Stepping into AVA MediterrAegean in Orlando is like being transported to a Greek Island paradise in the heart of the city. Here, the warm hospitality of Mediterranean and Aegean cultures is celebrated with vibrant flair, delectable cuisine, and an atmosphere that illuminates all the senses. From the moment you enter, you’re enveloped in the relaxed but refined essence of Cycladic design, where the five elements are embraced to create a space that’s both exotic and inviting. The food, carefully crafted mixology, and eclectic music transport you on a culinary and sensory delight journey, making AVA MediterrAegean an unforgettable experience.

(Courtesy AVA MediterrAegean)

A Culinary Trip to Greece at AVA MediterrAegean

“When we first created AVA, it was a challenge to take over such a staple of Winter Park,” MILA Restaurant Group Co-Founder Marine Giron Galy told us. “We decided to create a central bar to add a space in the dining room where people could gather and separate the two spaces between the lounge area and the dining room area. Quickly it became the heart and soul of AVA and allowed us to hide MM’s entrance. Create a speakeasy entrance to our member club.”

The space is truly transportive. “The multi-sensory venue features the true essence of Mediterranean and Aegean cultures, design, and cuisines combined to offer the most elevated dining experience in a meticulously curated and spirited atmosphere,” Galy said of the venue. “The unique space pays homage to the simple spirit of Cycladic design. Embracing the effortless beauty of the five elements, AVA MediterrAegean offers a unique experience that immerses all the senses through refined taste, bespoke mixology, transporting ethnic sounds, and an unparalleled ambiance.”

(Courtesy AVA MediterrAegean)

Unlike many Mediterranean restaurants, AVA makes a point to utilize the most authentic ingredients in order to create a truly genuine dining experience. “From special local vendors such as organic palm local honey farm to small Greek family businesses such as Papa Grove Koroneiki evoo from Peloponnese, Jumbo Kalamata, Wild oregano from the mountain,” AVA’s Head of Culinary, Chef Michael Michaelidis told us. “We created a unique Mix of spices curated for AVA with La Boîte an épices NY. We import PDO barrel-aged feta from Sparta, Aged barrel red wine vinegar, and a blend of five kinds of Olives from Macedonia. We aim to source the best of the local and Greek ingredients.”

Prepare for an authentic experience complete with family recipes from Chef Michael’s personal history. “The Spanakopita and Keftedes are recipes from my grandmother, salt baked Branzino wrapped in grapes leaves and flambé mastiha, Greek salad PDO feta, Greek mezze platter to start a great meal and baklava to finish the epicurean journey,” he told us. The word journey is a fantastic way to describe a visit to AVA; as Galy explained, “We want our guests to take the shortest to the Aegean Island; as you step into AVA, you get transported to the Greek coast and experience the flavors, the way of living, the scent and the tradition from the Mediterranean coast.”

(Courtesy AVA MediterrAegean)