Courtesy of Blackberry Farm
The Breakfast: Almost every ingredient in chef Josh Feathers’s dishes is sourced right on property at this 4,200-acre Smoky Mountain farm estate. Breakfast arrives served on a silver tray, and might include silver-dollar cornmeal griddlecakes; a stone-ground oatmeal casserole sweetened with sorghum cream and bourbon-poached currants; a poached-egg–and-potato mousseline with ramp vinaigrette; or house-baked turnovers filled with strawberry-rhubarb, white peach, or blueberry-Meyer lemon jam.
The Bed: Looking out over mist-shrouded ridges and the green, rolling foothills of the Smoky Mountains, Blackberry Farm’s 63 rooms are outfitted with antiques, feather beds, and chaise furniture and decorated with regional artwork and vintage photographs. All have porches or English-style verandas and rockers, where you can take a meal while contemplating the estate’s blossoming columbines, foamflowers, blue larkspurs, and wild geraniums.
Courtesy of Meurice Hotel
The Breakfast: Michelin-starred chef Yannick Alléno’s romantic breakfast for two at Le Meurice includes a bottle of pink champagne Veuve Clicquot, a selection of luscious house-made pastries (think fresh-pressed waffles with dark Guajana chocolate from South America and puff pastries with small, wildly aromatic strawberries known as Mara des Bois). Salmon Balik—considered the best Russian-style smoked salmon in world—follows, along with a platter of cheeses and fine Italian charcuterie.
The Bed: Le Meurice’s 160 rooms, set in an elegant 18th-century building across from Paris’s famed Tuileries gardens and even more vaunted Louvre, have hosted historic A-listers ranging from Orson Welles to Queen Victoria. All feature gilded decorative elements, mosaic floors, opulent Rubelli and Braquenie fabrics, and hand-carved moldings—and many have views of the Musée d’Orsay, the Seine, and the Eiffel Tower right from their four-poster beds.
Courtesy of Inn at Dos Brisas
The Breakfast: Orchards, organic gardens, and greenhouses surround the Inn at Dos Brisas in Washington, Texas—and chef Jason Robinson makes full use of their produce for his breakfast menu. His seasonal morning offerings might include sugar-crusted dewberry muffins (made with foraged wild Texas blackberries); tomato pound cake made with sun golds (small yellow-orange tomatoes) and accompanied by green-tomato jam; house-made granola; and a boysenberry or Asian-pear Danish. Even the coffee here is local and artisanal—it comes from Independence Coffee Co., a nearby small-batch roastery.
The Bed: Your casita is one of only four at this working farm and horse ranch that spans 300 acres of big skies in Texas ranch country. Each of the ranch-style cottages has leather chairs and couches, and a private veranda that looks out over horse pastures and meadows carpeted with bluebells. The best way to see the farm is on foot with Robinson, who accompanies you through the gardens and lets you choose the vegetables you want for your next meal.
Courtesy of Four Seasons
The Breakfast: A traditional Polynesian morning meal is delivered by canoe to your over-water bungalow. The highlight: poisson cru—a famed local dish that mixes raw, superior-quality red tuna, coconut milk, and chopped fresh vegetables like carrots, cucumbers, and tomatoes. Just-baked pastries and tropical-fruit salad in a ginger-lemongrass broth counter the pert brininess of the poisson. Breakfast here is served with great ceremony: attendants arrive bearing flower necklaces and playing ukuleles, and before you eat, your table is adorned with fragrant local frangipani blossoms.
The Bed: Although over-water bungalows are the most luxurious lodgings at the Four Seasons, the hotel has 121 different rooms scattered along the beachside and lagoon of its motu (small private islet). Walls throughout are made of volcanic stone, roofs are palm-thatched, and interiors are decorated with teak and merbau-timber furnishings. All have extraordinary views over the turquoise-blue, coral-filled South Pacific, as well as the majestic black-rock peaks of Mount Otemanu and Mount Pahia.
The Breakfast: At your treetop or cliffside room overlooking the Pacific, breakfast in bed starts with a fragrant steaming tub, prepared by Post Ranch staffers with floating blossoms, essential oils, and scented bath salts. As the bath fills, your breakfast table is set up on your private balcony. Chef Craig Von Foerster’s morning menu includes freshly baked scones paired with local black-sage honey and blackberry-lavender jam, orange-brioche cinnamon rolls, and eggs Benedict with braised slab bacon and local chanterelles.
