FIRST LOOK Inside Reimagined Narcoossee’s at Disney’s Grand Floridian Resort

Shannen Ace

FIRST LOOK Inside Reimagined Narcoossee’s at Disney’s Grand Floridian Resort

Disney has shared a first look inside the reimagined Narcoossee’s restaurant at Disney’s Grand Floridian Resort & Spa.

Reimagined Narcoossee’s Interior

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The patio of Narcoossee’s gives a view of fireworks at Magic Kingdom, as shown in this image.

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Narcoossee’s reopens tomorrow, April 1. It has been closed since June 2022 for the ongoing refurbishment of the resort. The updated space has a “land and sea” concept, which also inspired the new menu. The new photos show an oceanic painting behind a marble-top counter. A lamp resembles an abstract seagull.

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The booths and seats are lined with blue velvet. The tables and chairs have light wood finish. The tables have green stands.

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There are white paneled walls. The shutters on the windows and the walls around the top of the room are blue-gray.

Narcoossee's Brunch and Las Ventanas Dinner Set to End Soon at Walt Disney World

For comparison, above is an old image of the Narcoossee’s interior.

Check out our recent construction update from Disney’s Grand Floridian Resort & Spa.

New Narcoossee’s Menu

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An Artisan Boule of Sourdough was developed by Pastry Chef Kristine Farmer just for this restaurant.

The Bisque is returning as a first-course option with an “enhanced tableside presentation.” It’s joined by two new starters, including the Beef and Ricotta Tortelloni with luscious brown butter, parsnip puree, and sultana raisins.

The Ocean-inspired Charcuterie Board features ahi tuna pastrami, charred octopus, and house-made sausage from the sea. Each component represents the style of a different chef on the Narcoossee’s team.

Chef Noah Estabrook presents guests with his signature dish, the Blackened Redfish, as a main course option. It is served with a chorizo-sunchoke hash with hominy, Florida sweet corn, and red pepper rouille. The fish is topped with the secret blend of blackened spice that has been passed down from chef to chef at Narcoossee’s.

A plant-based option is the Roasted Vegetable Paella featuring market vegetables, cannellini beans, and preserved artichoke finished with charred Meyer lemon.

There will also be Dry-Aged Pork Ribeye Chop served with creamy goat cheese-potato pave and turnips with onion jam and a touch of fig jus.

Favorites like the Plancha-seared Scallops with Parisian Gnocchi and Surf and Turf remain on the menu.

For dessert, guests can get the returning Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream. New to the menu is the Berry Pavlova, with Florida fresh berries and citrus placed over meringue and yuzu crémeux, and finished with a tableside pour of anglaise. The Pineapple Bavarois has a roasted-pineapple center with house-made blackberry-buttermilk ice cream.

The wine list has been refreshed and there is a new cocktail program inspired by the Victorian era. These cocktails include the Empress Lime Gimlet, a modern twist on a classic gimlet with Empress Gin, Rockey’s Botanical Liqueur, and cold-pressed lime.

Check out the full new Narcoossee’s menu with prices.

Are you excited to revisit Narcoossee’s at Disney’s Grand Floridian Resort & Spa? What menu items will you be trying? Let us know in the comments!

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