Picture this: You’re on a lovely golf course somewhere in the world enjoying a delightful day of golf. But wait – there’s more. Imagine indulging in a gourmet meal at a Michelin-starred restaurant at day’s end.
There are a handful of resorts that offer truly outstanding golf plus an out-of-this-world restaurant, a match made in heaven for anyone who loves exalted cuisine as much as great golf.
Here are four suggestions for an unparalleled golf and culinary adventure.
1. Fairmont Grand del Mar, San Diego, Calif., USA
Combine balmy weather, a beautiful hotel and a brilliant Tom Fazio-designed course. Stir gently and add Addison, Southern California’s first and only three-star Michelin restaurant. Addison’s cathedral-ceilinged dining room, its arched windows offering picturesque views of the surrounding hillside, creates an enchanted stage for Chef Williams Bradley’s extraordinary ten-course tasting menu. Wine pairings showcase top California vintages as well as eclectic international selections.
The Grand Golf Club, inspired by the spectacular landscape of Los Peñasquitos Canyon, is anchored by a deluxe clubhouse set beyond the 18th hole’s cascading waterfall. This gorgeous 7,160-yard layout, marked by well-groomed fairways, dramatic elevation changes and large sculptured bunkers, caters to players of all skill levels. Forecaddie service and a spacious practice facility complete the picture.
Nearby Torrey Pines Boosts the Golf Culinary Experience
There’s more great golf in the neighborhood. A few miles up the road from the hotel is Torrey Pines, a magnificent 36-hole municipal facility in La Jolla. The South Course at Torrey Pines, site of an annual PGA Tour event, has hosted two national championships, including the 2008 U.S. Open won in dramatic fashion by Tiger Woods. Several holes on this brilliant parkland-style layout skirt coastal cliffs high above the beach and sea.
2. Gleneagles, Scotland
Tucked within the legendary Gleneagles Hotel, a grand chateau on the threshold of the Scottish Highlands hailed as the “Playground of the Gods” when it opened in 1924, is Restaurant Andrew Fairlie, which holds two Michelin stars. In an intimate dining room that exudes classical elegance, the spirit of the late Andrew Fairlie lives on in refined cuisine with a French heart and a Scottish soul. Fairlie’s ethos, ‘simple food brilliantly done,’ continues to inspire the current kitchen brigade. Service is formal but comes with plenty of personality.
The dining experience is more than matched by the splendor of the golf at Gleneagles. Among steep ridges, enclosed hollows and elongated troughs left behind by a retreating glacier, five-time British Open champion James Braid laid out a pair of courses that rank among the finest expressions of inland golf in the world.
A Luxury Golf & Dining Pairing Nonpareil
The King’s Course circulates golfers among broom-covered slopes and flat-topped mounds on a sheltered moorland plateau 500 feet above sea level. Each hole, situated in a valley or compartment of its own, serves up glorious 40-mile views of the surrounding hills and mountains.
The Queen’s Course, shorter and less rigorous than the King’s, encircles pine-fringed lochs, with thickets of heather and gorse bordering the holes. Possessing a beauty unique to itself, the layout rewards accuracy more than length.
There’s more. In 1989, Jack Nicklaus built the PGA Centenary Course, a brawny design that hosted the 2014 Ryder Cup.
Finally, the Wee Course at Gleneagles is a charming nine-hole par-3 layout that’s perfect for beginners.
3. Adare Manor, Ireland
Situated on the outskirts of Adare, one of Ireland’s prettiest villages, is Adare Manor, a lavish 840-acre estate. The centerpiece of the property is a neo-Gothic “calendar house” circa 1832 accented by 365 leaded glass windows, 52 chimneys, seven stone pillars and four towers.
New Irish owners have spared no expense to make Adare Manor one of the finest 5-star hotels in Europe. Apart from the sumptuously restored guest rooms, there’s the Oak Room, County Limerick’s first Michelin star restaurant.
Chef Michael Tweedie presents expertly prepared seasonal produce sourced from the four corners of Ireland. The Oak Room’s 6-Course Tasting Menu distills the essence of Ireland’s best artisanal ingredients, from the Ballyneety Beetroot Salad to the Turbot served with Doonbeg lobster, San Marzano tomato and smoked caviar. Dishes are paired with superb wines curated by the restaurant’s sommeliers.
A Gourmet Golf Resort with Irish Charm & Championship Pedigree
The Golf Course at Adare Manor, chosen to host the 2027 Ryder Cup, stands at the pinnacle of Ireland’s finest inland layouts. Designer Tom Fazio took what was already a tremendous course by Robert Trent Jones Sr. and transformed it into an enchanting parkland paradise. Holes are parted through gently rolling terrain and framed by exotic specimen trees (sequoias, Chinese palms, rare conifers) planted long ago by the Earls of Dunraven. As strategic as it is scenic, the course demands precision but rewards courage and skill. The majestic par-5 18th sweeps along the banks of the River Maigue, a massive Cedar of Lebanon tree shading the waters below the green.
