| Facilities |
|---|
| Indoor Swimming Pool |
| Direct Dial Telephone |
| In House Bar |
| In House Restaurant |
| Minibar |
Robert Von Hagge's creation at Seignosse is the most prestigious in the South West of France, and was recently ranked the 15th best course in continental Europe by Golf World magazine.
The perfectly manicured fairways of this fine French layout are bordered by impressive pine, oak and cork trees, while the undulations of the natural landscape provide a number of truly spectacular holes.
From the championship markers the course is only 6,741 yards, which is by no means long by today's colossal standards, but Von Hagge's clever design of 1989 still holds true, and his inspired placement of Seignosse's considerable hazards makes it a true test of golf.
Golf de Seignosse is ranked as France's 6th best course - you'll need to be on top of your game!
| Facilities |
|---|
| Indoor Swimming Pool |
| Direct Dial Telephone |
| In House Bar |
| In House Restaurant |
| Minibar |
Golf Hotel de Seignosse is a Louisiana-style 3* hotel, whose main selling point apart from its reliable accommodation is its outstanding proximity to the world famous golf course.
The 45 bedrooms are spacious and comfortable, and some boast a private balcony, while Golf Hotel de Seignosse has an excellent reputation locally for its attentive and considerate service.
Within a couple of miles of the Atlantic coastline, the hotel is also a good choice for non-golfers, while the easy access into glitzy Biarritz make it even more attractive as a destination for a golf holiday.
Hotel guests can take advantage of the swimming pool, while the golden sand of the Atlantic coastline is just a few minutes away.
The Golf Hotel de Seignosse is well-known for its restaurant, where the menu is dominated by the most recogisable flavours of the region.
Les Platanes is Biarritz's de riguer dining room; the innovative menu is heavily dependent upon the availability of the best local ingredients, with famous dishes including foie gras poached in consommé, and baked scallops with pan-fried leeks.
