Get ready for experiencing awarded HOSPeatALITY in Thessaloniki’s Riviera with unique flavors of the Greek and Mediterranean cuisine while relaxing in the tranquil surroundings with breathtaking sea views. g* bar is the perfect place to relax or hang out with friends and colleagues. Enjoy a delicious snack, a steamy cup of coffee or cool off with a frozen cocktail while listening to lounge music.

g* Restaurant invites you to discover the Greek creative cuisine in combination with mouthwatering Mediterranean dishes that promise to enchant even the most demanding palate. Explore original delicacies while having your feet dipped in the sand and raise a glass to while enjoying a magnificent sunset by the beach.

 

g* Restaurant offers luscious plates inspired from the Mediterranean cuisine and is located on the semi-outdoor verandah offering magnificent views of Thermaikos gulf, Mt. Olympus and Thessaloniki city

Whether you are up to a private lunch or dinner, the intimate spaces at Golden Star City Resort await. Enjoy with your loved one a truly romantic dinner on the beach under the starry night sky or reserve the magnificent private terrace of the notorious Seagull COCO-MAT suite with panoramic sea views. According to one’s personal preferences we happily provide delicious cuisine, romantic music, candlelight in abundance, fireworks, or other details to create a truly extraordinary memory.

Philosophy of the program “Greek Breakfast”
Served daily from 07:00′ to 10:15′.

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.

Half Board – What is?
Half Board is very popular in summertime and includes: room, Greek breakfast® and dinner (note that dinner is served in a buffet or with a set menu with a minimum of 3 main course options depending on the number of guests). Although we provide various dinner options for guests on HB basis, we would hate to know that our guests feel confined to these options. Therefore, we are more than happy to announce that guests on HB basis (direct bookings only) may opt for “à la carte basis” in case our dinner is not to their satisfaction. “À la carte basis” means that guests on HB basis will be given a daily discount coupon of EUR 15 per person that can be redeemed at g* restaurant). For more information please contact a member of our staff anytime during your stay with us. 

Special dietary needs
For special dietary needs (e.g. allergies to some foods, in case you are following a special diet or if you want special children’s menus), please contact the Reception (ext. 32).

Whether you have Celiac or just want to avoid wheat, barley or other ingredients which contain gluten – we offer gluten free food on our à la carte menu.

What is Celiac disease?
Celiac disease or gluten enteropathy, is a chronic disease of the small intestine caused by the toxic effects of gluten, a protein contained in wheat, barley, rye and oats, in genetically predisposed individuals. To these people, gluten triggers immune mechanisms which will ultimately result in the damage (atrophy) of the small intestinal mucosa, thereby affecting the normal absorption of nutrients, vitamins and minerals. Therefore, celiac disease is considered as an autoimmune disease.

What is Celiac disease?
Celiac disease or gluten enteropathy, is a chronic disease of the small intestine caused by the toxic effects of gluten, a protein contained in wheat, barley, rye and oats, in genetically predisposed individuals. To these people, gluten triggers immune mechanisms which will ultimately result in the damage (atrophy) of the small intestinal mucosa, thereby affecting the normal absorption of nutrients, vitamins and minerals. Therefore, celiac disease is considered as an autoimmune disease.

How much common disease is it?
Celiac disease is more common nowadays than in the past. It is estimated that in the USA and Europe the incidence is 1 in 100-200 people. However, the majority of them remain undiagnosed. Celiac disease is more common among first degree relatives of patients (10%), as well as in individuals with other autoimmune diseases such as diabetes mellitus type 1 , autoimmune thyroiditis, psoriasis, dermatitis herpetiformis, autoimmune hepatitis, and in individuals with some syndromes such as Down syndrome, Turner syndrome, Williams syndrome.

How is it treated?
The only treatment for celiac disease is a lifelong, strict gluten-free diet that is avoid foods containing wheat, barley, rye and oats. Prohibited products are foods containing flour (bread, rusks, pies, pizzas, biscuits, pastries, cakes, etc.), pasta, deli meat, canned food, mayonnaise, mustard, sauces, creamy cheese, some beverages, beer, etc. There is a wide variety of naturally gluten-free products such as fresh meat, poultry, game and fish, milk and its products (yoghurt, feta cheese, cheese), all fresh vegetables, pulses, rice, corn, fresh fruits, oil. These foods contain valuable nutrients for the diet of people with celiac disease as long as the preparation is done at home. When it is a pre-prepared or processed food, the possibility that gluten is included in the processing is large. For this reason special attention should be always paid when consuming these foods. Moreover it is not safe to consume food stuff where it is indicated that wheat is not contained because they may contain gluten from other grains (barley, rye, oats). Also, some medicine may contain gluten as an excipient. Indicating on the label that the product is gluten-free, is the only way to ensure the patient.

Source: www.actionceliac.eu

aris lamGastronomy