Ravello — Restaurant in Bay Lake

Ravello at the Four Seasons Orlando for our 2nd of 3 really nice anniversary dinners.

Kres with Vedgechef Saturday Ravello tonight Illume at the JW Marriott Bonnett Creek tomorrow

They have a vegetarian menu with clearly marked vegan options. They can also work off menu

The food is legit Italian.

I can’t believe i ordered pasta with red sauce as it brings up ptsd from my teen years as the only thing most restaurants could bother to make.

I quizzed our awesome server Francine Q about the dish. For background, i grew up on Long Island in NY and all of my friend’s parents were directly from Italy. Most spoke no English.

There were days where we would go from house to house for whatever reason after school and the moms would ask “are you hungry “. That was really not a question. That was a precursor to having plates of food put in front of you and you are going to eat matter what we wanted to do

One night I was force fed by no less than 5 very intense Italian ladies.

I don’t think I ate for a week after that

The incredible at Ravello: Service Francine from Brazil All of the other staff are top notch The pasta and sauce - cooked perfectly. The sauce, while simple, was complex and flavorful. The veggies which I asked to be added, were cooked perfectly! The mango passion sorbet… I was expecting a ball and got a bowl the size of Italy. It was flavorful and not too sweet. We did not order pizza, but it looks like a worthy option. More traditional Italian. The Peach Please a really nice zero proof mix of peach nectar, ginger beer, soda water Great with just a bit of sweetness to counter the tart. I was pleasantly surprised when the bill came I was expecting Four Seasons expensive, it was incredibly reasonable !

What didn’t work They made me a vegan risotto. The rice was cooked perfectly. The veggies on top were excellent! Unfortunately the flavor was not there. It was very bland. Salt and pepper helped, but when Francine asked if I liked it, I had to say no. And I love risotto. I can make it with tons of flavor, but I can see where most chefs may not make up for the missing Parmesan and other flavors from a traditional recipe.

The Four Seasons is a beautiful property.

Parking is comped with dinner Handicap parking is close to the front door and complimentary

We will be back to enjoy Ravello again.

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Visited on 1/26 to celebrate a birthday. We managed to get reservations so we jumped on it - heard a lot about the place, and we were excited to try. The Four Seasons isn't on the beaten path, so you have to get there - but totally worth it. We had reservations, but they were early, so the bar was open - we decided to just sit there. Dylan was the bartender - absolutely fantastic. Very knowledgeable and walked us through the menu and bar scene. Picked perfect cocktails, and we were off. Went with the meatballs for an appetizer but frankly would have eaten everything offered if we had time and space. The meatballs were outstanding -interesting blend of flavors in a fantastic sauce - clearly a cut above your normal effort on this dish. As we got ready to order our entrees, Dylan saw us looking at the wine menu and the sommelier Angelina instantly appeared. She was perfect - helped us get where we wanted to be without being over technical or overbearing - those interactions can be intimidating for less experienced wine drinkers - she helped us make our selection, then moved on. Just excellent service. Dinner was excellent. We tried pastas and steak. Everything was as advertised or better, but the pasta here is just otherworldly. Clearly homemade and just ethereal. The manager, Edward, stopped over during the meal to wish us happy birthday and ensure everything was going well. Again, as with all the interactions, it was the perfect amount - enough to demonstrate interest and support but not so much that it's intrusive. All touchpoint with employees here was just perfect. No other word for it. Everyone was excellent. We had dessert as well - don't miss the limoncellos (yes, there's more than one). The open kitchen format gives you great insight into how the kitchen runs - very hands on. There was lots of back and forth and training / teaching going on while we were there - all really interesting to watch. Overall, one of the best experiences we've ever had out and we will be back VERY soon. Dylan was amazing to us both and really enhanced the experience. Also, quick note that the upstairs lobby bar was excellent as well - for got the names, but they were outstanding as...

I have put off writing this for too long. Selfishly I want to keep it a well guarded secret, however, this is the best culinary experience of Italian Cuisine I have ever had. Fortunately I have caved to a self imposed moral obligation of not being selfish. We have eaten here four times, as of this writing, (it would be more, but we live in New York). Our last visit was with two other families and it is no exaggeration to say we really talked it up pre dining, so much so in fact that my wife and I started to wonder if the actual experience would not meet the high bar we had set for our foodie friends. Once again Ravello rose to the occassion and exceeded everyone's expectations, including our own. We were a group of thirteen people, ranging in age from adults all the way to the youngest of five years old and everyone was raving, not just over the quality of the food, but of the whole experience. No small feat. Outside of going to Italy, this is the most authentic Italian food experience you will ever have, period. The atmosphere, the service, the sense of welcome, the calm, the food. I literally can not put into words the excellence that is presented here. Take the best food from Florence, Tuscany, Torino, perfect it, then present it as only one of the greatest chef's could imagine it to be and there you are. That is what Head Chef Fabrizio Schenardi has accomplished. That is Four Seasons, and that is Ravello. A few of our personal favorites for appetizers are the Polpettine and the Calamari. For main course the kids loved the Margherita Pizza and the Spaghetti. The flour, and many of the other ingredients, are imported from Italy. The pasta and dough are made on site. If you can't decide, we found both the Pappardelle and Bistecca di Manzo to be equally amazing. Actually, choose anything from the menu, there are no weak points. For dessert, order one of everything. We did. It would be an understatement to suggest booking a flight to Orlando just to have dinner. In fact, I'm...