SPE­CIAL BREAK­FASTS

Start­ing the day off right

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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.

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