Time was, golf club grub meant a hot dog at the turn and a burger in the clubhouse. Maybe a Cobb salad, or a soup so thick your spoon stood up in it. Nothing wrong with that. But nothing worth a detour, either.
That’s changed. At the finest golf destinations, kitchens now strive for the same standard as the courses: creative, considered, built on ingredients grown or caught close by. Scan the culinary offerings at GOLF’s Top 100 Resorts and you’ll find chefs trained at the world’s best tables, serving everything from multi-course tasting menus to trattoria classics, each with its own personality and sense of place. From that global spread…
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