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.
Imagine a grand, charming residence in the lakeside landscapes of the Fribourg Jura, with its extraordinary sunsets and magical plays of light. At Le Vieux Manoir, delight in an exceptional setting and the same dedication to hospitality that this hotel has been renowned for over one hundred years. Take part in the numerous activities on offer and discover the gentle pleasures of staying here, whether they be culinary or cultural.
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.
A revitalizing bath in this property’s very own thermal hot springs in the open-air is one of those experiences that are simply unforgettable. All around the springs lies virgin white snow. Hot-stone and essential oil massages, fango, and slimming or sculpting body treatments complete the extensive menu of spa treatments. Moreover, individual slimming diets are proposed. The spacious and welcoming rooms have been refurbished in 2012. In the restaurant, fresh, well-balanced cuisine highlights the flavours of surf and turf. The chef’s personal motto - “be a wise gourmet” - rises to the occasion in this temple of health and well-being.
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.
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.
This luxury hideaway is located in an idyllic landscape with an exceptional panorama of the blooming meadows and snow-covered peaks of the Dolomites. The interior has been furnished with precious works of art and antiquities of reputed Engadine Valley artists. The three restaurants offer diverse pleasures – ranging from Swiss specialities in the antique Bauernstube down to gourmet cuisine in L'Autezza. Extensive wellness offerings and pure relaxation can be enjoyed by guests in the hotel’s spa – complete with magnificent views of the Silvretta summit. Far away from mass tourism, the hotel is the ideal starting point for extensive walks and bicycle tours. One of the most beautiful golf courses in Switzerland is nearby and in winter, the 60 km tracks and pistes are a delight for alpine and cross-country skiers.
Restaurant of a Grand Chef Relais & Châteaux in a village
At Lampart’s guests can combine wellness of the soul with the pleasures of the palate. Grand Chef Reto Lampart and his wife Anni invite diners to savour culinary delights and enjoy the welcoming atmosphere at this restaurant, formerly a depot dating back to 1836, elegantly transformed into an English country house-style space. Dive into a world of Mediterranean tastes and experience a cuisine truly in harmony with the seasons. Dishes are a celebration of colour and aromas, artfully presented. Live in the moment while enjoying a spectacular meal in the delightful garden or the elegant restaurant. The spacious lounge is perfect for a cocktail or a nightcap as the finale to an excellent dinner.
Ticino, Switzerland, is blessed with a balmy climate, stunning scenery and the infinite pleasures of “la dolce vita”. It is a land of lakes and mountains, fabulous food, fine wines and endless leisure pursuits. The elegant Villa Principe Leopoldo Hotel & Spa is situated on the “Collina d’Oro”, with stunning views over Lake Lugano Bay and the mountains. The villa is characterised by its strong Italian spirit and Mediterranean style, accommodating spacious newly-renovated rooms and suites. The gourmet temple Restaurant Principe Leopoldo offers a cuisine that reveals authenticity, passion and respect for its ingredients, not forgetting tradition and territory. The jewel of the hotel is Kiso, a heavenly, exclusive spa offering privacy and tailor-made treatments.
In a picture-postcard setting with unbelievable views of snowy peaks, Le Chalet d’Adrien seems to cling to the mountainside. It overlooks Verbier, one of the most charming high altitude resorts in Switzerland. In winter it is an unrivalled ski paradise, and in summer the high mountain pastures are the perfect place for magnificent hikes. Matching wood panelling and fabrics, antique furniture, books and objets d’art scattered around in a homey way all combine to create a charming, cosy atmosphere from which the pristine beauty of the landscape can be enjoyed. The pool looking onto the mountains, and the spa are an invitation to well-being. The restaurants feature the culinary flavours of nearby Italy and showcase Valais products and wines.
Escape to a small paradise on the banks of Lake Lucerne, surrounded by the majestic Swiss Alps. At Park Weggis, guests enjoy a complete wellness experience and excellent hospitality. Watch stress levels dissipate as a new sense of calm and tranquility settles in at the hotel’s spa. In the middle of the Japanese garden with ancient Bonsai trees, six exotic wood and natural stone cottages have been designed as individual private spas where guests can enjoy different types of baths, saunas and treatments. Gourmets will have a treat choosing from the three restaurants and several bars, including a caviar bar, beach bar, and wine bar with an exceptional cellar.
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.
