After a good night sleep, we were able to appreciate the beauty of Protaria's main square in which our hotel was located.
Many of Pelion's villages are centered around a main squared, which is always shaded by one or more old plane trees. Those squares are well maintained, and house cafes and restaurants. Those places seem to be populated at all time of day - lively and full during dinner time, or quiet and pleasant in other times, with a few but ever present groups of people having their coffee, cold coffee that is.
Protaria's square is quite small, but very pretty. The view in the first couple of photos is from the hotel balcony. In the third you can see a fountain, the like of which is found in every village. THe water is cool and tasty, and used for a quick drink or for washing the square's floor. It's very convenient for us travelers.
We went for breakfast at the hotel, which was served in the dining room, but proceeded to sit outside, as indoor dining is still not allowed in Greece. No complaints, with such a location and weather.
Home made pies - first a hortopita with flavorfull greens, lots of dill, some onion or similar, strongly flavored feta. So good, the phyllo used for those types of savory pies is usally thicker than the common one mor eoften used in Greece for sweets. It is termed "country style" with the pie having 3-4 layers of pastry (on top and bottom each). It is more crunchy than regular phyllo (as opposed to crisp/flaky), more hearty, the inner layers having more byte to them, a bit like lasagna. It is also easier to eat out of hand, if desired, since it holds together better. I don't think I'd could ever go back to regular thin phyllo for this usage.
The other is a sort of pizza with mushrooms and sausage.
Good local cheeses, the feta in particular is very good, as would be expected, a bit funky, you can taste the goat milk and aging.
Thick yogurt, very light on the tartness, with a slightly savory edge.
Nuts and dried fruits, very good home made jams spoon sweets 
I had to go for the cherry one first, but we also tried the orange one, both very good with the yogurt (and without it).
Galatopita, a custard with a base of thin pyhllo sheets, which are not crisp. Flavored with vanilla, a little cinnamon. Very eggy.
A cherry jam tart, with a crumbly dough which was a bit too dry and thick, but interestingly flavored with orange and cinnamon.
Both sweets were no my thing, so it was another slice of pie for dessert. We didn't try the croissants.
We were also served coffee, boiled eggs and fresh orange juice.
Not my plate 
