Ceiba

The story

Crafted with passion, served with love

A Contemporary Expression of Mexican Cooking

Ceiba takes its name from the sacred Mayan ceiba tree — a symbol said to link the underworld, the human realm, and the heavens. That mythology is not mere decoration. The restaurant, perched on the rooftop of Conrad Orlando with sweeping evening views of Evermore Bay, was built around the idea of balance and connection: between tradition and modernity, between land and table, between guest and ingredient.

The kitchen is led by Director of Culinary Stephen Ullrich and Chef de Cuisine David Montelongo, whose menu reads as a serious, region-by-region study of Mexican cuisine. Rather than flattening Mexico's culinary geography into a single note, they move deliberately through it — drawing on Oaxacan moles, Yucatecan recados, Veracruz chile preparations, and masa traditions that vary state by state.

The Menu

The organizing logic of the menu is elemental: salsas, masa, and moles. A dedicated salsa section alone spans nine preparations, each with a named provenance — Salsa Borracha from Oaxaca (tomatillos, pasilla chiles, mezcal or black beer), Sikil Pak from the Yucatán (pumpkin seeds, habanero, cilantro), Salsa Macha from Orizaba in Veracruz (chile de árbol, guajillo, peanuts, sesame). These are not condiments; they are the point.

Starters range from a Ceviche de Hamachi Verde with green apple, serrano, and jicama to Aguachile de Pulpo Negro — octopus in salsa negra with cucumber and avocado — and a Carne Apache built from N.Y. strip tartare with cotija cheese and truffle-chipotle dressing. Main plates go further: Relleno Negro brings braised Iberico pork in a Yucatecan recado with habanero salsa and chicharrones; Barbacoa de Cordero is a braised lamb shank with salsa de chile morita and garbanzo purée; the Mole features prime hanger steak over mole negro with plantain tortilla. Desserts close the loop with an Orange Mezcal Flan — orange-infused, finished with smoky mezcal caramel and fresh Florida citrus.

The Bar

The cocktail program is agave-forward by design, with a list that moves from house signatures to curated agave tastings covering tequila, mezcal, raicilla, sotol, and bacanora. Bottles from Clase Azul, Casa Dragones, Fortaleza, and Del Maguey appear alongside rarer pours such as a 21-year Fuenteseca and Amáras Horno Limited Release mezcal. Regular tasting events — including master distiller evenings and spirit-focused dinners — bring that depth to life on the outdoor terrace.

Recognition

Wine Spectator awarded Ceiba its Award of Excellence in 2025, a reflection of the program's commitment to quality across both the wine list and the broader beverage offering. The restaurant has also earned consecutive DiRōNA Awards of Excellence, back-to-back OpenTable Diners' Choice recognition, and was named Orlando Magazine's Best Hotel Restaurant in 2025 — a strong signal that this rooftop has established itself as one of the more serious Mexican cuisine destinations in Central Florida.