Knife and fork breakfasts are back (if they ever left)

Is there, in the gastronomic and hospitality sector, something older than a knife and fork breakfast? wondered Manel Morillo in its last article at Barra de Ideas. Expert in the professionalization of catering businesses assured that despite already being a tradition in many areas of the territory, during the last months it has become a silent trend that is finding its way among consumers: a traditional cuisine, rich, varied and, sometimes quite intense, capable of bringing back the earth’s flavours, as Paco Alonso assures in La Vanguardia.

We had the opportunity of getting to know the gastronomic offer and concept which Can Vilaró (street Comte Borrell – Barcelona) develops, where breakfasts have had a capital importance for more than 50 years. Knife and fork breakfasts have loyal followers among its regulars, which can be seen at 9 AM eating callos con garbanzos, cap i pota, butifarra o bacalao (typical Spanish dishes).

Rodrigo Domínguez (Barra de Ideas)

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