We recently had the once-in-a-lifetime opportunity to dine at the Chef’s Table in Victoria & Albert’s at Disney’s Grand Floridian Resort. It was our first time dining at the restaurant in any capacity, and we chose to have the complete experience with one regular menu, one vegan menu, and the additional wine pairing. Is the nearly $1,700 price tag worth it? Find out in our extensive review.

Interior

Victoria & Albert’s earned Disney’s first-ever MICHELIN star in 2024, and it retained the distinction for 2025. It remains the first and only restaurant owned and operated by a U.S. theme park to hold a MICHELIN star.

The restaurant, which first opened in 1988, received an extensive refurbishment in 2022 that included a refreshed menu. Options for dining include a table in The Dining Room, Queen Victoria’s Room, and the very exclusive Chef’s Table. In the case of the Chef’s Table, the name is quite literal. There is a single table, and there is only one seating per night.

Accessing the Chef’s Table is an event in itself. Guests are escorted through a back hallway, and literally through the operating kitchen. The table is seated in the middle of a very private room with views of the kitchen as the meals are prepared. The space was very ornate, but still comfortable.

We were also impressed by the level of calm in the kitchen. It was not the loud bustle we were expecting, and everything was very professional. That is not to say the view was boring; we had a front row seat to the salmon preparation, as well as the Wagyu beef traditional charcoal grilling station.

Welcome and Menus

Upon seating, each guest is given a personalized menu stamped with “Welcome to Victoria & Alberts” and the guest’s name.

About a week prior to our reservation, we received an email asking about dietary restrictions and allergies. We were able to request one entirely vegan menu, as designated by the “V” above “Chef’s Table” on the menu to the right. Each of the 11 courses is altered to fit requested dietary restrictions. Some very specific restrictions cannot be accommodated, which are all listed on the restaurant’s website.

The meal is $425 per person, with an option for an additional $210 wine pairing. We opted for the wine pairing. Additional cocktails and à la carte menu items are available, as well.

First Course

To begin the meal, we were given a welcome drink to open up and cleanse the palate. This was a complex pineapple juice drink with a spicy rim that we came back to sip between each course.

The first course was a trio of small bites. These were all considered finger food, so no cutlery is provided for this first course.

These small plates were served together on a wooden board. This course was presented beautifully, and each was delicious.

The vegan versions of each course were created to somewhat replicate the other dishes. The first course vegan offerings included radish with Asian pear and chive, kiwi with torpedo onion and finger lime, and English peas with masago and dill.

Wine Pairing

The champagne pairing for this course was Guy Larmandier, Vertus Brut Zéro, Côte des Blancs from Champagne, France.

Second Course

This dish was exceptional. The sauces truly brought out the flavors, and although it was one bite, it was definitely a bite to remember.

The vegan offering for the second course was created with Heirloom Melon, English Cucumber, and Lychee. This dish was not our favorite, but the aged balsamic vinegar on top added a burst of flavor that really brought it all together.

Wine Pairing

The wine pairing for the second course was Alphonse Mellot, La Moussière Sancerre from the Loire Valley of France.

Third Course

The third dish was created with Maine Lobster. This was good but not great. We have honestly had better lobster dishes elsewhere.

The vegan dish was served with the same Green Curry, Coconut, and Thai Basil sauce. However, it was plated with glass noodles. With the flavor profile of the noodles, the sauce was the star of the show.

Wine Pairing

The third course wine pairing was Popelouchum Vineyard, Grenache Blanc from San Juan Bautista, California.

Fourth Course

The fourth course dish was the best of the whole meal. The King Salmon with Squash Blossom and Vin Jaune truly stood out, with the squash blossom being the best part of the entire meal. The salmon had a very crispy skin to help with texture and was delicious.

A version of the Squash Blossom with Vin Jaune and Lemon was also served as the vegan dish, alongside an alternate presentation served with a lemon herb sauce. We thought this was excellent.

Wine Pairing

The fourth wine pairing was Tenuta di Salviano, Grechetto, Umbria from Italy.

First Bread Service

Between courses, we were served a sourdough focaccia bread that was unbelievable. We were blown away by the texture and how well it held the oils.

Fifth Course

The duck was good. It might have been a little too “safe,” but it was a solid offering.

The vegan dish was made from Lion’s Mane Mushroom with Daikon and Koshihikari Rice. This was very mushroom-forward, and it shared the same sauce as the duck dish, which added some nice flavor.

Wine Pairing

The fifth wine offering was a Pinot Noir from Aston Estate in Sonoma.

Sixth Course

Colorado Lamb with Gem Lettuce and Merguez (lamb sausage) was served for the sixth course. This was spicy with lots of intense flavor. The lamb was good, but the lamb sausage was insanely delicious. The lettuce and sauce were also nice.

Artichoke with Gem Lettuce and Piperade was served as the vegan option for course six. This was also delicious and satisfying.

Wine Pairing

The wine pairing was Bodegas López de Heredia, Viña Bosconia Reserva from Rioja, Spain.

Second Bread Service

We were also served a delightful French bread with salted butter between courses.

Seventh Course

What some might consider the main course — our seventh offering was the Miyazaki A-5 Wagyu Beef with Savoy Cabbage and Comté served on the side.

The Wagyu was very good, and the cabbage was delicious. The sauce was creamy and a delightful addition to the dish.

