Snag a tee time at these top international golf resorts and get primed for par and play.
PEBBLE BEACH, CA
ON PAR: Pebble Beach is known for high-level tee time, as three courses canvas the iconic California coastline. Players can navigate the sand dunes at The Links at Spanish Bay, play among the tall pines at Spyglass Hill Golf Course, or perfect their swing at Pebble Beach Golf Links, with some of the most famous par-3s and par-4s in the world.
STAY: A California landmark, The Lodge at Pebble Beach opened in 1919 and has continually drawn a see-and-be-seen crowd. The property frames the famed 18th green of Pebble Beach Golf Links, where golf’s greatest champions have been crowned.
EAT: Stillwater Bar and Grill is a resort restaurant with serious coastal views and global flavors. Score a table closest to the sea and order the ocean’s bounty, such as the Monterey Bay Red Abalone or Seared Pacific Seabass.
SIP: A traditional American tavern with dark woods and plenty of top-shelf bourbon and whiskey, The Tap Room is the ideal post-golf or post-dinner hotspot to sip and savor. The restaurant serves hand-selected Prime and certified Angus beef grilled in a Montague broiler.
KIAWAH ISLAND, SC
ON PAR: The first summer homes were built on Kiawah Island in 1954, and since then, this southern outpost has become a golf hub, with five courses on the island that have hosted the Ryder Cup, The PGA, and the Senior PGA Championships. The Ocean Course features the most seaside holes in the Northern Hemisphere—10 play along the Atlantic and the other eight run parallel to those.
STAY: Located just 21 miles from Charleston, The Sanctuary at Kiawah Island Golf Resort ensures southern charm and it’s oceanfront locale accesses the finest beaches on the island. Stay at the posh Governer’s Suite, with room for private dining and stellar vistas.
EAT: Take a day trip to downtown Charleston. Your cheat sheet includes Home Team BBQ, Rodney Scott’s BBQ—a James Beard Award winner—for pulled-pork; Lewis for brisket and a spicy green-chili cornbread, and Bar at HUSK for a legendary burger.
SIP: Back at the resort, order a manhattan or margarita at The Ryder Cup Bar and watch a dazzling sunset over Kiawah Island.
ON PAR: Home to more than 200,000, Scottsdale is a go-to for the golf obsessed. With so many to choose from, prioritize Troon North Golf Club, a desert interpretation of links golf designed by Tom Weiskopf and Jay Moorish. A British Open champion, Weiskopf was inspired by the famous St Andrews course, with several holes like Hell’s Bunker (named after an infamous sand trap on The Old Course) and Swale named in honor of the Scotland land mark. Expect to be challenged yet rewarded with incredible Sonoran Desert views.
STAY: The Rocks Club — A Timbers Resort Residence Club® managed by Troon Golf – celebrates indoor-outdoor desert living and frames sweeping views. Design highlights include wood-burning fireplaces and private plunge pools.
EAT: The buzzworthy Ocean 44 is one of the newest arrivals to the Scottsdale dining scene—a seafood inspired offshoot of the coveted Steak 44. Expect a vibrant mix of well-heeled locals, curious visitors, and fresh seafood cooked in a custom-made, wood-fired oven.
SIP: The speakeasy-esque Second Story Restaurant & Liquor Bar serves unforgettable whiskey flights—an ideal post-golf affair with a storied scene.
ST ANDREWS, SCOTLAND: THE EDEN CLUB
ON PAR: Seeing as golf was first played on the Links at St Andrews in the early 15th century, The Eden Club at Pittormie Castle is one—if not the most—famous track in the world, and has become a bucket-list check for most any serious golfer. The Old Course plays along the coast and is known for large double greens. What’s more, everyone who plays the 18th hole walks over a famous, 700-year-old bridge, following in the footsteps of golf pros, politicians, and royalty.
STAY: It doesn’t get better than Pittormie Castle. Located within the estate and close to the Castle, old stables and steadings have been converted into uber-luxe, two- and three-bedroom residences.
EAT: Pittormie serves the finest natural produce, grass-fed Buccleuch beef dry aged for a minimum of 35 days, and hand-picked Cumbrae oysters delivered daily. Nearly every ingredient has a personal story and plays a part in a unique dining adventure.
SIP: Cap a day of golf or falconry by sampling the club’s extensive collection of aged Scotch at Wee Bar or Highlands Bar.
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