Palalcio de Atocha An à la carte breakfast in a hidden courtyard with a pool in the heart of Madrid

This nomination highlights the hotel’s commitment to understanding breakfast as an experience in its own right. Served à la carte in its courtyard—one of Madrid’s most special and hidden enclaves—the breakfast features fresh juices, sourdough breads, artisanal pastries, eggs cooked to order, a curated selection of Iberian cold cuts, and healthy options such as egg-white and salmon scrambles, as well as oat pancakes.

CoolRooms Palacio de Atocha has been shortlisted among the finalists for the Best Boutique Hotel Breakfast in Spain award, presented as part of Madrid Fusión Alimentos de España 2026, consolidating its position as one of the most outstanding proposals within Spain’s hospitality and gastronomic scene.

Being included among the nine selected hotels nationwide represents a significant recognition of the quality, concept, and gastronomic experience of its breakfast—one of the most important moments of the stay and increasingly valued by both guests and industry professionals. In this case, the breakfast is also open to local residents.

Now in its third edition, the award recognizes hotels that elevate breakfast into a distinctive experience, evaluating criteria such as product quality, creativity, service, and coherence with the hotel’s identity. In this context, “being part of the group of finalists is an endorsement of excellence and a confirmation of the high standards achieved by CoolRooms Palacio de Atocha’s breakfast concept,” explains Jaime Monzón, CEO of CoolRooms Hotels.

The hotel’s breakfast, conceived and developed by chef Alberto Martínez, is defined by a carefully curated à la carte offering made with fresh, locally sourced products and designed to deliver a personalized experience. The menu ranges from natural juices, detox blends, and house specialties, to healthy options such as egg-white and salmon scrambles, avocado toast with extra-virgin olive oil, and oat and banana pancakes with honey; alongside artisanal pastries, sourdough breads, homemade jams, free-range eggs cooked to order—including the hotel’s take on eggs Benedict with smoked salmon or bacon—as well as Spanish omelette, selected Iberian cold cuts, homemade yogurt with nuts, house-made granola, and fresh seasonal fruit.

“Being shortlisted for an award like this, within such a prestigious forum as Madrid Fusión, is a recognition of the team’s daily work and of our commitment to understanding breakfast as a gastronomic experience in itself,” says Sergio Martín, General Manager of CoolRooms Palacio de Atocha.