Dinner began with chicken and bread soup. Soups containing bread are common in the Mediterranean. Centuries ago, peasants had access only to crude breads that needed to be soaked in liquid in order to be edible.
Soup was followed by salad. Cheese and vegetables were locally produced. The owners of the hotel have over four hundred olive trees. Some of the trees are over four hundred years old. The olives and olive oil came from these trees.
The main course was stuffed turkey breast for Susan and grilled squid for me. Susan's turkey was served with a sauce made from local tangerines.
Dessert included baklava and a soft cake. Finally, coffee and rakia, a brandy specific to this region that is also produced on site.