Breakfast is the most important meal of the day and is one of the forgotten ones in gastronomy. More and more establishments are giving breakfast the importance it deserves and offering the highest quality ingredients, preparing food to perfection and providing a room where the necessary attention is lavished to make the experience complete with the first meal of the day. With the purpose of stimulating and recognizing the efforts that some Spanish hotels make to satisfy their customers with the first meal of the day, Madrid Fusion and Supracafe have recognized this at the world's most important gastronomic event in the II edition of the Best Hotel Breakfast Award.

“Breakfasts are important for hotels because they are our letter of introduction and it is the food service through which 99% of hotel guests pass” , said Carlos Hernández, presenting the award. With the objective of recognizing hotel breakfasts, in this second edition of the award there are two categories, Grand Hotel and Boutique Hotel. In the first category, the winner was the Boho Club in Marbella, which beat the three finalists: Urban Madrid, Villa Cortés in Tenerife and the Hotel Ercilla in Bilbao.

Diego del Río, executive chef, was happy with the award because it means “that we are doing things right”. And what is so special about the Boho Club breakfast? “We offer an honest range of andalusian produce prepared with love and respect and in a setting surrounded by vegetation,” he added. A buffet breakfast, for 35 euros, which includes haute cuisine suggestions with traditional Mediterranean and international options. “We have warm, freshly baked, crispy and fluffy bread to taste a supreme olive oil, but the most special thing about our breakfast is the way we treat our customers to make them feel at home,” but if there is one thing that triumphs, it is ”the fried eggs with truffle and potatoes or the benidictine eggs, which we present with brioche bread and good butter sent to us from France,” he boasts.

In the Boutique Hotel category, the winner was Casa Cacao in Girona, which beat César in Lanzarote, Cañitas Mayte and Eurise in Salamanca. Anna Payet, director and manager of the hotel, collected the award to shouts of “brave and pretty” from Jordi Roca, who had slipped in among the audience to celebrate the award. “My brother-in-law is the best and his support is important for this project,” confessed an emotional Anna Payet, who defended good gastronomy in hotels, whether at lunch, dinner or breakfast.

One of the attractions of the breakfast at Casa Cacao, endorsed by the Celler de Can Roca, is the place where it is served, known as La Terrassa “with views of the historic area of Girona and its colorful houses”. Breakfast is always served at the table, not as a buffet, and with local and seasonal products. But if there are two things that make this breakfast stand out, they are “our seasonal villaroy egg, which we serve with mushrooms and truffle, and the cocoa that we roast in front of reception and which fills the air with a wonderful smell on the terrace”, Anna says proudly. A breakfast exclusively for hotel guests but which can be enjoyed as brunch for those who are not staying at the hotel.