Il Poggio Rosso

You cross a magical landscape of hills dotted with cypress and olive trees, woodland and vineyards to get to Borgo San Felice, the luxury hotel that is home to Poggio Rosso. Here, multi-Michelin-starred Enrico Bartolini has chosen his child prodigy Juan Quintero, originally from Colombia, as chef at the helm. Despite the chef’s origins, the cuisine is fundamentally creative and regionally influenced, with just a few South American touches here and there. Juan has fallen in love with Tuscany and he interprets the region’s cuisine with real elegance and contemporary flair. All of this in a luxurious yet unstuffy setting, with service which is impeccable and always accompanied by a smile.

What makes it distinctive

• Chianti setting inside Borgo San Felice: A destination restaurant in the Sienese hills, built around local Tuscan produce and a modern, Mediterranean lens.
• Orto Felice: A social farming project linked to the resort, focused on horticulture and inclusion.

Signature ingredients and dish anchors

• Rice, grilled butter, sage: A recurring reference point on the restaurant’s own description of Sakalis’s cooking.
• Cresta di gallo: Named as part of a rice dish, a distinctive Tuscan, rustic note in an otherwise polished style.
• Zucchini a la grecque: A Greek technique used as a signature flourish.
• Fermented ricotta, alchermes: A dairy and spice pairing highlighted in the restaurant’s own examples.

Format

A fine dining tasting menu in the Borgo San Felice resort, rooted in Chianti flavours with Mediterranean touches, served at dinner.