It was meant to be…
It was meant to be a retreat room, a little nest to curl up in.
The name “Balance” calls to mind that perfect sense of calm — like standing steady on a tree branch.
Or better yet, floating on a cloud.
We had even set things up to serve breakfast in the room.
An exclusive service for guests staying in these larger rooms, with the bed right in the middle. Facing the window.
Where there used to be a writing desk — a piece of furniture that’s a bit out of date these days — we placed a more practical, movable table.
It sits against the wall when the room is in “normal mode,” and can be turned around to create a cozy breakfast nook, with just the right space for bowls and plates.
Our trusted photographer had also taken some beautiful shots.
Then… we lost our nerve.
Margherita is a brilliant, energetic marketing consultant. We worked with her during a phase of transformation for the Brione.
She was the one who suggested we change our name from Hotel Brione to Brione Green Resort.
To highlight our gardens, the greenery we take such care of, the “Green Lung” we’ve sheltered from the road, and the garden with the pool.
That year — it was 2017 — we had plans to renovate Villa Arianna, a small guesthouse we’d acquired years earlier, now integrated with the hotel wing that faces the pool.
That’s when the Green and Balance rooms were born, with private parking just underneath.
We met Margherita when some of the “big decisions” had already been made.
The renovation plans were approved, and there wasn’t much we could still change.
But she pushed hard — and successfully — for these 11 new rooms to feel different. At least in the furniture, the concept, the kind of service we offered.
To be honest, we didn’t take on board all of her advice.
We were maybe a bit cautious about some of her more modern, bold suggestions.
Looking back, she was right. Some of those ideas — from food trends to personalized experiences — are now key in our industry.
One of her suggestions was to create a dedicated breakfast area for guests in the new rooms.
The best spots, right by the windows overlooking the garden, with different tables and a setting that would stand apart from the rest.
We didn’t go for it.
We were afraid of creating “too much of a divide” with our other guests.
The folder with her wonderful marketing study — made just for us — is still here, sitting on our desk.
We put it aside, as life pulled our attention in other directions.
But we never questioned its value.
And honestly, we still flip through it from time to time for inspiration.
Not having the courage to go ahead with breakfast service is something we regret.
Especially now, as we see how many guests crave privacy and quiet — a break from the hectic rhythm of everyday life.
We’d love to try again.
We used to wonder:
Who would willingly give up the buffet — the freedom to go back for seconds, or refill a cup of coffee whenever you want — in exchange for a tray with limited space and fewer choices?
But now, we’re sure there are guests who would love that kind of experience.
Actually… let’s do this.
LET’S TRY!
