The Relisher
Gabrielle, Tyla Shur, Gabrielle A, SollyWhere the world’s best chefs really eat in their hometowns.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 133 | Founded | 3 years ago | Last Issue | 7 days ago |
| Active | |||||
Read this Newsletter
therelisher.comLatest Issues
Where the Three-Star Chef at Four Seasons George V Eats in Paris
This week, we’re in Paris with Christian Le Squer, the three-star executive chef of Le Cinq at the Four Seasons Hotel George V, where he has been for over a decade.
This week, we’re in Paris with Christian Le Squer, the three-star executiv...
A Once-in-a-Lifetime Stay at Castello di Casole, a Belmond Hotel, Tuscany
Location & Setting
Originally dating back nearly 1,000 years, Castello di Casole was once a historic castle and aristocratic estate, and the setting is absolutely breathtaking. Set high on a hill in the Tuscan countryside outside Siena...
Where the Former Chef of Pujol Eats in Mexico City & Tokyo
This week, we’re in Mexico City and Tokyo with Jesús Durón, former executive chef of two Michelin-starred Pujol in Mexico City, now based in Tokyo.
This week, we’re in Mexico City and Tokyo with Jesús Durón, former executive chef of two Mi...
Where a Two-Michelin-Starred Chef Loves to Eat in Amsterdam
This week, we’re in Amsterdam with Bas van Kranen, chef-owner of Michelin-starred Flore, one of the Netherlands’ leading fine dining restaurants.
This week, we’re in Amsterdam with Bas van Kranen, chef-owner of Michelin-starred Flore, one...
How to Eat Incredibly Well in Sicily According to a Two-Michelin-Starred Chef
This week, we’re in Sicily with Davide Guidara, the executive chef of two-Michelin-starred I Tenerumi at Therasia Resort Sea & Spa.
This week, we’re in Sicily with Davide Guidara, the executive chef of two-Michelin-starred I Tenerumi at Th...
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for The Relisher.
| Subscribers | Engagement | 65 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
Chart Rankings
How this newsletter ranks in the official Substack charts.
| #76 | |
| #16 |
Authors
The writers behind this newsletter.
Where the world’s top chefs reveal their favorite spots in their hometowns.
Frequently Asked Questions
How can I access the email archive for The Relisher?
You can find recent issues that have been published by The Relisher on Reletter by scrolling up to where it says Latest Issues. Tap on the link for any of the most recent emails or hit More Issues to see older ones.
How many subscribers does The Relisher have?
To see how many people subscribe to The Relisher, simply upgrade your Reletter account. We provide readership numbers and lots of other stats for this newsletter so you can decide if it's worth reaching out to.
How can I advertise in The Relisher?
Newsletter advertising can be extremely effective when it's done right. Before you pitch The Relisher as a potential sponsor or partner, make sure that you've done your research and checked its newsletter stats with Reletter.
Then, personalize one of our winning pitching templates and send it to the right person using the contact info provided.
How much does it cost to sponsor a publication like The Relisher?
Newsletter ad rates (or CPM) vary depending on many factors, including industry, number of subscribers, open rate, ad placement and more.
To find out how much an ad will cost, contact The Relisher using the contact information provided and ask for a copy of their media kit.
How can I find newsletters related to The Relisher?
Scroll up to where it says Related Newsletters to see other publications like The Relisher. You can also search our email newsletter directory to discover other newsletters that cover the topics you're interested in.
How do I contact The Relisher?
Reletter provides this newsletter's website URL above, where you will often find their contact information. We also provide links to associated social media accounts and pitching templates so you can reach out fast.