Breakfast is more than just the first meal of the day – it is a feeling, an invitation to pause for a moment. More and more hotels are turning breakfast into a stage for taste, creativity and hospitality. Eight selected hotels show how individual concepts can make even morning grouches shine.
In the past, breakfast was often a must: a croissant here, a filter coffee there - the main thing was that it was quick. Today, however, breakfast stands for a new attitude to life: slow food instead of haste, quality instead of quantity. In times of flexibility, working from home and conscious indulgence, the offer in the hotel industry is also changing. Breakfast is being rethought - as an individual experience with personality.
And they prove it: The start of the day can and should be celebrated.
Rethinking breakfast means: listening to the guest, enabling enjoyment, giving time. Whether it's a late riser menu until 2 p.m., regionally inspired specialties or elegant city vibes - the establishments presented here show just how multifaceted the breakfast experience can be. An opportunity for hoteliers to set themselves apart from the standard with personality and quality - and for guests to start the day with a real highlight.
Twice in a row at number 1: Bar Leone from Hong Kong confirms its exceptional position in Asia’s bar scene in 2025. What is behind the myth of the “Cocktail Popolari”? And what does this unpretentious concept for success mean for an industry that oscillates between spectacle and the search for meaning?
Sugar-free, plant-based, uncompromisingly good: artisan natural ice cream is setting new standards in the dessert world. Why varieties such as “Safrancisco” and “Trüffelsau” are now also exciting for the food service industry – and what ice cream will have to achieve in the future.
Alex Kühn, founder and mastermind behind Goldhelm Schokolade from Erfurt, is not only shaking up the dessert world with chocolate in 2025, but also with his own natural ice cream. The new “Only 3” line stands for plant-based and sugar-free premium ice cream – with a clear motto: allergy-free, full of flavor and character.
Organic is not a label – it’s an attitude. In Falkenstein, Lower Austria, the Pesau winery practices organic farming as a generational contract: for the soil, for the landscape, for the wine. A conversation with Andreas and Georg Pesau about living origin, sustainable craftsmanship and the courage not to bow to every trend.
Breakfast is more than just the first meal of the day – it is a feeling, an invitation to pause for a moment. More and more hotels are turning breakfast into a stage for taste, creativity and hospitality. Eight selected hotels show how individual concepts can make even morning grouches shine.