Hotels

The daily breakfast buffet features products from the island of Zakynthos and other parts of Greece. Guests may taste fresh bread, traditional “pasteli” (nuts and honey bar) and “mandolata” (nougat), cookies, cake, hot “loukoumades” (honey dumplings), semolina pudding “halva”, traditional “sperna” (wheat berry), raisins, homemade jams and “ryzogalo” (rice pudding). Eggs are cooked in various ways, including the traditional “strapatsada” (scrambled eggs with tomato). The traditional “fytoura” (semolina sweet), the pie of the day which may be cheese pie or pie with greens, or zucchini pie, all made with traditional phyllo, are dishes worth trying. Dairies include feta cheese, “ladotyri” cheese of Zakynthos, “myzithra” cheese, and yoghurt, paired with fresh vegetables and fruits. Beverages include herbal teas, Greek coffee and fresh fruit juice among others.

The daily breakfast buffet features products from the island of Zakynthos and other parts of Greece. Guests may taste fresh bread, traditional “pasteli” (nuts and honey bar) and “mandolata” (nougat), cookies, cake, hot “loukoumades” (honey dumplings), semolina pudding “halva”, traditional “sperna” (wheat berry), raisins, homemade jams and “ryzogalo” (rice pudding). Eggs are cooked in various ways, including the traditional “strapatsada” (scrambled eggs with tomato). The traditional “fytoura” (semolina sweet), the pie of the day which may be cheese pie or pie with greens, or zucchini pie, all made with traditional phyllo, are dishes worth trying. Dairies include feta cheese, “ladotyri” cheese of Zakynthos, “myzithra” cheese, and yoghurt, paired with fresh vegetables and fruits. Beverages include herbal teas, Greek coffee and fresh fruit juice among others.

The hotel’s Greek breakfast includes eggs cooked in various styles, cream-filled “bougatsa” pie, small pies with sesame filled with peppers and feta, spinach pies, and a selection of breads. Guests will also find fresh fruits, various jams, honey, chocolate praline, fresh milk and fresh strained yoghurt. The breakfast buffet also serves “kasseri” cheese, cold cuts with olives and veggies, orange juice, coffee, a selection of teas and chamomile.

The Greek breakfast at the hotel has many local specialties. The handmade pies hold a prominent place at the buffet. Guests can enjoy among others “kasiopita” pie, cabbage pie, mushroom pie, chicken pie and cheese pie with peppers. There are also fresh eggs of the day, local cheeses, such as smoked cheese from Metsovo, gruyere, “kefalograviera” and feta cheese, a selection of cold cuts, and yoghurt from a local producer. The fresh bread is baked in a stone oven, and there is also fresh milk, dried nuts and fruits, homemade cakes, traditional sweets in syrup. Other sweets include spoon sweets and homemade jams. Beverages include fresh orange juice and mountain tea from Mountain Nemeritska. The soup of the day in Winter features traditional trahanas” (pasta), zucchini soup with coriander, carrot soup, potato soup with “tsigarithres” (greens), as well as cauliflower soup with smoked eel.

The breakfast buffet at Zafolia Hotel offers many Greek ingredients and specialities, starting with a wide variety of beverages (coffees, teas, milk, chocolate, cocoa). The bakery section features sweet egg bread “tsoureki”, biscuits, a selection of breads (village style, multi grain, rye), cakes and mini “”bougatsa”” pies (custard cream with phyllo). Guests will also find a selection of cereals, dried fruit and nuts, authentic handmade jams (apricot, strawberry, orange, cherry and peach), honey and hazelnut praline. There is also yoghurt (full and low fat), yellow cheese and feta as well as cold cuts (ham, mortadella and turkey). Eggs can be fried, boiled or scrambled with bacon and sausages. The breakfast buffet’s veggie section carries fruit compote (peach, apricot, pineapple, plums), fresh fruit, fruit salad, fruit juices (orange and grape fruit), tomatoes, cucumbers, olive oil and olives.

The Greek breakfast starts with a traditional sour “trahanas” (traditional pasta), “myrmilonia” with sweet red pepper, sweet “bazina” with honey, “tiganites” (pancakes) and the classic pie of Tzoumerka, “zymaropita”. Fresh bread is paired with local honey, homemade jams, goat and sheep’s butter or cow butter. Cheeses from the wider region include feta and gruyere, “anthotyro”, goat’s cheese and “metsovone”. Fresh village eggs can be served “tsaklanista” with butter, and there are also smoked cold cuts or smoked trout produced by the owners. Delicious local yoghurt is accompanied by a selection of dried fruits and fruit salads. There are all types of coffee as well as the famous mountain tea from Stroggoula and Kakarditsa, as well as herbal teas (sage, marjoram, nettle). There is freshly squeezed orange juice. For dessert there are various cakes, apple pie with butter and cinnamon, lemon pie, home made “pasta flora” jam tart, semolina pudding (halva) with spoon sweets and milk pie.

