Orlando might be best known for its theme parks and tourist attractions but nestled within the serene surroundings of the JW Marriott Orlando, Grande Lakes, lies a culinary gem that offers a different kind of thrill. During our recent stay at the resort, we were fortunate enough to dine at Primo, an upscale, farm-to-table restaurant that has earned a spot in the inaugural Florida 2022 MICHELIN Guide as a Recommended Restaurant. From its inviting ambiance to its expertly crafted dishes, Primo delivers an unforgettable dining experience that feels both sophisticated and comfortingly familiar.
Ambiance
The moment you step into Primo, you’re immediately struck by the restaurant’s seamless blend of rustic charm and modern elegance. The ambiance is both cozy and refined, with an earthy color palette that nods to the farm-to-table philosophy the restaurant embraces. The partial open kitchen is a focal point, showcasing the brick oven in action, adding a touch of theater to your meal. Large windows allow natural light to flood the space during the day, while in the evening, soft lighting creates an intimate, inviting atmosphere that makes you feel right at home.
Primo’s decor is thoughtfully designed to evoke the spirit of a countryside farmhouse while maintaining the upscale vibe, befitting a restaurant located in a luxury resort. Wooden beams stretch across the ceiling, exposed brickwork adds texture to the walls, and lush greenery accents the space, tying it all together. The dining area is spacious, with well-spaced tables that offer a sense of privacy. For those looking to enjoy the warm Florida weather, there’s also an outdoor patio, perfect for al fresco dining, with views of the beautiful outdoor pool complex.
Menu
Primo’s menu is a testament to the art of farm-to-table dining. It strongly emphasizes fresh, local ingredients, some of which come directly from the on-site Primo Garden. The seasonal offerings are crafted with a focus on quality and flavor, resulting in dishes that are as visually appealing as they are delicious.
Our meal began with Bread Service, which set the tone for the rest of the evening. A trio of breads—rosemary focaccia, sesame baguette, and levain- perfectly baked with a crusty exterior and soft, airy interior. Accompanying the bread was a small dish of extra virgin olive oil, rich and fruity, along with a drizzle of 12-year balsamic vinegar that added a subtle sweetness. It was simple yet elegant, a perfect prelude to the following courses.
For our first appetizer, we opted for the Tuna Carpaccio, which artfully combined flavors and textures. The thin tuna was dressed in green olive, summer truffle, carambola, local citrus, pine nuts, and parmesan toast. Each bite was a harmonious blend of the briny olives, earthy truffle, and zesty brightness of the citrus, which balanced perfectly with the delicate tuna. The pine nuts added a pleasant crunch, while the parmesan toast provided a touch of savory richness.
Next up was the Rock Crab Arancini, which quickly became a table favorite. These golden, crispy balls of goodness were filled with tender rock crab and creamy rice, accented by the mild, salty flavor of ricotta salata. The arancini were topped with a smooth and luxurious sherry crab bisque, with a hint of sweetness from the sherry and a dollop of vermouth aioli that added a touch of sharpness to the dish. This was comfort food elevated to new heights.
Seeking something fresh, we opted for the Farmers Salad, a colorful medley of crisp greens, bacon, a perfectly cooked egg, and croutons tossed in a light and tangy lemon-parmesan vinaigrette. The bacon added a smoky, salty bite, while the egg’s yolk, once broken, created a rich, creamy dressing that coated each leaf of lettuce. The croutons were crunchy and flavorful, making this salad a delightful combination of textures and tastes.
The Tortelloni came highly recommended for the main course, and it lived up to the hype. This dish featured plump pasta filled with braised beef rib and butter-poached lobster, paired with a creamy parmesan sauce and garnished with celery root and summer truffle. The tortelloni was expertly cooked, each bite delivering a burst of rich, savory beef and sweet, succulent lobster. The truffle added an earthy aroma that tied all the flavors together, while the celery root provided a subtle crunch. It was a decadent dish that left us wishing for more, even after the last bite.
Overall Experience
Dining at Primo was more than just a meal; it was an experience that captured the essence of farm-to-table dining while offering the luxury and service one would expect from a Michelin-recognized restaurant. The commitment to fresh, local ingredients, many sourced directly from the Primo Garden, was evident in every dish we tasted. The attention to detail, from the perfectly baked bread to the expertly crafted entrees, showcased the skill and passion of the culinary team.
The ambiance, too, played a significant role in our enjoyment of the evening. Whether seated inside, surrounded by the rustic decor and the hum of the open kitchen, or outside, with the serene garden as a backdrop, there was a sense of tranquility that made our dining experience all the more special.
What truly sets Primo apart, however, is its ability to balance sophistication with comfort. It’s where you can indulge in fine dining without the pretentiousness that sometimes accompanies it. The staff were attentive and knowledgeable, offering insightful recommendations and ensuring our needs were met throughout the meal.
Final Thoughts
In conclusion, Primo is a must-visit for anyone seeking a memorable dining experience in Orlando. With its charming ambiance, commitment to quality, and expertly crafted dishes, it’s no surprise that Primo has earned its place in the MICHELIN Guide. Whether you’re a guest at the JW Marriott or a local looking for a special night out, Primo promises a dining experience that is as comforting as it is extraordinary.
Primo is located inside the JW Marriott Orlando, Grande Lakes at 4040 Central Florida Pkwy, Orlando, FL 32837, and their phone number is (407) 393-4683. Valet parking is available.
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