Hotels

The rich breakfast is based on fresh and pure local ingredients, featuring traditional dishes from Skiathos and Greece in general. For starters there is milk, local strained yoghurt combined with honey and walnuts, fresh fruits, compotes or homemade spoon sweets. There is a selection of breads, rusks and toasts, “tsoureki” (sweet bread), cakes and pies as well as “plakopites” (pies).
The cheese section features the local “galotyri”, gruyere from Naxos, smoked cheese from Metsovo, “anthotyro”, “kasseri”, “manouri”, feta and goat’s cheese. The local delicious “ryzogalo” (rice pudding), flavored with mastic and raisins, the semolina pudding (halva) and the local “chaimalia” or “amygdalota” (almond shortbreads) are highly recommended treats. Cold cuts are paired with olives from Skiathos, Kalamata and Amfissa, bottarga and fish roe eggs during the period of Lent. Eggs are cooked in various ways, including “strapatsada” (scrambled eggs with potatoes, peppers, tomatoes and feta). There are also fresh fruits and homemade jams, local honey, and Greek tahini with honey, which appeals to those following a healthy diet.

The Guesthouse is known for its rich, fresh breakfast with many local products and recipes. The bread is baked in a traditional village stove and multigrain bread is also baked daily, accompanied by local honey. There are also fresh jams and butter. The cake of the day or the traditional walnut paste, various cookies and the famous traditional pies that alternate daily, are available on the buffet. Sweet pumpkin pie, onion pie, “kourkouto” (traditional omelet made in the oven with “trahanas”, milk and zucchini), “blanos” (a unique crunchy pie with greens made with corn flour and olive oil) are among the standout dishes. Freshly cut cheeses of Parnassos are also presented (gruyere, “formaella”, feta, “psimotyri”, a traditional spread from a mixture of milk and yoghurt. They are accompanied by fresh vegetables and organic cold cuts. The eggs from local producers are boiled or fried. Guests can also taste fresh yoghurt and milk, dried nuts, fresh fruits and juices. Finally, a big “tiganita” (pancake) is served, topped with fresh fruits, walnuts and pure local honey. Many beverages are available, including the classic mountain tea, picked from the slopes of Parnassos and flavored with honey.

The hotel’s rich breakfast buffet puts emphasis on Greek specialities. There is a wide variety of traditional breads, dairy products, excellent honey from Kos, jams, fresh fruits and vegetables. Egg-based dishes include “strapatsada” (scrambled eggs and tomato) and eggs with zucchini. There is also village style cheese pie (“katimeria”) or pies with wild greens and “perek” (with feta cheese) as well as savoury cakes with olives, “lalaggia” with anthotyro”” cheese from Mani and Cretan wild greens pies with fennel. The cheese selection includes feta, “anthotyro”, “krasotyri” and “kasseri”. Guests may taste “dakos” rusks with olives, oregano and “anthotyro” cheese, olives and sun dried tomatoes. Drinks such as fresh lemonade, “kanelada” (traditional cinnamon drink), “soumada” (traditional almonds drink) and orange juice are offered, as well as herbal teas and Greek coffee traditionally brewed. Dessert specialties are: “ryzogalo” (rice pudding), “loukoumades” (honey dumplings), semolina pudding (halva) “kousafi” with dried plums, Cretan “lychnarakia” with “myzithra” cheese, yoghurt pie, milk pie, sweet pumpkin pie, orange pie, “fanouropita” pie, “melekounia” (with honey and nuts), “tsoureki” (sweet egg bread), cream-filled “bougatsa” “diples”, and various spoon sweets

The hotel’s rich breakfast buffet puts emphasis on Greek specialities. There is a wide variety of traditional breads, dairy products, excellent honey from Kos, jams, fresh fruits and vegetables. Egg-based dishes include “strapatsada” (scrambled eggs and tomato) and eggs with zucchini. There is also village style cheese pie (“katimeria”) or pies with wild greens and “perek” (with feta cheese) as well as savoury cakes with olives, “lalaggia” with anthotyro”” cheese from Mani and Cretan wild greens pies with fennel. The cheese selection includes feta, “anthotyro”, “krasotyri” and “kasseri”. Guests may taste “dakos” rusks with olives, oregano and “anthotyro” cheese, olives and sun dried tomatoes. Drinks such as fresh lemonade, “kanelada” (traditional cinnamon drink), “soumada” (traditional almonds drink) and orange juice are offered, as well as herbal teas and Greek coffee traditionally brewed. Dessert specialties are: “ryzogalo” (rice pudding), “loukoumades” (honey dumplings), semolina pudding (halva) “kousafi” with dried plums, Cretan “lychnarakia” with “myzithra” cheese, yoghurt pie, milk pie, sweet pumpkin pie, orange pie, “fanouropita” pie, “melekounia” (with honey and nuts), “tsoureki” (sweet egg bread), cream-filled “bougatsa” “diples”, and various spoon sweets

The hotel’s rich breakfast buffet puts emphasis on Greek specialities. There is a wide variety of traditional breads, dairy products, excellent honey from Kos, jams, fresh fruits and vegetables. Egg-based dishes include “strapatsada” (scrambled eggs and tomato) and eggs with zucchini. There is also village style cheese pie (“katimeria”) or pies with wild greens and “perek” (with feta cheese) as well as savoury cakes with olives, “lalaggia” with anthotyro”” cheese from Mani and Cretan wild greens pies with fennel. The cheese selection includes feta, “anthotyro”, “krasotyri” and “kasseri”. Guests may taste “dakos” rusks with olives, oregano and “anthotyro” cheese, olives and sun dried tomatoes. Drinks such as fresh lemonade, “kanelada” (traditional cinnamon drink), “soumada” (traditional almonds drink) and orange juice are offered, as well as herbal teas and Greek coffee traditionally brewed. Dessert specialties are: “ryzogalo” (rice pudding), “loukoumades” (honey dumplings), semolina pudding (halva) “kousafi” with dried plums, Cretan “lychnarakia” with “myzithra” cheese, yoghurt pie, milk pie, sweet pumpkin pie, orange pie, “fanouropita” pie, “melekounia” (with honey and nuts), “tsoureki” (sweet egg bread), cream-filled “bougatsa” “diples”, and various spoon sweets

