Droushia Heights Hotel
Paphos
"Droushia Heights Hotel" joins the Cyprus Breakfast Initiative
According to a local popular adage "you can tell a good day from the way it begins". It is for this reason that "Droushia Heights Hotel" has enthusiastically embraced the effort to adopt "the Cyprus breakfast" initiative.
Contributing to the upgrade and enhancement of the culinary character of Cyprus, ranks high on the agenda of the hotel and coincides perfectly with the objectives of the "Cyprus Breakfast" initiative. This project is jointly supported by the Cyprus Tourism Organisation, the Travel Foundation of the UK and the Cyprus Sustainable Tourism Initiative.
The hotel's culinary team, led by Chef Vaso Panayi, passionately supports the effort to upgrade the Cyprus tourist product with special emphasis on gastronomy. An effort which meets the trend of the international culinary tourism market where consumers are looking for authentic experiences based on unique local flavors.
The culinary team at "Droushia Heights Hotel" enthusiastically participated in the culinary training workshop for the use of local fresh produce in 'the Cyprus breakfast" cuisine, under the guidance of instructors and island-wide known chefs George Kyprianou and Giannakis Agapiou. The aim of the workshop was to help promote "the Cyprus breakfast" and the imaginative use of local, traditional products. The hotel's culinary team deepened and broadened their knowledge on the subject, by improving existing recipes or developing new ones.
The buffet breakfast hosts a feast of flavors with Cypriot character: freshly baked bread with "Giolou flour", homemade jams from the fruit trees of Droushia village, fresh halloumi from the local cheese maker, olive pies (eliopites) and scrambled eggs flavored with home grown mint or oregano.
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