by Ray Rogers
In the soft glow of golden hour, where the manicured lawns of Wellington meet the coastal refinement of Palm Beach, a new destination has emerged that captures the soul of the equestrian lifestyle. The Polo Room—one of the buzziest launches of the season—comes galloping onto the scene at 251 Sunrise Avenue with all the grace and élan one would expect from its co-owner, polo legend Nacho Figueras.
From the espresso-paneled walls and dark herringbone floors to the thoughtful equestrian flourishes—the silver horse-bit napkin rings are an especially nice touch—the room, a collaboration between Figueras, Alex Gaudelet and Pat Boyle of Hopewell Design Shop—feels both sophisticated and cozy. It is an intoxicating blend of Figueras’ Argentine heritage and Palm Beach elegance, anchored by a central art installation of archival polo photography curated with Ricardo “Snoopy” Motran.
For Figueras, this foray into the culinary world is a natural evolution of a life lived in the presence of horses. “Horses teach you very quickly that you cannot fake presence,” Figueras tells Purist. “They respond to energy, to calmness, to attention. If you are distracted or tense, they feel it immediately.” While the restaurant hums with the vibrant energy of the island’s social set, that underlying sense of connection remains the heartbeat of the experience for Figueras. “Spending your life around horses naturally teaches you to slow down and listen more,” he says. “It is a relationship built on trust, and that carries into other parts of life as well.”
Drawing inspiration from the Argentine asado, Figueras and restaurateur Thierry Beaud have created a space where the rhythm of the city meets the warmth of the hearth. “In Argentina, the asado is not just about cooking meat. It is about bringing people together,” Figueras says. “The Polo Room really grew from that idea. Everywhere I go, the best moments tend to happen around a table after the game.” Palm Beach felt like the natural home for this vision. “Wellington and Palm Beach have become such an important center for the equestrian world, and there was room for a place that reflects that lifestyle.”
The menu finds its perfect stride between indulgence and the modern desire for clean, nutrient-dense options. While the prime steak empanadas and asado-style meats offer the “flavor of fire and simplicity” from Figueras’ childhood, the kitchen also honors its coastal surroundings. “I naturally gravitate toward the dishes that remind me of home,” he says, “but living in Florida, you have access to incredible fish—and the kitchen does a beautiful job keeping those dishes fresh and clean.” This global-meets-local approach shines in selections like the Red Argentinian Shrimp Cocktail and Golden Ossetra Caviar Tartelettes, which sit alongside the catch of the day. The experience is rounded out by a beverage program featuring over 300 wine labels and signature touches like a delightfully chilly Twenty-Two Below Zero (-22) Martini, served with a frozen olive, capitalizing on the sub-zero cocktail trend.
In an era of “social wellness,” Figueras envisions the restaurant as a space for balance and connection. “Restaurants are still places of enjoyment and celebration,” he notes. “But people today are more conscious about how they eat…the balance comes from giving people choice.” This philosophy extends beyond the plate to the sustainability of the land itself. “Polo depends on open space, so protecting that balance is essential for the sport’s future. When you work with animals, you develop a respect for the land that supports them.”
As Palm Beach continues to grow, Figueras sees a future rooted in a more comprehensive sense of community. “What’s evolving is that people are thinking more holistically about wellness,” he says. “It’s not only about exercise, but also about community, connection and spending time in nature. Polo actually fits very naturally into that way of living.”
At its core, the perfect Palm Beach weekend for Figueras is simple: “A morning ride or time at the barn, a polo game in the afternoon, and dinner with friends or family.” And if they’re gathering at the Polo Room, that includes a homespun finish for dessert: Mima’s Chocolate Mousse, a recipe handed down from Figueras’ own mother that her grandchildren love. thepoloroompalmbeach.com