Embed Size (px)
Citation preview
“If you’re one of those people who want a hamburger and a Coca-Cola after your round,” Miguel Champalimaud was saying, “then maybe this isn’t exactly your kind of place.” It was a golden afternoon along the coast of Portugal, and we were sitting on the shaded deck of a modern-rustic club-house, taking in a postcard view.
Just beyond us stretched the knobby--fingered fairways of a celebrated layout, framed in the near distance by the Atlantic. On the table before us lay a spread of salt cod fritters, tuna ceviche and a piquant Portuguese beef dish called pica-pau. Champalimaud poured us both some vinho verde. A second bottle sat nearby on ice. “So if you’re one of those people...” he continued. I raised my glass in polite interruption. “I’m not one of those people,” I said. “And this is EXACTLY my kind of place.” The place, of course, is Oitavos Dunes, a sparkling destination in Cascais that appeals to those of us who really like to golf, and really, really like to eat.
Sophisticated but unpretentious, with an easy-going sense of chic, Oitavos Dunes is quite like Champalimaud himself, the third-generation patriarch of a grand winemaking family whose roots on the site run nearly a century deep. It was Miguel’s grandfather, Carlos Montez Champali-maud, who first acquired the land here in 1922, planting pine trees to stabilize the dunes and laying the foundation for the residential estate and resort that the prop-erty was destined to become.
Already known for decades for its horse racing and tennis, this seaside retreat earned the golf world’s attention in 2001, when Miguel cut the ribbon on a stunning layout. Designed by Arthur Hills, Oitavos Dunes captured all the charms of links- -style golf, with firm, fast conditions, blus-tery coastal breezes and holes that invited inventive shot-making. The only thing it lacked was the unforgiving weather. It was Scotland with sunshine, Ireland without the icy winds.
Before long, Oitavos Dunes gained a rightful reputation in architecture circles, debuting in 2009 at #88 on GOLF Maga-zine’s list of Top 100 Courses in the World. In 2011, it surged on that same roster to #65. The European Tour took notice, too, staging a serious of events at Oitavos Dunes, includ-ing four consecutive Portuguese Opens from 2006-2009. The top-rated course in
Portugal, Oitavos Dunes had the makings of something even greater. Three-time Ryder Cupper Paul McGinley hailed it as having “the potential to be the best course in Europe.” Nice kudos. But Miguel Champali-maud wasn’t finished yet.
In 2010, he came through with the coup de grâce with the opening of The Oitavos, a five-star hotel of high contemporary styling. Set amidst the pine-studded dunes, the hotel blends beautifully with its surroundings, its clean lines and azure shadings glinting like the ocean, which blankets the horizon, reaching into the blue beyond. Aside from 142 tastefully appointed guestrooms, the hotel has a spa, a conference center, a health and racket club, and heated swimming pools, indoor and out. Above all, though, what caught my attention was its cuisine.
As an avid golfer who earns a living as a restaurant critic, I’ve long been mysti-fied by the culinary leanings of so many of those who play my favorite sport. How is it, I’ve wondered, that people so persnickety
about their courses can be so undiscrimi-nating about what they eat? A hotdog at the turn? A bland beef patty on a bun? You call that food? I’d rather go hungry. And so, I think, would Miguel Champalimaud.
As an antidote to the ordinary, he’s created a destination rich in gastronomic options. The hotel alone has three distinc-tive venues: an open-air restaurant beside the pool, serving tapas, salads, pastas and the like; a Japanese bar for sushi and sashimi; and an elegant restaurant called Ipsylon, serving refined Portuguese and French cuisine. Among its many highlights is Le Diner du Chef, an ever-changing seafood-centric menu inspired by the day’s local catch. Then there’s breakfast.
On the morning I arrived, I kicked off my day with a lavish banquet meal that comes included with a room at The Oitavos. Between nibbles of fresh fruit, house-baked pastries, cheeses and charcuterie, I sipped dark roasted coffee, perused the newspaper and gazed through floor-to-ceiling windows at my verdant surrounds. An hour later, relaxed and sated, it was off to the first tee, where Champalimaud met me for a mid--morning round. With tee times spaced at 12 minute intervals, play at Oitavos Dunes proceeds at a leisurely pace, neither rushed nor sluggish but just right.
