A fine-dining gourmet restaurant in Castelnuovo Berardenga, Il Poggio Rosso has just passed from the culinary hands of Colombian-born executive chef Juan Camilo Quintero to those of Greek Stelios Sakalis, again under the aegis of Enrico Bartolini. We are inside Borgo San Felice, a albergo diffuso and winery.
If you are touring wineries among the rolling hills of Chianti, a downpour is the least that can happen to you. It happened to us but we were close to dinner at this nice restaurant. So cheer up that we’ll be eating soon!
The Poggio Rosso is the starred restaurant located inside the beautiful and luxurious hotel diffuso Borgo San Felice, in Castelnuovo Berardenga, in the province of Siena, part of the chain Relais & Chateaux.
Beautiful round tables finely set, a few tasting menus, of which one is all from plant-based ingredients, with also the option of going a la carte ranging among the various menus. Of course you can also eat fish but the Tuscan land is there and you can feel it, with its raw materials changing according to season.
The “happy garden” for super fresh vegetables with social implication
An important and beautiful note to share is that “the happy garden ” of the restaurant, which supplies it with all the vegetables it needs, has also earned it a Michelin Green Star, because young people with disabilities and elderly people work in this garden.
We are in our own right in a gourmet restaurant, from fine dining, but do not be frightened because everything that will be brought to your table, although with perhaps not ordinary shapes and textures, is easily understood and enjoyable.
For almost six years, and during our visit, overseeing all this has been Juan Camilo Quintero, a young executive chef of Colombian descent, who, after much touring the world, including working with Massimo Bottura, has joined the galaxy of multi-talented Chef Enrico Bartolini. Just last Monday, the change of hands was announced, with the appointment of Stelios Sakalis as the new head chef, as Quintero prepares to experience a new part of his career path in Rome. We are confident that this transition will not affect the quality of the gastronomic offerings.
Focus on territory and high quality raw materials
Quintero loves alternating textures, flavors, aromas, held together by a very clear idea of taste path: all made of territory and raw materials. Those who follow me know this very well: I love risotto, I love it when it has the cooking point and the look that a great risotto should have. Well, the one you see in the pictures just below was just perfect. Really mind-blowing.
And then there is an excellent and varied bread basket, which will be brought back to you whenever you ask for it, vegetable or animal sauces and broths, which will go perfectly with your dishes, as well as always original and very beautiful plating and decorations.
Finish with some small pastries and various mouth-watering desserts!
Also very nice is the wine list which will be able to satisfy your every request, where the estate wines are of course present but you will also find much more.
Finally, the service, young, caring, international. With the new maître d’ who, smiling and helpful, is always ready at your disposal.
RESTAURANT
