Other desserts include the traditional “lychnarakia”, “anevata skaltsounia”, apple pie, semolina pudding (halva), pasteli bar (sesame paste and honey), spoon sweets and thyme honey. The beverage selection features herbal infusions like wild sage, “diktamo” and “karteraki” mix, with therapeutic properties.

The Kleopatra hotel brings to the traditional breakfast table excellent quality products.
it consists of homemade jams and honey from Mani, paired with traditional bread and the local specialty “lalaggia” or “tiganites” (pancakes with olive oil). Rusks from Mani are paired with “sfela”, feta, or fresh “myzithra” cheese and cherry tomatoes. Eggs “kagiana” (fresh scrambled eggs with tomatoes) are recommended, combined with “syglino” (salted meat) or village style sausage with orange. Guests may try traditional pasta (trahanas), local “Kalamon” olives, extra virgin olive oil or bread with olive oil (with grated fresh tomato and grated “myzithra” cheese). Sweet treats include “loukoumi”, figs, “diples” (traditional fritters) of Mani, “pasteli” (sesame and honey bar) from Kalamata and various spoon sweets. Guests may also taste Greek coffee, traditionally brewed, dark or blond chamomile from Taygetos, tea from Taygetos, and sage tea.

The Klelia Beach Hotel serves a wide selection of traditional delicacies, such as a variety of breads, biscuits, cakes, and pastry creations. Guests may try the traditional “pasteli” (honey and sesame bar) and “mandolato” (nougat) of Zakynthos as well as the semolina pudding “halva” with raisins from Zakynthos and the “loukoumades” (honey dumplings). There is a selection of fresh fruits, and various juices. Other dairies offered are yoghurt with honey, cream and “ryzogalo” (rice pudding). Eggs are cooked in various styles, including “strapatsada” (scrambled with tomato). Other dishes like zucchini and village style sausages, baked tomato, four kinds of cold cuts, two kinds of cheeses and “feta” are among the guests’ favorites. The breakfast buffet is complete with honey, “tahini” (sesame paste), spoon sweets, dried fruits, jams, olives and olive oil, various types of coffee and beverages such as mountain tea and chamomile.