Rome’s Flavours

Guests who know authentic Italian cuisine return to Rome's Flavours with a loyalty bordering on devotion, frequently comparing it favorably to restaurants in Rome and across Europe. The housemade pasta and imported-dough pizza draw the highest praise, with the carbonara and a rotating shrimp-and-pistachio pasta special appearing across reviews as standouts. The handmade meatballs are described by multiple reviewers as the best they have encountered in Orlando -- tender, perfectly seasoned, and served with a sauce that justifies ordering the dish as a meal in its own right. The wine list, which rotates through different Italian wine regions, is appreciated by guests who enjoy the guided discovery of lesser-known Italian varietals. The intimate size of the restaurant and the European sidewalk patio charm make booking a table well in advance a necessity.

Rome's Flavours earns its reputation through substance rather than spectacle. The decision to import both flour and water from Italy for all dough production is not a marketing gimmick -- it produces a perceptibly different result, and repeat guests notice. On a street lined with fine-dining options, this small, owner-operated trattoria competes purely on the quality of its ingredients and the authenticity of its technique. Chef-owner Pino's Michelin-level attention to sourcing, combined with an approachable price point, makes it an exceptional value on Park Avenue.

Rome's Flavours is a thoroughly authentic Italian restaurant tucked just off Park Avenue in Winter Park, founded by Italian-born owners Pino and Emilia Miraglia, who emigrated from Italy in 2013 with a dream of sharing their homeland's culinary traditions with Central Florida. What began as a gelato shop evolved into one of the area's most praised full-service Italian restaurants, where every element of the menu reflects an uncompromising commitment to the real thing. The dough for both pasta and pizza is prepared using organic flours imported from Italy combined with San Benedetto mineral water imported from Italy -- a distinction that gives the bread, pizza, and pasta a character that resonates with guests who have eaten in Rome itself. The pasta is crafted fresh daily from cage-free eggs. The gelato, produced from recipes by Italian gelato master Roberto Favaretto, comes in 120 flavors and remains a beloved destination in its own right. The menu features classic Roman preparations like carbonara -- made the traditional way with guanciale and Pecorino Romano -- alongside a rotating slate of specials, fresh seafood, and seasonal vegetables. Patio seating adds to the European cafe charm. The restaurant is closed Mondays and Tuesdays.