The Art of Mediterranean Breakfast at Louis Hotels

The art of breakfast in Cyprus and Greece is a fascinating journey that began in antiquity and reaches contemporary times. It is a gift given by the Mediterranean to all of us as well as being an achievement of a civilization, of a society built around the give and take concept.

Therefore, if you want to really get to know the destination you are holidaying, its history, and its people, there is no better way than accepting the gift of breakfast. While staying at Louis Hotels you’ll get to know Greece and Cyprus via the palate… first thing in the morning, as soon as you wake up.

Greek and Cyprus breakfasts are loyal to the Mediterranean, focused on the wheat, olives and olive oil, cheese, natural sweeteners like honey, grape and carob syrup as well as fruit and vegetables. The Mediterranean breakfast always features fresh ingredients, straight from nature to the plate. One of the main ingredients found at every Louis Hotels Local Breakfast buffets is cheese. Let’s take a closer look……..

Greek cheese is an essential on every table. Award – winning Greek cheeses, with their unique taste, explain why in Greece the annual per capita consumption is higher than in any other European country. There are 21 Greek Cheeses with Controlled Denomination of Origin (DOC).

Feta tops the list of Greek cheeses and it is highly regarded for its variations – and for the many ways it can be used – in baked goods, casseroles, appetizers, mezedes, with fruit, and as a table cheese. Hard, salty cheeses like kefalotyri and graviera are enjoyed grated, fried, and served as mezedes and appetizers. Kasseri, one of the few yellowish Greek cheeses, is a favourite table cheese. Sweet cheeses like manouri and fresh myzithra are most often used to create some of the best desserts.

The most popular Cyprus cheeses include anari and Halloumi! Traditional halloumi, the white semi-hard cheese made from goat’s or sheep’s milk, is considered the flagship of authentic Cypriot cuisine. Mature halloumi is often served with watermelon – a combination which for Cypriots constitutes a light breakfast, during the hot summer months. Halloumi can be served in different ways, fresh or mature. Grilled, fried or fresh halloumi with added honey and walnuts constitutes a very tasty dessert. Traditional recipes, like halloumi pie is made by adding fresh or mature halloumi to the dough.

Anari is a low fat cheese, made from the whey left over after halloumi dries. For those following a low-fat diet, anari is the ideal cheese. It is used as a filling in cheese pies. It may also be served with sliced tomato and oregano, or other aromatic herbs like spearmint or basil. As a healthy breakfast, fresh anari is served with honey, quince paste, carob honey or grape syrup and dry nuts.

Say Cheese at Louis Hotels!