Welcome to EatMyTrip, why I built this place
Genia · May 15, 2026
Hi, I'm Genia, and this is EatMyTrip, the most creative brunch table I could think of building. Come in, take a seat, and let me show you around. If you've already been to one of our kitchens in Madrid, Barcelona or Alicante, this post is the story behind what you ate. If you haven't, this is the best place to start.
Why this matters
If you're going to spend an hour eating with us, it's worth knowing what kind of person is behind the counter. EatMyTrip isn't a franchise put together by investors in a meeting room. It's a personal brand, built plate by plate over years on the road. That choice shapes everything you see: the menu, the coffee, the people serving you, and the rooms themselves.
The origin
I'm a stubborn traveller at heart, restless, curious, allergic to playing it safe. EatMyTrip began on the road, in the kitchens and street stalls of countries far from home, where I learned that food is the fastest way to belong somewhere new.
Before I opened the first kitchen I spent years travelling, Bangkok market breakfasts, Tel Aviv pita stalls, Norwegian butter pancakes, Oaxacan tortillas off a flame, Tokyo's pillow-soft eggs, Seoul's sweet-potato bowls. I came back to Spain with notebooks full of ideas and one stubborn question: why does brunch get so boring at home?
The first EatMyTrip kitchen opened with one mission, every plate should taste like one of those trips and like a Sunday morning at the same time.
What lives on the menu
Everything since has gone into building EatMyTrip, kitchens where American brunch classics get seasoned with the flavours I fell for abroad. Our five rooms in Madrid, Barcelona and Alicante aren't just brunch spots: they're an edible passport, a plate-by-plate trip through the Swiss Alps, Japan, Korea, Thailand and the Middle East.
The menu skews vegetarian on purpose. You'll find avocado toasts and eggs Benedict alongside vegan bowls, açai cups, smoothies, waffles and the most over-the-top pancake stacks in town, plus custom cakes baked in-house with gluten-free and sugar-free options. The coffee programme runs on top-grade beans, freshly roasted by Spanish torrefactors we've worked with for years.
The plate that tells the brand
One of my favourite plates tells the story better than I can: the Magic French Toast, brioche soaked overnight, a homemade strawberry compote, cinnamon cream-cheese frosting, chocolate-cookie crumble, and a dome of cotton candy that melts in front of you when the plate hits the table. It's theatre and breakfast in the same dish, and it sums up how we cook.
The team gets picked the same way, we hire for joy, not the CV, and train hard once you're in. Most of our floor managers started behind the espresso bar. If you've had a good time as a guest, you've met half the brand, the other half is behind the counter making it.
The invitation
If you're reading this, you've already done half the trip. The rest is showing up for breakfast. Book a table, walk in, or grab a coffee to go, any one counts. We'll save you a seat.