The tableware from the Treehouse restaurant is? made by mexican artisans
** London always requires an extra dose of energy.** Aware that to function at the full capacity that the city demands, more than just a good rest is needed, the new treehouse hotel in mayfair offers us options for breakfast as forceful as the porridge, the traditional porridge that has become one of the latest trends in healthy eating today.
“We use steel cut oats i.e. chopped whole flakes, because it has a higher fiber content,” explains Paolo Saba, executive chef of the hotel restaurant, **Madera.** “Soak overnight, then We cook it with the type of milk that each one wants: rice, almond... and we add chopped fruit and acacia honey”.
Source of essential amino acids, vitamins and minerals, porridge is so satiating that you will not think about snacking until you sit down at a table again as God intended.
Another perfect breakfast is, and sorry for the redundancy, the coconut parfait “We infuse chia seeds, desiccated coconut, agave syrup in coconut milk overnight and, in the morning, we mix it with vegan coconut yogurt. We serve it with a homemade granola that has grated coconut, pumpkin, sunflower and chia seeds and with fresh berries and edible flowers.”
If, however healthy they may be, these dishes do not convince you, in this Mexican restaurant with bold flavors and organic ingredients you will also find enchiladas and eggs with spinach, turkey bacon, tortilla chips and chipotle Hollandaise. This really sounds strong
*This report was published in the number 136 of the Condé Nast Traveler Magazine (February). Subscribe to the printed edition (11 printed issues and a digital version for €24.75, by calling 902 53 55 57 or from our website). The February issue of Condé Nast Traveler is available in ** its digital version to enjoy it on your preferred device. **