GUESTS HAVE TO SAY:
“If I were to try to imagine the most exquisite tea, in the most magical setting, prepared by the most warmly charming hostess, I would have imagined our afternoon tea of today! It was my tea dream come true.”
Such are the ingredients, patiently cultivated, long-grown,
unadulterated, nature-bred, that enter into a breakfast
produced by the “slow-cooking” kitchen. It is fare that
spurns pancakes and muffins -- poor sources of nutrition
in any event -- favoring rather a light, fresh, wholesome
and flavorful variety of dishes, among which typical is the
wild mushroom omelet, with the mushrooms -- oyster,
matsutake, shitake, chanterelles, black trumpet, boletes,
lobster, morels -- from a farm up the coast, the whole
sautéed in raw butter with onions, fresh garlic, fresh
ginger and often a vegetable green, made piquant with a
little salt, masala spice and soy sauce. Other choices
include Kismet’s granola mixed with organic, sulfur-free
dried fruit, such as apricots, banana chips, mango,
pineapple, papaya, raw roasted seeds, shred coconut, and
served with yogurt made at the inn. Or a special egg dish
with saffron, vegetables and haloumi cheese from one of
the raw milk creameries aforementioned, on multi-grain
or cinnamon raisin toast; coffee or tea, freshly-brewed,
and fresh seasonal fruit, jam and butter, always accompany
what is said to be the most important meal of the day.
Breakfast is included with your stay at Kismet. We do offer
breakfast for non-guests at $30 a person.
All breakfasts will accompany fresh fruit, freshly brewed
coffee or tea, jam, raw butter & milk.
Wild mushroom omelet made with seven different kinds of mushroom, fresh ginger, garlic, onions, eggs, salt, pepper and masal spice.
Kismet granola mix with Kismet yogurt made without any additives or sweetener. It is always made with the previous batch of yogurt every two weeks when fresh milk is delivered.
Haloumi cheese made with sheep milk and warmed/ roasted without any additives because the cheese itself has the oil. The cheese is served on toasted multiple grain bread along with some kind of vegetable.
Saffron eggs Eggs, milk, roasted flour cooked in butter cooked in syrup made with saffron.
Rava Dosa Semolina crepes with bell peppers. semolina, rice flour, spelt flour, with green, red or any other bell peppers, shallots, cilantro, cumin seeds
Popovers Cinnamon, appels or pears
