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.
Restaurant of a Grand Chef Relais & Châteaux and hotel on a lake (Ranco) Davide Brovelli was given the keys to the cuisine of Il Sole di Ranco by his father, Carlo. This family heritage was create more than 150 years ago on the banks of Lake Maggiore (which you can explore in a private boat). Davide’s “touch”: a fusion of regional specialities like risotto alla milanese and audacious recipes where fish from the Lake are the star performers - sturgeon cooked in hay perfumed with ginger and ginseng, smoked trout with brazed leeks, capers and confit lemons… Sunshine cuisine to be savoured under the arbours whilst taking in the exquisite panorama.
L’Albereta et Restaurant Gualtiero Marchesi
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country (Erbusco) Press a button and, like magic, the ceiling of your room will disappear: contemplate the stars from your four-poster bed. This is just one of the many enchanting features which delight guests staying at the Albereta, a former manor tucked away in a century-old park in the heart of the Franciacorta vines. You might have to choose between the customized wellness treatments in the 1,400 m² Henri Chenot spa and the delightful pleasures of the palate conjured up by maestro Gualtiero Marchesi, the father of modern Italian cuisine. Unforgettable. (valid only for dinner)
Ristorante Il Rigoletto
Restaurant of a Grand Chef Relais & Châteaux in a village (Reggiolo) “I love to move beyond the regionality of a product, to create new associations, even if - at first sight - they may seem rash”. The cuisine of Gianni d’Amato is a passionate and creative way of revisiting the numerous specialties of Reggio Emilia - just a few kilometres away - and of giving free rein to tasty fantasies: ravioli stuffed with pumpkin, pork cheek in a Lambrusco sauce, crème brûlée served with a splash of balsamic vinegar, of course the traditional balsamic vinegar from Reggio Emilia… A “journey” in the true sense of the word to the heart of a private 18th century residence, brimming with character.
Ristorante Le Calandre
Restaurant of a Grand Chef Relais & Châteaux in a village (Sarmeola di Rubano, Padova) In an informal atmosphere, marked by an elegant sobriety, Massimiliano (in the kitchen) and Raffaele (in the dining room) continue to make you dream. In February 2010, Le Calandre has been renovated so that you will find a new look both in the decor and material. Far more than a simple restyling, it involves a new dining room concept matching the philosophy of Massimiliano's meticulous cuisine which finds its roots in the authenticity of the products.
Restaurant Enoteca Pinchiorri
Restaurant of a Grand Chef Relais & Châteaux in town (Florence) French by birth, Italian at heart, Annie Féolde brings the best of both cultures to her dishes. In relationship with sommelier Giorgio Pinchiorri, she originally prepared light dishes to accompany his fine wines: today she has become one of the most highly regarded chefs in Italy. In a Renaissance palace in Florence, her creative and fine cuisine now takes center stage. Her spaghetti “I pici con le briciole” are hand-made as the farmers in Tuscany used to prepare them. However, there is also a touch of unmistakable modernism, which is as welcome in Italy as elsewhere around the world. (valid only for lunch)
Don Alfonso 1890
Restaurant of a Grand Chef Relais & Châteaux and hotel in a village (S. Agata Sui Due Golfi) Where the Gulfs of Naples and Salerno meet, on a headland with stunning landscapes, Alfonso Iaccarino’s cuisine is a declaration of love to this small slice of Italy dotted with lemon groves, vineyards, olive trees and antique remains. With his wife and two sons by his side, the chef creates Mediterranean marvels from simple recipes: swordfish with chick peas and thyme, goatfish with rosemary and cucumber, pasta with cockles and courgettes. His skill and the selection of exceptional produce are what make the difference. To be sure of the origin and quality of the produce, Alfonso created his own organic farm; for love of the land.
Restaurant of a Grand Chef Relais & Châteaux and hotel on a lake (Ranco)
