Sanyu Pavilion, which specializes in French cuisine, is one of the only three restaurants in Zixuan Resort (the other two are Xie Xianglou and Manshu Kaiseki Cuisine), which are all well-deserved top restaurants in Hangzhou's catering industry. The Zixuan Resort, to which the restaurant belongs, has always been quite low-key, because of 2017年被Relais & Châteaux罗莱夏朵精品酒店集团收录而进入大众视野。罗莱夏朵与SLH全球奢华精品酒店、LWH立鼎世酒店集团并称为酒店界的“三座大山联盟”，有着“全球最美酒店联盟”之称。目前全国仅有七家酒店被收录在内，紫萱度假区是继湖边邨酒店之后Hangzhou第二家进驻的酒店集团。

"Cuisine" is one of the 5Cs of Relais & Châteaux Hotels, and in addition to being home to independent and top hotels around the world, food and beverage is another of Relais & Châteaux's signatures. With more than 300 Michelin stars awarded to the restaurants of the Relais & Châteaux Alliance, the strength of the restaurant should not be underestimated. As the only western restaurant in Zixuan Resort, Sanwei Pavilion integrates Chinese cuisine style on the basis of traditional French cuisine, which highlights the authentic beauty of Hangzhou and does not lose the style of French Fine Dining, which is the representative of Hangzhou's top western restaurants.

Although the kitchen team of Three Pavilions is young, it is not ordinary. Chef Yu Bin entered the catering industry at the age of 18 under the tutelage of Mr. Zhang Naihua, a master of Chinese cooking, and studied cooking in the outer building of a century-old restaurant in Hangzhou. Later, he became well-known in the industry for managing the first creative Jiangnan cuisine "Xie Xiang Lou" in Jiangsu and Zhejiang, and is now the general manager of the restaurant of Zixuan Resort, and also takes care of the main understanding of Xiang Lou and Manshu Kaiseki cuisine. Yu Ning, the post-90s chef of Sanyu Pavilion, is Yu Bin's apprentice, who specializes in handling local ingredients in a French cooking style, and has a unique style of presentation and design, with distinctive personal cooking characteristics.

The restaurant has a high grasp of the freshness of the ingredients, and the dinner menu changes monthly, with the chef selecting 7 dishes and a strict Fine Dining order. The croissant bun, which was well received by diners before the meal, was removed from the shelves due to a menu update, and was replaced by a creative crispy fried pork knuckle with red wine vinegar onion, made with NetEase Weiyang black pig's trotters, with rich gum as a highlight. The chef uses a French beef stew in which the pork knuckles are simmered for four and a half hours and then the boneless meat is crisp-fried and placed on a plate with red wine vinegar onions, limes and minced oranges. The pork knuckle meat is crispy and fresh, and the triple acidity of the different ingredients just neutralizes the richness of the meat.

Next up is a dish of fresh Hokkaido scallops with seafood soup. The pan-fried scallops are oily and tender, and the fresh seafood soup is just right to relieve greasy. Low-temperature silver cod with moss and hollandaise sauce, low-temperature steamed cod has tender meat and is decorated with moss to enhance the fresh seafood. The yellow Dutch sauce next to it is a bit heavy and quite noisy, so try the original cod flavor without sticking to the juice first. Slow-roasted pigeon breast with low-temperature pigeon breast and fried pigeon leg, the pigeon meat processed in two different ways has its own flavor, the low-temperature pigeon breast is fatty and plump, and the fried pigeon leg meat is crispy and crispy, with a small piece of Aomang exuding the aroma of smoked and roasted, the taste is strange and awakens the taste buds. Pan-fried abalone and stewed fragrant rice in thick chicken broth, the abalone is full of flesh, and the fragrant rice is served with pickled cabbage and broad beans, the pickled cabbage has a salty taste, and the taste is better when served with sweet broad beans.

The main dish is sirloin steak with mashed potatoes and kale, served with Chinese scallion sauce. The steak is small in size, tender and chewy in the mouth, accompanied by a strong avocado aroma, accompanied by rich layers of mashed potatoes and kale, and the use of green onion sauce to create a combination of Chinese and Western flavors, which adds to the umami flavor. However, due to the late order of the steaks, many diners feel a little full after eating the first few dishes, and the steak is slightly sluggish. The final dessert is strawberry ice cream with jasmine ice cream, a small piece of ice cream on the surface is soft and soft in the mouth, with a jasmine fragrance in the mouth, and the strawberry ice layer on the bottom layer is sweet and sour, refreshing, just right to relieve greasy. In addition to the chef's customised 7-course dinner menu, the restaurant also offers three classic à la carte dishes: fresh and plump French Girardo No. 1 oysters, Spanish Jose Petite Ham matured for 48 months, and Kaluga Black Sturgeon Caviar Hebory. Although there are not many choices, it can be called a standardized exquisite meal.

The restaurant has a sense of ritual in the presentation of the dishes. Each dish is beautifully presented and colourfully coordinated. The plates in the restaurant are specially customized, and the plates of various shapes and materials such as dead tree branches, wooden pillars, and copper plates are very chic, with high ornamentation and recognition. In addition to dinner, the restaurant also offers breakfast, lunch, and afternoon tea. In-house guests can ask the butler to order their meals in advance, and outgoing diners are required to make a reservation for the dinner before 14:00 every day in case the chef prepares the dishes in advance. Unless the reservation is cancelled on the same day, the restaurant will not be able to dine without a reservation.

Although the Zixuan Resort where the Three Pavilions are located belongs to the West Lake Scenic Area, there are few tourists because of its unique and quiet place. Because it is located in a single-family old building, the whole building of the restaurant still retains the traditional wooden structure of Jiangsu and Zhejiang, and the thatched eaves are still covered with roofs from the outside, and the wooden plaque of the Sanyu Pavilion is hung at the door, which is more antique. On a sunny day, diners can dine al fresco in an alfresco seating surrounded by lush greenery and surrounded by birds and insects. The interior of the restaurant has a very private and elegant dining environment, with open spacing between adjacent tables, white tablecloths with flowers, wine glasses, German table lamps, antique dinner plates and other ornaments, every detail exudes a refined and elegant atmosphere. Decisive and fast service and attentive hospitality are the standard features of Relais & Chteaux, and the restaurant's service quality is impeccable in all aspects, such as reservations, table picking, serving, and displacement. In addition, the service staff is highly familiar with the dishes, and will carefully introduce the characteristics and pairing methods of each dish for diners, with a high degree of professionalism, and the 15% service fee is worth the money.