Relais & Châteaux announced today that eight new hotels and one restaurant have been admitted to its global network of independently owned hospitality properties. The new members are located in Türkiye, France, the United States, Mexico, and Belize, and they join an organization that now represents roughly 580 hotels and more than 800 restaurants worldwide. Founded in 1954, Relais & Châteaux is an invitation-only network known for highlighting independently owned properties with strong culinary programs and a distinct sense of place.
“This first 2026 cohort reflects where we want to take Relais & Châteaux,” Laurent Gardinier, president of Relais & Châteaux, told Afar. “We’re expanding our geographic footprint with greater diversity, including our first-ever property in Belize, while strengthening our presence in the United States, France, Türkiye, and Mexico.”
How hotels and restaurants become part of Relais & Châteaux
Admission into the association is selective. Candidate properties are evaluated against roughly 500 criteria related to service, hospitality, and culinary standards, with visits conducted by teams of 10 to 15 anonymous inspectors. Each year, the organization receives about 500 applications from restaurants and hotels around the world, typically accepting only 15 to 20 per round. In 2025, Relais & Châteaux welcomed 34 members across three rounds of inductions.
“We only welcome properties that demonstrate a true sense of place, exceptional cuisine, authentic hospitality, and a deep commitment to cultural and environmental responsibility,” Gardinier said. “Every candidate must pass our Quality Charter of roughly 500 evaluation points—one of the most demanding assessment systems in the industry.”
Among the new members are a forest retreat in Georgia, a boutique resort on Belize’s barrier reef, and a Michelin-starred restaurant in Alsace.
Hôtel Saint-Georges is located near the ski lifts of Megève, France.
How sustainability factors into membership
Sustainability has become a central focus for Relais & Châteaux in recent years, informing how the association evaluates prospective members and how properties operate once admitted.
“For us, sustainability means protecting ecosystems, honoring cultural heritage, and supporting local agriculture and craftsmanship,” Gardinier said. “These new members reflect that approach—from forest-to-table cuisine and protected landscapes to strong links with regional artisans and producers.”
The new Relais & Châteaux hotels
Castle Hot Springs | Morristown, Arizona
Castle Hot Springs sits on the grounds of a historic desert resort dating to the late 19th century and offers mineral-rich hot springs, farm tours, and wellness activities. The hotel’s Harvest restaurant offers a produce-driven dining experience—prime beef rib eye with roasted potatoes; white corn pozole with bok choy and queso blanco—sourced in part from the property’s garden. From $1,800, all-inclusive
El Cortés | Mexico City, Mexico
In Roma Norte, El Cortés occupies a restored 1915 residence with claw-foot tubs, antique textiles, and other preserved historic details, along with a kitchen led by Swiss-born chef Luc Liebster, whose cooking blends Swiss and Mexican influences. From $500
Hôtel Saint-Georges | Megève, France
This 27-room Alpine hotel in the renowned ski village of Megève leans into classic Savoyard design elements such as exposed timber, stone fireplaces, and hand-painted pottery. Amenities include yoga retreats and guided hikes, while Le Trappeur restaurant serves such hearty dishes as duck parmentier and sole meunière. From $240
Jashita Hotel Tulum | Tulum, Mexico
Jashita Tulum sits on a private white-sand beach.
Courtesy of Jashita Tulum
Jashita Hotel Tulum overlooks Soliman Bay north of Tulum and offers lagoon-facing suites, a private white-sand beach, a waterside spa, and Italian-inflected Mexican cuisine at the on-site Pandano Restaurant, which specializes in house-made pasta and just-caught local seafood. The 31-room boutique resort is a 15-minute drive from the Yucatán Peninsula’s famous Tulum Mayan ruins. From $920
KeyUrla | Urla, Türkiye
The 24-villa KeyUrla sits within the vineyards along Türkiye’s Turquoise Coast and draws inspiration from traditional Anatolian village architecture, including thick stone masonry walls. The on-site restaurant An Urla has a stone oven and draws from local producers for its Aegean cuisine; similarly, the spa takes inspiration from the region’s rising wine scene for some of its vinotherapy treatments. From $580
Lumière by Dunton | Telluride, Colorado
The 18-suite Lumière by Dunton is a mountain hotel in the Rockies that offers ski-in/ski-out access to guests. The residential-style accommodations all have fireplaces, terraces, and views of the surrounding Alpine landscape. The hotel’s Dunton Kitchen restaurant turns out regionally inspired dishes, including mushroom risotto and elk bolognese. From $1,850, two-night minimum
Prana Maya Island Resort | Placencia Caye, Belize
With 10 suites and 7 villas, this intimate resort sits along Belize’s barrier reef—the world’s second-largest after Australia’s Great Barrier Reef—and combines beach access with farm- and sea-to-table cuisine. A 32,000-square-foot spa offers treatments that use aromatic Central American ingredients including copal tree resin. From $400, two-night minimum
Quercus | Gay, Georgia
Dishes at Quercus are sourced in part from the hotel’s on-site biodynamic garden.
Courtesy of Quercus
Named for the area’s ancient oak forest, the adults-only Quercus focuses on wellness, outdoor experiences, and forest-to-table, zero-mile cuisine, which highlights seasonal ingredients from the 4,000-acre property’s farm. Chef Ryan Smith of Atlanta’s Michelin-starred Staplehouse is behind the menu, which includes his popular beet cooked in an olive oil beef fat emulsion. From $2,700, all inclusive, excluding alcoholic beverages
The new Relais & Châteaux restaurant
La Fourchette des Ducs | Obernai, France
The 30-seat La Fourchette des Ducs, in the Alsatian town of Obernai, highlights terroir-driven cuisine and regional wine selections from the restaurant’s 3,000-bottle cellar. Depending on the seasons, the menu might feature Alsatian venison or summer truffles. As of 2026, the restaurant holds two Michelin stars. From $230
