WE ARE IN THE PEAK OF THE HOT SEASON, AND THE THOUGHT OF A HEAVY MEAL JUST TIRES US OUT. But of course, Orlando chefs have considered that, creating light and refreshing fare that won’t weigh us down, but give a lift to our day. Join us on this summer dine-around to discover the fresh flavors that abound in Central Florida. Thank you to all of the participating restaurants who so generously hosted us for this feature.
AVA’s yellowtail crudo, rack of lamb and the AVA Gin & Tonic.
AVA MediterrAegean
290 S. Park Ave., Winter Park
AVA MediterrAegean consistently wins well-deserved nods for Best Mediterranean Restaurant and is also a wonderful spot for brunch.
Right now, AVA’s summer menu is in full swing, and we love the bright flavors that burst forth, in particular the items from its raw bar—we could make a whole meal of the delightful and refreshing yellowtail crudo, tuna tartare and oysters.
If you feel like a cut of meat, those are delicious too; ask your server what’s on special for the day, the waitstaff won’t steer you wrong.
For the perfect cocktail pairing, go for the effervescent AVA Gin & Tonic.
I asked AVA chef Michael Michaelidis what inspired his summer dining creations.
“My recent visit to the South of France deeply inspired me,” says Michaelidis. “I spent the afternoon enjoying a simple riverside picnic of pan bagnat, taboulé and fresh watermelon from Le Marché Forville in Cannes. That experience reminded me that summer cuisine should be effortless, vibrant and rooted in nature. I find inspiration in the colors of the Mediterranean, the scent of ripe produce and the joy of sharing uncomplicated meals outdoors.”
Michaelidis likes working with heirloom tomatoes, stone fruits, fresh herbs and citrus in summertime, and leans into raw preparations, light marinades and grilling over an open flame.
“I especially love using floral olive oil, preserved lemons and fresh seafood—elements that evoke the coastal feeling of Southern Europe,” says Michaelidis. “I also enjoy making chilled broths and infusions that allow ingredients to speak for themselves without much interference.”
Summer dish recommendation: Branzino carpaccio. “It’s the kind of dish that feels like a sea breeze on a warm day,” he says, “refreshing, balanced and unforgettable.”
Sophia’s Trattoria and Ceiba
Conrad Orlando at Evermore, 1500 Eastbeach Way, Orlando
Dreamy dining experiences are a reality at Conrad Orlando; the vibe is laid back, the cooking, an art form.
We love the day to night approach, so we headed to Sophia’s Trattoria to start our day off at this relaxed restaurant that overlooks the pool area. To begin, we chose the unforgettable Almond Honey Granola Parfait with house made compote and the free-range eggs with crispy prosciutto. We couldn’t resist the chocolate croissant, but after such a filling meal, held onto it for a snack for later.
Lunch came across the lagoon (more on that later), and after a swim and a shower, the rooftop Ceiba was next on the list. Pro tip: If you start your dining experience here between 7 and 8 pm, you’ll be well-set to watch EPCOT’s and Magic Kingdom’s fireworks, which can both be seen from Ceiba.
Ceiba has a tequila- and mezcal-forward cocktail menu, so you owe it to yourself to have at least one margarita. It was a hard choice, but we settled on the Piñata, with Komos Añejo Cristalino, pineapple juice, lime, orgeat syrup and mezcal pearls.
The appetizer, however, was a no-brainer: the Ceiba Guacamole, with blue crab meat, smoked trout caviar, chile serrano and tostadas. We rounded out the meal with the chef-recommended Arrachera, which was perfect, since we love skirt steak. The lovely, charred corn made a perfect accoutrement.
And while we were too full for dessert, we opted for it in liquid form, via the Tres Leches, and sipped the sweet cocktail while watching the fireworks.
Chef Stephen Ullrich, director of culinary at Conrad Orlando at Evermore Resort, says that during the summer, what matters to him most is focusing on lighter fare.
“I always imagine myself at a seaside restaurant, considering what I should be eating or enjoying in that moment,” says Ullrich. “Florida summers are hot, and there’s really nothing better than a simply prepared seafood salad paired with a chilled glass of Gavi. It’s clean, refreshing and exactly what the season calls for.”
“Right now, we love focusing on ingredients like squash, corn, stone fruit, beets and fennel,” Ullrich adds. “These ingredients are vibrant, seasonal and lend themselves perfectly to the concepts we’re developing on property. Their versatility and freshness allow us to build dishes that feel just right for the time and place.”
Summer dish recommendation: Pasta alla Nerano at Sophia’s. “We gently fry summer squash until it becomes soft and golden, then fold it into pasta with Calabrian chili and a generous handful of fresh herbs. The slow fry draws out a nutty depth from the squash, giving the dish a richness that balances beautifully with its clean, herbaceous finish.”
Enzo’s Hideaway at Disney Springs is known for its Salumi E Formaggi.
The Edison and Enzo’s Hideaway
The Landing at Disney Springs, Orange Garage adjacent
The Edison and Enzo’s Hideaway are two of our favorite places at Disney Springs; The Edison for its speakeasy vibe with great cocktails (Vic’s Wooden Leg is a must!) and craveable comfort foods; Enzo’s Hideaway for its chic, hidden-gem feel, second-to-none charcuterie and plenty of cheese, please—the 24-month-aged Parmigiano-Reggiano calls our name all day, every day.
Both have introduced tasty new summer dining sensations. At The Edison, we heaped our plates with pulled-pork handpies, chicken & waffles and MD-style Blue Crab Dip. Just be sure to pace yourself, because you’ll want to try all this and more.
