Is there a gourmet restaurant ? Relais & Châteaux has close to 100 restaurants “only” without guest accommodations so that the gastronomical profession can take center stage. Creators of emotions and artisans of flavor, 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 flavors. 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 endeavor is born a unique occasion for everyone to enjoy incredible flavors, a signature style and vision.
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Restaurant in town. Il Luogo di Aimo e Nadia was opened more than 50 years ago by Aimo and Nadia, partners in life and work, and is famous for both its cuisine and for its setting, an artistic and architectural project with Paolo Ferrari, in which performances combine culinary art, theatre and fine art. Their daughter Stefania is now at the helm of Il Luogo, alongside the Chefs Fabio Pisani and Alessandro Negrini, who produce a creative cuisine: their style reveals unsuspected flavours. Their dishes are the fruit of both traditional and contemporary techniques, and give perfect expression to the complex culinary heritage bequeathed by the culture and nature of Italy. ... Learn moreless
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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 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 ten-course and five-course tasting menus. 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. Wine director Victoria O'Bryan curates Addison’s 12,000 bottle wine room and program showcasing 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
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Restaurant in the country. You have to go back to 1815 to find the first Vivalda at the helm of this typical Italian restaurant whose reputation has been handed down from generation to generation for more than 200 years. Chef Gian Piero Vivalda is heir to this tradition. His cuisine, which is deeply rooted in the Piedmont region, draws on the very best of local ingredients: game and vegetables and herbs from the cottage garden, for traditional recipes such as foie gras with Madernassa pears and ravioli with ceps and white Alba truffles during the season, to which he gives a modern twist. The sense of family and the authentic ambiance of this historic property add to its charm. ... Learn moreless
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Restaurant in the country. Chef Gaetano Trovato trained with the very best chefs in Europe and has returned to his native Tuscany to prepare cuisine using organic produce, imbuing the authentic flavours of the Crete Senesi with a contemporary spirit. “Territory and Quest” and “Contemporary Moments” are two seasonal menu suggestions. The menu features fresh pasta of the day, milk-fed veal raised in the hills of Siena, as well as langoustines, prawns and fish from the Tyrrhenian coast; a feast for the eyes and the palate. Expert sommelier Giovanni Trovato will guide you through a wine list featuring 600 vintages from Tuscany and further afield. ... Learn moreless
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Restaurant in town. Founded 20 years ago in Lima, Astrid&Gastón has recently moved to a beautiful 300 years old house in the centre of San Isidro district. It epitomizes Gastón Acurio and Astrid Gutsche’s dream of sharing their contemporary take on Peruvian cuisine with the entire world. Astrid&Gastón’s cuisine draws its inspiration from the traditions and the biodiversity of Peru, and yet never breaks its links with the world around it, responding first and foremost to the challenges posed by the future and by our environment.The tasting menu is a journey throughout Peru's different environment in five parts: a living experience with a hint of magic and sensitivity. ... Learn moreless
