Bernardus is known for combining world class golf with exceptional hospitality. How important is the food, service and overall guest experience in creating a memorable stay for visiting golfers?

At Bernardus, we always aim to deliver premium hospitality, something that feels just a little more considered than the average experience. For us, it is about genuine care, anticipating what our guests need and always trying to stay one step ahead, so they do not have to ask. That is the feeling I try to instill in our team.

For us, golf is not the only experience. A day at Bernardus is completed by the warm welcome, the nice cup of coffee, the good food, but also food of real quality, and by making sure that every stage of the day feels special.

At every point, we want guests to have that feeling of: “Wow, they are doing this in a great way.” It is the combination of outstanding gastronomy, attentive service and the unique Bernardus experience that makes the difference.

We also have a very clear ambition. We want to keep improving and, in the future, we want Bernardus to be compared with the very best golf destinations in the world. That is why every choice we make is measured against one question: does this help us get closer to that level and does it help us give our guests a better experience? If the answer is no, we do not do it. If the answer is yes, then we definitely do.

That is how I try to think with the team. It is always about getting better and creating a better experience for the guest.

And that experience should not only be for golfers. Even if someone is only coming for lunch, or if their partner is playing golf, they should have the same feeling. If they are swimming, having lunch or dinner, or spending the day here without playing golf, they should still leave saying: “Wow, we had a great experience.” That is the wow factor we want to create.

With the recent reopening of Nami, how does the restaurant complement the wider Bernardus experience and add value for guests visiting the destination?

Nami is about refined dining without feeling formal or distant. We have a Michelin star, but we do not want the experience to feel stiff. Guests should feel welcome, comfortable, and personally looked after.

The restaurant plays an important role in our wider ambition for Bernardus. We do not only want to offer an exceptional golf experience, we also want to offer a culinary journey. Food is a very important part of who we are. Robert, our owner, loves food, and that passion is shared across the team.

Warm and personal service is at the heart of everything we do at Bernardus, and Nami is a place where that really comes through. The team is highly trained, with strong hospitality backgrounds, and that helps create a consistent and professional service culture.

For us, the goal is always to create that special feeling for guests. When someone leaves a positive review, sends a kind message, or tells us they had an unforgettable evening, that gives the whole team a real sense of satisfaction. We want to deliver first-class hospitality, but in a way that still feels warm and genuine.

Many golfers now look for more than just a great golf course when choosing where to travel. How does Bernardus bring together golf, hospitality and dining to create a complete destination experience?

Today’s guests are looking for more than an outstanding golf course. They want every part of the experience to meet their expectations, from the moment they arrive to every interaction, every meal, and every facility they use.

We are very visible online and in the media, and that naturally creates high expectations. Bernardus is not a cheap golf destination - we are very aware of that - so our aim is to make sure guests feel the experience is worth it. Whether they choose a relaxed lunch in Bernardus Café, attend a meeting or event, dine at Nami, enjoy the swimming pool, or play the course, personal attention and exceptional service should always be delivered.

That consistency is very important. The front office team, the golf operations team, the restaurant team, and the wider hospitality team all share the same spirit.

Hospitality only works when it comes from the heart. Our team works very hard, especially during the summer season, and it is not always easy. But I believe guests can feel when people genuinely want to look after them. If you give warmth, energy and a smile, people give that back to you.

I often tell the team that when the door opens and the guest walks in, we are on stage. That does not mean being artificial, it means being present, positive, and ready to give the best possible experience. That mindset is what helps us bring golf, dining, hospitality, and service together into one complete Bernardus experience.