Golf & Gastronomy

Where Golf Meets the Table

The best golf destinations tend to be great food destinations too — it's rarely a coincidence. The coastal regions and rural estates that provide spectacular golf terrain also tend to produce outstanding local ingredients: Puglia's olive oil and burrata, Sicily's seafood and volcanic wines, the Algarve's fresh catch and pastéis, Morocco's complex spice traditions. The resorts we choose for their golf quality are often in the same places that earn their food credentials.

We look for properties where the restaurant isn't simply convenient — where the chef is taking the local produce seriously, where the wine list reflects the region rather than just the global standards, and where dinner is a proper part of the day rather than a functional end to it. Golf, spa and a genuinely good dinner is the rhythm of a Golf Club Holidays trip — and on these itineraries, the dinner earns equal billing.

Frequently Asked Questions

Which destinations are best for golf and food combined?

Italy is the standout — Borgo Egnazia in Puglia sits in one of Europe's great food and wine regions, with local burrata, orecchiette and Primitivo di Manduria all on the doorstep, and Verdura in Sicily offers exceptional local produce alongside a world-class clifftop spa. Morocco is compelling for food adventurers: traditional tagine, bastilla, couscous and the complex spice culture of Marrakech pair with desert landscapes and hammam experiences. Portugal's Algarve — particularly Quinta do Lago and Conrad Algarve — has a dining scene that has improved significantly in recent years.

Do golf resorts have good restaurants?

The best ones are genuinely exceptional. Borgo Egnazia has its own farm producing much of the resort's food and a restaurant in the trulli village that sources from local producers across Puglia. Verdura has a casual poolside setting that belies the quality of the Sicilian produce on the plate. In Morocco, Michlifen's altitude setting gives access to Ifrane's mountain produce and Royal Mansour Marrakech has restaurants that rival the finest dining in North Africa. These aren't hotel restaurants that exist to serve guests — they're dining destinations in their own right.

Can we do food tours or cooking experiences alongside the golf?

Yes, and we'd encourage it. In Italy, truffle hunting, olive oil tastings and visits to local producers can be arranged around the golf schedule. In Morocco, spice market tours and traditional cooking classes in the medina of Marrakech pair naturally with the resort experience. In Portugal, visits to local fish markets and wine estates are easily incorporated into the itinerary. Tell us what interests you and we'll build the food experiences around the golf days.

What wine regions are accessible from our resorts?

Several of our resorts sit in or near recognised wine regions. Portugal's Alentejo wines are within reach of the Algarve resorts. Sicilian wine — Nero d'Avola, Etna Rosso — is central to the Verdura experience. Puglia's Primitivo di Manduria is produced on Borgo Egnazia's doorstep. In Morocco, Meknes in the Middle Atlas produces some surprisingly good Moroccan wine that pairs well with traditional cuisine. We can incorporate vineyard visits or guided wine tastings into any itinerary.

How do we balance golf and food-focused activities in the itinerary?

Golf in the morning tends to work well — the cool of the early day suits both the course conditions and the pace of play, and the afternoon is free for food experiences, market visits, wine tastings or spa time. Evening is naturally when the dining takes over. We typically plan golf days and excursion days in alternation, so the holiday has a natural rhythm that doesn't feel rushed or over-scheduled.