Winter Garden City Lounge of Hotel Grande Bretagne brings its grandiose brunch experience to the heart of the city.
Weekends at Winter Garden, curated by Executive Chef Asterios Koustoudis, returns featuring a renewed menu with fresh baked goods created daily basis in the new in-house bakery of the historic hotel.
The journey begins with a lavish breadbasket including handmade sourdough creations inspired by talented Pastry Chef Alexandros Koufas. Freshly baked butter and chocolate croissants, brioche with oriental spices and fermented baguettini make a perfect match with the local fresh butter, homemade jams, vanilla and choco-hazelnut praline flavored creams as well as the Greek strained yogurt. These elegant delicacies excellently accompany a cup of coffee or tea or a glass of fresh juice.
The experience is followed by an exquisite selection of special and signature dishes uniquely prepared by the hotel’s culinary team; starring smoked and marinated salmon with caviar and quail egg, spinach tart with gorgonzola and forest mushrooms, omelette with aged kasseri cheese, Florina pepper and prosciutto, homemade fresh pasta filled with veal, truffle sauce and bechamel with goat cheese as well as the all time favourite organic farm-fresh eggs ‘benedict’ with lobster, asparagus and ‘hollandaise’ sauce.
A glass of French champagne under the soft sounds of Winter Garden’s warm embrace crafts the finest harmony while the masterpiece dessert creations of the menu seal the experience in the most delightful way.
Sharing moments of relaxation and warm gatherings with friends and family has found refuge in Weekends at Winter Garden.
