Hotels

Breakfast at Kensho is focused on the flavors, colour and tastes of the Aegean. The hotel serves only the best Greek cold cuts and cheeses, featuring products like “apaki” (smoked pork) from Crete, “louza” from Mykonos, feta cheese, fresh fruits, pies (cheese and spinach pie, cheese pie,) organic eggs, flower honey, homemade jams, and homemade dishes such as Cretan “sfouggato” (omelet) and “hondros” (traditional pasta with goat’s milk and raisins) in a combination that makes this breakfast stand out.

Breakfast is served on the ground floor and features many traditional dishes prepared with local ingredients. It starts with village-style bread from the bakery, fresh butter from the region, homemade jams, freshly squeezed orange juice or fruits. There are various local cheeses, local yoghurt and local pork preserved in salt. Guests should try the omelettes made with fresh eggs, or the pies prepared with handmade phyllo. Finally, there are “tiganites” (pancakes) with local honey, homemade apple pie with apples from Tripoli and homemade cake with walnuts from the Gortynia region.

The Greek style buffet at the hotel is based on traditional recipes and pure local products.
The hotel has its own olive grove and the owners select edible olives and produce excellent quality olive oil. They pick fresh fruits from the garden and make jams and spoon sweets. Fresh vegetables are also produced in the garden (tomatoes, cucumbers, peppers, eggplants, zucchini, herbs etc.) There are also chickens whose eggs are used, covering 50% of the hotel needs.
Guests will find coffees and teas, fresh cow’s milk, village style bread, butter, homemade jams, local honey, a selection of compotes, fruit salad and “ryzogalo” (rice pudding). The fresh eggs (boiled, fried, omelet) are paired with village style sausage and a selection of cold cuts and cheeses, (like the local “galotyri”). There is also yoghurt, walnuts, plums, fresh tomatoes, olives from the estate, a selection of homemade pies such as sweet pumpkin pie and cheese pie. The homemade sweets include cakes, bread with raisins, apple pie, walnut pie and traditional spoon sweets and various cookies.

The breakfast at Katerina hotel relies heavily on traditional flavours. Guests will start their day in a warm and friendly environment, tasting pure, fresh Greek products. There is hot bread from the neighborhood bakery, fresh milk, ripe tomatoes and olives, the all-time favourite feta cheese and for dessert traditional semolina pudding (halva). Fried and boiled eggs or omelet are prepared every day, together with fresh spinach or cheese pies. Homemade jams and marmalades are also served with Greek yoghurt.

The Greek breakfast buffet features various types of freshly baked bread rolls,
cheese bread with sun dried tomatoes, olive bread, traditional pies with phyllo dough (rice pie, “lyropita”, pie with greens), “tiganokouloura” (fried buns) and “kourkouto” from Evia. Guests should also try the homemade cakes and raisin bread, tahini spread, as well as the hot “loukoumades” (dumplings with honey or chocolate). Yoghurt and traditional cheeses from small local producers are paired with “strapatsada” (scrambled eggs and tomato) and slices of tomatoes baked in the oven with cheese and oregano. All dishes are cooked with local olive oil. Desserts feature dried figs and “sykomaides” (traditional sweet with fig paste) from Evia, homemade jams from fruits of the estate, honey from the region, tahini halva and semolina pudding (halva). Beverages include herbal teas such as mountain tea, sage, mint, spearmint and verbena.

The rich Greek breakfast buffet is based on high quality ingredients supplied by local producers. The buffet features two types of bread from the village bakery, homemade cakes, chocolate and cinnamon cookies, jams, and honey from a local producer. Dairies include “Matis” semi-hard cheese produced locally, butter, yoghurt and fresh milk from a local factory. Also served: cold cuts, fresh eggs, olives from Kalamata, fruit salad, vegetables, fresh fruits and juices. Guests may start their day with the characteristic smell of Greek coffee.

Breakfast at the Kastanea is a ritual. Guests receive upon arrival a leaflet, which contains the breakfast menu. They complete it as they wish and during their stay they can make whatever changes they want regarding the next day’s breakfast. The handmade jams are made by the owners’ mother. The raspberries, blackberries and sambucus are picked in the forest. The fig jam is made with fruits from the owners’ family estate in Messinia. The olive oil is also produced by the owners. The “trahanas” (traditional pasta) is homemade. The village style bread comes from a local bakery. Finally, the eggs are local from the next door henhouse. A breakfast -journey to local gastronomy- awaits guests every morning.

Breakfast at the Kassaros Hotel features a wide selection of Greek dishes. Guests will find many cheeses produced by the Tositsa Foundation, cold cuts, traditional pies of Metsovo, handmade jams and cakes, homemade cookies, delicious omelettes, fresh and dried fruits and compotes. There are also local dairy products like butter and strained yoghurt. Traditional handmade sweets are offered on various festive occasions.

There is a wide selection of traditional dishes at the breakfast buffet such as olives, pickled peppers, tahini (sesame paste), tahini halva, honey and dried fruits. There are also jams and spoon sweets and guests may choose among a selection of cold cuts and cheeses like “kefalograviera”, “metsovone’, “ladotyri”, “manouri” and feta cheese. The buffet includes milk, yoghurt and eggs, cooked in various styles. There is a selection of breads, sesame “koulouri” bun and pies like “bougatsa” with cheese or cream, apple pies, cheese pies and sausage pies. There are also fresh fruits and vegetables as well as juices.

Start an amazing day at the “Amvrosia” Restaurant, enjoying your breakfast at the colourful buffet. In an elegantly decorated area, you are invited to taste Greek products and recipes that adorn Greek cuisine. Variety of breads and pastries, jams, handmade pies, cakes, spoon sweets, Greek cheeses, cold cuts, hot and cold drinks, refreshing juices and fresh fruit.

Traditional Greek recipes are prepared daily by the hotel’s experienced cooks and pastry chefs, offering a wide selection of buns, rusks, cakes and pies. The variety of cheeses is equally rich and includes traditional cheeses from Thessaly and other dairy products, such as yogurt, combined harmoniously with pure honey, traditional spoon sweets and fruits. Guest may also enjoy a variety of egg preparations, bread and other pastries, olives and virgin olive oil.

Breakfast at the Karthea includes fresh bread, various types of rusks, and barley buns (traditional local product) from the local bakery. Eggs are served boiled or fried. There is top quality local thyme honey from Tzia, jams and spoon sweets (homemade with fruits from the hotel garden), served with yoghurt. Greek feta cheese and “kefalotyri” or “kefalograviera” are paired with many Greek olive varieties. There are also pies (such as “alevropita” flour pie), cakes, pasta-flora jam tart, apple pie, and cookies, all freshly made on the premises. Beverages include Greek coffee, organic tea, sage, lemongrass and oregano from the island of Kea.

Breakfast at the Kapari includes a rich buffet with Greek delicacies, such as fresh fruits, orange juice, salads and traditional cherry tomatoes of Santorini, various traditional pies and freshly baked cakes, a selection of Greek cheeses and cold cuts, Greek honey, traditional sweets, freshly baked bread and homemade jams. Hot dishes, such as various omelettes and eggs are served according to order.