During a recent stay in Berlin, I had the chance to explore in detail one of this vibrant city’s culinary specificities, and I rediscovered a term that may be familiar to you: Frühstück.
This word – which some would like to translate as breakfast – is displayed at the top of the blackboards in many restaurants all day long. Especially in the Friedrichshain and Prenzlauer Berg neighbourhoods, restaurants have made it their main offer and divided it into various concepts on the plates, in the design or the storytelling.
Ranging from avocado toast/poached eggs Aussie-style in a warm wooden decor (Silo Coffee) to a new-age bakery/pastry shop (Zeit für Brot) or the multi-story plateau (fruit, omelette, cheese, cold cuts, bread) offered at the traditional Berlin Cafe Anna Blume.
Even though some of these places call themselves Konditorei, brunch place or coffee roastery, they all meet on the possibility of serving a hot drink and a snack or an easy-to-eat but complete meal, on-site and throughout the day.
Generally speaking, Frühstück refers to an anchor point in the German eating tradition and to a growing global trend, based on healthy food and (curiously) the deconstruction of the holy trinity of Western cuisine – breakfast, lunch, dinner.
Once again, our hotel industry can take something out of this trend. Many hotels are already offering, during weekends, a more adapted and above all more extensive brunch through the day rather than the traditional 7 to 10 a.m. But how about the rest of the week? Hotel Circus (Rosenthaler Platz, Berlin) turned its restaurant, CommonGround, into an all-day brunch, seven days a week. In front of leisure travelers who are fond of this, why not offer a quality extended breakfast every day of the week, starting with some signature dishes or preparation?