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.
Weekly closing: Gourmet restaurant: Sunday and Monday. “Il Calandrino”: Sunday evening Annual closing: Gourmet restaurant: 3 weeks in January and 3 weeks in August. “Il Calandrino”: open all year.
Together with my brother Raffaele, who’s in charge of the dining room, we represent the third generation of restaurateurs. Everything started with my grandparents. My mother, Rita Chimetto, and my father were awarded their first star in 1992. They succeeded in passing on their passion for the job.
Raffaele and I have taken over a place where you can enjoy a unique experience, where all your senses are saturated. For us every day is a new adventure and a challenge we meet as a team with our staff.
My culinary philosophy: the truth lies in the ingredients. I seek to bring out the essence of the produce with humility, and try to act consistently, respectfully, and with a light touch.
What was your most moving culinary experience? A dinner organized with my wife for my nephews and my three-year-old daughter. The menu consisted of guinea fowl and chicken kebabs, with home-made ketchup and chips, followed by chocolate cake. This was a simple menu, prepared and eaten together that produced unique sensations - a sincere exchange. The little hands rummaging in the various dishes, the smiles and the lovely flavours.
The most amusing kitchen incident you ever witnessed? When one of our dining-room staff, at the start of a meal, slid across the floor for about two metres, finishing up under the guests’ table, overturning the ice bucket and flooding the floor
Your best piece of advice for amateur chefs? Have fun!
Italy
