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(Austria, Belgium, France, Germany, Ireland, Netherlands, Norway, Spain, Switzerland, UK) Call 00800 10 10 11 11
(Japan) Call (81-3) 5551-0101
(Italy) Call 800 822 005
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Treat yourself to a seven night stay for the price of five. Savings included in the rate.
Stay for 7 Pay for 5
Enjoy a round of golf at one of our challenging courses around the world.
Golf Inclusive
Breakfast per person per room is the most delicious way to start each day.
Breakfast Inclusive
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Find out more about Unlimited, our highest tier of membership.
More for you to discover.
Make the most out of sunny days
Includes everything from exciting cities to gorgeous beaches and romantic countryside escapes.
Where land, sea and sky strike a note of such worldly perfection.
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"IGNIV", Rhaeto-Romanic for "nest", is a place for the senses where sharing culinary art, indulgence and time take center stage – a refreshing and young fine dining concept with outstanding cuisine focusing on the product. The IGNIV is led by Silvio Germann, who was awarded 1 Michelin star and 16 GaultMillau points in 2016.
Executive Chef: Silvio Germann
Gold-leaf mirrors, crystal chandeliers and walls of windows lend a dazzling elegance to Restaurant Bel-Air. A breakfast buffet greets the day followed by international fare and Japanese dishes by Tadashi Aoki at lunch and dinner. During warm weather, guests gather for legendary barbecues on the restaurant's sun terrace.
Executive Chef: Renato Wüst
The zen-like Nauman restaurant feels like a modern take on a Japanese tea house, all polished worn woods and lantern-like lamps. Winner of 13 GaultMillau points, the menu’s light, healthy fare references a range of Southeast Asian cuisines.
The muted palette of this clean-lined, modern dining room is a fitting match to the light, healthy Mediterranean cuisine on offer. Freshly made pastas, seafood and pizzas are served alongside an antipasti buffet. During the summer, most guests choose to bask in the sunshine of the restaurant’s terrace.
An informal take on a traditional Swiss chalet, rustic chairs sit beneath vintage hunting rifles, mounted horns and hand-painted ivy curling up the arched ceiling at Restaurant Zollstube. Expect a menu of regional specialties and Swiss dishes such as rich fondues.
Head chef Robert Hubmann uses seasonal ingredients and market-fresh products for the hearty fare on offer at the golf club’s restaurant. In warm weather, guests and locals fresh from the course gather on the breezy sun terrace for cocktails, light snacks or full meals.
Executive Chef: Robert Hubmann
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