Starting the day off right
A roundup of the top 5 breakfasts at the group’s hotels.
For many people, breakfast is the most exciting par t of staying at a hotel. It means getting up in the morning and star ting the day with eggs Benedict, a fresh fruit salad or even an exotic treat that gives you added insight into the par t of the world you’re visiting. Buffet, à la car te, continental, full English, healthy or brunch... the options are infinite, and the Meliá Hotels International around the world offer them all.
At Marga Coll’s restaurant, they call it breakfast because it’s served in the morning, but considering the number of dishes it includes and its length—around two hours—it’s actually more of a lunch. And not just any lunch: it’s a complete culinary tour of the Balearic Islands.
Marga, the Mallorcan chef and owner of the Miceli restaurant in Selva, is the master of ceremonies and cicerone of this journey through the island’s local products, recipes and traditional preparations.
The five-part experience takes place in an unbeatable setting: the Hotel Gran Meliá de Mar ’s terrace in Illetes, near Mallorca’s capital. Facing a gorgeous Mediterranean cove, it’s surrounded by pines and imbued with a refreshing sea breeze. It’s the perfect backdrop for this breakfast tasting menu, which starts with ‘a walk through the garden’ to gather seasonal fruits. They ’re served in different textures, mixed into organic yoghurt from Sa Teulera (with apricots from Porreres) or squeezed into juice. The prized oranges of Sóller and the delicious Sa Pobla strawberries always have a place on the table, too.
Bread takes centre stage in the second course. Whether white, brown or in the form of llonguets (crispy and fluffy rolls), it’s always fresh out of the oven, with that unmistakable aroma of Sunday mornings and holidays. It’s accompanied
by a selection of cheeses and cured meats, chosen by the restaurant and created by small local producers. They maintain the island’s tradition with products like salazones (delicious Menorcan cured fish and anchovies marinated in vinegar), homemade jams (featuring Sa Pobla strawberries, quince, bitter orange and more), creamy artisanal butter and, of course, extra virgin olive oil and ramallet tomatoes, to make the famous Mallorcan pamboli (toast with tomato, salt and olive oil). And, of course, a glass of cava to toast with; so Mediterranean!
The next course also comes straight from the oven. First up is coca, a kind of pizza that’s very popular throughout the whole archipelago. Here it’s topped with trempó (a typical Mallorcan salad with onion, green pepper and tomato) and roasted peppers. Next are delicious empanadas filled with beef, fish and sobrassada (cured sausage) with onion, paired with red wine.
Every good breakfast includes eggs. In this case they ’re free-range, served with Sa Pobla potatoes and topped with freshly shaved truffle.
The journey ends with local pastries like the iconic Mallorcan ensaimada, quartos and cremadillos filled with cream and chocolate, leaving a sweet aftertaste. A tip: take it easy, breathe deep and ask for a doggy bag to relive the pleasures of this amazing breakfast later on.
Breakfast at the Arrels restaurant by Marga Coll, in the Gran Meliá del Mar, is a five-par t culinar y journey through the Mediterranean.
This chef brings the essence of the BalearicIslands and their gardens, philosophyand recipes to life with her traditionallyprepared dishes.