Throughout 2025, NH Collection Hotels & Resorts, which is part of Minor Hotels, is celebrating 10 years since the brand’s creation. To mark this milestone, the brand has collaborated with 10 renowned Michelin-starred chefs at 10 of its hotels across the globe to create the “Signature Breakfast Constellation Edition”, an initiative highlighting one of the brand’s core pillars, gastronomy.
The ten participating hotels are in cities across Europe and Latin America, and each chef has created a dish alongside an expertly paired drink that highlights the local produce of its hotel’s location. The new breakfast dishes, which are made to order, will be available at the hotels in their respective cities for the next six months until October 2025.
The chefs responsible for creating the breakfast recipes have a total of 11 Michelin stars between them. Focus has been given to using quality local produce, classic preparations in some cases, and more innovative approaches in others—always with the aim of offering healthy options.
Three of the hotels are located in Spain. In A Coruña, chef Javier Olleros (above), who has 2 Michelin stars at Culler de Pau (O Grove, Pontevedra), has prepared his dish for NH Collection A Coruña Finisterre.
In Madrid, guests can enjoy a unique dish at NH Collection Madrid Palacio de Tepa, featuring a creation by chef Paco Roncero. The chef holds 2 Michelin stars at his restaurant of the same name, located in the iconic NH Collection Real Casino de Madrid, a property operated by Minor Hotels.
To complete the list in Spain, NH Collection Cáceres Palacio de Oquendo will feature a dish by Alejandro Hernández Talavante (Versátil restaurant, 1 Michelin star).
Chef Yuri Wiesen.
Five other chefs participating in this initiative are some of Europe’s most renowned names, including Nicolai Nørregaard (restaurant Kadeau, 2 Michelin stars, Copenhagen, Denmark), Yuri Wiesen (restaurant Wiesen, 1 Michelin star, Eindhoven, The Netherlands), Mikael von Lüders (restaurant Finnjävel, 1 Michelin star, Helsinki, Finland), Iside de Cesare (La Parolina, 1 Michelin star, Trevinano, Italy) and Ciro Scamardella (Pipero, 1 Michelin star, Rome, Italy).
Two chefs from Latin America complete the list: Luciano García, renowned for his outstanding career as a pastry chef and the current owner of the restaurant García in Buenos Aires, and Mikel Alonso, from Biko restaurant in Mexico.
For breakfasts at NH Collection A Coruña Finisterre, chef Javier Olleros has designed a dish featuring Galician eggs and cheeses as the main ingredients: house egg with breadcrumbs and smoked cheese cream. Meanwhile, chef Paco Roncero has created a dish of oil bread toast with cucumber, miso yoghurt, parmesan and extra virgin olive oil pearls, which can be enjoyed on the breakfast menu at NH Collection Madrid Palacio de Tepa.
Alejandro Hernández’s recipe for NH Collection Cáceres Palacio de Oquendo consists of a slow-cooked free-range egg, codillo confit, concentrated Iberian ham juice, presta jelly and crunchy breadcrumbs.
Ciro Scamardella, for NH Collection Roma Palazzo Cinquecento, also highlights the egg in his Egg 65°C with pecorino cheese foam, loin of morone fish on a bread waffle and a mixed salad with chia seeds citronette. In Milan, chef Iside de Cesare created a foam egg white with crispy yolk, broccoli cream, guanciale, and toasted brioche bread for NH Collection Milano CityLife.
Meanwhile, in the Netherlands, Finland and Denmark, the spotlight is shared between local fish such as salmon and other regional products like honey and seasonal fruits.
Nicolai Nørregaard’s creation for NH Collection Copenhagen perfectly embodies the connection to local ingredients he seeks in his cuisine: cold-smoked Bornholm salmon toast with Kadeau preserves. The toast is fried sourdough with elderflower butter, and the dish includes egg yolk, honey and plum glaze, preserved elderflower, lightly whipped crème fraîche and horseradish.
The dish represents the tradition of the Bornholm smokehouses. Mikael von Lüders likewise highlights Finland’s identity with his Finnish barley and buttermilk flatbread ‘Röpörieska’ with cold-smoked salmon and a poached egg at 64°C, which can be enjoyed at NH Collection Helsinki Grand Hansa.
Similarly, Yuri Wiesen at NH Collection Eindhoven Centre serves minute smoked Scottish salmon on brioche toast with quail egg, watercress and hollandaise sauce, accompanied by a glass of NH Collection 10th anniversary cava.
When we move to Latin America, the recipes change completely in terms of ingredient selection and concept. In Mexico, the focus is pork in Mikel Alonso’s creation for NH Collection Mexico City Reforma (above), with his truffled pig’s trotters, poached egg, Iberian cream, and smoked foam, accompanied by crispy grilled bread.
Meanwhile, in Buenos Aires, chef Luciano García has prepared crispy potato rösti with smoked aubergine cream, cured zucchini, roasted beetroot, smoked trout, poached egg, glazed carrots, fresh olive tomatoes and ‘librito de grasa’ for NH Collection Buenos Aires Crillón.
This culinary journey through ten hotels brings together the local cuisine of the outstanding chefs. This is the concept behind the initiative created by NH Collection Hotels & Resorts.
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