Hotels

Breakfast starts with Greek coffee, freshly baked cakes and cookies from the neighborhood bakery as well as a wide selection of bread products. Guests will also find a wide range of cheeses, cold cuts and vegetables. They can also order an omelet with fresh eggs with the ingredients of their choice. The Cretan corner features local products like a variety of olives, rusks, gruyere, thyme honey as well as cold refreshments made with various Cretan herbs.

The Asteri Hotel offers traditional breakfast of Metsovo with local ingredients. It includes various traditional pies such as cheese pie, “zymaropita” (dough pie), spinach pie, pumpkin pie, traditional cheese pie (called “kasata” in Metsovo) and cream-filled “bougatsa”. As for dairy products there is feta cheese from Metsovo, gruyere and “metsovone” (smoked cheese), served with cold cuts. There are also handmade cookies, traditional spoon sweets such as fig, bitter orange, bergamot and water melon. Traditional yoghurt, various fruits, a selection of breads and three types of juice are offered. One should try the local jams, like strawberry, apricot, plum and quince.

The Greek breakfast buffet at Aspro Spiti comprises fresh, local products and Greek flavors. Breakfast features cheese pies with local “myzithra” cheese, pies with fresh vegetables and cheese, savory cake with greens, halva with dried nuts, orange pie, and cereal bars with sesame, raisins and almonds. The savory cake with the local “possa” cheese is worth tasting and so is the “maeria” (local sweet), the yoghurt with tomato spoon sweet, the “ryzogalo” (rice pudding) as well as the mini cream-filled “bougatsa” pies and the honey dumplings (“loukoumades”). The buffet is complete with olives, tomatoes, cucumbers, olive bread, and “evreiko” (a dish comprised of tomatoes, eggs, onion and herbs).

The Artina serves a “Greek Breakfast of Messinia”. There is freshly baked bread from the local bakery, local honey, handmade jams, dried fruits and olives, olive oil and olive paste produced locally. There is also feta cheese, local yoghurt, eggs, omelettes with fresh eggs and fresh vegetables, “kagiana” (beaten egg with fresh tomato). The breakfast buffet also offers delicacies such as “riganada” (bread, grated tomato, oregano and feta), homemade “tiganites” (pancakes) and cheese pie. As for sweets, there is homemade cakes, semolina cake (“samali”), semolina pudding (halva), “lalaggides” and handmade spoon sweets.

The Artina serves a “Greek Breakfast of Messinia”. There is freshly baked bread from the local bakery, local honey, handmade jams, dried fruits and olives, olive oil and olive paste produced locally. There is also feta cheese, local yoghurt, eggs, omelettes with fresh eggs and fresh vegetables, “kagiana” (beaten egg with fresh tomato). The breakfast buffet also offers delicacies such as “riganada” (bread, grated tomato, oregano and feta), homemade “tiganites” (pancakes) and cheese pie. As for sweets, there is homemade cakes, semolina cake (“samali”), semolina pudding (halva), “lalaggides” and handmade spoon sweets.

The rich breakfast buffet at the Art Hotel Debono holds a place of honour for Greek and local delicacies. There is fresh bread from the local bakery, cakes, buns, biscuits, raisin bread and olive bread. The free range eggs are prepared in many ways, including “strapatsada” (scrambled eggs and tomato). Jams are made by the hotel staff with fruits from the hotel garden. The Greek cheeses include feta, gruyere, “katiki” from Domokos as well as top quality cold cuts, such as “apaki” from Crete, salami from Corfu and of course the famous “nouboulo” from Corfu (pork.) There are also village-style pies with wild greens from the garden as well as the traditional yoghurt pie of Corfu, made with the local fragrant butter. The Greek coffee is brewed traditionally and can be combined perfectly well with kumquat spoon sweet and “sykomaida” pie of Corfu.

The Greek breakfast consists of select local ingredients like organic fruits and fresh wild greens.
The bread selection is baked at the hotel and so are the traditional pies of Zagori such as “kassopita”, pie with wild greens, zucchini pie, cheese pie, beetroot pie, tomato pie etc. depending on the season. There is also traditional trahanas (pasta soup), fresh eggs cooked in various styles, fresh local butter, homemade jams and spoon sweets, honey of Epirus, fresh orange juice, Greek coffee and local herbal teas. The cheese board includes “galotyri” of Epirus, “riganato”, “metsovone”, gruyere, “kefalotyri” cheese among others. Guests can enjoy various handmade sweets such as baklava, “loukoumades” (honey dumplings), apple pie, walnut pie, “bougatsa” (custard pie in phyllo crust), milk pie and cakes.

Breakfast at the Aris Hotel includes a wide selection of local products and specialties. Beverages include coffees, teas, milk and freshly squeezed orange juice from local oranges. There is a selection of breads and bakery products such as local cookies and homemade cakes. Guests may try thyme honey -locally produced- various jams, Greek peanut butter, home produced olive oil and green and black olive paste. As for dairy products there is yoghurt, feta cheese and cold cuts. Boiled eggs are offered, paired with local tomatoes, homemade olives, pasteli bites (honey bar) and local cereals bars. Fresh and dried fruits, fruit compote, mini “dakos” rusks and cheese pies (“kalitsounia”) are also offered to guests.

The breakfast served at Arion Resort & Spa at Astir Palace uses fresh Greek ingredients as the best ambassadors to foreign guests. The original Greek breakfast features a handpicked selection of Greek cheeses (kasseri, “kefalograviera” from Crete, fresh mozzarella “plait” from Kozani, “manouri”, “anthotyro”, “tyrozoulia”). Among others, worth mentioning are products like tahini, yoghurt, pure Greek honey, cracked wheat, cold cuts (pork “lontza” from Corfu) and a choice of handmade pies.

The Arion Resort offers a wide selection of traditional dishes at its breakfast buffet. Local beverages include chamomile and sage and as for bakery products there are rusks of Zakynthos with oil, raisins and wine. Guests may try jams, dried fruit and dried nuts as well as thyme honey. There is olive oil and black olives, paired with gruyere and “ladotyri” cheese. Various salads as well as fruit and compotes are also served. The breakfast buffet is complete with local “fryssa” and “riganada” (rusk) as well as eggs with tomato.

The Greek Breakfast buffet includes homemade cakes, chocolate or orange pie and homemade pies such as the cheese pie with Naxos cheeses (gruyere, or “kefalotyri”, or “ksynomyzithra”). Guests may also try the pies with local greens, such as the spinach pie. All pies are made with handmade phyllo dough. Specialty handmade spoon sweets such as the “papylona” of Naxos, quince paste, bitter orange and grape are highly recommended. There are also fresh salads, a selection of Greek cold cuts and local cheeses, boiled eggs and omelettes (with cheese and vegetables from Naxos), as well as scrambled eggs with tomato (“strapatsada”).