4. Rosewood Kauri Cliffs, New Zealand
Conceived by a hedge fund tycoon in the late 1990s, Kauri Cliffs occupies a remote 6,000-acre ranch and farm on the North Island 150 miles from Auckland, the nation’s capital. In addition to a breathtaking golf course that tightropes 200-foot-high bluffs overlooking Bay of Islands National Park, the financier and his wife built the Lodge at Kauri Cliffs, a splendid colonial-style property with 11 spacious cottages. Set high above the sea, this cliffside retreat, offering panoramic views of Cape Brett and the Cavalli Islands, is now managed by Rosewood.
Blending a European approach with New Zealand’s superior produce, the resort’s culinary team crafts truly sublime cuisine. Foodstuffs are sourced from area ranches, local farmers and native fishermen. In addition to fresh-caught seafood, The Dining Room features prime New Zealand lamb and beef with local wines to match. The resort also boasts three private beaches, one a rare pink sand beach where casual barbecues are held.
An Exquisite Foodie Getaway with a Breathtaking Golf Course
An aesthetic marvel with shot values to match, Kauri Cliffs was named the international course of the year when it opened in 2000. Six holes skirt sheer ocean cliffs. Fifteen offer mesmerizing views of the Pacific. The interior holes, winding through and around subtropical valleys, verdant marshes and dense forest, are just as memorable. Swept by onshore breezes, the course is challenging (forced carries over gorges) but exhilarating. Fairways are generously wide; open-entry greens accept run-up shots.
Once you get to this resplendent Down Under resort, the golf course at Kauri Cliffs is all yours. Tee times, which rarely are necessary, are spaced 30 minutes apart.
Bonus Baja Dining Option
Villa del Palmar at the Islands of Loreto.
Not all food south of the border is the same. The main dining option at Villa del Palmar is proof.
For a genuine gourmet dining experience, Danzante, a steak and seafood restaurant, offers an exclusive venue (for resort guests only) and superb fusion cuisine.
Appetizers range from Brisket Tacos (corn tortilla, coriander salad, creamy avocado sauce, and tatemada sauce) to Crispy Shrimp (shrimp wrapped in wonton pasta stuffed with cheese, epazote herb, sweet potato puree, and a reduction of piloncillo and tequila). Each is Mexican inspired, but with plenty of international flair.
It’s difficult to choose between the Shrimp and Corn Cream Soup (served with shrimp meatballs, corn, coriander and fresh cheese); and Danzante Tortilla Soup (white tortilla soup, served with crispy tortilla, pork belly slices, ancho chili oil, cottage cheese and avocado). The salads are excellent, notably the Traditional Caesar Salad (lettuce, served with parmesan cheese, crispy anchovies, and classic dressing).
The main course options are as eclectic as they are delectable. In addition to a Catch of the Day (grilled with fine herbs, chickpeas, baby corn, chayote, radish, yellow mole and holy leaf ashes) and two shrimp dishes, there are two “only here” items: Pork Belly Danzante (Slow cooked, served with avocado and radish salad, pickled onion, mashed potato, grilled tomato sauce, and crispy corn kernels); and Lamb with Pipian Mole (Grilled rack of lamb with green mole, roasted cauliflower, white corn kernels, chambray onions, and sweet pumpkin puree).
As a steakhouse, Danzante delivers. There’s Angus Filet, Rib Eye, New York, and Cowboy Angus. There’s also an exclusive steak menu: Japanese Kobe Ribeye, Japanese Kobe New York strip, Japanese Kobe fillet, and a 30 oz. USDA Prime Tomahawk.
Sides? Diners can choose from Spicy Cambray Potatoes, Vegetables, Risotto, Bacon and Asparagus, and a nightly special. Sauces? The inspired choices include Chipotle Gravy, Jelly Mint Sauce, Grill Garlic Gravy, and Horseradish.
Save room for dessert. Highly recommended is Guava Crème Brulee (Traditional homemade recipe with fresh guava); and Goat Cheesecake (Fresh goat cheese with raspberry glaze, red berry coolies and meringue).
Danzante really sets itself apart with its Vegan & Veggie menu. Starters range from Pastor Mushroom Tacos (Mushrooms al pastor, corn tortilla, coriander, onion, and sweet and sour pineapple puree), and Aguachile (Coriander, pear, jalapeño and lemon emulsion, accompanied by cucumber, mango, zucchini, beets, hearts of palm, and toasted almonds with garlic).
In addition to vegan or veggie soups and salads, main course entrees are meatless and totally satisfying. The options include Grilled Portobello Steak, Deep Fried Potato & Cabbage Tacos, and Stuffed Poblano Chili, which is a revelation (Chile stuffed with Mexican-style quinoa stew with vegetables, served with green mole and corn stew).
Complementing Danzante’s dazzling cuisine is a Wine Spectator award-winning wine list that features, along with classic selections, “Interesting Whites” and “Interesting Reds” curated from around the world. They’re well worth a try.
The dining experience at Danzante is guided by Master Chef Fernando Labra Degante. Originally from Mexico City, Chef Fernando has led culinary teams at top hospitality brands (Hyatt, Marriott, and Banyan Tree) in Mexico, Spain, Argentina and Chile.
Guided by the philosophy “less is more,” his cuisine emphasizes fresh, seasonal ingredients and refined techniques inspired by Michelin-starred mentors such as Juan Mari Arzak and Jean-Georges Vongerichten. As Danzante diners can attest, his style celebrates tradition, precision and a passion for exceptional service.
