At Hotel St. George’s breakfast, luxury means premium ingredients and exceptional service

“According to a Greek saying, a good day is known from the morning,” says Panagiotis “Pauli” Neskes, who oversees the breakfast experience at Hotel St. George. For Neskes, who moved from Rhodes to Finland 20 years ago, it's a matter of pride that mornings at St. George start peacefully.

“We serve breakfast for four hours on weekdays and five on weekends, so everyone can find a suitable time. This also helps ensure an unhurried atmosphere,” explains Neskes.

Favourite coffee and passion fruit

Known as the heart and soul of St. George's breakfast, Neskes is a finalist for customer service person of the year at the PRO Gaala professional hospitality awards. He believes stand-out service comes from listening to the customer.

“Some people want to chat, others prefer a quiet moment. Being there for the customer at all times is what matters most.”

Little touches, like remembering someone’s favourite coffee or fruit, make the breakfast experience extra special. A customer on Instagram recently mentioned how Pauli always remembers her daughter’s love of passion fruit and brings her a plateful.

Local, sustainable and handmade

St. George’s Executive Chef Jussi Ylitalo also sees tranquillity as the key to a great breakfast. To him, an exceptional breakfast combines appealing aesthetics and a carefully curated food and drink selection.

“We aim to offer an attractive menu in a beautiful setting, focusing on quality over quantity, and on organic and local produce. Everything is made from scratch in our own kitchen: we don’t use ready-made mixes for scrambled eggs, and we cure the fish ourselves. We also make our own yoghurt, slow-cook the porridge overnight, and bake fresh sourdough bread in our in-house bakery,” Ylitalo lists.

St. George's breakfast supports the hotel’s broader sustainability philosophy. A smaller product selection from local, independent producers means less waste and shorter transport distances. The mixed salads served in the buffet change according to what’s in season, and a delicious seasonal juice complements the freshly squeezed orange juice on offer.

Table service adds to the serene ambience

Ylitalo emphasises the role of table service in creating a tranquil atmosphere. Speciality coffees and juices are served to the table, as are hot dishes ordered from the waiter, such as the customer favourite, St. George’s Eggs Benedict. Luxuries like champagne and caviar elevate the experience to the next level.

"Our aim is to make luxury both accessible and easy for everyone," Ylitalo explains.

Pauli Neskes knows the breakfast is a success when guests keep coming back. "Nothing feels better than hearing a satisfied customer say they’ll see you again soon,” he says.

Hotel St. George’s breakfast is served every morning on weekdays weekends. If you’re not staying at the hotel, kindly reserve a table beforehand.