St. Elias Resort
The "King of meals" with a Cypriot character at St Helias Resort
Breakfast is considered to be the king of meals. The Saint Elias Resort pioneers in embracing the «Cyprus breakfast» 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. The Saint Elias Resort 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 hotel’s staff and management taken up with new and unique breakfast recipes.
The culinary team at Saint Elias Resort zealously presents their version of a 'Cyprus breakfast" always in line with the guidelines of the Louis Group Management Team. The hotel's culinary team deepened and broadened their knowledge on the subject, by improving existing recipes or developing new ones.
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.