Is there a gourmet restaurant? Relais & Châteaux has close to 100 restaurants “only” without guest accommodations so that the gastronomical profession can take centre stage. Creators of emotions and artisans of flavour, the chefs of these restaurants are committed to Relais & Châteaux’s commitment to taste: products selected from local producers and respect for biodiversity and the seasons.
Among them, some of the finest Michelin starred restaurants will welcome you for an unforgettable gastronomic experience.
The aim of Relais & Châteaux restaurants is to create an extraordinary experience by creating lasting gastronomic memories for its guests. Creating the experience begins with the restaurant’s setting, which enhances the chef’s world of flavours. Then comes the experience of sharing with the restaurant’s staff in the dining room, who with their confident and precise manner, elegantly reveal the chef’s culinary identity. From this common endeavour is born a unique occasion for everyone to enjoy incredible flavours, a signature style and vision.
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Restaurant in the country. Childhood friends Maurizio Menichetti and Chef Valeria Piccini opened this restaurant in 1987 on the very same premises where Maurizio’s parents once had a trattoria, in one of the stone houses overlooking the medieval village of Montemerano. Valeria’s outstanding cuisine quickly became one of the most renowned in the country, due to dishes that sing the praises of the region. The Caino, with its nine tables for only eighteen covers, has the intimate atmosphere of an authentic Tuscan restaurant. In an Italy where female chefs are increasingly prominent, this unique gourmet spot is an absolute must. ... Learn moreless
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Restaurant in the country. When Antonio Santini’s grandparents opened the Pescatore in 1926, it was a small family restaurant. Today it is one of the most renowned restaurants in Italy. Between Cremona and Mantua, in the Parco dell’Oglio nature reserve, family members share the tasks. In the kitchen, Nadia and Giovanni prepare refined, generous cuisine: lobster terrine with caviar or the renowned tortelli di zucca, with butter and Parmigiano Reggiano, a recipe perfected and handed down over three generations. In the dining room, Antonio, Alberto and Valentina create a warm atmosphere and uncork their best bottles – grands crus from France and Italy. ... Learn moreless
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Restaurant in town. Chef Anthony Genovese travelled to England, Japan, Malaysia and Thailand. Now, with Il Pagliaccio (The Clown) in the heart of Renaissance Rome, he returns to his roots. His Italian cuisine is cutting-edge, complex, technically demanding and inspired above all by his personal tastes and choice of ingredients — it is more than simple fusion cuisine. Some of Anthony’s signature dishes are to be discovered on his tasting menu: Journey, foie gras and amberjack; Tribute, Mediterranean spaghetti and dried cod; and Unusual, lacquered duck and plums. As for resident pastry chef Thierry Tostivint, he creates delicious desserts like the red fruit soup or the oriental sochu ice cream. ... Learn moreless
This property is temporarily closed. Reopening on 01/09/2022
Restaurant in a vineyard. On the rural peninsula of Mornington, southeast of Melbourne, Pt. Leo Estate is a true horn of plenty. It houses a vineyard, a Black Angus breeding farm, an ecological vegetable garden, beehives, a sculpture park and two restaurants, including the exceptional Laura. Perched on the highest peak of the property, Laura has a 180-degree view linking every guest with the sculptures, the vineyard and the sea. Culinary Director Josep Espuga offers a menu that tells the story of the Peninsula. Guests are taken on a culinary journey that embodies the season and the region. Here, refinement serves to highlight the natural quality of the ingredients, and the cellar is a promise of beautiful discoveries. ... Learn moreless
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Restaurant in town. In Jackson Square, one of San Francisco’s oldest and most charming districts, a century-old landmarked building houses one of the finest restaurants in the city. Chef Michael Tusk prepares Italian- and French-inspired Californian cuisine using only fresh local ingredients procured by a carefully selected local network of small farmers and producers. The same care is applied to the selection of wines suggested for each dish. In an elegant, art déco-inspired setting, you can savor dishes like whole roast duck for two with black garlic and green gage plums or risotto with cardoons, porcini mushroom and white truffle. ... Learn moreless
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Restaurant in town. On the edge of Vienna’s historic centre, Amador restaurant is a universe of surprises. From the outside, who would suspect a hidden vaulted cellar lined with rows of red brick? But it is indeed here, where Juan Amador, a German–Spanish chef with two Michelin stars, has created Vienna’s most avant-garde gourmet restaurant. He delivers a highly personal, technically masterful and multicultural cuisine. Local products play an important role, but it is Asia and the Mediterranean which serve as the chef’s inspiration: yellowtail kingfish sushi, coffee foam, passion fruit and spinach; or Iberian pluma, pig’s head, bell pepper and goulash jus. ... Learn moreless
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Restaurant in town. Located in a beautiful modern villa overlooking a tropical garden in the heart of Bangkok, Sühring is decidedly out of the ordinary. In the kitchen, two chefs, Mathias and Thomas, twin brothers, play together, juggling their childhood memories with traditional German recipes. Notwithstanding the classics, such as Bismarkhering and Spätzle, they offer a modern, even cheeky, version of German cuisine that is always in tune with the seasons. The crispy pork shank melts with delight and the tartlet topped with a beautiful green jelly glittering with parsley powder explodes in the mouth, releasing the subtle flavours of the famous chicken salad. ... Learn moreless
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Restaurant in town. In the small town of Brusciano, about fifteen kilometres from Naples, take a seat under the shade of Vesuvius and embark on a generous culinary journey at Taverna Estia. Michelin-starred chef Francesco Sposito has been offering a modern and inventive cuisine inspired by traditional recipes from Campania since 2005. You will quickly be seduced by his unique interpretation of Neapolitan classics or by dishes like his fettuccine with pink shrimp tartare, accompanied by a wine specially chosen by his brother Mario Sposito, the restaurant’s sommelier and maître de maison. With its exposed beams, central fireplace and hundreds of bottles of wine covering its walls, the dining room is the perfect setting for all of the pleasures that await. ... Learn moreless
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Restaurant on a golf course. Addison, San Diego’s first Michelin-starred restaurant, showcases the beauty and allure of California gastronomy. Chef William Bradley offers his distinct culinary perspective through an experience that celebrates regional ingredients and Southern California influences. With its soaring ceilings and picturesque views of the surrounding hillside, the dining room creates a transportive setting for Bradley’s nine-course tasting menu. Dishes reveal a vision that is wholly and distinctly California, led by the climate and cadence of the area’s terroir, while warm service brings levity and lightness to the experience. Addison’s 10,000 bottle wine room and program showcase top selections from small producers, rare Champagnes and new discoveries from around the world. ... Learn moreless
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Restaurant in town. Agli Amici, which was thus named in the 1960s when it was a meeting place for a group of friends from the village, is a wonderful family adventure, which started in 1887 as a café-tobacconist. At present it is run by siblings: Michela ensures that the tradition of hospitality lives on and promotes wines from small producers and forgotten vineyards. In the kitchen, Emanuele reinvents traditional dishes and gives pride of place to the produce of this region which boasts both mountains and the sea – sea bass, sea urchins, pork, vegetables –, whilst wild herbs gathered in the surrounding area add an original finishing touch to meticulously produced dishes. ... Learn moreless
