Hotels

The hotel offers a rich breakfast buffet with fresh Greek ingredients. The bread basket has a selection of breads and croissants, the dairy products section includes milk and Greek yoghurt with fruit, as well as ryzogalo (rice pudding). Greek cheeses like feta, “kopanisti” from Mykonos, Cretan anthoryros and gruyere are among the traditional choices. Fruit juices, Greek jams, dried fruits and nuts, Greek honey are among the healthy options of the menu. Bakery items feature a selection of cakes, sweet egg bread (tsoureki), custard cream filled pastry (bougatsa), apple and milk pie.
There are also savoury pies with spinach or cheese. The desserts section has many syrupy sweets that alternate, like walnut pie, “revani” (baked semolina cake), semolina pudding (halva). Fried or boiled eggs are on offer, as well as “strapatsada” (scrambled eggs with tomato) and omelet. Other traditional choices include Cretan “dakos” barely rusk, black eyed beans from Prespes, sour “trahanas” (cracked wheat) from Evia and Greek cold cuts. Salad lovers will appreciate the Kalamata olives with fresh vegetables (tomatoes, cucumbers, carrots, peppers). Apart from coffee, hot herbal teas are also available.

The breakfast buffet at Hotel Philippos offers handmade specialities fully prepared on the premises: homestyle bread (whole wheat and/or with raisins), freshly baked pies (cheese pie Epirus-style, wild greens from Crete, ham and cheese pie) as well as “bougatsa” (custard pie), honey dumplings (loukoumades). There is also a wide selection of homemade sweets (cakes, “pasta flora” jam tart, chocolate dessert, fruit jams, traditional “ravani” (semolina cake with syrup), walnut pie and almond pie. Fresh fruits and vegetables are available and dairy products feature milk, yoghurt or “ryzogalo” (rice pudding).
There are also sesame ring buns and rusks from Kythira, “tsoureki” (sweet egg bread) with mastic from Chios, cold cuts from Greek producers. The cheese selection has “kefalotyri” from Lesvos and feta from Epirus, gruyere and “anthotyro” from Vytina. Fresh farm eggs are cooked in three different ways (fried, boiled and scambled). There is a wide selection of beverages (about 15 types of tea), herbal teas and many types of coffees -Greek coffee brewed the traditional way. The kitchen can cater for special dietary needs upon request.

The minimalistic Periscope Lounge stands out for the urban philosophy of its interior design, the earthy colors, and the combination of wood and metal which creates the ideal ambience for daily meetings in the heart of the city. Hotel guests are treated to a full a la carte breakfast with a distinct Greek flavor. There are Greek traditional pies such as cheese pies, Cretan style pies, pies with “myzithra” cheese, as well as many Greek cheeses from local producers such as “feta”, Cretan gruyere, “manouri” from Epirus, and “talagani”. The many types of bread are made with Greek flour and there are also organic fruits and vegetables, homemade cereals (wheat and oats), organic dried nuts, sesame “tahini” spread, Greek honey and olives, among other delicacies.

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!

Palmyra Beach Hotel offers a breakfast with plenty of local, traditional delicacies. Breakfast starts with a wide selection of breads. There is also Greek virgin olive oil and vinegar to go with the Cretan cucumbers, tomatoes, and olives from Kalamata. Guests will taste strained yoghurt with Greek honey, a selection of fresh fruit and fruit salad, and various jams from Macedonia. Feta cheese is from the island of Lesvos and the ‘anthotyro’ cheese is from Amphilohia. There is also homemade mini spinach pie, a selection of cold cuts, and eggs (boiled, fried eggs or “strapatsada” (scrambled eggs with tomato). Greek coffee is accompanied by a selection of juices and herbal teas from Crete, such as chamomile and mountain tea. For dessert, there is mini custard-filled “bougatsa” pies with cinnamon and sugar and homemade semolina pudding (halva) with orange zest.

Breakfast at the “Orloff” is served in the garden, under the shade of the lemon trees. The food is prepared using fresh, natural products. Greek breakfast selections include a variety of homemade dishes, cakes and sweets such as chocolate pie, yoghurt pie, local macaroons and pasta flora (Greek jam tart.) Apart from Greek coffee, other natural herbal teas (Greek linden, sage and chamomile) are served. As a refreshment, fresh lemon juice from the Orloff lemon trees is recommended. A homemade lemon marmalade dominates the jams selection. There are also freshly baked homemade cheese and spinach pies, fresh bread and Cretan rusks. Other healthy options include Greek yoghurt with organic honey and fresh fruit. Veggie options are tomatoes with Kalamata olives, which are perfectly paired with the selection of cheeses (feta, kaseri, gruyere). Cured meats are an ideal accompaniment to a variety of egg dishes, like “strapatsada” (Greek scramble eggs with tomato and cheese).

