The Aegean cuisine is full of authenticity. Complex but clear, with tensions but without exacerbations, with the stigma of Hellenism, but, like any sea cuisine, enriched with cosmopolitan elements. Kitchen is lively and hilarious, with deep roots in the culture and the great culture of the place, without stagnating, allowing strictly selectively to external influences to evolve.
But the most beautiful of all is that in each island, the kitchen diversified enough to surprise this heterogeneous approach a similar gastronomic culture. Tastes the same DNA, but as unique and separate. The reason? Rare products cultivated by hard working producers that standardize care with small crafts, cooking conscious traditional and modern cooks in cafes, taverns and restaurants.
Our breakfast (continental plus) includes per person a glass freskostymeno orange juice, excellent local organic honey and jams made by us of fresh fruit with the minimum sugar content, basket with white and brown bread and wholegrain bread sticks, dish with homemade cakes and cookies, a dish with a range of local cheeses and Aland with fresh vegetables and olives and even a dish each time to toggle yogurt with fruit and honey or some homemade pie or some scrambled eggs. Galicia coffee and tea unlimited.