Every morning, our guests can enjoy a delicious breakfast consisting of natural flavors and some of the area’s favorite traditional recipes with the freshest ingredients selected. Breakfast is considered the main holiday meal and the most important energy source for an active and vibrant day. Greek local breakfast delivers the first taste of the culinary culture of each place, adding value to the overall guest experience.
Delicious!!!
For us in GHERMANIKO & VICTORIA Guesthouses breakfast is a key element of Pelion smell and experience, which we want to offer to our guests. It is based on the principles of the Mediterranean Diet and the locality and seasonality of the ingredients. It is rich in vegetables and fruits, home-prepared products of cereals, oil, cheese and other dairy with limited meat use.
Pelion recipes
Here you will find a number of timeless traditional Pelion recipes that highlight the unique traditional flavors of the area, the raw materials and the way the dishes are cooked and served in Pelion region.
Pelion cuisine is based mainly on fresh ingredients and less on complicated techniques. One word is enough to describe the whole Pelion cooking: simplicity. Among its important ingredients are the various herbs that thrive in the Centaurs Mountain, the high quality wild mushrooms and of course the olive oil. Of course, here are also the intense flavors for “good eaters”, such as wild boar in many variations.
One of the most famous dishes is spentzofai, the basic ingredient of which is the local country sausage. For most “experienced”, the sausage should be spicy enough and be accompanied with abundant red local wine.
Here the cuisine evolves in the context of traditional diet, since dominant role still play the pure and traditional products of Pelion land. Cases of creative cuisine are not very common, which is considered of minor importance as everything on the plate are fresh and well-cooked, tasted for many decades till now.
Housewives create, with a few but powerful ingredients and original combinations, clear recipes many of which are flavourful crafts. For example wild greens, in addition to boiled salad, were and still are the main ingredient for the traditional pelion pies and a typical dish with eggs (eggs with greens), while different kind of vegetables are mixed with porridge and various herbs to make the so-called “meatballs” (tomato-balls, cuccini-balls etc.).
