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"Greek Breakfast" Program ®

Philosophy of the program “Greek Breakfast”

The Greek Breakfast is an initiative taken by the Hellenic Chamber of Hotels which utilizes and connects the cultural – gastronomic wealth of the country with the Greek hotel business.

It is a program designed by the Hellenic Chamber of Hotels which has been in operation since 2010 and whose aim is to enrich the breakfast offered in Greek hotels with pure and unique Greek products as well as with traditional local dishes from every region of Greece.

The aim of the “Greek Breakfast” program is to give Greek hotel guests the chance to know the gastronomic wealth of our country and taste at breakfast the innumerable Greek products and dishes which are at the heart of the Mediterranean Diet. The Mediterranean Diet is not just a modern dietary trend but is according to UNESCO the “intangible cultural heritage of mankind”.
The main products of the Mediterranean diet such as the bread, the rusks, the olive oil, the olives, the yoghurt, the honey, the cheese products, the cured meats, the fresh vegetables, the legumes, the pies, the sweets and the fresh fruit form the basis of Greek breakfast.

Each part of Greece, depending on the climatic conditions, the soil, the produced products and the cultural relations and exchanges, has formed a particular gastronomic culture and local cuisines. Although the foundation of gastronomy is common, each region has its own gastronomic treasures and so the characteristics of the Cretan cuisine for example differ from those of Macedonia, of Epirus, of the Peloponnese, of the Aegean islands etc.

It is the gastronomic diversity of each region that the “Greek Breakfast” wants to highlight, contributing to the formation of the cultural identity and tourist profile of each place, giving in this way guests the chance to get to know and taste at breakfast the wealth of our Greek gastronomic tradition.

Because, apart from getting to know the dishes and products, the aim of “Greek Breakfast” is to bring together the producers with the consumers, to help visitors learn about the ways of production and highlight in this way the place, the landscape and the natural surroundings where each flavor is produced. Our wish is to identify bottarga with the calm and melancholy lagoon of Mesologhi, the gruyere of Crete with the “mitata” (shepherd’s house) in the Lefka Ori mountains, the fava beans and cherry tomatoes of Santorini with the volcanic environment of the island, the “tsakoniki” eggplant with the beautiful valley of Leonidio, the oil with the fertile plains of Messinia, so that the gastronomic experiences are combined with experiences of exploring places, techniques and the way of life of people in the countryside. So that gastronomy, culture and natural environment have a common identity.

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