The secret to making a vigorous and happy start to the day undoubtedly lies in a good breakfast that is organic, extremely diverse, and carefully prepared. Although a unique, rich, and local breakfast culture has developed all over Turkey, the place of the Aegean breakfast, where olive oil and fresh herbs play the leading role, is always distinct for guests with developed tastes. Naturalness, lightness, freshness, and flavors coming directly from the local producer to the table form the basic philosophy and soul of this breakfast. Ayvalik and Cunda Island hotels view offering this unique local feast to their guests every morning as a source of pride. Breakfasts taken leisurely are the most peaceful hours of the holiday.
The Capital of Olives and Genuine Olive Oil
Ayvalik is undisputably one of the most important olive and high-quality olive oil production centers in Turkey. Therefore, the leading role in a classic Aegean breakfast is always taken by various kinds of carefully marinated local olives and genuine extra virgin olive oil sprinkled with fresh thyme. Fresh vegetables freshly picked from the field such as tomatoes, cucumbers, and green peppers are consumed in the mornings directly by dipping them in this fragrant and healing olive oil with a completely natural ritual. Many hotels in the region procure their olives and olive oil directly from their own gardens or from local farmers they trust.
Cheese Diversity, Organic Dairy Products and Local Jams
The cheese plate, the sine qua non of classic breakfasts, turns into almost a work of art in the Aegean. Ezine cheese made from real sheep and goat milk, unsalted curd (lor) cheese, Bergama tulum cheese, smoked basket cheese, and local herb cheeses are important dairy products decorating the table. As for the sweet ending, homemade jams made without additives from fruits grown in the region stand out. Interesting and equally delicious flavors like black mulberry, fig, bitter orange, walnut, eggplant, and even tomato jam create a unique harmony on bread toasted in a wood fire in a village oven.
Boyoz, Kumru, Gevrek, and Hot Pisi
Among the hot and fresh pastries of the Aegean breakfast are Izmir-style gevrek (simit), famous boyoz, Izmir kumru, and extremely soft pisi (fried dough) that seem to have popped out of our mothers' kitchens. Morning breakfasts made slowly, without rushing, while enjoying the view and the smell of the sea with a traditionally steeped rabbit-blood Turkish tea alongside crispy bagels and hot boyoz are the moments that best reflect the holiday spirit. Our rich open buffet and spread breakfast, prepared with great care every morning in our hotel, brings the most beautiful and freshest examples of these local flavors springing from the fertile lands of the Aegean together with our valued guests.