Golf & Gastronomy at Ombria: Where Fairways Meet Flavour
All Square 5min read •
27 Sep
In the gently rolling hills of the Algarve, Ombria Resort presents a fusion of two pleasures many travellers seek in equal measure: challenging, beautifully designed golf and a culinary journey grounded in local culture, ingredients and sustainability. For those who believe 18 holes and a good meal make the perfect day, Ombria delivers in spades.
The Golfing Experience
Ombria’s signature golf offering is an 18-hole, Par 71 course, designed by Portuguese architect Jorge Santana da Silva. It is more than just a course — it is carved into the natural landscape: olive groves, streams, hills and valleys. The land isn’t forced into a golf layout; rather, the golf layout flows through the land.
The course is GEO-certified, meaning it meets rigorous sustainability and environmental stewardship standards. Some of what that means in practice: restoration of nearly 1,800 metres of river habitat; planting of over 700 oak trees; on-site nurseries and organic farming to supply part of the resort’s needs.
Ombria is built to balance playability with challenge. Buggy-only policy ensures less wear on the terrain, geofencing and dual communications help with course logistics, and natural features are integral obstacles — not afterthoughts.
The clubhouse serves as the social and logistical hub: offering a restaurant & bar (the “19th hole” classic), practice facilities including putting and chipping greens, locker rooms, and soon expanded wellness amenities including spa, sauna, etc.
Gastronomy & Dining
Ombria’s food and beverage side isn’t just an afterthought — it is woven into the identity of the place, in flavour, sourcing, and setting. At the top level is Viceroy at Ombria Algarve, the luxury resort component, with multiple restaurants and bars that reflect both global ambition and deep local roots.
One of the highlights is Solalua, a rooftop dining and cocktail venue whose name is inspired by the Portuguese words for sun (sol) and moon (lua). Here, the concept of celestial harmony takes shape in the exclusive Eclipse four-hands dinner series, a culinary event limited to just 25 guests per evening. Priced at €225 per person, including cocktail pairings, Eclipse brings together Michelin-starred chefs from Portugal and beyond for a ten-course tasting menu. Guests are treated to five dishes by Viceroy’s Chef Pedro Pinto — rooted in Algarvian cuisine — and five signature creations from a visiting guest chef. The series is curated in collaboration with Nelson Marques, one of Portugal’s leading gastronomy writers and author of Chefs Sem Reservas.
The 2025 lineup already features acclaimed names, including Chef Louise Bourrat of Bou Bou in Lisbon (November 7 & 8). These intimate evenings are not only a celebration of fine dining but also a rare opportunity to engage directly with the artistry of Portugal’s culinary elite.
Beyond Solalua, the resort offers a wide spectrum of experiences: Ombria Kitchen celebrates Portuguese comfort food with wood-fired ovens and a Josper grill, serving generous, convivial dishes. It leans on seasonal produce, wood-fired ovens and a Josper grill, celebrating Portuguese comfort food in generous portions. Dishes such as clams “Bulhão Pato,” seafood cataplana, and chicken piri-piri speak of tradition.
Poolside offerings at Salpico bring relaxed luxury: smoked and cured presunto (local ham), roasted octopus with sweet potato, and light plates ideal for grazing between swims. Bellvino, the rooftop wine bar, is a destination for cheese, olive oil, and wine lovers.
Then there are casual, village-type spots: Café Central with pastries, light bites and bakery essentials; Casa e Fora Bar & Terrace overlooking the course, great for comfort food and pre- or post-golf relaxation.
Sustainability, Design & Atmosphere
What sets Ombria apart is not merely the sum of its offerings, but how they are delivered: with care for environment, landscape, culture and local heritage.
The resort is designed as a low-density development, with bioclimatic architecture. Materials are locally sourced, and construction respects regional vernacular (rammed earth, traditional tilework, etc.).
Significant effort has gone into ecological restoration: riverside habitat, planting of native trees, on-site nurseries, and organic farming.
Gastronomically, ingredients are often local: olives, figs, honey, seafood, and regional wines. Food isn’t just served — it’s rooted in terroir.
Visually and atmospherically, Ombria has been designed to feel like an Algarve village nestled in nature rather than a flashy resort detached from its surroundings. Whitewashed walls, cobblestone walkways, vineyard and citrus groves, orchards, and quiet natural watercourses.
Why Ombria Is Worth a Visit
Putting it all together: this is a destination that offers more than either golf or food alone. If you love both, Ombria gives you chances to savour each to the fullest. Perhaps you’ll tee off early in the morning while mists still cling to the valley, spend midday at the pool or exploring local markets, then have dinner under stars with wine from nearby vineyards, followed by cocktails overlooking fairways.
For golfers, the course presents variation, beauty, and challenge. For food lovers, it provides authenticity, high-quality ingredients, regional flavours, and variety. For all, there’s a chance to slow down, connect with the landscape, and enjoy something less polished, less homogenised than many luxury resorts — something more anchored in place.
Final Thoughts
Ombria represents a modern kind of golf resort: not simply one more course and hotel, but a place where the land, the food, the architecture, and the experience of playing are thoughtfully interwoven. For travellers who appreciate restraint, beauty, flavour, and purpose — not merely spectacle — it is one of the most compelling new entries in the Algarve (if not Europe) on both golf and gastronomic maps.
