At MOYSEION, breakfast is an act of research. The Akràtisma—named after the first meal of the day in Magna Graecia—was developed by chef and researcher Nadia Christina Tappen through an interdisciplinary study involving historians, archaeologists, ethnobotanists, and anthropologists, with contributions from Professor Dimitris Roubis, archaeologist Maria Teresa Iannelli, food anthropologist Vito Teti, and ethnobotanist Carmine Lupia.The menu draws directly from archaeological and literary sources: Pyramis, a spelt and honey cake identified from vase paintings depicted in the breakfast room itself; Gastris, prepared with honey and sesame and described by Athenaeus of Naucratis in the Deipnosophists; and Melitoutta with yoghurt, honey, and cinnamon.Accompanied by music and prepared daily by chef Vita Vinelli, the Akràtisma is served from 8:00 to 10:00 AM in an evocative atmosphere inspired by the culinary traditions of the ancient Mediterranean.