QUALITALY_144

MAGAZINE Februar y/March 2025 service in high season guarantees service for 350 guests, we have 180 rooms. We are not a boutique hotel. Breakfast has the structure, methods and times of a large hotel. We have an à la carte service for the cafeteria and the kitchen that brings to the table eggs ‘as you like them’ fried, boiled, soft-boiled or poached, fluffy and pistachio, pancakes and waffles, French to- ast, croque monsieurs, omelettes and extracts. But with our numbers, the buffet is essential. In high season we open the large terrace for breakfast and it's possible to sit by the pool, a location that European customers always like very much. For a quality service you must first of all love your job, be willing to polish the sil- verware every day, make sure that the food on display in the buffet is always fresh and of high quality, and that the juices are freshly squeezed every morning and well filtered. Breakfasts should not be underestimated: it's the first service, the day starts here and it's a fundamental step because 99% of guests have this type of experience every day. Deciding whi- ch foods to put on the menu and which to leave on the buffet seems like a small matter, but in reality it opens up very different consumption dynamics. If in terms of positioning the menu is supposed to guarantee the perception of higher quality, I have to deal with a loss of exposure. Precisely for this reason, explaining the menu by taking time to talk with the customer is fun- damental to prevent the menu from becoming a ghetto in which we lock up certain foods, excluding them from the service. glass chandelier. ‘Suspended’ is the sensation one gets from the round breakfast tables that occupy small loggias overlooking the winter garden. Thanks to Valeria Piccini , who has overseen its growth, Chef Gentian Shehi offers a cuisine strongly influenced by Tuscan culinary culture, without forgetting the Apulian roots that marked the childhood of an Albanian boy who came to Italy to seek his fortune with his family. The buffet is extensive, you wander along the long wings of the balcony between islands of food, and combine classic baked goods, puff pastries, breads, yoghurts and milks, and get a taste of the real Tuscan cuisine. A welcome to the table in Florence that opens up possibilities for experimentation at lunch and dinner. There is no shortage of fruit and vegetables for making fresh juices and extracts, and there is also a very traditional English corner with bacon and eggs cooked in all sorts of ways. Then there are some Asian delicacies for curious Italians and international travellers who feel homesick even in the home of simple bread, extra-virgin olive oil and good wine, which make Tuscany a paradise for foodies. GRAND HOTEL RIMINI Thanks to Chef Di Bernardo 's guidance, the Belle Epoque breakfast at the Grand Hotel is the setting for a sumptuous awakening. In the discreet splendour of the Quattro Colonne room, the curtain rises on a triumphant breakfast. Bre- akfast is a gourmet treat that is an essential part of an unforgettable stay. ‘We are a hotel that has a lot of guests’, explains Di Bernardo. ‘Breakfast ST. REGIS FLORENCE Hospitality, elegance, personalised service, be- autiful interiors that lift the spirits: the St. Regis is the place of choice for a stay or a visit to the hotel, thanks to its generous hospitality and me- ticulously prepared cuisine. Following in the tra- dition of the legendary New York establishment, The St. Regis Florence offers the brand's re- nowned services, which include, among others, the exclusive Butler service that personalises and satisfies the most demanding requests of international guests and travellers, the Bloody Mary ritual that comes alive in Florence thanks to Brunello Grappa, vodka, acacia honey and rosemary, the Afternoon Tea and Champagne sabering that take centre stage as rituals that punctuate Florentine days. Breakfast is served on the balcony that opens onto the winter gar- den, dominated by a stained-glass dome in the Art Nouveau style and an impressive Murano XI