For several months, the Madrid Fusión team has been visiting countless hotels in Spain. The eight establishments nominated in two categories - Boutique Hotels and Chain Hotels - will be judged by a panel of experts who will vote by secret ballot on the merits of each establishment. The winners of both categories will be announced on the stage of Madrid Fusión Pastry Tu Provincia, Huesca, La Magia Dulce, during the next edition of our Congress, to be held on 27, 28 and 29 January 2025. A special mention will be added to the duo of winners to recognise the efforts of a hotel chain or individual case, regardless of its size.  

Boutique Hotels Category

HOTEL CÉSAR. LANZAROTE

The renowned chef and gourmet Juanjo López Biédmar of La Tasquita de Enfrente in Madrid advises this hotel's catering services, a guarantee of quality. The breakfasts, prepared with great care, have no weaknesses. The juices, fruit, pastries, yoghurts and cheeses, most of them made with local produce, are a sample of the hotel's efforts. However, the egg dishes and sandwiches are at their best, from the monumental Club sandwich to the Montecristo, covered in beaten egg and sprinkled with marmalade.  

CACAO HOUSE. GIRONA

There isn't a single guest at the Casa Cacao boutique hotel who doesn't go to bed dreaming of breakfast. A full brunch, served from 12.45am on the terrace with the best views of Girona. Joan and Jordi Roca's sumptuous proposal, based on seasonal ingredients and sourced from small producers. From sweet to savoury, orange juices, fruit bowls, bread with tomato and olive oil, local sausages, yoghurts, jams, cheeses, truffled eggs, depending on the season, and even casseroles with cap i pota (tripe). Bowls of the best chocolate complete the experience.

CAÑITAS MAITE HOTEL. CASAS IBÁNEZ (ALBACETE)

Javier Sanz and Juan Sahuquillo, the well-known chefs at Madrid Fusion 2021, are in charge of breakfast at their small hotel in this village in La Mancha. At weekends, their offer is at its peak, when they set out a long buffet table in front of the tables occupied by their guests. There is a wide range of fruit, sausages, honey and cheeses - not just from La Mancha - as well as bread, pastries and cakes. But the best of all are the hot dishes with eggs, fried vegetables and sausages of the land, which change according to the seasons and satisfy the sporadic whims of their customers.

HOTEL EUNICE. SALAMANCA

The typical breakfasts are prepared with great care and attention to detail, with the peculiarity that they are prepared in full view of a large team behind a luxurious "vintage" appliance, one of the so-called economical kitchens. There are two menus of different lengths, divided into three levels - the liquid world, the savoury world and the sweet world - to be savoured at your leisure. The menu includes coffees from different origins, Iberian charcuterie from Guijuelo, including a ham that is sliced in the dining room, and sweets made daily in their own bakery. The agape ends with the great tortilla-revuelto that José Manuel Pascua, chef and owner, prepares for each group of customers with seasonal vegetables. A culinary and gastronomic experience. 

Category Chain Hotels

HOTEL ERCILLA. BILBAO

They offer special breakfasts in the hotel's lobby bar, a place separate from the dining rooms where most guests are served. You can choose from a variety of proposals that, depending on the case, reach the range of Anglo-Saxon brunches. To choose from: the classic continental breakfast; the full English breakfast; the so-called Rrench connection; the healthy 'healthy morning' and another independent one, headed by Eggs Benedict. An offer made with care, attention to detail and knowledge of classic cuisine, with no shortage of fruit salads, the best EVOO, smoked fish, sausages and organic yoghurts. And, of course, baked beans and eggs in a thousand different ways.

VILLA CORTÉS. ARONA (TENERIFE)

From the early hours of the morning, chef Diego Schattenhofer and his team wait in queues for the best egg dishes. The compositions are prepared in front of the customers on a giant hard chrome plate, in an exercise of scenic madness with technical details and surprising strokes of imagination. In the buffet, which is very well maintained, there is an excellent selection of artisan Canarian cheeses, tropical fruits and an important range of sausages from the mainland and the islands. A worthy effort, considering that more than 250 breakfasts are served every day.  

BOHO CLUB. MARBELLA

Under the direction of the chef Diego del Río, the gastronomic breakfasts are developed in two ways. In one of the proposals, the hotel promotes the principles of healthy eating with freshly squeezed juices, smoothies, honey, fruit bowls, yoghurts and cereals, with various vegan options. At the same time, a menu with suggestions and details of haute cuisine such as eggs Benedict or eggs a la royal with smoked salmon. Or their unforgettable fried eggs with puntilla and Iberian ham. The pastries and desserts
are of the same quality as their selection of teas and coffees.

URBAN HOTEL. MADRID

It is a landmark among urban breakfasts. The cold buffet offers detox juices, bowls of fresh fruit and salads. And in a separate section, smoked fish, cheeses and cured meats, including Mallorcan sobrasada and Iberian shoulder. The breads are
and Triticum, and the Greek yoghurts are accompanied by strawberry, red fruit and passion fruit jams. As well as butter pastries, there are gluten-free pancakes and sweets. And also Mari's cakes - Santiago, carrot cake, red velvet, Sacher - which change daily. Eggs are always freshly cooked: omelette, Benedict, royal, scrambled or fried. And as a great addition to the list, Smoke Tins and Bubbles, an assortment of appetizers and sandwiches with truffled ham, caviar, smoked meats and sour cream.