A light marine layer hovered off the coast as we struck our first tee shots. But within a few holes, the mist had scattered and a breeze
was puffing off the ocean, rippling the flag-sticks and adding an element of intrigue that helps make links golf so much fun.
It was early afternoon when we putted out on 18. I know because I’m American; I looked at my watch. Champalimaud noticed. “You’re in Portugal now,” he said. “There is no sched-ule. Don’t worry. Let’s have lunch.”
Moments later, we had taken seats on the upstairs terrace of a clubhouse ringed by umbrella pines, its vista opening to an ocean panoramic. Here at its 19th hole, Oitavos Dunes offers yet another dining venue, a casual restaurant called Verbasco, which showcases local seafood, meats and produce, delivered with Iberian flair. Champalimaud ordered wine and a few palate teasers. Out came platters of creamy sheep’s milk cheeses and marbled slices of salumi, arranged like tile work on the plate. We emptied a bottle, then opened another, and then another. An hour passed, and then two more. The sun dipped low on the horizon. The breeze abated, but not our meal. Ceviche, salt cod fritters. Pica-pau. Would we like dessert? Of course we would.
Two lush chocolate mousses, and with them, a bottle of medium-bodied red. Champalimaud swirled his glass, holding the wine up to the fading sunlight. “If you want a hamburger,” he said once more, “this is not your restaurant.” He sipped red wine, spooned up some chocolate. “This restaurant,” he said, “is for people like us.”
I’ll drink to that.
LINKS LETTER / SPRING / SUMMER 2015
THE PERFECT DAY WORLD CLASS GOLF AND CUISINE AT OITAVOS DUNES
Verbasco Restaurant & Bar, located at Oitavos Dunes Clubhouse
Josh Sens, Freelance writer and a contributing writer for GOLF Magazine
The Clubhouse restaurant sits 300 yards from the hotel
1.What do you feel are the most important aspects of presenting the Golf Course at Oitavos Dunes?I work very hard with water management and am always trying to find the balance between being too wet and too dry. Many feel that golf courses should be green. That is certainly the case with inland courses. However, as true links I am not very concerned if the fairways appear brown and dry. My target is to make the golf experience as natural as possible.
2.When is the most difficult time for you to main-tain the Course?It is always the winter as the soil temperatures are not conducive to Bermuda grass growth. The grass goes dormant late in the year and does not show signs of growth until April. So these are difficult months.
3.Many of the great course around the World are aggressively cutting down trees, do you support this initiative?Yes I do! Trees often create shade that makes growing healthy grass a real challenge. In addition tree roots are
also very difficult to control and have negative impacts on turf grass conditions. Mr Champalimaud always supports me when I request tree removal as long as the sustainability of the golf course is kept.
4.Do you feel that the golf course should be weed free?No not really. We are all about natural at Oitavos. My goals are to keep the biodiversity and to make sure the course does not become overgrown. However, when I visit the other great links courses, I always see some weeds in harmony with nature. It is very important not to allow the weeds to encroach on fairways, tees, greens and bunkers.
5.How important do you view continuing education?Turf grass management practices are progressing every year and there are new technologies in all areas. I like to keep updated and continue to read research papers. Nobody has all the answers and some of the old trusted techniques are still the best. Sustainability is key in golf course maintenance.
LINKS LETTER / SPRING / SUMMER 2015
Thanks to a victory in the Chairman’s Strokeplay Championship in 2013 World Club Championship at Nine Bridges, South Korea, Oitavos Dunes sent a team back to Nine Bridges to compete against Club Cham-pions from 22 Clubs representing 13 Countries invited from GOLF Magazine’s Top 100 Course in the World.
The Championship was established in 2002 and cel-ebrates amateur golf and the heartbeat of the game, the club golfer. This year the Club was represented once again by Pierre Alexis and Ruben Figueiredo. Oitavos Dunes competed against teams from some of the legendary Clubs in the World that included: Pine Valley, Oakmont, Sunningdale, Royal St George’s, St Andrews and Royal Melbourne. After a great week of golf Oakmont came out on top and were crowned Champions.
