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.
E-mail : combal@relaischateaux.com Owners and Maîtres de Maison: Davide Scabin, Milena Pozzi and Barbara Scabin Grand Chef Relais & Châteaux : Davide Scabin
Weekly closing: Sunday and Monday. Closed at noon Tuesday to Saturday. Open on request for private luncheons. Annual closing: Christmas. Three weeks in August
Unique in the world: culinary modernity surrounded by contemporary art.
GIFT CERTIFICATES
A new way of saying thank you or rewarding someone, Offer a Gift Certificate valid at Combal.Zero
From the kitchen of his Restaurant Combal.Zero, housed in the beautiful surroundings of the Museum of Contemporary Art in the Castle of Rivoli, Davide Scabin enchants his guests with unique preparations, result of the orientation towards design and of experimentation on raw materials, shapes, textures and temperatures. Author and ideologue of Combal.Zero, Scabin is considered one of the most talented interpreters of cooking research. Rhythm, cooking times, preparation and service are strictly calculated and encoded, with the highest attention to details and to the choreographic valorization of the environment: this is the precursor of modern “food art & design”.
Italy
