Inside Look: Ceiba at Conrad Orlando at Evermore – 2026 Wine Spectator’s Best of Award of Excellence Winner

by Ricky Ly

One of Orlando’s best rooftop restaurants is celebrating two major milestones in 2026.

Ceiba, located atop Conrad Orlando at Evermore, has introduced its first major menu evolution since opening two years ago and earned Wine Spectator’s prestigious Best of Award of Excellence for its wine program.

Known for its panoramic views of Evermore Bay, nightly fireworks from neighboring theme parks, and contemporary Mexican cuisine, Ceiba offers a dining experience centered around the diverse regional flavors of Mexico. The restaurant’s newly updated menu highlights traditional cooking techniques, housemade salsas, freshly prepared masa, complex moles, and carefully sourced ingredients.

Meet Chef David Montelongo Merlo

Leading the culinary experience is Chef de Cuisine David Montelongo Merlo, whose cooking is deeply influenced by his childhood in San Diego, Jalisco, Mexico.

Chef Montelongo grew up cooking alongside his grandmother in her small family restaurant, where he developed an appreciation for traditional Mexican recipes, ingredients, and techniques. He later pursued formal culinary training in Mexico City, building on those early experiences while refining his skills in professional kitchens.

At Ceiba, Chef Montelongo combines the dishes and flavors he grew up with and modern culinary techniques, creating thoughtful interpretations of Mexican classics. The restaurant places particular emphasis on its housemade sauces, including 10 different salsas, and traditional masa preparations using Masienda corn that is nixtamalized in-house for tortillas and tostadas.

The new menu represents a personal opportunity for Chef Montelongo to revisit dishes from his childhood and share them with Orlando diners through contemporary presentations.

Highlights from Ceiba’s New Menu

Ceiba’s updated menu explores the regional diversity of Mexican cuisine, from coastal seafood preparations and Guadalajara street food to slow-braised meats and rich Oaxacan moles.

Among the standout appetizers is the Chabelita de Mariscos, featuring locally sourced Royal Red shrimp from Cape Canaveral and Patagonia scallops tossed with pico de gallo, avocado, citrus, and housemade sauces.

The Torta Ahogada, inspired by one of Guadalajara’s signature street foods, features tender pork belly and crispy garlic bread soaked in tomato and chile de árbol sauces. For a comforting beginning to dinner, the new Sopa de Tortilla offers a traditional tomato-based tortilla soup.

The main courses introduce several dishes that showcase Chef Montelongo’s approach to regional Mexican cooking. Carne en su Jugo features prime short rib braised until fork-tender and served in a tomatillo salsa verde with beans and smoky bacon.

Mixiote highlights chile-marinated chicken leg with cactus and pineapple pico, while the new Mole features guajillo-marinated hanger steak, a plantain-corn masa tortilla, and a complex mole negro prepared with more than 30 ingredients.

Another highlight is Relleno Negro, inspired by the Yucatán Peninsula, featuring slow-cooked Ibérico pork shoulder prepared with recado negro, a traditional paste of charred chiles and spices, accompanied by chicharrón and citrus salsas. Returning favorites include the Barbacoa de Cordero, a slow-braised lamb shank, and Pescado Zarandeado, a dramatic whole grilled fish inspired by Mexico’s coastal cuisine.

Meet Pastry Chef Caroline Ballam

Ceiba’s desserts are also receiving a major refresh under Pastry Chef Caroline Ballam, who brings more than 15 years of experience in luxury hotels and MICHELIN Guide-recognized dining establishments.

Chef Ballam draws inspiration from classic Mexican desserts, tropical fruits, coffee, chocolate, and nostalgic flavors to create imaginative desserts that complement the savory menu.

New highlights include the Piña Colada Tres Leches, featuring caramelized rum pineapple and coconut foam, and the Mole Chocolate Cake, served with burnt cinnamon ice cream and peanut brittle.

The Café de Olla dessert offers a creative interpretation of traditional Mexican spiced coffee, combining whipped orange panna cotta, coffee mousse, and dark chocolate cream.

Additional selections include the Paloma Paleta, featuring pickled blackberry, tequila gelée, and Fresno ginger pearls, and MangoMarind, a refreshing mango-tamarind sorbet served with tamarind sauce.

These desserts continue Ceiba’s celebration of Mexico’s culinary heritage while giving guests something unexpected to enjoy at the end of their meal.

Ceiba Earns Wine Spectator’s Best of Award of Excellence for 2026

This year, Ceiba has received Wine Spectator’s 2026 Best of Award of Excellence. Ceiba previously earned Wine Spectator’s Award of Excellence in 2025, but its promotion to the higher-level Best of Award of Excellence recognizes the restaurant’s expanded wine selection, international representation, and commitment to outstanding wine service.

To qualify for this distinction, restaurants must offer at least 350 wine selections, demonstrating exceptional breadth across winegrowing regions and depth from leading producers.

Under the leadership of General Manager Rob Colomb, Ceiba’s wine program has grown into an internationally recognized collection designed to complement the restaurant’s Mexican cuisine.

The recognition also highlights Ceiba’s beverage experience, which includes premium tequila, mezcal, and an extensive selection of agave-based cocktails.

Rooftop Dining with Views of Evermore Bay and Fireworks

Perhaps one of Ceiba’s biggest draws is its location on the rooftop of Conrad Orlando, overlooking the beautiful Evermore Bay. The restaurant features both indoor and outdoor seating with expansive views of the resort and surrounding Central Florida landscape. Guests dining in the evening may also catch fireworks from nearby theme parks, adding another memorable element to the experience if timed right.

For special occasions, Ceiba offers private dining spaces accommodating groups of up to 30 guests. With its updated menu, award-winning wine program, and scenic rooftop location, Ceiba continues to offer Orlando diners an opportunity to explore the regional flavors and traditions of Mexico.