The golf capital of the Balearics…

Majorca, with its beautiful natural landscape and fantastic climate has become one of the most popular destinations in Europe and offers the discerning golfer a year-round challenge of championship-standard courses.
Son Vida Golf, the first golf course, was built In 1964, followed by Santa Ponsa in 1970s and Poniente. The island has become a major golfing destination with more than 20 golf courses.
The South West coast contains the majority of the island’s course such as Santa Ponsa (three courses), Poniente with magnificent panoramic views and designed by the well-known architect Mr. John Harris, Golf Bendinat, and Golf de Andratx.
Stay in Palma Nova, Santa Ponsa, Portals Nous, ideal bases for individual golfers and groups. These resorts offer nightlife and a full range of dining experiences.
Son Termens Golf located on the way to Valldemosa with magnificent surrounding countryside and panoramic views.
If you drive to the south, the courses in the region of Llucmajor are Son Antem East and West. On the North Coast, Alcanada, designed by Robert Trent Jones, a course with spectacular view over the Mediterranean Sea, the scenic small island of Alcanada and the Bay of Alcudia. And last but not least we can’t forget the new golf courses, Golf Maioris and Golf Son Gual.

The very  best variety of regional cuisine…

Mallorcan cuisine is based on pork and ham — the Jamon Iberico. Here is a quote from  a famous Mallorcan restaurant: ‘We  have been on a quest for the finest of all hams, Jamon Iberico, since we started our business.

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We specialise in bespoke tours for a gastronomic golfing experience like no other with the best courses and best regional cuisine.

Like the Beluga caviar or Kobe beef, Jamon Iberico is the ultimate of its kind. Jamon Iberico hams are marbled with rich golden fat, infused with the flavour of its favourite food, the acorn. Sliced paper-thin, it has a rich nutty flavour and tender texture. Jamon Iberico is the pride of Spain and Spaniards consume the vast majority of these hams in their own country.

Fish and vegetables with generous use of garlic and olive oil is hearty peasant fare steeped in tradition and rooted in local ingredients. Paella is not specifically a Majorcan dish but it is widely available. Paella ciega (blind man’s paella) comes without bones. The local equivalent is arros brat, saffron rice cooked with chicken, pork and vegetables. Lobster, prawns, sardines and sea bass are all good. The latter, baked in rock salt, is a Mallorcan speciality.

The city of Palma de Majorca offers the very  best variety of regional restaurants and bodegas as well  fine dining and contemporary restaurants. Steeped in history with its beautiful cathedral, old town, modern Marina and extensive shopping area this beautiful city can meet all needs. A day spent in Palma is never long enough but is a must on every visit to Majorca.

We believe that once you have experienced the marvellous Majorcan golf courses, restaurants and the friendliness of the locals, you will come back time and again.

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