buffet breakfasts are pure globalization and lasts much misunderstood. Unfortunately breakfast is as much to the shores of Lake Balaton that looking at Ericeira Atlantic. Specific national, regional or local disappear when we entered the dining room of any hotel. It's very rare that the establishment decides to differentiate with an attractive offer and suggestions inspired by the gastronomic traditions of the area. It will not be for lack of possibilities. For me the quality is determined by the orange juice and plenty of decent croissants. Few dare hotels with natural juices and croissants too sparse, not always replenished quickly.
Some English hotels have found potato tortillas and churros, but most prefer to offer a product that we isolated clone environment and takes us to a universe unidentifiable. The buffets copied from a British model without considering regionalization which I consider necessary. It is high time to join the Basque tapas, the sobaos pasiegos, the Asturian pancakes or muffins from Astorga, to name some of the most emblematic food consumers like. A striking case is that of Portugal, where people eat breakfast at any cafe delicious things, from meat puffs shrimp dumplings or pastry cream, something that is not in the best hotels. It is not normal for a confectionery win by a landslide to hotels of four and five star hotels or to ignore a few meters of receipt breakfast becomes a whole gargantuan brunch for less than ten euros, including high-quality espresso, fresh juices, sandwiches and meat pies design.
breakfast in England it is more indigenous, although the so-called full breakfast Inglés go in decline. France has always maintained a good grade on the issue of bread and pastries, while Germany strongly emphasizes salty over sweet.
One of the breakfasts that make a difference is the Barceló Hotel Nervión Bilbao where the dining room is a spectacle and people pulled leisurely one hour for first snack of the day.
In humble establishments is not the thing to require four-star luxury but the level up should improve as the public begins to get tired of mediocrity in the quality and variety.
Meanwhile, outside the hotel gets more money and variety is superior. Recent experience in Vitoria showed me that you can look good for two and a half euros. A fresh croissant, coffee with cream and a natural orange zumito are a gift at that price. Take several luxury skewers with wine or beer and coffee in the area of \u200b\u200bLakua not reach the ten euros and that far exceeds any hotel breakfast, with its long, watery coffee, juices and unpredictable with large amounts of cheap and rather unappetizing decorate.
welcomes readers to comment if I have found lately a good breakfast hotel. I always look for the hotels included in the price you pay apart because it seems a daring, considering what you get in return.
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