Awakening to the sounds of rustling leaves and distant ocean surf,
you stretch out in bed, enjoying your first few moments of the day.
Around you, your treehouse suite at California’s Post Ranch Inn—set
on stilts among branches high above the Pacific coastline—seems to bend
and stretch, too. There’s a knock at the door; staffers enter bearing a
morning bounty of orange-brioche cinnamon rolls, braised slab bacon
with local chanterelles, and a sparkling Bellini—all to enjoy without
leaving your comfy mattress.
Is there anything more decadent than having breakfast—never mind a
sumptuous one—brought straight to your bedside? Something about being
able to stay in your pajamas, without even having to roust yourself
from under the blankets, transforms the simple pleasure of a morning
meal into a rare sensory treat. And experiencing it at a fine hotel,
where in-house chefs whip up breakfast dishes made with local,
traditional ingredients, only heightens the pleasure.
Many hotel chefs use breakfast as a way to give their guests a literal taste of local culture. At Shangri-La’s Barr Al Jissah Resort and Spa
in Oman, for instance, chef Beat Enderli’s Omani breakfast—which can be
enjoyed bedside in a breezy, sea-facing room—includes locally caught
lobster (a staple for which Oman’s waters are famous), and a
saffron-tinged pancake, made with spices that have been brought in on
trade routes from Iraq and Iran for centuries.
Enderli’s breakfast menus also make good use of local dates, an
ingredient that is perhaps more reflective of Oman’s landscape than any
other. “When you drive in the countryside,” Endlerli says, “wherever
there is a wabi—an old riverbed that’s dried up—if there is a
spring at the end there is someone who is growing date trees and
harvesting dates, making date syrup or dried dates, or desserts with
date syrup and date paste.”
Similarly, Josh Feathers, the chef at Blackberry Farm in Walland, Tennessee,
grew up connected to the land—where the start of winter signified
fried-squirrel-and-biscuit season—and it deeply influenced his cooking.
These days, the southern-inflected dishes he serves at his farmstead
inn highlight ingredients harvested right on the property—including
Tennessee truffles, black-eyed peas, and indigenous heirloom beans. A
wakeup call at Blackberry Farm often brings a feast of just-cooked
griddle cakes and raspberry turnovers, aged charcuterie, and fresh
eggs, accompanied by flowers and champagne—a delicious beginning to the
The only challenge to indulging in such a heavenly meal while still
propped up on your pillows? Trying not to sink back under the blankets
afterward for a nap.