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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.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. 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.

Beneficiary of a CRÉATION gift? Beneficiary of a LYS offer?

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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.
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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.
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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.

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Relais & Châteaux counts more than 400 gourmet restaurants or luxury hotels in 50 countries all over the world.

Ristorante Il Rigoletto
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in a village
“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 Grand Chef Giovanni D’Amato passionately and creatively revisits the numerous specialties of Reggio Emilia – just a few kilometres away – giving free rein to tasty fantasies: spaghetti pomo d’oro, 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. This is a journey in the true sense of the word in the heart of a private 18th century residence, brimming with character. ...Read more
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Norbert Niederkofler

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Annie Féolde, Italo Bassi et Riccardo Monco

Alfonso et Ernesto Iaccarino

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