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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.

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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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Search a hotel / restaurant United States (West) - San Francisco


Search directory > United States (West) > hotel San Francisco


Search our luxury hotels for your coming stays (weekend, getaway, holidays...).

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

The French Laundry
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in the country
Grand Chef Thomas Keller’s technique has become so famous that Pixar studios called upon his expertise when making the film “Ratatouille”. The revised ratatouille served at the end of the film is Keller’s invention. At the heart of Napa Valley, this chef, whose restaurant Per Se is among New York’s top culinary landmarks, has created one of the best restaurants in California. Working closely with Grand Chef Keller, and the best producers in the region, chef de cuisine David Breeden and his team concoct minimalist dishes. Products such as oysters and truffles are savoured in “sequenced meals” where in order to maximise surprises, no single ingredient is ever repeated in a meal. There is a new menu every day and the herbs and vegetables come straight from the culinary garden. ...Read more
United States, Yountville

Meadowood Napa Valley
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux and hotel in the country
In the heart of Napa Valley, one of the most prestigious wine-producing areas in the United States, Meadowood invites you to embark on a unique tasting journey. Learn about and enjoy the local wines while relaxing on the estate or embark on private tours and tastings to the legendary wineries in the area. The Restaurant at Meadowood is one of the best in the region, under the direction of Grand Chef Christopher Kostow. The sporting activities on the estate include golf, tennis, hiking, swimming and the property’s signature activity: croquet. In the cosy lodges, guest rooms or suites with decks and views of the fairways or the forested hillsides, everything comes together to create memories that will last a lifetime. ...Read more
United States, St. Helena

Gary Danko
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in town
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. ...Read more
United States, San Francisco

Auberge du Soleil
Hotel and restaurant in a vineyard
Between the Cabernet-Sauvignon and Chardonnay vines of Napa Valley, the French restaurateur Claude Rouas and his business partner Robert Harmon have created an elegant hotel hidden amongst a grove of olive trees that evokes their love of the South of France. Stay in one of a handful of spacious “maisons” perched on the hillside overlooking the sculpture garden which features over 100 works by renowned artists. Each secluded “maison” has an air of romance and features a private terrace, custom furnishings and a fireplace. The Mediterranean inspired cuisine features the very best of the region. The Auberge Spa, which also draws on the land, offers treatments based on grapes, olives, herbs, flowers, mud and minerals. The 15,000 bottles in the wine cellar will inspire the discerning wine connoisseur as they watch the sun setting on the horizon. ...Read more
United States, Rutherford

Quince Restaurant
Grands Chefs Relais & Châteaux Restaurant of a Grand Chef Relais & Châteaux in town
In the Jackson Square district, one of the oldest and most charming in San Francisco, a landmarked brick and timber building more than a century old is home to one of the finest gourmet restaurants in the city. Grand Chef Michael Tusk, who trained in Europe, produces Californian cuisine with Italian and French influences, and uses only fresh local ingredients procured by a carefully selected local network of small farmers and producers. The same care and attention is applied to the selection of wines suggested to accompany each dish. By the light of Murano chandeliers in elegant, Art Déco inspired surroundings, you can savor handmade orecchiette served with Santa Barbara sea urchin, paccino tomato and coastal sea beans; and suckling pig in diverse preparations with smoked porcini mushroom mousse, fava beans and truffle sauce. ...Read more
United States, San Francisco