As if a new year had just begun, the return to school also brings new challenges and desires for the upcoming course, such as eating well, healthily, with energy-filled meals that are quick to prepare. It is already part of the mainstream food, but it's worth remembering that commercial cereals, generally full of added sugars or, lately, sweeteners of all kinds, are the worst option for a healthy diet, and at least for everyday use. A good breakfast should include dairy products, whole grains, fruit, and healthy fats, or, in other words: milk, yogurt, fresh cheese, toast, oatmeal, seasonal fruit, seeds, avocado, and olive oil, among others. On the other hand, it's important to remember that childhood obesity is an increasingly widespread phenomenon and that, according to data released a few days ago by researcher Isabel María Blancas of the Reina Sofía University Hospital in Córdoba, half of children between the ages of 6 and 16 are obese and overweight, which means that in real life. That's why it's very useful to have a series of recipes on hand.

For many years, hotel breakfast has been a service that establishments would provide, but it didn't receive the same attention as other services they offered. Frozen croissants, poor-quality coffee, and a lot of food waste at the end of the service. This particular area has been the focus of many establishments, who have decided to improve it, even if only to reduce costs. Some have even brought breakfast to the culinary level of a gourmet restaurant. We analyze the changes that have occurred in recent years and which ones will take longer to arrive. In fact, according to food critic Daniel Salas in his presentation, The boundaries of the best hotel breakfast At the HIP conference held in Madrid, hotels are getting their act together, "just like when they saw that people were going out to eat at the restaurant across the street and not staying at theirs."

The fork breakfast has left its ostracism behind. And that's not even the most Instagrammable food in the world, especially when it consists of a succulent plate of small plates. Even so, it is one of the few bastions that preserve traditional Catalan recipes and has become more visible with initiatives such as the collaborative map Esmorzapp, which already lists more than 2,500 places where you can enjoy a hearty breakfast. It was promoted by journalist and gastronome Albert Molins, who has now taken his vindication of this small feast a step further with the publication of the book Fork breakfast (Cosetania, 2025). He recently presented it at one of the most famous breakfast bars, the historic Gelida bar in Barcelona.