FEATURE
Crème de la crème of Disney’s dining experience
Hunnel is a James Beard nominee
Our guests are discriminating travellers and fine dining is an expected part of the Disney vacation. Victoria & Albert’s also counts discriminating central Floridians among its loyal fans
VICTORIA & ALBERT’S Disney Grand Floridian Resort & Spa, USA
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ith opulent décor, candlelight, a harpist and impeccable service from staff in traditional Victorian attire, Victoria & Albert’s has been the crème de la crème of Disney’s dining experience since its launch way back in 1988. 2015-2016 134 ATTRACTIONS HANDBOOK 2015
Seasonal ingredients and changes daily inspire the avant-garde menu. Those really treating themselves book in at the Chef’s Table. Limited to one evening sitting in a cosy kitchen alcove, guests enjoy a personalised menu of up to 10 courses paired with wine and spirits. The head chef leads with a champagne toast. “There has always been fine dining since Walt Disney World Resort opened in 1971 and today there are several top-tier restaurants,” says area manager Israel Perez. “Our guests are discriminating travellers and fine dining is an expected
part of the Disney vacation. Victoria & Albert’s also counts discriminating central Floridians among its loyal fans.” The restaurant has garnered numerous awards, like the AAA Five Diamond, and in 2014 was in the top five TripAdvisors Travelers’ Choice. Chef Scott Hunnel is a James Beard nominee for Best Chef South 2015. “All of these accolades elevate Disney’s status in the culinary area, attracting savvy travellers,” says Perez. “Disney continues to expand its dining options and top-tier dining will always be part of the vacation experience.” n www.attractionshandbook.com