Hotels

The rich Greek breakfast buffet offers two types of fresh bread (white and wholewheat), cookies, rusks, handmade cakes and “tsoureki” (sweet bread). There are also fresh fruits and vegetables as well as juices, Greek yoghurt, compote and fresh milk. Guests will find cold cuts, such as turkey and pork shoulder, feta from a local producer, various yellow cheeses, homemade pies (cheese pie, pie with wild greens, spinach pie) and eggs (boiled, fried or omelet). Recommended are the
handmade jams, the local honey, the spoon sweets, the olives and olive oil. The breakfast buffet is complete with hot “loukoumades” (honey dumplings), cream-filled “bougatsa” pie and cheese-filled bread, cooked on the premises by the hostess. Beverages include many coffee varieties, like Greek coffee, various teas and mountain tea.

Breakfast at the Ganimede includes many local dishes, prepared with fresh ingredients. A wide variety of fresh bread (whole wheat, yeast, village style, bread sticks, toasts) is offered, as well as cakes that can be combined with velvety lemon cream, a selection of homemade jams and freshly squeezed orange juice. There is also ham, local cheese, sweet or savory “tiganita” (pancake), milk pie, chutney, fresh fruits, eggs cooked to order, various types of coffee, tea and milk. The ingredients are produced in the region and are carefully handpicked by the owners. When the weather is good -as it usually is- breakfast is served in the garden. In winter, it is served in the dining room in front of the fireplace. The friendly service and soft music are additional factors that make the pleasure of being there more intense!

Mistral Hotel offers a different breakfast menu every day. There is always a wide range of flavours to choose from, always cooked with high quality Greek ingredients. Fresh bread, fruit, Greek milk and yoghurt are basic staples. Depending on the season, there are homemade jams, baked apples and pears paired with thyme honey from Hydra and dried nuts. There is also a traditional cheese and spinach pie with handmade dough and Greek cheeses and herbs filling, a variety of eggs dishes such as omelettes, “strapatsada” (scrambled eggs with tomato), fried eggs, and stuffed mushrooms. The fresh sweets are really worth tasting. There is mille feuille, “pasta flora” jam tart, “ryzogalo” (rice pudding) with white chocolate, “bougatsa” (custard pie in phyllo pastry) and various cakes. The breakfast is complete with various kinds of coffees, teas and chocolate.

The breakfast buffet is served daily and features high quality international and Greek dishes. The Greek breakfast consists of feta and “manouri” cheese, yogurt, local fruits and vegetables, olives, sun dried tomato, traditional pies (with spinach or cheese), “koulouri” (sesame ring bun), “ntolmadakia” (vine leaves stuffed with rice), “kagianas” (scrambled eggs with tomatoes, feta cheese and sausages), as well as Greek honey, jams, nuts, raisins and Greek coffee. Guests will also find a variety of juices, bread, cereals, cakes, danish, croissants, cheese (edam, gouda) and cold cuts (smoked turkey, ham, salami) as well as bacon and sausages, eggs, and coffee.

The breakfast buffet includes a wide selection of traditional delicacies such as homemade bread from the kitchen of Marpessa, various kinds of handmade cakes and jams, honey by local producers and handmade spoon sweets. Fresh fruits of the season are also served. Dairy products include gruyere from Amphilochia, feta, butter and yoghurt. Guests may try the eggs cooked in various ways (boiled, omelet, stuffed omelet upon request). There are also many types of handmade biscuits, pasta flora jam tart, spinach tart and cheese tart, “ravani” (syrupy semolina cake), “samali” (with orange and semolina), apple pie, “ryzogalo” (rice pudding), baked pies (chicken pie, cheese pie, pie with wild greens, mini apple pies) with handmade phyllo, traditional halva, and pancakes with cheese or fruits. Dried fruits, cucumbers and tomatoes as well as olives from local producers are also offered. Beverages include milk, fruit juices, coffee and tea.

The Lucy hotel restaurant, overlooking the Euripus Strait and the Old Bridge of Chalkida, serves a rich breakfast buffet that highlights Greek traditional flavors. The Greek products hold a place of honor. There is fresh village style bread, homemade jams, handmade cookies and cakes, delicious pudding (from Mandoudi) and traditional pasta (trahanas). Guests will find “tiganopsomo” (cheese fritters) and zucchini pie, unique local recipes which characterize the region of Evia.

The hotel offers buffet style, self-service breakfast. Apart from coffee and beverages, the buffet includes three kinds of cereals, three kinds of jams, honey, two kinds of juices, yoghurt, two kinds of cheese, cured meat, tomatoes and cucumber, fresh seasonal fruits, eggs cooked in 2 different ways, bacon, sausages, cookies, two kinds of bread and croissants.
The Greek breakfast section of the hotel comprises local milk from the Ermionida region, as well as two types of locally sourced rusks, olives and olive oil. Also served are mini pies freshly baked on the premises, namely cheese and apple pies. Traditional Greek coffee, raisins and spoon sweets are also on offer in the desserts section.

The breakfast buffet at the Kymi Palace includes a wide range of traditional dishes. There is a selection of breads, village style pies such as spinach or cheese pies, olive-bread and “rodines” (local delicacy made with flour, yoghurt and local cheese). There are also handmade jams (strawberry, quince and orange), excellent honey, compotes, fresh fruits and fruit salad as well as boiled, fried eggs and omelet. Also recommended are products like feta, Greek cold cuts, fresh tomato, cucumber, olives, fresh butter, local yogurt, walnuts, raisins, dried fruits and sun dried figs. Sweets include “ryzogalo” (rice pudding) and “loukoumades” (honey dumplings). The breakfast buffet is complete with fresh milk, orange and sour cherry juice, Greek coffee, and mountain tea.

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.

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.

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 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.