A Morning Affair, Reimagined: Four Seasons Hotel Bengaluru Unveils ‘Saturdays, All Day Breakfast’

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Bengaluru: In Bengaluru, breakfast isn’t just the first meal of the day—it’s a deeply ingrained ritual. It’s the familiar sizzle of dosa batter hitting a tawa, the scent of freshly brewed filter coffee curling through sleepy lanes, the soft crunch of rava idli, and the comfort of conversations that begin with “shall we grab a bite?”

Four Seasons Hotel Bengaluru taps into this collective emotion with the launch of ‘Saturdays, All Day Breakfast’ at its award-winning dining space, CUR8. This experience doesn’t just serve breakfast; it honors it. Every Saturday from 10:30 am to 3:00 pm, CUR8 transforms into a haven for early birds, late risers, and anyone who believes that breakfast deserves to be more than just a rushed start to the day.

The concept is simple, yet soulfully executed—a flowing, relaxed breakfast that slowly transitions into a vibrant brunch, capturing the pace of a weekend morning in the city. Come in at noon and you’ll still be greeted with fresh bakes, a runny yolk just the way you like it, or that perfect glass of juice you didn’t know you needed. It’s a gentle invitation to slow down, savour, and begin your day whenever you wish to.

The experience begins with the familiar: buttery croissants and pain au chocolat still warm from the oven, a variety of breads waiting beside slabs of creamy butter and local preserves, house-made granola paired with yoghurt and seasonal fruit. Filter coffee and specialty brews set the rhythm, comforting and unhurried.

But as the morning hours pass, the menu evolves. The counter fills with warm mains and live stations—fluffy scrambled eggs, cheese-stuffed dosas, masala omelettes, and golden hash browns. Indian comfort dishes like poha, upma, and pongal make their appearance next to compound salads layered with citrus, lentils, and microgreens. There’s something beautiful about how global meets local here, how effortlessly eggs Benedict can sit beside a medu vada, and how no choice feels out of place.

The smoothie bar adds a splash of color and nutrition. Whether you’re in the mood for a berry blast, a green detox, or a mango lassi with a twist, there’s a refreshing glass for every palate. For those leaning indulgent, fresh bakes and desserts like cinnamon rolls, chocolate croissants, and carrot cake wait patiently at the finish line.

And then there’s CUR8 itself—a space that feels alive yet calm, elegant yet cozy. With views of lush gardens, interiors that draw in soft natural light, and an open kitchen that connects you to the process of food, it’s the kind of restaurant where you stay longer than you planned to. Where you sip slowly, speak softly, and allow the city’s rush to melt outside the glass walls.

Behind the scenes, Executive Chef Stéphane Calvet and his team are quietly redefining how we view hotel breakfasts. This isn’t just about luxury or abundance. It’s about intention. The sourcing of produce, the precision of flavors, the balance of health and comfort, the flow of the menu—all of it builds toward a dining experience that lingers not just on the palate but in memory.

What makes it truly Bengaluru, though, is its adaptability. You could walk in wearing brunch whites or after a morning run. You could be hosting friends, entertaining visiting family, or simply treating yourself to solitude with a view. The all-day breakfast at Four Seasons meets you where you are and elevates the moment.

For a city that wakes up at its own pace, ‘Saturdays, All Day Breakfast’ is a celebration of that slow, delicious rhythm. It is a morning that spills into the afternoon, a plate that comforts and surprises, and a table that welcomes all kinds of stories.