Oitavos narrowly missed out on the Match Play semi-finals being beaten in a four way sudden death play-off after carding a 36 hole four under par score, with Ruben Figueiredo making a clutch putt on the last hole.
The World Club Championship is televised by Golf Channel in the USA and Sky Sports in Europe.
Conversation with golf course superintendent João Nunes
Oitavos Dunes represented in the 2015 World Club Championship at Nine Bridges, South Korea
Pierre Alexis & Ruben Figueiredo – World Club Championship at Nine Bridges, South Korea
Since the last round of golf course renovations com-pleted in 2014 that included; the new fairway target bunker on hole #8, the elevation of the 14th tee by one meter, and the addition of a new fairway bunker to chal-lenge tee shots on the right side of hole #16, the response from Members and guests has been hugely positive.
The winter season of 2014/15 also saw a great deal of bunker work, with edging and reshaping.
One bunker of note short of the par 3, fifteenth hole was also returned to its original depth, making if one of the toughest bunker recovery shots on the course.
Golf courses do not necessarily have to make physical changes to improve as was noted by Joe Passov GOLF Magazine’s Top 100 Chairman during a recent visit. Mr Passov shared with Miguel Champalimaud that in all of his visits to Oitavos Dunes since 2007, the course was playing more like a true links than ever. “Firm fast and running”.
JOE PASSOVSenior Editor at GOLF Magazine
“Firm fast and running”
Another new initiative at Oitavos Dunes which is gaining traction is mowing the grass at fairway height all the way to the native (tree line). This is an ever increas-ing trend in golf course management and also adds to the Links experience. We look for more of this practice in the months ahead.
More recently there has been more to report. The major change in 2015 is the addition of a long shaped sand dune to the right of the long tough uphill par 4, fifth hole. Not only does the dune provide a separation between the 5th and 6th holes, it also helps the eye from the 5th tee see the shape of the hole bending slightly from right to left. As the dune matures there is no question that the change will be a positive.
A TOP 100 COURSE WHICH CONTINUES TO MAKE IMPROVEMENTS
New fairway target bunker on #8
Recovery of the 15th bunkerElevation of the 14th tee by one meter
New dune right of #5
LINKS LETTER / SPRING / SUMMER 2015
The Amateurs Trophy at Oitavos Dunes has become a favorite for Club golfers around the World. As the longest standing golf tournament at Oitavos Dunes, the tournament celebrated the 13th edition this year as the competitors faced tough windy conditions during the first weekend in March.
The weather did not dampen the spirits of the teams who traveled to Portugal to compete for the coveted trophy. However, local knowledge proved to be a domi-nating factor as teams from Oitavos Dunes mastered the Atlantic breeze and took control of the leader board.
Oitavos Dunes very own Club Captain Hervé Frère and his partner João Fortes showed great class carding a second round 63 and cruised to victory in the Net Divi-sion by two shots.
The wind did not impact the team from Lahinch who are certainly accustomed to similar conditions back home. The Gross division was won by scratch golfers and experienced links players Tom Neehan and Declan McInerney from Lahinch Golf Club.
Declan had this to say about his weekend at the Ama-teurs Trophy: “A great international tournament played at a world class golf resort which is always in pristine condition. The tournament fosters lasting friendships helped along by a warm and caring staff. It’s just great fun and is always the first trip to be penciled-in for the “New Year.”
The ever popular event drew teams from some of the greatest Clubs in the World. They included three of Oitavos Dunes’ Reciprocal Clubs: Miklagard Golf Club, Oslo, Norway; Old Head Golf Links, Kinsale, Ireland; Golf La Moraleja, Madrid, Spain. These are all magnifi-cent Clubs and added much to the Amateurs Trophy.
A special mention to long distance travelers from the famed Delhi Golf Club. Although they found the conditions tough the team had a memorable week and vowed to be back again to enjoy the friendship, com-petition and overall experience. The Top 100 were also ably represented by our friends from the ultra-exclusive Morfontaine, Paris, France.
Oitavos Dunes has recently upgraded its practice facilities with a renewed ‘Short Game Area’.
