Breakfast is homemade and that means the ingredients, too (fruit grown in the resort features heavily). There is lemon-and-orange marmalade, orange cookies, ‘halva’ sweets, fresh juices, and cheese and spinach pies.

The first-rate restaurant offers Mediterranean-modern cuisine with good grilled meats – try the kondosouvli (chicken pieces on a spit) – but really excels on the sweets. The mosaic of chocolate or masticha-layered dessert can be meals in themselves. As for the salads, you can pick your own lettuce in the herb and vegetable garden at the back.



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