Relais & Chateaux Adds 9 New Members Across the US, Europe, and Latin America
Nine additions span the U.S., France, Turkey, Mexico, and Belize, including the group’s first property in Belize and a two-Michelin-starred restaurant in Alsace.
Photo: Courtesy of Quercus
Relais & Châteaux has added nine new properties to its global portfolio, with the latest intake spanning the United States, France, Turkey, Mexico, and Belize. The group confirmed the additions on Monday, bringing a mix of hotels, resorts, and a standalone restaurant into the association.
The new members include three U.S. properties: Quercus in Gay, Georgia; Castle Hot Springs in Morristown, Arizona; and Lumière by Dunton in Telluride, Colorado. Together, they reflect a range of formats, from an adults-only, four-suite retreat set across a 4,000-acre estate along the Flint River to a restored desert property centered around mineral hot springs and an 18-key alpine residence with ski-in/ski-out access in Mountain Village.
In Belize, Prana Maya Island Resort becomes the association’s first property in the country. Located on the private island of Placencia Caye, the resort features 17 suites and villas, each with private beach access and plunge pools, and is near the Belize Barrier Reef. In Mexico, two additions expand the footprint in both urban and coastal settings: El Cortés, a 15-room hotel in a restored 1915 Art Nouveau residence in Mexico City’s Roma Norte, and Jashita Tulum, a 31-room beachfront property set along Soliman Bay with an additional five villas.
Europe sees three additions across France and Turkey. Hôtel Saint-Georges in Megève reopened in December 2025 following a renovation led by Luke Edward Hall, with design elements drawing on Alpine folklore. In Obernai, La Fourchette des Ducs joins as a two-Michelin-starred restaurant housed in a historic building originally linked to Ettore Bugatti, with a 3,000-bottle wine cellar and dual seasonal dining rooms. In Turkey, KeyUrla introduces a 24-villa property near Izmir, designed by architect Han Tümertekin and arranged to resemble a traditional Anatolian village, with vineyards and olive groves integrated into the surrounding landscape.
Across the portfolio, several properties highlight culinary programming as a central component. At Quercus, chef Ryan Smith leads a biodynamic, farm-driven concept tied to the estate’s agricultural production, while Castle Hot Springs operates a multi-course tasting menu under chef Chris Knouse using ingredients grown on-site. In Mexico City, El Cortés houses Lotti restaurant, where chef Luc Liebster blends Mexican ingredients with Swiss influences.
“These properties are deeply dedicated to art de vivre, fine dining, and respecting cultural diversity,” the association said in its announcement.
