Primo in Orlando offers a taste of Italy through its farm-to-table approach to Mediterranean cuisine. The restaurant embraces a philosophy of sustainable dining, utilizing organic ingredients sourced from local farms and its own garden. Stepping inside, guests are welcomed by a warm, rustic decor reminiscent of a countryside villa, with terracotta tiles, wrought-iron accents, and an open kitchen that fills the space with enticing aromas. The ambiance is both relaxed and refined, making it suitable for intimate dinners or gatherings with friends.
The menu at Primo features seasonal dishes that highlight the freshness of the produce. Handmade pasta tossed with heirloom tomatoes and basil showcases simple ingredients elevated through careful preparation. Wood-grilled seafood, such as pan-seared scallops or grilled octopus, is seasoned with fresh herbs and a drizzle of olive oil, reflecting a commitment to letting natural flavors shine. Seasonal vegetables might be roasted to perfection and enhanced with a touch of balsamic reduction, or incorporated into hearty risottos that warm the soul.
Presentation is understated yet elegant, allowing the colors and textures of the ingredients to be the focal point. Desserts continue the theme of simplicity and freshness, with offerings like house-made gelato or a fruit tart featuring locally harvested berries. The wine list is thoughtfully curated, featuring Italian selections that complement the flavors of the menu, while a cozy bar area offers signature cocktails infused with herbs from the garden.
Primo's culinary team takes pride in preserving the integrity of each ingredient, often opting for traditional cooking techniques that enhance natural flavors without overpowering them. This approach reflects a deep respect for the land and the bounty it provides, balancing tradition with innovation. The restaurant's commitment to quality and sustainability sets it apart, providing an authentic dining experience that pays homage to classic Italian cooking while embracing modern culinary practices. Guests leave with a sense of having participated in something genuine and thoughtful, a meal that is as much about connection and community as it is about taste.
