Italian Cuisine
From sunset aperitivos at the Tree Bar to slow evenings at the Wild Kitchen, Hunting Lodge, or Clubhouse, dining here is designed to be shared. Every menu follows the season and the soil, not the other way around.
A Taste of Tuscany
The table is set by the land around it. Vegetables from the estate's gardens, wine from vineyards you can see from your terrace. Chef Mirella leads the kitchen, drawing on Tuscan tradition without being bound by it: refined where it should be, simple where that's better.
Farm-Fresh Culinary
The Ingredients of the Land
Vegetables and herbs come from the estate's own gardens. Cheese arrives from nearby farms. Meat comes from trusted local butchers. Olive oil and wine are pressed and bottled from the groves and vineyards surrounding the club. Nothing on the table has traveled far to get here.
Club Venues
Gathering Spots
Four venues, each with its own rhythm. Tree Bar for aperitivo, Wild Kitchen for open-fire dinners, Poggio Nero Clubhouse for everyday meals, I Rogli for after the hunt. As the community grows, so will the ways to gather, from the Farmhouse restaurant to new comfort stations and activations across the estate.
Tree Bar
Shaded beneath ancient oaks with views across the course. Craft cocktails and seasonal spritzes, whether you're winding down after a round or staying late under the trees.Wild Kitchen
Meats and seasonal vegetables roast over open flame under a rustic open-air tent, at a long communal table. The menu changes with what's ready to pick.Poggio Nero Clubhouse
The everyday table, steps from the first tee and practice green — pasta and pizza classes, wine tastings by the fire, relaxed lunches and dinners.I Rogli Hunting Lodge & Reserve
Long lunches under the pergola, post-hunt aperitivo, and wild game dishes by the fire. Hearty, seasonal and built for guests who linger.
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