Ristorante Al Castello di Reschio

Castello di Reschio Is a Medieval Masterwork

"Freshly awarded Three Keys, the MICHELIN Guide’s top hotel honor, this thousand-year-old castle hotel in Umbria is the opposite of a resort, a family-run estate shaped by Count Benedikt Bolza’s meticulous restoration and design. We found rooms that feel like staying as guests in their house—fewer but larger suites reached by staircases rather than hotel corridors, each layered with found objects and custom pieces (antique tapestries, Modernist chairs, Art Deco lamps, even an old olive press or a Roman bust), much of it crafted locally by Benedikt’s own studio. What was once a dilapidated fortress is now unexpectedly warm and welcoming, with the ancient wine cellar converted into a bathhouse, an infinity pool overlooking forests and a glassy lake, and just 36 individually shaped accommodations, including the multi-story Tower Suite with a rooftop garden and open-air tub, family-ready Grand Suites, the Suite Castello Twin, and six nearby San Michele suites (two with private gardens). Eating and drinking are a highlight: Alle Scuderie and Al Castello serve traditional Italian dishes from seasonal, organic estate ingredients, while Bar Centrale, the lush Palm Court bar beneath iron columns and glass, and Il Torrino, the poolside watchtower bar, pour everything from espressos to cocktails; the estate even makes its own olive oil, wine, and honey. Days fill easily with tennis, bicycling, lakeside lounging, fishing, truffle-hunting, foraging-led cooking classes, and horseback rides from the equestrian school (dressage if you really know what you’re doing), and the location on the Tuscany–Umbria border puts Assisi, Arezzo, Cortona, Gubbio, Perugia, and Siena within reach. Despite its Instagrammable appeal and high price point, the scale (about 3,700 acres) and small key count leave ample elbow room for couples, solo travelers, and families. Sustainability feels like a given—nearly plastic-free with a fully organic kitchen and farm, locally sourced materials and staff, a deliberate, slow approach to rescue over development, and even garden walks led by Nencia Bolza through produce that mingles with flowers and herbs. The hotel closes in January and reopens mid-March; spring and autumn are often best, while summer brings outdoor concerts and opera across the region." - Mitchell Friedman