Breakfast was included in every hotel we stayed. Bread, rolls, cheeses and cold meats were served almost everywhere. Canned fruit salad was also a popular offering.
Hotel Atlanta in Munich offered pouched eggs, but during our first breakfast there I could not figure out where people were getting them from. Eventually I noticed a tray of toy rabbits! The body of each rabbit was exactly the size of an egg; each soft plush rabbit kept a single pouched egg warm.
Croissants in hotels in Italy were particularly good. Nick fell in love with jam filled croissants at Casa Formosa in Venice, while my favorite ones were in Residenza Domizia in Rome.
Hotel Maxim in Florence was the first place we have encountered serious fresh fruit—bananas and enormous kiwis. (Just to be fair--Hotel Atlanta did serve really sad looking apples, but I just could not count those as a real effort to serve seasonal fruit.)
The breakfast at Hotel Oberland in Lauterbrunnen knocked me off my feet. I could not get enough of their Birchermuesli—muesli (rolled oaks soaked in water or juice overnight) mixed in with fresh yogurt and fresh fruit. Mixed in with the yogurt and oats were red currants, wild blueberries and gooseberries. While we have seen currants and wild blueberries sold in the markets in Germany and Italy, I have not seen gooseberries anywhere but Russia. So they were an extra special treat. Apparently gooseberries are readily available in Switzerland, and we actually saw some gooseberry bushes while walking through Gimmelwald.
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