The Bed: Set on a 1,200-foot cliff right over the roar and whip of the Pacific, the Post Ranch Inn’s 39 rooms epitomize luxe rusticity. All feature furniture and cabinetry made with local redwood, baginga, and mahogany; ocean-facing rooms have floor-to-ceiling windows for enjoying the spectacular sunsets, while rooms in “tree houses” fill in the afternoons with the sound of rustling live oak and bay laurel leaves. In spring, the 100-acre property is blanketed with golden-orange California poppies.
Courtesy of Mandarin Oriental
The Breakfast: The Chinese comfort-food breakfast at the Mandarin Oriental’s flagship property starts with a selection of dim sum—tender steamed dumplings filled with shrimp, pork and abalone dumplings—and sweet milk-custard buns made from soft, silky pastry dough. The main attraction, though, is the traditional dish of congee—savory rice porridge, served with your choice of chicken, beef, or braised abalone and accompanied by fried, fresh egg noodles.
The Bed: The Mandarin’s 502 sleek rooms are some of the world’s most opulent. Tricked out with baths of travertine and Black Forest marble, and decorated with Cognac-colored silk upholstery and leather club chairs, all have beds piled with goose-down pillows and views over either the Hong Kong skyline or the ferries and tiny sampans of Victoria Harbour.
The Breakfast: For British chef-in-residence Neil Ferguson (onetime Chef de Cuisine at Gordon Ramsay at The London NYC), breakfast is a big-flavor affair. Yuzu mimosas start things off, followed by pannetone French toast with orange blossom-infused mascarpone, and toasted brioche smothered with osetra caviar and culatello (the heart of prosciutto or Iberico dry-aged ham). The kicker is an omelette Arnold Bennett—for which Ferguson pairs slightly smoked haddock with whipped cream, eggs, and hollandaise sauce, all gratinated under a grill until it’s golden brown.
The Bed: The 24 rooms in this hotel, set in Manhattan’s chic Meatpacking District, share a building with an exclusive members-only club, and are famously hard to come by. Scoring one of the airy, loft-like units, though, gives you unique access not only to Ferguson’s ambrosial spreads, but also to the club’s swanky, uber-cool lounges and bars—including a fabulous rooftop pool with views over the city skyline.
Courtesy of Marques de Riscal
The Breakfast: When you’re right in the heart of the Rioja wine region, it only makes sense for every meal—even breakfast—to be infused by local viticulture. For chef Jose Ramón Piñeiro, this means starting the morning with a glass of Laurent-Perrier Alexandra Rosé 1997 Champagne and a selection of Beluga and sturgeon caviar. Blinis and sweet-sour cream are next, alongside eggs scrambled with fresh truffles and grilled Catalan Perol sausage, and rosemary toast with jam made from Tempranillo, Garnacha, and Cabernet Sauvignon grapes.
The Bed: Built on the grounds of a 3,200-acre winery that’s been in operation since 1858, the Marqués de Riscal’s curving, asymmetrical, titanium-paneled building was created in 2006 by starchitect Frank Gehry (the design is a nod to his Guggenheim Museum in nearby Bilbao). The 43 rooms are decked out in raw maple and dark marble, with Alvar Aalto tables perfect for setting up your breakfast.
Courtesy of Shangri-La
The Breakfast: Though Swiss-born, Barr Al Jissah’s chef Beat Enderli employs flavors and ingredients from his adopted home to create delicious morning dishes. His Omani omelette tosses onion, tomato, pepper, and turmeric, and is followed by a thin, bright-yellow, saffron-infused pancake served with honey and date syrup. Fresh, smooth labneh (a local cream cheese) comes next, accompanied by chickpea or broad bean stew and fresh-baked flat bread for dipping. Enderli always recommends finishing with succulent poached Omani lobster—or at least a cup of traditional cardamom-infused kawah coffee.
The Bed: This three-hotel resort, set on 124 acres around a private bay on the Gulf of Oman—has 180 rooms spanning a range of design styles. All, however, have wide balconies facing the sea (even bathrooms have sliding glass panels so you can catch the salt breeze from your tub).