The ing Jason
The "King of Meals" with a†Cypriot character†at King Jason Hotel
Breakfast is considered to be the king of meals. King Jason Hotel pioneers in embracing the ęCyprus breakfastĽ which fully coincides with its unique culinary philosophy. This philosophy stems from the Mediterranean gastronomy which is based on the seasonality and locality of fresh produce and a heightened sense of well-being. King Jason Hotel insists on maintaining its commitment to quality and authenticity by combining a sense of family warmth and uniqueness.† Hence, the Cyprus Breakfast initiative received a warm welcome from the hotelís staff and management taken up with new and unique breakfast recipes.
The culinary team at King Jason Hotel zealously participated in a professional culinary training workshop for the use of local fresh produce in 'the Cyprus breakfast" cuisine, under the guidance of instructor chefs George Kyprianou and Giannakis Agapiou. The aim of the workshops was to help promote "the Cyprus breakfast" and the imaginative use of fresh local produce. The hotel's culinary team deepened and broadened their knowledge on the subject, by improving existing recipes or developing new ones.
A welcome with freshly sqeezed orange or lemon juice opens up the breakfast buffet, made with fresh fruit†from the hotel's own citrus fields. Alternatively, customers may opt for a warm welcome with a fragrant herbal tea from the hotelís own indigenous herb gardens.
At the center of the enticing Cyprus breakfast, a leading role is played by the fresh and sun-dried†fruit, the local syrupy fruit preserves, the authentic pastelli and soujoukos sweets and local traditional cold cuts like the traditional "lountza".
Cereals and yogurt are garnished with natural sweeteners such as local honey and "epsima"; a natural grape juice syrup concentrate. The menu is completed with the refreshing "machalepi" a Cypriot traditional†récipe made with cornstarch and served in rosewater.