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Southern B&B Cuisine

SAVANNAH Georgia — Lots of love goes into the B&B breakfast, refreshments and southern cuisine prepared and served at Green Palm Inn’s little top-ten B&B in Savannah. “We like to eat well, laugh often, and love much,” states the aunt-like innkeeper, Diane McCray.

When you’re ready for a “like-to-eat road trip”, eat manly and do a little wine drinking at the not-so-imposing Green Palm Inn — by-passing the formally of being called to coffee or tea. Yes, amazing southern hospitality and delightfully generous cuisine are inside the old seamen’s cottage doors. Our southern fare is healthy, homemade breakfast foods and new southern cooking.

Less formal and sumptuous than the some of Savannah’s grand mansions, let there be no mistake that Diane dishes up Savannah’s southern, small town pride in hospitality with a capital ‘S’. The Gingerbread Classic architecture itself gives a first hint of relaxed comforts and casual, polite living ways inside.

When booking your B&B reservations, Diane will ask about special dietary requirements.  We’re prepared for special diets like gluten free, low salt, low carb, and specific food allergies.  Please share any dietary concerns several days in advance of arrival.

Expect the best breakfast and healthy cuisine at our little cottage inn of polite living, one of Savannah’s top-rated B&Bs.  Even the small-bite sweets and pre-dinner hors d’oeuvres can keep your New Year’s resolution in tact.


Sweet refreshments are ready in time to welcomes guests on arrival. For a quick Savannah vacation pick-me-up, the breakfast inn’s indulgent desserts-fresh-made are ready for self-serve each afternoon in a dessert bar, sweets table.

The aroma of home style, home-baked desserts for the “cookie table” diffuses in the entire house.  Intense and charming.

One frequently asked question is “Are the cookies good?” The answer is, of course, “The cookies are fabulous!”

* Served 4:00 – 6:00 p.m. daily.

Pre-dinner wine and finger hors d’oeuvres are more signals of the charming southern hospitality you have correctly anticipated.  Some guests say that after the inn’s generous wine and appetizers dinner is unnecessary.

You’re sure to hear Diane say, “Yes, there’s a restaurant near me!” when guests ask about small plate places for dining out!  Our innkeeper or staff will gladly make recommendations and reservations to new local cafes and time-honored fine dining restaurants in Savannah or nearby Tybee Island beach.

* Served beginning “half after 8”, as in colonial days — 8:30 – 10:00 a.m. daily; coffee and tea service is ready by 8:00 a.m.

Beginning with “home-felt and home-created” [Wordsworth] cuisine, we believe our little cozy inn serves the best breakfasts in B&B lodging in Savannah GA!  As much as possible farm fresh eggs and produce go into the tested recipes, prepared by our devoted staff.

Enjoy the inn’s healthy-conscious, hot gourmet breakfast with the freshest of ingredients. Or, request something lite instead. A Champagne breakfast is available on request.

Innkeeper Diane McCray enjoys preparing and serving breakfast personally.  She says, “It my time with my guests”. It’s a fabulous time to ask about her famous walking route to orient guests to downtown.  Don’t forget also to ask about what’s new to do — especially if this is your third or 7th trip to Savannah — how to hail a pedicab, what’s happening about town, scooter or bicycle rental, sight-seeing, kayaking, golfing, sailing, shopping,  coastal dining, and Tybee Beach adventures.

Yes, we believe this —

“All happiness depends on a leisurely breakfast.” – John Gunther

Backstory about the Cookie Table / Sweets Table

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The Inn’s sweets table is a great tribute to cross-cultural friends and guests.   A miniature version of the wedding Cookie Table (everyday!), it’s one of those traditions that make America and Savannah great.   Savannah’s American medley of nationalities takes the best from each culture.   The best at Green Palm Inn are our favorite, famed family cookie recipes.  According to food critic, Suzanne Martinson, “Nobody knows the exact origin of the tradition of the Cookie Table…. It may be Italian, or Slovak, or Polish, or Croation or Greek.   The Scandinavians may get involved and the Native Americans, too. The Germans do cookies and so do the Irish and the Spanish. If I have left anyone out, like the English, add them to the cookie equation, too.”