Best for Romance

Victoria & Albert's (Disney’s Grand Floridian Resort & Spa)

*Also Best Disney Resort Restaurant

American cuisine with classical influences at the Grand Floridian Resort. Dinner only; reservations mandatory; jackets for gents (tie optional) and dinner attire for women policy. Call (407) 939-7707 for reservations. Open daily with two seating times: 5:45 to 6:30 p.m. and 9:00 to 9:45 p.m.; July and August one seating daily, 6:45 to 8:00 p.m.

Fine dining in a stunning setting combined with virtually flawless service sets Victoria and Albert’s apart. Awarded the AAA Five­Diamond for ten years running and the Wine Spectator Best of Award of Excellence year after year, this is Disney’s true gastronomic temple. Here the china is Wedgwood, the silver Christofle, the linen Frette, and crystal Riedel. A seasonal prix fixe menu including six sumptuous courses, all small, is served by an ultra-professional waitstaff, while a harpist performs. Over the course of two and a half hours, indulge in one exemplary dish after another, every morsel with its own distinct flavor, no one ingredient overwhelming another-food here is simply a work of art. Non carnivore-eaters will swoon over the six-course, vegetarian menu, a rare find. 

My latest meal began with each of us choosing a different appetizer, mine a tasty peeky-toe crab and asparagus salad, and my husband's choice duck accompanied by a savory mix of golden and red beets. We both followed with poulet rouge with spring morels and fresh English peas. You may choose any of the vegetarian courses as an option, and if a variety of the handmade gnocchi happens to be an offering please don’t miss it. 

Next came the just-in-season Alaskan King Salmon accompanied by tiny French lentils, delicate corn, and a subtle saffron foam. Also tender shrimp with bok choy and a light coconut emulsion. Then the star of the evening, a faultless tender lamb en croute with tomato-lamb jus, as well as veal tenderloin with braised veal cheeks stuffed in Burgundy poached succulent sweet breads, both strokes of genius.

And then there were the desserts! Vanilla bean crème brûlée with white chocolate gelato, and a marvelous combination of Tanzanian chocolate pyramid, Hawaiian Kona chocolate soufflé, and Peruvian chocolate ice cream and puff pastry. We chose to split one wine pairing, with each glass of wine only two ounces, more than adequate particularly after the before-dinner champagne we enjoyed in the concierge lounge.

An even more exclusive dining experience is to be had in the Queen Victoria's Room. Behind closed doors just off the restaurant's main dining room are four tables overseen by the the restaurant manager, Israel Perez. Ten courses and French gueridon service, a rolling cart that moves from table to table, assures customized service with each and every course.

Those seeking a truly special evening should book the chef’s table set in an alcove in the kitchen, a spot perfect for an up-close, behind-the-scenes look at Disney’s top chef in action. The most outstanding meal around, up to thirteen spectacular courses are served, each more fantastic than the last, all overseen by the brilliant Chef de Cuisine Scott Hunnel. I can’t recommend it highly enough and beg you to consider adding the wine pairing to make this a meal of a lifetime.

Cara'sTip: Children under ten are not allowed so be sure to pre-book a sitter.

Best Know For:

The only AAA-Five Diamond restaurant in Central Florida.

Sample Menu Items:

Appetizers and First Course: Maine lobster with watermelon, radish, kohlrabi, and vanilla aioli; Colorado buffalo with fennel, olives, artichokes, and sherry vinaigrette; Maine diver scallops with Zellwood corn and chorizo sauce; wasabi soy marinated king salmon with bok choy and soybeans; wild turbot with toasted capers and Meyer lemon.

Entrees: Polet rouge with mushroom-truffle ragout and English peas; duck breast, sausage, and confit with salsify and delicate squash puree; Kurobuta pork tenderloin and belly with baby beets and sherry-bacon vinaigrette; Niman Ranch lamb with cannelloni bean cassoulet; Marcho Farms veal tenderloin with marble potatoes and sauce soubise; Australian Kobe beef tenderloin with smoked garlic potato puree (additional $33).

Desserts: Meyer lemon and blood orange purse with blackberry violet sherbet; Tanzanian chocolate pyramid with Schezwan truffles and pomegranate; Hawaiian Kona chocolate soufflé; caramelized banana gâteau; vanilla bean crème brûlée; Grand Marnier soufflé.

Vegetarian menu: Butternut squash cream soup and root vegetable flan; hearts of palm and fennel salad with garbanzo beans, beets, and Manni olive oil; mushroom tortellini with trumpet royal, hedgehog mushrooms, and tableside black truffles; handmade potato gnocchi with vegetable ratatouille and aged balsamic; braised red cabbage with mustard spaetzle and petite French lentils.