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Orlando’s finest global cuisine
Despite appearances, Orlando is not exclusively preoccupied with theme parks, adventure playgrounds and Disney paraphernalia. The city also has a culinary scene to satisfy the most discerning of taste buds, with food from a vast range of countries and cultures on offer. We’ve selected some of the best places to sample global gastronomy in Orlando.
Skip across continents at Sanaa at Disney’s Animal Kingdom Villas. Sanaa’s food is appropriately described as African with Indian flare, and here you’ll be able to tuck into lamb kefta or garlic-ginger naan while admiring giraffes and gazelles roaming the ‘savanna’ just beyond the windows. For an even more memorable experience, true animal lovers can dine on a four-course feast while learning about some of the resort’s 200 creatures from one of Animal Kingdom’s specialists.
For an escape from the popular tourist spots, Prato in downtown Winter Park is simply one of the hottest restaurants in Orlando. The vibe is trendy, the décor is contemporary, the people are beautiful and the food is what you’d imagine of modern-day Italy. Can’t decide what to order? Served with a tasty farm fresh egg in the centre, the Widowmaker pizza served piping hot from the wood-burning oven will not disappoint. Make reservations early, this restaurant promises a lively crowd nearly every night of the week.
Wantilan Luau, Orlando
If you’re feeling adventurous, free up a Saturday night during your stay and reserve your spot for the most colourful dinner in town at Wantilan Luau at Loews Royal Pacific Resort in Universal Orlando. The all-you-can-eat Polynesian feast is served up against a backdrop of live Hawaiian music, hip shaking hula dancers and daring fire dancers. Careful, though, you just might be asked to join in.
Le Coq Au Vin, Orlando
Locals know that Le Coq Au Vin is not-to-be-missed. You need not be a fan of French food – just a fan of fine dining – to realise why this is easily ranked year after year as one of the best restaurants in Orlando. The chef’s focus on a farm-to-table philosophy pays dividends in the freshness of each entrée. Another perk: half portions, meaning more room for dessert!
Written by Kim Taylor