The Greek breakfast starts with milk, yoghurt, butter, a selection of cheeses (feta, “manouri”, “kasseri”, “galotyri”, “myzithra” and others) as well as vegetables and fruits. The brown bread is worth trying, as is the olive oil, the hot “trahanas” soup with grated cheese and the sweet pumpkin pie. Guests will also find “lagites” with cheese, “lagites” with sugar, milk pie, sweet or savory “avgofetes” (French toast), “batzina” with “bobota”. The breakfast buffet is complete with halva from Farsala, sausages from Trikala (village style), various spoon sweets and jams from Pelion.

The Greek breakfast buffet at the Agionissi Resort offers a variety of breads, eggs cooked in six different ways, four types of cold cuts, three types of cheese (“kaseri” from Vermio, “telemes”, feta from Chalkidiki””) and two types of olives. There is also “trahana” (Greek traditional pasta), homemade cheese pies and spinach pies, yoghurt, fresh milk and butter from the American Agricultural School. Guests may also enjoy fresh fruits, homemade compote, jams, honey from Chalkidiki, and fresh juice. Cooked dishes include certain traditional, Mediterranean dishes such as “tiganopsomo” (fried dough) sprinkled with feta cheese and finely chopped tomato. The dessert menu includes: “ryzogalo” (rice pudding), homemade cream, “bougatsa” (cream-filled pastry), cake, homemade “tsoureki” (sweet bread), halva from Macedonia or semolina pudding (halva), lemon cake and yoghurt with honey. There are also “loukoumades” (honey dumplings) and homemade biscuits.

Wyndham Grand Athens offers a wide selection of Greek traditional delicacies in its breakfast buffet. Guests may start with traditional sesame “koulouri” ring bun, village style bread, jams, sesame spread (tahini), yoghurt and rusks. There is also a choice of green and black Kalamata olives or olive paste, feta or “Metsovone” cheese. The smoked pork “syglino”, the “kagiana” (scrambled eggs with tomato) and the orange flavored village style sausages are really worth trying. Sweet choices include thyme honey, semolina pudding (halva) and traditional spoon sweets. The breakfast buffet is complete with “ryzogalo” (rice pudding), “moustokouloura” (cookies with grape must), mountain tea and sage herbal tea.

The Vritomartis Resort & Bungalows offers a wide range of Greek products at its breakfast buffet. Breakfast consists of pure, fresh Greek products from local producers, the hotel garden and traditional bakeries of Crete. Among other things guests can taste a vast selection of breads from a traditional bakery in Sfakia. There are also mini chocolate pies, raisin pies and cakes, a variety of fresh fruits and compotes. Also offered are boiled and fried eggs, as well as omelettes, and a selection of cold cuts. As for pies there are mini “kalitsounia”, pies with greens, pies with ham and sweet pies like mini “lychnaraki” as well as apple pies. There is a variety of jams, black and green olives, tomatoes and cucumbers from local producers. The buffet also serves local yoghurt, “anthotyro” cheese and “myzithra” cheese from local producers. As for juices there is grape fruit, orange and cranberry. Guests will also find local mountain tea and green tea, fresh Greek dried nuts.

The breakfast buffet is based on the products of Folegandros and of Greece in general. Fresh bread from the traditional bakery, barley buns, jams, local thyme honey, handmade cakes, biscuits, bread sticks, Greek dried nuts and fruits, strained yoghurt and fresh butter, are the main daily staples. Local products of the island such as “kefalotyri” and “anthotyro” cheese, “souroto” cheese, olives, capers, buns from hard wheat, sesame “pasteli” bar, figs and pears are also available.
The local delicacies “kalasouna” (cheesepie), “ladenia” pie (with oil), the “karpouzenia” (watermelon sweet) and the handmade cheese, apple and spinach pies are highly recommended. The buffet also features cold cuts, eggs cooked in various ways, Greek vegetables, orange juice, coffee, tea, and local fruits.

Guests at the Volissos Holiday Homes will enjoy homemade Greek delicacies, local flavors, goodies from the vegetable gardens. The handmade pies, tarts and all kinds of Greek dishes compose a variety of sweet and savory flavors: Cheese pie with “anthotyro” cheese, “malathropita” with finocchio and greens from the garden or small pies with salmon and finocchio, pie with zucchini, cheeses and mint are but a few examples. Sweet dishes include milk pie, “tiganites” (Greek pancakes), semolina pudding (halva) with mastic, “ryzogalo” (rice pudding), cookies with olive oil and orange, chocolate cake variations and orange pie with phyllo or cold lemon tart with walnut. There are also handmade jams, spoon sweets and village style bread. Dairies include local milk with bergamot and honey, a variety of cheeses, like “mastelo”, “anthotyro”, gruyere from Chios and many more. The local yoghurt is recommended with traditional toppings. The fresh eggs can be served as “strapatsada” scrambled with tomato, feta and village style sausage. Beverages include fresh juices, mountain tea, sage, and Greek coffee with mastic flavor.