The Small Hotel Breakfast

The small hotel breakfast should not imitate abundance. It should establish the morning with a few things presented at their proper scale: good bread, butter that has not been chilled into masonry, coffee made for the number of people in the room and one local detail that belongs there without costume. A buffet becomes wasteful when choice replaces attention.

This article will eventually report from a particular dining room. Its test will be proportion. Can one eat well without assembling a survey of international breakfast habits? Does the service allow an early departure and a slow second cup with equal grace? The best hotel breakfast sends the guest into the street alert, satisfied and curious about where they have awakened.