At Enzo’s Hideaway, you can’t go wrong with the Burrata Caprese, light and filling with tomatoes, basil pesto, sea salt and a ciabatta crostini. Carnivores will love the new recipe for Salmone Alla Griglia, with grilled salmon, parmigiano potatoes, roasted baby carrots, green beans and salsa verde.
Chef Benjamin Dodaro, executive chef for The Edison and Enzo’s Hideaway (plus Maria & Enzo’s and Pizza Ponte, also at Disney Springs), says that his summer dining creations are a fusion of guest feedback and contemporary food trends.
“Not only do we try to refresh the dining experience for our guests who travel to Disney over the summer, we also want to create new dishes that captivate the senses and celebrate the vibrant flavors of the season,” says Dodaro. “By staying attuned to innovations within the industry, we craft menu items that provide a unique and memorable culinary journey, all while maintaining the essence of our restaurants.”
In the summer, Dodaro uses fresh, seasonal ingredients that resonate with the warmth and brightness of the season; techniques such as slow roasting and grilling are the way to go—they enhance natural flavors while keeping dishes light and refreshing.
“At the heart of our cooking philosophy is a dedication to bringing joy and connection through food,” says Dodaro. “I believe in honoring traditional flavors while embracing innovation to create dishes that resonate with our guests. My approach is to use high-quality, seasonal ingredients and classic techniques, allowing the natural qualities of the food to shine.”
Summer dish recommendation from The Edison: Angeled Eggs, which combine a crispy potato cake, cage-free deviled eggs and 1 oz. of caviar. “It’s a luxurious yet approachable option for those looking to hop on the caviar trend,” says Dodaro.
Summer dish recommendation from Enzo’s Hideaway: Coppa Di Maria or the Torta All’olio Di Limone. “These desserts will transport guests to the Italian summer everyone craves, with creamy gelato and the fresh citrus flavors of the lemon olive oil cake.”
Twin View’s short rib and chilled shrimp.
Twin View
Evermore Resort, 1590 Evermore Way, Orlando
Over at Evermore, Vincent Cani, the resort’s executive chef, relies on Florida’s amazing summer produce: mango, avocado, passionfruit, guavas, Zellwood sweet corn, watermelon, okra, hot peppers and long beans in his dining creations. Delights from the sea are also featured.
Evermore executive chef Vincent Cani.
“Seafood is also best represented by our summer season: local shrimp, scallops and fisherman’s delights like snapper and grouper are delicious,” says Cani.
And indeed, when we stopped in for lunch, the chilled shrimp, with a luscious pink sauce, couldn’t have been more succulent, artfully arranged atop a bed of ice. Perfection.
In summer, Cani moves away from “one pot” heavy cooking techniques and more toward lighter cooking techniques. “Grilling, smoking and sautéeing work best,” he says.
The resort’s surroundings also provide a source of inspiration.
“A stroll through our Evermore garden, where we grow herbs, fruits and vegetables we incorporate into our dishes, always provides a world of movement for me for creation,” says Cani.
Guests will also find inspirational views from either side of the restaurant; one offers views of the resort’s golf courses, the other, the stunning lagoon shared by Conrad and Evermore.
Summer dish recommendation: Twin View’s Local Fish dish, made from yellow line grouper and served with green tomato relish, farro and local arugula.
Don’t know what to order at Cocina 214? A little bit of everything! And don’t forget a flight or pitcher of margaritas. Cheers!
Cocina 214
151 E. Welbourne Ave., Winter Park
A mainstay in Winter Park, Cocina 214 is the brainchild of business manager, partner and co-founder Lambrine Macejewski, who with her husband identified a then-gap among Central Florida’s Tex-Mex cuisine offerings when Cocina 214 opened 15 years ago. Its name combines the Spanish word for kitchen with the Dallas area’s code, the owners’ former home.
Cocina 214’s menu offers all the goodies you’d expect and more—flavorful salsas, guacamole, Mexican street corn and delectable avocado bites, lightly breaded and fried and served with chipotle cream sauce. The large menu is full of staples such as nachos, burritos, quesadillas and enchiladas, but the street and Mahi tacos are a must-try, as is the carne asada—order it medium rare for best results.
And don’t forget the margaritas! Multiple selections are necessary, which you can order via a flight. Make sure one of your selections includes El Diablo, a frozen margarita swirled with sangria.
“At Cocina 214, we’re all about vibrant, bold flavors, and summer is the perfect season to highlight the fresh, zesty ingredients that make Tex-Mex cuisine so loved,” says executive chef Maria Moreno. “We’re inspired by the idea of gathering with friends and family—sharing delicious food, enjoying cold margaritas and embracing the energy of summer.”
It’s all about scratch-made food with bold flavors. Cocina 214’s team takes pride in preparing every dish fresh daily using high-quality ingredients.
In summer, it’s all about keeping it fresh and colorful.
“We love working with ingredients like ripe avocados, lime, mango, grilled corn and vibrant salsas. Grilling plays a big role—it adds that irresistible smoky depth to meats and veggies without making dishes feel too heavy in the heat,” says Moreno.
Summer dish recommendation: Mahi Tacos. “They are our No. 1-selling taco and are light yet satisfying,” says Moreno, “and are the perfect blend of crisp and citrus—ideal for a summer bite with an El Diablo margarita in hand.”
Moreno also loves the 214 Ceviche.
“We cure wild snapper in fresh lime juice, serrano peppers, red onions, tomatoes, avocados and cilantro. It is refreshing, bright in color and tastes so good with a Skinny Margarita.”