Close Close
Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
Close Close
The art of giving Relais & Châteaux with our Gift vouchers and Gift boxes Lys. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
 
Close Close
Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
Our TV Channel
See our thematic videos
 
 
Close Close
When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
Close Close
Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

Print this page Send this page to a friend

Relais & Châteaux
Member since 2002

Gary Danko
Restaurant of a Grand Chef Relais & Châteaux in town

800 North Point Street
San Francisco - California 94109
United States
Tel. : + 1 415 749 2060
Fax : + 1 415 775 1805

E-mail : danko@relaischateaux.com
Owner and Grand Chef Relais & Châteaux: Gary Danko
Maître de Maison: Gregory Lopez


Annual closing: July 4th, Thanksgiving, December 25th and 31st.

Unique in the world: buckwheat blini with smoked salmon, Kendall Farms crème fraîche and Black Sea Osetra caviar

GIFT CERTIFICATES

A new way of saying thank you or rewarding someone, offer a Gift Certificate

The cuisine of Gary Danko, the ambassador of contemporary American fine dining, draws on culinary traditions from around the world. Using seasonings from Asia and India, he adds a pinch of audacity to his French-style precision and technique. The results are sublime. The buckwheat blini with smoked salmon, Kendall Farms crème fraîche and Black Sea Osetra caviar is one of many highlights. Danko only uses what’s in season. In the spring, sea scallops are served with asparagus-pea purée, and in the winter, they are paired with butternut squash purée and caramelized apples. The atmosphere is intimate and welcoming, modern paintings stand out against taupe walls, in the heart of one of San Francisco’s trendiest districts.

Children welcome from 5 years