Nutritionists will tell you breakfast is the most important meal of the day, and for good reason. That first meal of the day replenishes energy stores after an overnight fast, jump-starts your metabolism and helps stabilize blood sugar, setting the tone for sustained focus and balanced eating throughout the day.
But beyond fueling up properly, breakfast is so much more. It’s a cultural snapshot on a plate.
Around the world, mornings begin with different staples, from shrimp and grits in the American South to Rösti (a pan-fried potato) with crispy bacon in Switzerland and traditional English breakfasts that might include staples like iron-rich black pudding.
Ahead, enjoy a global sampling of breakfast and brunch dishes as hotels around the world showcase what’s on their plate.
Dallas, Texas: Short Rib Corn Cake Stack
At CBD Provisions, tucked inside The Joule in Dallas, breakfast plates lean into the bold, layered identity of Texas.
A clear example is the Short Rib Corn Cake Stack, a regional take on eggs Benedict developed by the hotel’s Director of Culinary Sezer Deniz and his team.
“The Short Rib Corn Cake Stack embodies the spirit of Dallas today: Bold, multicultural, and anchored in strong regional ingredients — offering guests an authentic yet elevated taste of Texas,” Deniz says.
Texas Wagyu short rib is slow-braised, then shredded and layered over a gluten-free corn cake, topped with poached eggs, a spicy avocado mousse and poblano hollandaise. The reference point may be classic Benedict, but the flavors pull in a different direction. They’re influenced by ranch traditions and a.m. chefs use locally sourced Texas Wagyu, which celebrates the state’s agricultural roots.
The Short Rib Corn Cake Stack is served during weekend brunch at CBD Provisions, and the kitchen also adapts it for group dining and special events.
Kensington, London: Traditional English Breakfast Staples
In Kensington, at the Royal Garden Hotel, breakfast is presented each morning at Origin Kensington, the hotel’s ground-floor restaurant. The setting is contemporary, but the approach is rooted in tradition, letting thoughtfully selected ingredients speak for themselves, with many coming from British farms and producers the kitchen knows well.
The buffet centers on a full English breakfast, built from components with clear provenance. Brooks Farm sausages sit alongside Clonakilty black pudding, Elliotts Yorkshire free-range eggs and slices of Paul Rhodes porridge bread. There are Clarence Court poached eggs, yoghurts (yogurt), and even house-made kombucha infused with seasonal British fruits.
A traditional English breakfast typically includes bacon, sausage, mushrooms, grilled tomato, baked beans and a choice of eggs, whether scrambled, fried or poached, offering a hearty and well-balanced start to the day, says the hotel’s Executive Chef John Serhal.
“Black pudding, a classic component, is made from pork blood, fat and cereal grains,” he says. “It has a rich, distinctive flavor and a unique texture, which can be an acquired taste for some.”
At Royal Garden Hotel, the culinary team focuses on sourcing high-quality black pudding and preparing it with care to ensure a well-balanced and enjoyable experience for guests, including those who are trying it for the first time, he explains.
As for dairy, the fruit yoghurts come from Northiam Dairy, a family-run farm in England.
“While the fruit selection is carefully chosen, it is the quality and creaminess of the yoghurt that truly stands out,” Serhal says “The black cherry remains a personal favorite.”
Savannah, Georgia: Shrimp and Grits
Almost synonymous with the Lowcountry, shrimp and grits allows the culinary team at Rhett — a Southern restaurant inside The Alida, Savannah — to showcase the region’s rich local ingredients, says Executive Chef Zachary Chancey. Originally a humble breakfast staple for coastal fishermen, the dish has evolved into a defining symbol of Southern cuisine.
The restaurant sources its shrimp from Sea Island Shrimp Co., while the grits are stone-milled right in Georgia.
“We love how shrimp from the Lowcountry are slightly smaller and keep a naturally sweet, delicate flavor,” Chancey says. “Bacon, tomatoes and green onions round out the dish, along with a straightforward pan sauce that lets the shrimp shine while the grits bring everything together."
Berkeley, California: Carnitas Hash
At Limewood Bar & Restaurant at Claremont Resort & Club, the breakfast menu reflects Northern California at its freshest, highlighting seasonal produce and thoughtfully selected ingredients alongside classic morning favorites.
What sets the experience apart is the setting itself: Perched above the Bay, the restaurant offers sweeping views of San Francisco, grounding each dish in a distinct sense of place.
Standouts like the Carnitas Hash capture the region’s culinary spirit. Developed in collaboration with Executive Chef Joseph Paire and a longtime breakfast cook who has spent more than two decades at the resort, the dish is brought to life with a sense of authenticity. Slow-braised pork is paired with vibrant tomatillo salsa, then finished with a free-range egg, pickled onions, and cotija cheese. The result is a nostalgic nod to late-night taco stand flavors, reimagined for the morning table.
For a more casual start to the day, East Bay Provisions offers a café-style alternative, with artisan-roasted coffee, freshly baked pastries, and local wines in a relaxed setting. Breads and pastries are made fresh daily, including those crafted from the café’s 105-year-old sourdough starter, “Lenny.”
The resort also partners with several local purveyors for its cheeses, juices, jams, veggies, and more.
Engelberg, Switzerland: Alpine Tradition with a Mediterranean Touch
At Kempinski Palace Engelberg, breakfast offers a sensory introduction to the surrounding Alpine landscape.
Served in the elegant Cattani Restaurant, the menu is rooted in the Obwalden region’s farm-to-table tradition, with a strong emphasis on proximity and seasonality.
The kitchen works closely with local farmers and producers, sourcing honey from nearby beekeepers nourished by Alpine flora, apple juice pressed from regional fruit, and artisanal cheeses from the monastery cheese factory, Schaukäserei Kloster Engelberg. Butter, too, comes from trusted local supplier Sälmi, which is the same cheesemaker behind the fondue and raclette served during the winter months. The hotel’s commitment to regional sourcing reflects Executive Chef Stefanos Ioannidis’ ethos: “We believe that the shorter the journey, the better the flavor.”
What sets the experience apart is the subtle interplay between Alpine ingredients and Mediterranean influence. Under the direction of Ioannidis, the menu seamlessly weaves his Greek heritage into the fabric of the Swiss setting, appealing to international palates while remaining deeply rooted in local tradition. This balance is evident in dishes like traditional Rösti with crispy bacon, prepared according to time-honored Swiss methods, served alongside Kagianas — a classic Greek combination of scrambled eggs with fresh tomatoes, herbs and feta — offering a light, Mediterranean counterpoint to the richness of Alpine fare.