Oil
Koroneiki oil from western-Crete groves, poured fresh and kept away from the light.

Breakfast at the house
Few things. Properly chosen. Generously served.
We begin with fruit, yogurt, honey, bread and something from the oven. Eggs are cooked when you sit down, with herbs, tomato or local cheese according to season. The table changes because the market does.
From the pantry
We prefer a short chain and a clear name. Producers change with harvest and availability; the standard does not.
Koroneiki oil from western-Crete groves, poured fresh and kept away from the light.
Country loaves, barley rusks and warm pies from a neighbourhood baker who works before the street wakes.
Sheep’s yogurt, fresh mizithra and aged graviera, each served where its character makes sense.
Thyme, pine or heather depending on the beekeeper, the flowering and what the year has given.
Oranges through winter, loquats and cherries in spring, melon, figs and grapes as the heat builds.
Dittany, sage, marjoram and mountain tea infused simply, with fresh herbs folded into eggs and greens.
What may be on the table
Warm kalitsounia with greens. Eggs with wild fennel. Sheep’s yogurt, thyme honey and toasted walnuts. Dakos when tomatoes are deep red and fragrant. Orange cake in winter; figs and soft cheese at the end of summer.
Vegetarian and gluten-conscious breakfasts are easy to arrange with notice. For allergies, tell us before arrival so the kitchen can prepare safely and explain any limits clearly.
Tell us what you needBreakfast should tell you where you woke up.The Kydonia House kitchen
Later in the day
There is no formal hotel restaurant. In the afternoon and evening we pour a concise selection of Cretan wine and prepare small plates from the same pantry. For dinner, Chania’s tables are close; we will point you towards the one that fits the night.
Where we eat in ChaniaReserve at Kydonia House
Breakfast is available to add during direct booking and can be adjusted for the way you prefer to start the day.
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