Η Voulgari family which has been active in the field of tourism and catering for the last 45 years, owns two of the largest hotels on the island, the Kontokali Bay Resort & Spa 5 stars, the Aeolos Beach Hotel 4 stars and plans to open a third hotel in the Moraitika area of ​​high standards.

The basic philosophy and concern of the two hotels, listening to the events of the times, is to suggest to their guests a trip to the gastronomy of Corfu, starting their day with Greek breakfast. 

On my last trip to Corfu I visited the two hotels (September 2019) and among other things my gaze and interest was focused on "Greek breakfast" their. The "Greek Breakfast" was one of his efforts Hotel Chamber of Greece to change the situation that prevailed until 2010 in most hotels of the country that were served with pride, the American Breakfast or Continental Breakfast.

Then as a member of the Board of X.E.E. I had the opportunity to design and implement the development of the project, whose main purpose was to convince hoteliers of the value of this project and how they would give visitors to our country the opportunity to experience the gastronomic wealth of each place. And their ignorance or shame about local products and local recipes to become pride and an element of cultural self-confidence. The change of mentality It was not an easy thing.

The first phase involved highlighting the products and recipes of each place, so that through "Greek breakfast" to highlight the gastronomic identity of each area. Within a 4-year period, we visited 35 areas and highlighted 35 Greek Breakfast models that utilized the gastronomic tradition of each place. The years have passed and today at least 1400 hotels have included the "Greek Breakfast" in their hotel quiver, for the benefit of local economies but mainly improving the experiences and satisfaction of visitors.

I remember my joy when we presented in 2011 in Corfu, at Corfu Palace along with the Corfu Chefs Club the proposal for its composition Greek Breakfast of Corfu. How many and how many products and delicacies we had discovered and reconstructed. I remember names and flavors unheard of for the uninitiated such as, noumboulo, salad, kumquat, panada, sponge cake, pudding, figs, jackets etc. who today have become gastronomic ambassadors of the island.

Today, among the hotels of Corfu that have successfully adopted the "Greek Breakfast", the two hotels of the Voulgari family stand out.

With the head of the gastronomic team and executive chef Spyros Voulisma, and in collaboration with the chefs, Zerva Constantinou in Kontokali Bay and Karakasidi Costa at Aeolos Beach Hotel, in addition to the general configuration of the Greek Breakfast, mixed with other customer preferences (other types of breakfast) that exist in the main dining rooms, the team proceeded to create two rooms that offer exclusively Greek Breakfast. In these specially designed spaces, only goods of the Corfiot land are used, composing a feast of local gastronomic delicacies.

"With absolute respect to the safety of the final product and covering the certification procedures of X.E.E. we start with our guests, a great journey in the new world of tastes and senses of Corfiot cuisine by car the Greek breakfast", Told us the executive chef Spyros Voulismas.

"The new rooms that have exclusively Greek Breakfast are recommended by 25% of our guests, while the rest do not mean that they do not try the Greek recipes. The interest extends to learning how to make some recipes but also to find local products".

The pies give and take since they are served daily by two separate people. We had the opportunity to try a prasopita…

Or an irresistible spinach pie, the content of which in the buffet, was renewed every now and then, by the interest of the morning visitors.

The cold cuts (salad, noumboula) and cheeses were in full development by locals and the surrounding areas. The Venetian influence is decisive.

Νουμπουλο This exquisite Corfiot sausage - traditionally made from a piece of pork sirloin salted with coarse salt, optionally marinated in Corfiot wine, sprinkled with pepper and oregano, then passed into a natural pork intestine, smoked, smoked pork, smoked laurel, myrtle, oregano and remains to mature in the air.

For the sweetness of departure a British pudding is a must…

For those who are not distinguished for their British phlegm, there are also the oriental sweets…

And for the friends of the genuine Corfiot sweets, there are the fries (donuts) with which the feasts are celebrated and especially the feast of Saint Spyridon.

We left the two hotels with one wider sweetness, because we felt that the family that hosted us, has well put in its mind - and of course it implements it - to give joy and sweeten with its flavors and the warm hospitality of its guests… and this is not a small thing…

My child, at least here is in good hands.