Hotels

The Avantis Suites serves a wide selection of traditional dishes at breakfast. There are various bread products, bread sticks, cheese bread, raisin bread and olive bread. Guests may try various jams, pure honey, spoon sweets (such as quince, sour cherry, carrot and grape, peach) and mixed compotes. As for juices, there is orange, sour cherry, peach and mixed. Coffee is paired with biscuits as well as “moustokouloura” (cookies with grape must). There is a wide selection of cheeses and cold cuts. Hot dishes include omelet, boiled and fried eggs, spinach and cheese pie, cheese pie, pie with wild greens, chicken pie, potato pie, zucchini pie, mushroom pie, pie with minced meat, and sausages. As for sweets, there are “loukoumades” (honey dumplings), tarts, “tiganites” (pancakes), various cakes, pasta flora jam tart, “ryzogalo” (rice pudding), dairy creams, mini “bougatsa” pies with cream and semolina pudding (halva).

The hotel uses fresh Greek ingredients for its breakfast offerings. Apart from eggs cooked in various ways, there is ham, sausages, bacon, feta cheese with olives from Kalamata and Agrinio, fresh vegetables such as tomato and cucumber, an assortment of breads, local homemade jams, Greek yoghurt with honey, fresh seasonal fruits, a selection of cereals, fruit salad and compote. Sweet choices include Greek semolina pudding (halva), croissants, cakes, fruit jelly, biscuits.

The breakfast buffet features hot and cold dishes with emphasis on the Mediterranean diet. The hot buffet includes bacon, village style sausages and boiled sausages, fried eggs and omelettes, saut?ed potatoes, grilled vegetables, “strapatsada” (scrambled eggs with tomato), and mushrooms saut?ed with dill. The cold buffet consists of cheeses (“haloumi” “ksynomyzithra”, feta), Greek yoghurt, cold cuts, seasonal vegetables and compotes. At the Cretan corner guests will prepare their own “dakos” rusk with finely chopped tomato, oregano, extra virgin olive oil and a selection of other toppings. There is also spinach pie, dried fruits and nuts, seasonal fruits, breads, jams, honey, olives and occasionally black eyed beans. Desserts comprise of “pasta flora” jam tart, cake and pastry sweets. The breakfast buffet is complete with a wide selection of cereals and juices, Greek coffee traditionally brewed and all kinds of hot beverages.

The Athinais Hotel offers a rich breakfast with a wide selection of sweet and savory dishes, many of which based on the Mediterranean gastronomic heritage, made with traditional recipes and local Greek products. The breads basket has many choices that pair with butter or margarine, Cretan gruyere, “kasseri” cheese, feta from Mytilene and a selection of cold cuts. There is also a selection of fresh fruits, fluffy cake, local jams, flower honey and traditional spoon sweets such as quince and sour cherry. Fresh vegetables, lentil salad, yoghurt and Kalamata olives are ideal vegetarian choices. Eggs may be served boiled, fried, “kagiana” (with tomato and cheese) or omelet. Standout Greek dishes are the homemade cheese pie, a sweet custard “bougatsa” pie, the “ryzogalo” (rice pudding), the creamy and syrupy “galaktoboureko” as well as the chocolate “mosaic” sweet. As for beverages, there is a selection of coffees, teas, milk and juices.

Οι πελάτες της «Αρχοντόπετρας» έχουν την ευκαιρία κάθε πρωί να γευτούν εκλεκτά τοπικά παραδοσιακά εδέσματα! Η κυρα-Μαρία, κάθε μέρα φροντίζει να υπάρχει κάποιο φρέσκο γλυκό, όπως καρυδόπιτα, ραβανί, μηλόπιτα, ενώ δε λείπει το κέικ, το οποίο (όπως όλα τα γλυκά άλλωστε) φτιάχνεται από φρέσκα αυγά, τα οποία μπορεί να γευτεί κανείς και σε διάφορες γευστικές παρασκευές!

Από το πρωινό δε θα γινόταν να λείπουν οι χειροποίητες μαρμελάδες, το χωριάτικο ψωμί από προζύμι, το τοπικό γιαούρτι και το ελατίσιο μέλι που παρασκευάζεται από παραγωγούς της περιοχής με όλες τις απαιτούμενες προδιαγραφές.

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.

Breakfast at the Archondiko is handmade and prepared by the hostess, who cooks local dishes and specialities on a daily basis. The main ingredients on the menu (eggs, greens, oranges, cheeses, olives and oil) are fresh and sourced from local producers. Guests may start their day at the Archondiko with a cheese pie of Roumeli, a pie with zucchini and trahanas or a wild greens pie. There are also various jams, paired with fresh bread, butter and the famous thyme honey of the region. Local cheese products, trahanas (traditional pasta), fresh eggs (Mediterranean omelet), olives and olive paste add a savory touch to breakfast. Desserts include cakes, “ryzogalo” (rice pudding), vanilla cream, yoghurt with honey, “kourabiedes” (Christmas shortbreads), cookies with cinnamon and orange. Freshly squeezed orange juice, coffee, milk, mountain tea, beverages and homemade liqueurs accompany the guests’ breakfast.

