Golf Club Boves
A river-framed alpine-foot course where Graham Cooke's routing meets big Piedmont scenery
Golf Club Boves carries a stronger championship feeling than many golfers expect in this corner of Piemonte. Running along the Gesso riverbed with the Maritime Alps behind it, the course uses streams, lakes, bunkers and subtle undulations to produce a full 18-hole experience that feels scenic without ever becoming merely scenic. It is one of the most persuasive northern foothill rounds for players who want a proper test inside a very open landscape.
Exclusive Experiences
Secrets found in no guidebook, curated by our concierge.
Cuneo — Contrada Maestra e Piazza Galimberti
For Boves, nearby Cuneo is the most complete urban counterpoint: arcades, elegant palazzi and the slow reveal from Contrada Maestra into Piazza Galimberti. It gives the club a polished Piedmont afterglow without forcing you into a big-city detour.
“Do not treat it like a checklist walk: start on Contrada Maestra, let the arcades carry you forward, and only stop for a drink once the full square opens up.”
Madonna dei Boschi — Belvedere sulla Bisalta
The Bisalta is the mountain signature above Boves, and the easiest way to feel it is a short drive toward the Madonna dei Boschi side, where the peak line opens clearly above the plain. It gives the golf day a mountain frame without asking for a serious hike.
“Go only with good visibility and stop at one strong viewpoint rather than trying to chase the peak from multiple bends; the mountain line is most striking when you let it appear all at once.”
Boves — Tavola di Fassona e cucina cuneese
Boves is exactly the kind of place where a simple Fassona table can matter more than an ambitious tasting menu. The best local meals combine raw or lightly cooked Fassona, mountain-side vegetables and a straightforward Langhe or Cuneo wine in a room that still feels local rather than designed for outsiders.
“Order one Fassona dish and one seasonal contorno, then stop there; this gem works when dinner stays honest and measured, not when it turns into a gastronomic statement.”