It’s been awhile since I posted about a new restaurant in Orlando. I tend to go to my tried and true favorite spots when I eat out, which isn’t a ton because I generally prefer to cook at home. It is nice to take a break from cooking now and then and enjoy a meal at a restaurant with friends.
The Conrad Hotel just opened in the Evermore Resort area. It’s an expansive resort with all kinds of accommodations, restaurants, and a lagoon style pool that is the largest pool in Orlando. The area is absolutely breathtaking. If you are in Orlando, I highly recommend checking it out.
On a beautiful evening, there are few better places in Orlando than Ceiba on the top floor of the Conrad. The lounge area is an indoor outdoor space that I basically want to move into. Air flows in and out of the restaurant from the retractable roof and large open windows that showcase sunset and Disney fireworks.
The bar area and main restaurant are also beautiful, but I moved to Florida to spend as many beautiful evenings as possible enjoying the views. Both times I was there the sunset was unreal. The bar and restaurant are also very dark, making it quite difficult to see things like the menu, food, and bill. They have that beautiful chandelier and it would be nice to have a bit more illumination from it, perhaps.
Ceiba is known for their tequila and mezcal selection. On my first visit, the bartender suggested some of his favorite spirits, while on my second when I asked about specific selections, the bartender gave me tastes of each before I ordered. I appreciated this level of service as well as the impeccable spicy margaritas made with the selections.
The menu is comprised largely of small plates, with a few larger plates that are not available in the lounge. As far as the larger plates go, the lamb shank was a pretty big hit with a fall off the bone unctuous texture. Tacos and octopus were hits from the small plates. I also really enjoyed the hamachi ceviche.
But the real showstopper beyond the views is the guacamole. This is no ordinary guacamole. Topped with lump crab, trout roe, micro cilantro, and watermelon radishes, it eats like a meal. Sure you can heap it on top of the plentiful corn tortilla chips, but they aren’t necessary the guacamole is so vibrant and flavorful. If you go to Ceiba, you have to try it.
On my first visit, there was no dessert menu and I was told they all had chocolate, so I couldn’t have anything. When I returned, I was presented with a menu that listed homemade ice cream and sorbet. It’s a shame this wasn’t mentioned the first time because the key lime sorbet I had was beyond exceptional.
I’m excited to see how Ceiba grows and changes as it gets settled into its stunning corner of Orlando. And I’m definitely excited to return.
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