The buffet breakfast of Angelika hotel is self-service and on occasions may be enjoyed at the guest’s room upon request. Local bakery products (rye, wheat bread) are available, paired with jams (apricot, cherry and apple), honey, chocolate-hazelnut spread, a selection of cereals, butter, fresh milk and strained Greek yoghurt. Apart from Greek and other types of coffees, refreshments include orange and grapefruit juices, served with fresh seasonal fruits. Handmade spinach pie and fresh free range eggs (boiled, fried, omelet) are some savoury selections that go well with bacon, sausages, cured meats, Greek cheeses (kaseri, feta and gruyere), Kalamata olives and various seasonal salads. The desserts selection has apple and cherry pie, “ryzogalo” (rice pudding) with cinnamon, fruit jelly and two types of croissants (butter and chocolate). Hydra’s traditional sweets are occasional breakfast highlights: “Amygdalota”, a kind of almond macaroon (baked or boiled), is definitely something worth trying.

Anastazia Hotel offers a healthy, tasty breakfast, which reflects the principles of Mediterranean diet, using carefully selected Greek products. There are many types of fresh bread, various baked products, cakes made with fresh ingredients, traditional sweets with sweet myzithra cheese from Crete, and eggs cooked in various ways, including the traditional “strapatsada” (scrambled eggs with tomato). A platter with Greek cold cuts, spicy feta cheese from Cephalonia and Epirus and various other cheeses from Macedonia is at the guests’ disposal daily, together with barley buns from Crete and olives from various Greek regions. There is also freshly baked homemade cheese or spinach pie. Light choices include fresh fruit and vegetables from the Greek countryside, fruit salad and fresh juice, as well as strained yoghurt with Greek honey, walnuts and handmade sweets from Florina. For dessert, there is also Macedonian halva (made from tahini), “pasteli” (sesame with honey sweet), handmade jams from seasonal fruits as well as various Greek herbal teas.

The Greek breakfast buffet serves a wide range of local delicacies. Guests will try the homemade jams and traditional spoon sweets. Paired with bread or yoghurt, they make an ideal breakfast combination. Next, there are fresh free range eggs from the hotel farm, omelettes with peppers, “touloumotyri” cheese and Greek cold cuts as well as “strapatsada” (scrambled eggs with tomato). The pies are worth trying: The traditional “tyropitara” (with cheese) from Karystos, is fried, made with homemade phyllo. There is also “tiganopsomo” (fritters with cheese), small cheese pies, spinach pies and sweet pumpkin pie with honey and cinnamon syrup. There is also a great variety of fresh and dried fruits, juices, dried nuts and local “pasteli” (honey and nuts bar). Recommended are also the cakes and “moustokouloura” (cookies with grape must), the cinnamon and orange cookies, all homemade, the cream-filled “bougatsa” pie, the “tiganites” with sugar and honey and the “loukoumades” (honey dumplings).

The breakfast buffet is based on simple, pure raw materials mainly from Greece. Various types of freshly baked bread may be topped with jams or pure Greek honey. There are also fresh fried eggs, boiled, scrambled and “strapatsada” (scrambled eggs with tomato) with crispy bacon and chicken sausages. The bakery corner has traditional pies with cheese or spinach, or ‘twisted’ with cheese and sesame and mini feta pies. Cheeses, such as Greek feta, goat cheese with pepper, kefalotyri and kaseri as well as various cold cuts are offered. Strained yogurt to combine with various nuts, dried fruits, spoon sweets. Guests can also try homemade cakes, Greek delights with rose and mastic flavors, and traditional sweets such as ‘baklava’ bites. There is also a corner with light products, fresh fruits, gluten or lactose free products for those on a diet or with special dietary needs.

Products from local producers are featured in the rich breakfast at the Altamar Hotel, in a bid to promote Greek Breakfast. Breakfast starts with excellent quality coffee, a selection of juices and beverages, local yoghurt as well as honey from small producers of the region, homemade jams and tahini. There are also cheeses, cold cuts, freshly baked bread and savory pies (cheese pie, spinach pie or zucchini pie). Hot dishes include omelettes, boiled and fried eggs, “strapatsada” (scrambled eggs and tomato), cream-filled “bougatsa” pie and village style sausages. Guests will also find mini “dakos” rusks (with feta, olives, cherry tomatoes and gruyere, or “anthotyro” cheese with tomatoes and capers). The desserts section features homemade cakes and one of the following treats: semolina pudding (halva), “ryzogalo” (rice pudding), “ravani” (semolina cake in syrup), chocolate pie, cheese cake, apple pie and walnut pie. Finally, fresh fruits are offered depending on the season.