Perfect for golf aficionados who would like to improve their short game, this area offers the oppor-tunity to practice a variety of shots in a challenging yet relaxed atmosphere. Access is free of charge for green
fee players and members. The area can accommodate groups up to 30 players.
Frederico Champalimaud, Golf Director, says: “The Short Game Area is ideal for professional groups who come out in the Spring to kick off the golf season. It allows golfers to practice a wide range of shots.”
For those who believe golf is an old persons game, 21 year old João Ramos, sporting a +2.2 handicap, would disagree.
This young gentleman is Oitavos Dunes’ most promis-ing talent, aiming to turn professional next year. João puts his success down to hard work, perseverance and a lot of practice, playing over 300 tournaments in the last six years.
During the summer of 2009, João received an invitation in his mailbox to play at Oitavos Dunes and he decided to accept, not knowing that this would change his life forever.
His experience of playing golf at Oitavos was amazing and from that point he knew golf was his future.
If you meet João, you will understand his passion for the perfect golf swing. He also looks to make Oitavos proud as he is planning to play the European Tour Qualifying School in October this year.
What João has in his bag:
Driver – Callaway Big Bertha Alpha 815 Double Black Diamond Tour3 Wood – TaylorMade RBZ Tour 2 Iron – Callaway Apex UT3,4,5 Irons – Callaway Apex Pro6,7,8,9,PW – Callaway Apex MB Wedges 52 and 58 - Callaway Mack Daddy 2Putter – Odyssey White Hot XG SaberthoothBall – ProV1 X
Follow João @ www.facebook.com/joao.ramos.96742
OITAVOS DUNES REINTRODUCES ITS ‘SHORT GAME AREA’
João Ramos A Home Grown Talent
Renewed “Short Game Area”
GROSS DIVISION
Lahinch Golf Club IRELAND Tom Neenan + Declan Mcinerney 1st
Oitavos Dunes IV PORTUGAL Philip Jensen + Miguel Champalimaud 2nd
C. Tróia Golfe PORTUGAL Jorge Abreu + Mário Nuno Coelho 3rd
NET DIVISION
Oitavos Dunes VII PORTUGAL João Fortes + Hervé Frère 1st
Oitavos Dunes I PORTUGAL Kei Petersson + Frederico Champalimaud 2nd
Oitavos Dunes VIII PORTUGALSalvador Oliveira Silva + Salvador Oliveira da Silva
3rd
THE 13TH AMATEURS TROPHY
Renewed “Short Game Area”
LINKS LETTER / SPRING / SUMMER 2015
FOR TEE TIMES
Phone.: +351 21 486 06 00Fax +351 21 486 06 09
www.oitavosdunes.pt
Oitavos DunesQuinta da Marinha, Casa 252750-004 Cascais • Portugal
GPS: 38º 42’02.51”N; 9º27’53.74”W
Escape for a few days of pure delight and adventure by choosing this fantastic program designed by The Oitavos for golfing aficionados. Start by experiencing Oitavos Dunes, one of the world’s best “links” courses, then play at the fantastic Tróia Golf, with a helicopter (round trip) included, offering spectacular views over the magestic Estoril coastline and Costa Azul. Stay, play and fly!
• 4 Night stay in a Superior Room • Buffet Breakfast • 2 Green fees (18 holes at Oitavos Dunes, per person) • 1 Green fee (18 holes) at Tróia Golf, per person, subject to availability • Helicopter transport from Oitavos Dunes to Troia Golf / Troia Golf to Oitavos Dunes, on the same day and site tour along the Cascais and Blue Coast. • Dinner Chef ’s Table with wine included• Minimum 4 persons
Available from: 1418€ per person
OITAVOS BY AIR PACKAGE
The Oitavos Hotel leads the list of mythi-cal sunset events from Cascais to Guincho for the fifth consecutive year, with yet another vibrant edition of “Oitavos Beats”. This free event, which continues through to the end of the summer, takes place two
times a month on Saturdays, starting at 5 p.m. The format consists of a DJ and band playing in a relaxed atmosphere, providing the perfect pretext to discover the hotel’s tapas, snacks and cocktail menu – the ideal form of enjoyment after a day at the beach
OITAVOS BEATS
THE VERY BEST GUINCHO SUNSETS
