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Millenia 106

4104 Millenia Blvd #106
Orlando, FL 32839
(407) 930-6206

Millenia 106 is the newest restaurant being helmed by Chef Bruno Fonseca. 

Chef Bruno has made stops at some of Orlando’s top dining destinations during his career, but he gained his culinary fame while operating the 5 Gastronomy food truck at the height of Orlando’s food truck craze.

The address of this restaurant may seem familiar if you frequent the area, and that's because in its past life it was a Mediterranean restaurant, and most recently, Figueira, a “Brazilian Grille & Pizza Bar”. Under Chef Bruno’s leadership and direction, the current version of this restaurant just might stick around for awhile and become a tradition in the community.

The menu seeks to be adventurous its endeavor to re imagine American Cuisine. Millenia 106 uses some of the best ingredients from nearby farms and purveyors and highlights seasonal dishes with a simple but fun presentation. The bar selections are designed to compliment your meal with freshly crafted cocktails, carefully selected wines, and locally brewed beers.

Whether you are taking a business lunch or having dinner with friends, the show kitchen is open and inviting. Chef Bruno made good use of the space and some of the extras from the time the restaurant was a buffet, like turning the buffet itself into a raw bar packed with ice to store up oysters and all kinds of fresh seafood.

There is plenty of seating in the dining room area that has a rustic design theme and laid back vibe throughout. You can also opt to sit at the Chef’s Table to sit back and watch as Chef Bruno dazzles your senses with sights, sounds, and smells and enjoy special tastings of new dishes before they hit the menu. There is also a small patio area outside as well.


Cocktails are just as important as the food at Millenia 106 and the bar area is designed to showcase that.

The Old Fashion is made with Old Overholt rye, sugar and angostura. Old Overholt is said to be one of America’s oldest continually maintained whiskey’s. The 106 Collins on the right is made with Bombay dry gin, lemon, sugar and soda.

Raw Oysters were served with a Watermelon Mignotte. These were fresh,
savory and a tad sweet.

A Crudo with Scallops, avocado, cilantro, chillies and pickled onions for a light and refreshing appetizer.

This is how you do Charcuterie. Chef Bruno put together an amazing spread of house made pork rinds, chicken liver mousse, pickle du jour, sopressata, speck, ndujia, Point Reyes Bleu cheese, triple cream and toast. It was all superb.

Portuguese Surf and Turf consists of a sou vide pork belly, collars, local shrimp, murro potatoes and an IPA broth. This is one of the best pork belly dishes I have have ever had, but the whole plate was exceptional.

A whole striped bass was served with guasacaca sauce, murro potatoes fennel, beets and orange slices. The fish was very flaky and packed with flavor. Guasacaca sauce is a Venezuelan guacamole sauce.

Cobbler with fresh Florida strawberries, blueberries, lemon mascarpone ice cream and a fresh herb crust was the perfect sweet ending for dinner.

From raw bar offerings, handcrafted pizzas, an elegantly made sandwich, or anything else you can choose at Millenia 106, Chef Bruno is sure to impress. Everything we had was nothing short of phenomenal. The cocktails were paired perfectly and were made with quality. Don't pass up an opportunity to stop by and see for yourself, this place has the potential to be one of Orlando’s next great restaurants. 

   
Millenia 106 Menu, Reviews, Photos, Location and Info - Zomato
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