Guests will find a wide selection of local dishes such as various bread varieties, rusks with anise, handmade cake and bread with walnuts, alternating with carrot cake. Guests should try the pastry delicacies such as cheese, sausage pies, and the local cheese and zucchini pie with handmade phyllo, alternating with pasta flora jam tart and apple pie. There is also “tiganites” (pancakes) with honey, semolina pudding (halva), “ryzogalo” (rice pudding), “asoure” (traditional sweet made with boiled wheat, flour, dried nuts and fruits, cinnamon and pomegranate), handmade cookies, homemade rusks and dried figs. The olives are produced at the farm, the jams are homemade and offered in many types. The pure honey is also produced at the farm and there is fresh goat’s butter and “katiki” cheese. Guests may try eggs, boiled and omelet, traditional cold cuts, gruyere from Roumeli and yoghurt. The breakfast buffet is complete with fresh fruit or compote, fresh orange juice, milk, tea and coffee.

A breakfast buffet with the best Greek products is served daily at The Parliament restaurant. There is a traditional cheese pie, assortment of breads, cakes and biscuits, jams, honey and spoon sweets such as grape, sour cherry, fig, and bergamot. Cooked dishes include smoked fish, “strapatsada” (scrambled eggs with cheese and tomato), baked potatoes, village style sausages, omelettes, beans, chicken, penne in tomato sauce and cracked wheat soup with tomato. As for vegetarian choices, there are fresh tomatoes, cucumber, black and green olives, tomato sauce and mushrooms with herbs. There is also a selection of fruit juices, dried and fresh fruits, fruit salads and compotes. The dairy corner has yoghurt, plain or with fruit, cold milk, “katiki” cheese from Domokos and a wide selection of cereals. The breakfast buffet offers various types of coffees, chocolate and tea.

Breakfast at O&B Athens Boutique Hotel is prepared daily on the premises with top quality ingredients, featuring many hand-picked Greek products. There is fresh bread (village style or whole grain) on the buffet, as well as Cretan barley rusks, fresh fruit, fruit salad, freshly squeezed orange juice, vegetables, fresh Greek milk and yoghurt that is accompanied by traditional spoon sweets, honey, dried nuts and home made jams. Traditional Greek cheeses from Lesvos, Crete, the Peloponnese and Central Greece are paired with cold cuts from Crete. Eggs dishes include omelet with olives and traditional “kagianas” (scambled eggs with cheese and tomatoes). The Greek flavors are complemented with olives, olive oil, cheese pie and spinach pie. Greek semolina pudding (halva) and homemade apple pie are part of the desserts selection, to be enjoyed with Greek coffee.

The Greek breakfast features a wide variety of traditional delicacies. There is a selection of breads and cookies, baked daily at the hotel, served with various jams, rusks with anise and homemade cakes. Guests should try the cream-filled “bougatsa” pie, the traditional pie (with wild greens, spinach and poppy seeds) or the “tiganopsomo” (fritter with cheese). The fresh farm eggs are cooked in various ways like “strapatsada” (scrambled with tomato) and omelettes with various fillings. Various hot dishes, such as sour “trahanas” (traditional pasta), “tiganites” (pancakes with feta), village style sausage are also served. Three types of olives, organic extra virgin olive oil, oregano from Metohi and fresh fruits, are among the local products. There is also strained yoghurt, honey from Steni, feta, white cheese, gruyere, homemade “ryzogalo” (rice pudding), cow’s butter and milk. The cold cuts are paired with vegetables and there are also dried fruits, figs, plums, apricots and raisins from Corinth. The various beverages, such as mountain tea (from Amarynthos), Greek coffee, and fruit juices will provide a refreshing ending to a nice meal.

The all day restaurant NEW TASTE on the ground floor of the hotel has been ranked as one of the top restaurants in Athens. Breakfast is served in a setting that surprises with its artistic installations and furniture. Breakfast is served a la carte and includes local sweets, traditional spoon sweets, honey, “tahini” (sesame paste), “pasteli” (sesame and honey bar) as well as cereals (cracked wheat (trahanas), oatmeal, couscous, etc). There are also many types of fresh bread, homemade cookies, fresh fruit, juices and seasonal vegetables mostly locally produced. There is an option for organic cheeses and other dairy produce, pies (cheese, traditional pies with wild greens), eggs preferably free range and organic, olives and olive oil, cold cuts and meat dishes.

The Greek breakfast buffet comprises fresh local ingredients like free range eggs cooked in many ways, with village-style bread from the local bakery, Greek olives, local feta cheese and tomatoes from the Trizinia region. Homemade delicacies include a variety of jams and marmalades made from locally sourced fruits, namely fig, quince, strawberry, blackberry, apricot, to name but a few. Homestyle pies of all kinds are baked daily on the premises: cheese pie and spinach pie are usually on offer.
Sweet dishes feature semolina halva pudding (esp. during Lent), crepes with chocolate-hazelnut spread and traditional “tiganopsomo” (fried cheese-filled dumplings). Flower or Thyme honey is locally produced, just like the Poros speciality dessert “amigdalota” (almond macaroons). Fresh biscuits and cookies from the local bakery are also offered, together with cream-filled pastries. Greek coffee and fresh fruit juice complement an excellent and nutritious Greek breakfast.