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<\/p>\nThis article was produced by National Geographic Traveller (UK).<\/p>\n
Salmon and dill tartlet with a mussel, chilli and herb reduction; traditional Swedish\u00a0gubbr\u00f6ra\u00a0(anchovies, eggs and potato) with fermented peas and vendace roe (\u2018Nordic caviar\u2019): all dishes that feel perfectly suited to a smart tasting menu. The twist? That tasting menu is being dished up at 8.30am, at one of a growing number of top restaurants to serve multi-course breakfasts that rival evening offerings for complexity, craft and ingredient quality.<\/p>\n
At \u00c4ng, in Tv\u00e5\u00e5ker, Sweden, the breakfast tasting menu runs to eight or nine courses \u2014 roughly half the length of the restaurant\u2019s dinner tasting menu. It spans classic Nordic breakfast items like crispbreads, koji-fermented barley porridge and egg dishes, as well as the more surprising, caviar-laden offerings \u2014 all accompanied by a non-alcoholic juice pairing. While it can be booked as a standalone experience, many diners also have dinner at the Michelin-starred restaurant, staying the night at \u00c4stad Ving\u00e5rd, the neighbouring vineyard, in between. \u201cIf you\u2019re visiting \u00c4ng for the fine-dining experience, we believe breakfast should feel like a natural continuation of that journey,\u201d says chef and co-owner Filip Gemzell.<\/p>\n
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The breakfast at Casa Maria Luigia in Modena features dishes from chef Massimo Bottura’s Italian upbringing, including a slow cooked frittata and traditional puffy fried dough.<\/p>\n
Letizia Cigliutti (Top) (Left) and Letizia Cigliutti (Bottom) (Right)<\/p>\n
Many high-end hotels are also looking beyond the buffet and basic cooked options to create more memorable gastronomic moments. Boutique hotel Casa Maria Luigia in Modena, Italy, was founded by rambunctious Italian chef Massimo Bottura and his wife Lara Gilmore and holds three Michelin keys. Its multi-course breakfast with roots in local farming traditions is specifically inspired by Bottura\u2019s childhood Christmas mornings; a 72-hour, slow cooked frittata with caramelised onions is made by following Bottura\u2019s grandmother\u2019s recipe to the letter. Among the other indulgences are\u00a0gnocco fritto\u00a0(puffy fried dough) with local Cotechino sausage, and almond cake with\u00a0zabaglione\u00a0(a light custard), and many dishes cooked outside in a wood-fired oven.<\/p>\n
For Gilmore, the breakfast is all about making guests feel at home \u2014 a natural extension of their hospitality. \u201cWe\u2019re trying to make them feel like they\u2019ve landed in a very specific and special place: the Emilian countryside,\u201d she says. \u201cThey\u2019re family dishes, and we serve them to guests we\u2019re treating as family.\u201d<\/p>\n
She dislikes the term \u2018breakfast tasting menu\u2019, however. The phrase, she says \u201ccarries a certain formality, a certain distance; our breakfast is the opposite of that.\u201d<\/p>\n
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At Hotel Casa Cacao, a multi-course breakfast is taken on the terrace with views over Girona.<\/p>\n
Iv\u00e1n Cort\u00e9s Candalija (Top) (Left) and Iv\u00e1n Cort\u00e9s Candalija (Bottom) (Right)<\/p>\n
Four More Venues Where Breakfast is a Main EventHotel Casa Cacao<\/a>, Girona, Spain<\/p>\n This boutique hotel from Girona\u2019s favourite gastronomic sons, the Roca brothers, serves a multi-course breakfast on its terrace, which includes porridge, local cured meats, artisan cheeses and\u00a0huevo villaroy\u00a0(a deep-fried, bechamel-coated egg) with seasonal vegetables. There\u2019s also a \u2018sweet tower\u2019 \u2014 which currently includes apple crumble with calvados gel\u00e9e, chocolate\u00a0xuixo\u00a0(a local pastry) and a cup of 70% cacao hot chocolate \u2014 and an excellent chocolate shop downstairs for souvenirs.<\/p>\n Grand Hotel Principe di Piemonte<\/a>, Tuscany, Italy<\/p>\n Chef Giuseppe Mancino has crafted a breakfast experience so extensive at this luxury hotel on the Tuscan coast that it was named Italy\u2019s best breakfast in 2024 by 50 Top Italy. Take a seat and let the team guide you through a multi-course experience that could include anything from sushi to cr\u00eapes Suzette, prepared tableside, or stick with the enormous buffet. Along with the usual breakfast suspects, there\u2019s huge array of options from around the globe, including ramen, an entire Middle Eastern section and a chocolate Ferris wheel.<\/p>\n SingleThread’s Japanese breakfast menu is served all at once to avoid unnecessary disturbances during the meal.<\/p>\n John Troxell<\/p>\n SingleThread<\/a>, California, US<\/p>\n \u00a0This three-Michelin-starred farm-to-table restaurant with rooms in California wine country is deeply Zen. At breakfast, for example, they bring all the courses at once so as not to continually disturb your morning peace, spreading them out before you, banquet-style. There are two breakfast experiences to choose from, the most popular being the Japanese breakfast that combines local products with the flavours of Japan. Dishes include miso-marinated local black cod or salmon, rice with farm vegetables, miso soup, simmered tofu and Japanese-style sweets. Alternatively, try the Sonoma Breakfast focused on local, farm-fresh ingredients.<\/p>\n![\"A](\"https:\/\/www.newsbeep.com\/il\/wp-content\/uploads\/2026\/08\/JapaneseBreakfast_JohnTroxell.jpg\")
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