A recent study conducted by the University of Aveiro in Portugal has highlighted a growing trend in the hospitality industry: 64% of hotel guests would return to a property specifically because of an impressive breakfast experience. As hotels move away from standard buffet offerings, several iconic destinations are elevating the morning meal into a destination-worthy event.
In London, the historic landmark Brown’s has been serving breakfast since 1837. Today, the kitchen is led by Michelin-starred chef director Adam Byatt, who oversees the Brilliantly British Breakfast. The menu highlights high-quality local ingredients, featuring St Ewe eggs, Huntsham Farm sausages, and Lambton & Jackson smoked salmon. Guests can also enjoy Cooke’s Kedgeree or the signature Brown’s Sausage and Egg Muffin, served with the hotel’s own brown sauce. A dedicated bread menu ensures that every piece of toast meets exacting standards.
For those seeking variety, the Ibiza Gran Hotel offers the Grand Breakfast on the Balearic island’s marina. This massive spread encompasses 350 distinct dishes. Guests dining on the garden terrace can choose from an array of options including oysters, local cheeses, Champagne, and eggs topped with caviar, alongside sweet treats like tiramisu, chocolate churros, and made-to-order crêpes. The atmosphere is enhanced by live Spanish guitar performances and a roaming mimosa cart.
In Dubai, the Jumeirah Marsa Al Arab provides a sophisticated experience at The Fore restaurant. The breakfast features a live barbecue station, freshly rolled sushi, and a health bar stocked with global honey, yoghurt, and granola varieties. A dedicated pastry room offers croissants and madeleines from the on-site Pierre Hermé bakery, all of which can be enjoyed on an al fresco terrace overlooking the Jumeirah Burj Al Arab.
Finally, the Shangri-La Paris offers a unique fusion of French and Chinese culinary traditions. With views of the Eiffel Tower and the River Seine, guests can enjoy classic French pastries or a traditional Chinese breakfast. Executive chef Tony Xu, who brings extensive experience from mainland China, curated the Eastern menu, which includes soy milk, congee, Dim Sum, and youtiao—traditional Chinese fried doughnuts.
