Spring 2024

A s Quail Lodge & Golf Club approaches 60 years of guest service in Carmel Valley, the resort team is unveiling updates designed to promote relaxation and reconnect travelers with nature. Redesigned rooms, fresh restaurant menus and a new e-bike picnic expe- rience are among the highlights. “What sets us apart is that Quail Lodge is an idyllic, restful and peaceful getaway,” says Kai Lermen, the resort’s managing director. “It’s quiet luxury. We promote the art of doing nothing, but we also offer a lot of amenities.” Quail Lodge dates to 1964, when Edgar Haber and a group of investors opened an 18-hole golf course on the footprint of a former Carmel Valley dairy farm. An associated hotel first welcomed guests a few years later, and then expanded over time. Today, Quail Lodge has 93 rooms, including 16 suites and two luxurious fairway villas. Wide-ranging resort renovations completed since 2021 brought new design details to all rooms and suites, outfitting accommodations with crisp white linens and furniture in soft shades of blue and green. Technology upgrades range fromTivoli radios in the suites and villas to a smart televi- sion system with a wide channel selection, new streaming options and helpful property information. Rooms also feature wireless internet con- nections, wireless device chargers, Nespresso coffeemakers and Molton Brown bath products. Newly expanded patios outside six fairway-facing bungalows open to views of the resort pond and gardens.While revamping the landscape dur- QUAIL LODGE & GOLF CLUB Ca rme l , Ca l i for n i a B Y R ENE E B R I NCK S D E S T I N AT I O N S C A R M E L M A G A Z I N E • S P R I N G 2 0 2 4 179 Photos: Courtesy of Quail Lodge & Golf Club