Ο Όμιλος Ξενοδοχείων Κυπριώτη ως υπερήφανος υποστηρικτής της ελληνικής γαστρονομίας, δίνει μεγάλη έμφαση στην προώθηση των ελληνικών προϊόντων και των τοπικών παραδοσιακών γεύσεων. Στις κουζίνες των ξενοδοχείων του ομίλου χρησιμοποιούνται διαλεχτά υλικά και πρώτες ύλες της ελληνικής γης με στόχο τη δημιουργία πιάτων και γεύσεων και με σεβασμό στη γαστρονομική παράδοση της χώρας.

Πιο συγκεκριμένα, σερβίρεται ευρεία ποικιλία αρτοσκευασμάτων, αλλαντικά (χοιρινό, χωριάτικα λουκάνικα, μανιάτικο σύγκλινο), τραχανάς με φέτα, αυγοφέτες με κανέλα και ζάχαρη, αλμυρές πίτες (κατημέρια, χορτόπιτα, πισία με φέτα, μανιάτικα ανθοτυρολαλάγγια και κρητικά χορτοπιτάκια με μάραθο), γαλακτοκομικά, ντακάκια, ελιές (Καλαμών, Άμφισας και Θάσου κλπ), ψαρικά κλπ.

Στον πρωινό μπουφέ υπάρχουν ακόμα λαχανικά, φρέσκα και αποξηραμένα φρούτα, φρουτοσαλάτα, κομπόστες, φυσικοί χυμοί, αφεψήματα και ελληνικός καφές στην χόβολη, ενώ ξεχωρίζουν οι χειροποίητες μαρμελάδες, το θυμαρίσιο μέλι, το ταχίνι, οι λουκουμάδες, οι χαλβάδες, το κουσαφί με ξερά δαμάσκηνα, τα κρητικά λυχναράκια με μυζήθρα, οι γλυκές πίτες, η κώτικη μαγειριά, τα σμυρνέικα κουλουράκια κοκ.

The Greek breakfast includes recipes with local and organic products, many of which come from the mansion’s gardens. There is exceptional virgin olive oil, citrus fruits and vegetables from the hotel estate as well as fresh bread from the hotel bakery. The breakfast choices include: Pie of the day, such as homemade cheese pie with three Greek white cheeses: “manouri”, “anthotyro” and “feta”, wild greens pie or sweet pumpkin pie (with honey, raisins, walnuts), and homemade “bougatsa” pie with orange flavored cream. Other specialties include “strapatsada” (scrambled eggs with “syglino” pork and fresh tomato), traditional yoghurt with thyme honey and walnuts, olive pate, “spoon sweets” and homemade jams. Guests may also taste creams and homemade “ryzogalo” (rice pudding), “dakos” with oil rusks and goat’s cheese, homemade cakes, dried fruits, dishes with local organic eggs, local cheeses and cold cuts such as goat’s cheese, fresh “myzithra” and “syglino”. There is also mountain tea from Taygetos and traditional beverages and drinks.

The Kinissi Palace Hotel offers many Greek delicacies at its breakfast buffet. There is bread, honey, handmade cake, “tsoureki” (sweet bread), traditional handmade cookies, fresh fruits and juices, and seasonal vegetables. Dairies include “kasseri” cheese, traditional feta and “manouri” cheese, yoghurt and butter. Guests will find eggs cooked in many ways, paired with sausages and cold cuts. Traditional dishes like “bougatsa” pie (with cream or cheese), handmade “tiganites” (pancakes), handmade spoon sweets and jams are worth tasting. The breakfast buffet is complete with compotes, dried fruits and beverages (tea, milk and Greek coffee among others.)

The Greek breakfast has coffee, fresh milk, tea and freshly squeezed orange juice. Bread, toasts, biscuits, bread sticks, strawberry and apricot jams, are served every day.
There is also yoghurt with local honey and boiled eggs. Guests should try the homemade cake and the cheese pies. The breakfast is complete with a platter of white and yellow cheese, cold cuts and olives.

Breakfast at the Kerveli Hotel includes a wide selection of Greek dishes such as traditional types of bread (“tabanisio”, “ladopsomo” and multi grain), fresh fruits and vegetables from the garden, oranges, olives with herbs from the farm and gourmet olive oil with herbs. There is also “strapatsada” (scrambled eggs with tomato and cheese), fried eggs from farm, pies with wild greens and traditional Greek phyllo dough and various jams. Beverages include tea with local herbs, mastic flavored Greek coffee and sweet wine of Samos.

The Keri Village & Spa 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.

Breakfast at the Kentrikon Boutique Hotel is based on traditional local products served on a rich breakfast buffet. There is freshly baked bread, homemade jams for all tastes, traditional cheese bread and olive bread, freshly baked biscuits, “mother’s” cake, local spoon sweets, homemade pizza, fresh fruits and freshly baked baguettes. Furthermore, the “loukoumades” (honey dumplings) and “tiganites” (pancakes) are pleasant surprises which, combined with the local honey, will satisfy the most demanding guests. The traditional pies steal the show: milk pie, apple pie, pie with greens, cheese pie, spinach pie and pumpkin pie -are all baked at the hotel, with products from the land of Pelion.