AVA MediterrAegean Winter Park — Restaurant in Winter Park

An Unforgettable Culinary Adventure

On December 14th, my wife and I had the pleasure of dining at Ava MediterrAegean in Winter Park, Orlando, and it's safe to say our experience was nothing short of spectacular. This gem of a restaurant not only tantalizes the taste buds but also captivates the heart with its exceptional service and meticulous attention to detail.

Upon our arrival, we were greeted by a warm and welcoming ambiance that set the stage for an unforgettable evening. The restaurant's decor, a harmonious blend of modern elegance and traditional Mediterranean charm, created an inviting atmosphere that resonated with comfort and sophistication.

Our server for the evening, Tiana, was a true embodiment of hospitality. Her sparkling personality and deep knowledge of the menu instantly made us feel at ease. She navigated us through the extensive selection of drinks and dishes with finesse, ensuring that our choices perfectly suited our tastes and dietary preferences. Tiana's ability to recommend dishes without being overbearing was a testament to her professionalism and understanding of the fine dining experience.

We commenced our culinary journey with "The Greek Spreads" - a trio of hummus, baba ganoush, and tzatziki, elegantly served with an assortment of garden-fresh vegetables and warm, fluffy pita bread. The baba ganoush was a revelation, striking a perfect balance between smokiness and lightness, creating a symphony of flavors in our mouths. Following this, we indulged in the "Fried Calamari," which was nothing short of sublime. Its tenderness, coupled with the perfect seasoning and a delectable toum garlic sauce, made it a dish we'll long remember.

For our main courses, my wife opted for the Black Truffle Risotto, a dish that transcended the usual fare found in most restaurants. The risotto was cooked to perfection, with the rich, earthy tones of the black truffle permeating each grain, creating a luxurious and comforting dish. I, on the other hand, chose the 14oz Rib Eye, accompanied by a Horiatiki salad. The steak was a culinary masterpiece, juicy and seasoned to perfection, while the salad provided a refreshing contrast with its crisp, fresh flavors.

The highlight of our evening was the unexpected visit from Chef Michael Michaelidis, the mastermind behind Ava's exquisite menu. His approachable demeanor and passion for his craft were evident as he shared stories about his Greek heritage and the subtle French influences in his dishes. His generosity in offering us a taste of White Truffle was a gesture that spoke volumes about his dedication to providing guests with a truly unique dining experience.

Kristian, the Sales Manager, also played a pivotal role in making our evening memorable. His enthusiasm about the restaurant's vision and upcoming projects was contagious, and his knowledge about the various aspects of the venue, including the exclusive members-only section, was impressive.

The crowning glory of our meal was the "Lavender Olive Oil Cake," a dessert that encapsulated the essence of Ava – innovative, elegant, and utterly delicious. This dessert, with its unique combination of blueberry jam, jasmine tea, and pine nuts, was a perfect balance of airy texture and rich flavors, without being overly sweet.

In conclusion, Ava MediterrAegean is not just a restaurant; it's a destination that offers an unparalleled dining experience. From the impeccable service to the exquisite dishes and the warm, inviting atmosphere, this establishment stands out as a beacon of culinary excellence in the Winter Park area. It's a must-visit for anyone seeking a dining experience that is both memorable and...

My experience at AVA, in Winter Park, was very disappointing. First of all, in a location like this, valet service is essential. Parking in the surrounding area is complicated depending on the time of day, and this can cause delays even for customers who arrive on time for their reservation, as it happened to me.

I had a reservation for 7:30 PM and arrived punctually. To my surprise, the hostess initially told us there would be a 30-minute wait. Then she said 15 minutes, and shortly after that “soon you’ll be seated.” In the end, the wait extended to nearly 50 minutes. The question is: what is the point of making a reservation? To make matters worse, I saw people arriving after me being seated before us, which gave me a sense of discrimination. There was also no proper waiting area, which made the situation even more uncomfortable. For a Michelin-recognized restaurant, this is simply unacceptable.

When we were finally seated, the discomfort continued. The table arrangement felt more like a lounge sofa, suitable for casual drinks but completely inadequate for dinner. The restaurant was excessively dark and very noisy, which did not contribute to a pleasant dining experience.

As for the food, the starter (tuna tartare) was indeed tasty and well presented. However, the main course — which should have been the highlight of the Magical Dining menu — was extremely disappointing. Although it was the same dish listed on the regular menu, the version served during the festival did not resemble what is shown on the restaurant’s own website or described in the menu. The cut should have been around 7oz, but what was served was much smaller, which completely diminished the experience.

The Rigatoni with shrimp was another major disappointment. The dish came with only six shrimp, served in a bland sauce that tasted like a store-bought product. Honestly, it was one of the worst pasta dishes I have ever had in a restaurant of this level. Any Italian fast-food chain, at a much lower price, would serve more shrimp and a sauce far more appropriate than what was offered here.

On the other hand, the desserts were very good. The presentation and flavors were one of the few highlights of the evening. My impression, however, is that either the restaurant has an excellent pastry chef or the desserts are outsourced and arrive already prepared.

Finally, I must mention the service. It was only average, with several shortcomings, including wine being served by the glass in a way that did not follow proper protocol or good sense.

In summary, the experience did not live up to the expectations of a Michelin-rated restaurant. Unfortunately, I will not be returning to AVA...

I don't often write reviews, but, as someone who works in hospitality management, when the need arises, I feel that, after notifying management in person about a problem, if no offer to resolve it is made, then the public review is the natural next step.

My wife and I had a wonderful meal, purchased multiple extra items to enjoy our meal, including additional appetizers, beverages, etc. The service team was spot on and very attentive. There was a small delay getting dessert, which was not bothersome until what happened during dessert.

An employee that we had not interacted with the entire night comes to our table, informs us there is a two hour time limit, and that we would need to leave. I questioned it, as there was a small delay in our dessert coming out, my wife had 3 bites left, and I had already signed the check. We were told there were other guests waiting for our table, and it was a strict time limit. Please note, the table adjacent was seated before us, and not being asked to leave. On my way out, I spoke to the maitre-d, and told him that in eating at many restaurants world-wide, I had not once been asked to leave a table. I was polite, quiet, and gentle in my approach (as I am a hospitality manager). The manager offered to train his staff how to better tell us to leave after two hours. This is not how you respond to a customer in this situation... We were less than 5 minutes out from our natural conclusion to the meal to begin with, but being forced out left us with a bad taste in our mouths about the entire experience.

Something else to note - I always want to treat others and my staff well, so one item did stand out to me. The server highlighted a 20% "operations charge". When I asked what it was, she said that it was for compensation of the entire staff and credit card fees. I verified by searching google reviews that the management has previously replied that it is given to all of the staff working that evening. I left an additional tip for our server, because she was really great. However, now that I'm home and looking into this further, I do see on photos of the menu that this is not a gratuity for your server. In all of my experience, this is a very crooked way to operate a business for your employees. If this is not a gratuity, build it into your menu costs. This is Park Ave, everyone wants to treat their servers respectfully and knows how to properly tip. This confusion is likely causing employees to be short-changed, and would-be-loyal customers to choose to...