Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
The Lavaux region inscribed on UNESCO’s World Heritage List!
By adding the Lavaux region to the World Heritage List, UNESCO pays tribute to a region that has managed to develop its local economy while preserving its landscape.
This development spanning almost one thousand years is an exceptional example of cultural, architectural and environmental continuity made possible by cooperation between different local communities.
The enviable result of this gentle pace of development is a magnificent landscape: terraced hillsides and picturesque villages cover the gentle slopes, which are crisscrossed with footpaths and offer magnificent views over Lake Geneva and the Alps.
Restaurant Le Pont de Brent Restaurant of a Grand Chef Relais & Châteaux in a village On the heights of Montreux, between the lake and the mountains, Le Pont de Brent has delighted gourmets for several decades. In this inviting village residence, Grand Chef Stéphane Décotterd passionately continues the work of Gérard Rabaey. Witness the art of carving poultry tableside with masterful dexterity and sample inventive cuisine that features the very best of local produce. Dishes such as crayfish vinaigrette from Lake Geneva and the composition of Boltus mushrooms with fresh almonds are accompanied by smooth Swiss wines, including greats from the Lavaux vineyard. ...Read more Switzerland, Brent/Montreux
Domaine de Châteauvieux Restaurant of a Grand Chef Relais & Châteaux and hotel in a vineyard From the age of seven, Philippe Chevrier knew that he would be a cook. His childhood dream was nourished by the dishes created by his mother and aunt, who gave him a passion for good food. Philippe’s dream has become a reality, and this rising star of the culinary world is one to watch. His food is one of many reasons to stop off at this gourmet paradise in the heart of Satigny, Switzerland’s largest wine-producing municipality. In a beautifully renovated old vineyard farmhouse, Grand Chef Chevrier produces such delights as perch flavoured with lemongrass and cooked in coarse salt, and fried langoustine tails with peas and dried ham. ...Read more Switzerland, Satigny
Hôtel de la Cigogne Hotel and restaurant in town The Saint-Pierre Cathedral, the Reformation Wall, the fountain, the English garden… The discovery of Geneva’s cultural wonders begins with a stay in this hotel located in the heart of the city. The golden stork which stands above the door sets the tone of this stunningly decorated palace, with its baroque fountain, Belle Epoque fresco and tall stone columns… In the kitchen, original dishes accentuate the enchantment, with the roasted catfish served with thinly sliced marinated pumpkin and chopped nuts. Geneva, I love you… ...Read more Switzerland, Geneva
Restaurant Le Cerf Restaurant of a Grand Chef Relais & Châteaux in a village Carlo Crisci’s cuisine provides endless joy. This Grand Chef’s passion for innovation pushes him to look with unflagging curiosity for everything that could serve his imagination. Wild herbs, exotic spices and molecular gastronomy have all inspired him without ever detracting from his respect for products. He has been at the Cerf for 30 years and never stops innovating, whilst always remaining loyal to the classical basis of his great cuisine. His passion for the arts is reflected in the china specially designed in collaboration with great craftsmen and in his compositions which are a delight both for the eyes and the taste buds. ...Read more Switzerland, Cossonay-Ville
Restaurant de l'Hôtel de Ville Restaurant of a Grand Chef Relais & Châteaux in a village Benoît Violier deploys his creative talents in the transformed town hall of Crissier. After the renovation of the kitchen and the two dining rooms, the chef-proprietor can now express his art of refinement of the produce. Benoît Violier has three sources of inspiration for his philosophy: Fredy Girardet, Joël Robuchon and Philippe Rochat. “My objective is to refine the produce through perfect preparation and a corresponding seasoning.” In pursuit of this goal, he has developed a very personal style, marked by the flavours of the region, as for the first “Fillettes” and “Bourgeoises” asparagus from Pertuis, served with a mimosa with imperial Ossetra caviar. The sumptuous Adour salmon is a pure delight you should not miss. ...Read more Switzerland, Crissier
L’Ermitage de Bernard Ravet Restaurant of a Grand Chef Relais & Châteaux and hotel in a village Bernard, Ruth, Nathalie, Isabelle, Guy, as soon as guests put their bags down in this family home, they are already on first-name terms with the entire Ravet family, and feel right at home. The Ravets are exceptionally welcoming and have a knack for getting things just right. In the kitchen, Grands Chefs Bernard and Guy Ravet conjure up masterpieces. Isabelle is the pastry fairy. The 16th century winery is classified as a historic monument and, in the boutique, Ruth and Nathalie, renowned sommeliers, select the finest local specialities. ...Read more Switzerland, Vufflens-le-Château
Hôtel Victoria Hotel and restaurant in a village For Toni and Barbara Mittermair, “guests don’t come to the hotel, they come to our home”. This home is beautifully located on the banks of Lake Geneva, with snowy mountain peaks behind. It is a pleasure to sip aperitifs on the terrace, whilst watching the beautiful sunset. This is the very panorama that inspired Jean-Jacques Rousseau’s novel The New Heloise. In the hotel’s restaurant, the chef and his team create simple cuisine inspired by the south of France, such as the rack of Sisteron lamb with herbs accompanied by straw potatoes and ratatouille nicoise. ...Read more Switzerland, Glion
Auberge du Lion d’Or Restaurant of a Grand Chef Relais & Châteaux in a village Imagine a candy-cane balanced atop a scoop of vanilla, which is delicately positioned on a disc of chocolate. Gilles Dupont and Thomas Byrne are both the tightrope walkers and choreographers of gastronomy. Their cuisine is characterised by superimpositions and refined lines, as harmonious as those of Lake Geneva, where you can take a stroll before dining within clear view of the Jura. Choose from oven-roasted back of cod, young vegetable pesto and ziti, tapenade tartine, crispy garlic petals, or fillet of Scottish Angus beef. There is no limit to the talent of these artistic Grands Chefs. ...Read more Switzerland, Cologny
Restaurant of a Grand Chef Relais & Châteaux in a village
Switzerland, Brent/Montreux 
