Your Rio Piedra experience begins at our two-story main lodge featuring vaulted ceilings, grand stone fireplaces and distinguished furnishings. As you enter the lodge, you'll notice the wrap around porches and patio. Guests linger here with picturesque views of the Flint River and the surrounding longleaf pine forest.
Make yourself at home in one of 10 Lodge rooms or four nearby guest cabins. Guest rooms feature fine furnishings and are well-appointed with private baths.
All meals are enjoyed at the main lodge amongst multiple dining areas which can accommodate both large groups or smaller private parties. Please see the dining section for more about our relaxed 5-star dining.
After dinner, relax at one of several fireplaces in and around the Lodge. Put your feet up, gaze up at the stars and savor memories of the day.
The lodge includes a Pro Shop stocked with logo souvenirs, hunting accessories, and Orvis apparel. Also available is our shooting platform with two throwers—complimentary for guests.
Food & Drink
Prepare to be spoiled while dining at Rio Piedra. Guests compare our food to that of fine dining and for that we credit our classically-trained European chef of 20 years, Dirk Flachsmeier.
All dining is included—breakfast, lunch, dinner, and an indulgent spread of hors d’oeuvres in the evening. Our lodge has two self-service bars with a variety of wines, popular liquors and mixers.
Each day starts with a Southern-style breakfast featuring fresh, hot biscuits, sausage gravy, bacon and perfectly cooked eggs. On the lighter side, opt for continental fare such as fruit, cereals, granola, and yogurt.
Lunch is usually "al fresco", weather permitting, served on a deck that stretches onto the Flint River or on one of the lodge patio areas. Savor homemade soups, house-smoked ribs, or plated salads. And don’t miss the blackberry cobbler a la mode!
The three-course dinner is served at 7:00 p.m. Chef Dirk crafts new quail entrees each season such as smoked quail breasts in a mushroom cream sauce over German spaetzle. Other entrée favorites are filet with lobster tail and Panko-crusted sea bass over spring pea risotto. All desserts are handcrafted in-house, including our Pecan Pie made with local pecans.