“We actually just wanted to have a good breakfast,” explains Martin Pöller, one of the two founders of the innovative “Breakfast 3000” concept in Berlin. However, the usual breakfast cafés did not offer him and his business partner Lukas Mann the variety they longed for – too often the selection ended with the omnipresent avocado sandwich. The creative drought in the local breakfast scene led the duo to turn their vision of an ideal cafe into reality.
Today there are already two locations in Berlin for their “Breakfast 3000”, a kind of upscale breakfast restaurant where dishes to start the day can be ordered all day long (until 4 p.m.!).
Breakfast establishments with special dishes are experiencing a resurgence as they not only delight the palate but also offer new social and culinary experiences. Guests today are willing to pay for unique and high-quality breakfast experiences that exceed their expectations and start the day in a special way. Restaurateurs have recognized this demand and are responding to it with innovative concepts that break traditional breakfast boundaries. Breakfast as the new dinner – this trend reflects a change in food culture that goes far beyond eggs and pancakes.
The café “The Morgenmuffel” in Hamburg has set new standards in the Hanseatic city with this philosophy. This restaurant with its colorful, sophisticated interior could just as well open in other metropolises around the world – in New York City or Cape Town. The concept at Morgenmuffel is called fusion breakfast. Here you can start the day with oysters and champagne. As well as with dishes like “Chicken
The breakfast seems very fine, but also hearty and hearty. International flair is exuded here early in the morning. Behind the Morgenmuffle concept is a trio of founders, including Iman Saber Gorgan and Koosha Bahart, the founders of the Dulf’s Burger restaurants, which supply the Hanseatic city with exciting burger variants. The trio traveled a lot in preparation for the opening last year. They tested breakfast places in The Hague, London, Amsterdam and Berlin. Their conclusion: There is still a lot of room for improvement in Hamburg.
Founder Ronak Omranfar in Düsseldorf also follows a similar concept with her café “Soulbrunch”. This is where design, first-class service and an exceptional breakfast experience come together. The menu includes creative sandwiches with bresaola, air-dried beef ham, truffle mayo and rocket or Eggs Florentine with spinach and feta as well as chocolate pancakes with blueberries.
At “Breakfast 3000” the all-day breakfast concept is complemented by the option of starting the day with a cocktail. For example, if you don’t open until lunchtime, you can order a cocktail with a clear conscience. Instead of espresso there is an espresso martini, instead of tomato juice there is a Bloody Mary. But non-alcoholic versions and homemade lemonades also taste like chicken for a hearty breakfast