The vegan offering was the same Savoy Cabbage served with Porcini and Garlic. Although different, the Porcini and Garlic sauce was also delicious with the cabbage.

Wine Pairing

The wine offered was a Château Haut Nouchet from Pessac-Léognan, Bordeaux in France.

Eighth Course

The eighth course was a cheese “ice cream” course to cleanse the palate. Purple Haze Chèvre served with a Thai Guava sauce and Reypener VSOP. This was unique and tasty.

The vegan offering was guava sorbet. This was excellent. It reminded us of gelato with coconut sauce and flower petals.

Cheese Course

The cheese course was also served with artisan cheese crackers. These were a great accompaniment that played with different textures and tastes.

Wine Pairing

The wine pairing was a Vin Santo, Chianti from Badia a Coltibuono. This was the last course with a wine pairing.

Ninth Course

The ninth course began the true dessert dishes. This was made from Charred Marshmallow, Graham Crackers, and Summer Truffle. It gave the flavor of s’mores in a more complex fashion, almost tasting like toasted marshmallow ice cream. This might have been our favorite non-vegan dish.

This “egg” dish was amazing with flavors of mango and graham crackers. Although odd that a vegan dish is mimicking an egg, it may be the best vegan ice cream dish we have had.

Tenth Course

The next dessert course featured a Masumoto Peach and Lemon Curd Citrus Meringue. The donut-shaped dessert was made from citrus meringue with lumps of peach, lemon curd, and caramel on top. This blew us away. The presentation was beautiful, and the taste was phenomenal. No notes, and our reporter called it easily one of the best desserts they ever had.

This was a vegan chocolate cake with a praline mousse and a meringue drop on top. The mousse and meringue were very good, and you would not be able to tell that this was vegan.

The “goodbye” course contained three small bites. A Sicilian Pistachio Melon Sable, Cherry Pie Bon Bon, and Sea Buckthorn Flower were included.

Sicilian Pistachio Melon Sable

The combination of pistachio and melon just works, plus the presentation is amazingly detailed for being so small.

Cherry Pie Bon Bon

This was essentially the interior of a cherry pie wrapped inside a chocolate case. This was exceptional.

Sea Buckthorn Flower

However, the flower-shaped white chocolate was probably our favorite of the trio. The fruit inside blended well with the sweetness of the chocolate.

Vegan

Trio of bites: Pomegranate Pâte de Fruit, Sticky Toffee Pudding, and Raspberry Tart

Again, the vegan version of this dish was amazingly similar and detailed. The pomegranate was a great treat, especially since gelatin is not normally vegan. The raspberry tart was also a nice bite, but we have to make the Sticky Toffee Pudding our favorite. It had a crispy exterior shell, moist cake on the inside, and was probably one of our favorite vegan desserts of the night.

Clarified Espresso Martini

The name and appearance of this drink are a little disconcerting at first glance. The restaurant has a machine that “clarifies” the espresso martini by capturing its flavor via the vapors sent up towards the top. However, this process loses the alcoholic content of the martini. As a result, they take the clarified vapors and mix them with straight vodka.

All of that to say, this has the unique distinction of tasting almost exactly like a robust espresso martini, but the liquid is completely clear. It is also worth noting that the drink is not sweet at all, and the main flavors are black coffee mixed with vodka. Not to say that this wasn’t good. If you like hardcore espresso, this would easily be a highlight.

Coffee Service

Victoria & Albert’s is also well-known for having a Victorian-style coffee service. They brought a machine directly to our table, which has a top bulb filled with the coffee grounds and the boiling water underneath. As the water moves to the top section, the coffee drains down to the bottom. This may have tasted like a relatively normal coffee, but the experience made it unique.

Take Home Gifts

When we prepared to leave, we were given a small Madeleine in a very ornate box. The gifts also included a personalized note from the chef for the night.

We ate this at home later, and it was again very good.

For the vegan take-home alternative, we were given a cherry crumble-style loaf.

Even paying for the meal felt special. The check comes in what we jokingly referred to as a “check coffin” — a wood box with a leather interior, embossed with the restaurant wordmark.

All of the gifts are wrapped up in an ornate gift bag to take home.

Overall Thoughts

Let us get this out of the way first. For the Chef’s Table, for two people, with the added wine pairing and the add-on drinks, we spent over $1,700. This did include over a 20% tip for the servers. Still, it is a huge amount of money.

For many people, dining at Victoria & Albert’s is a once-in-a-lifetime experience, even more so with the Chef’s Table. While the food is obviously important, so are other things like the ambiance, service, and the overall experience. On all of those counts, we thought our evening was exceptional. The service was absolutely top-notch, and we particularly appreciated that it still felt warm while being formal. Sometimes you feel out of place at an elite restaurant, but the servers all made us feel welcome and comfortable.

Likewise, all of the food was very, very good. Many of the items would easily reside in our top dishes list, though perhaps not all of them. However, that’s okay, because the remaining money is well spent on the level of detail and care that goes into every aspect of your meal. It is far more than just paying for fancy food.

Likewise, we have to shout out the vegan version of the menu for being just as detailed. In many cases, it was probably an added challenge to attempt to replicate the normal dishes in both appearance and flavor profile with only vegan ingredients.

However, if we were doing a straight ranking, we would still place Remy on the Disney Dream and Disney Fantasy as higher. Remy is easily half the price, and we thought the dishes there were just as interesting or creative, if not more so in some cases. At the same time, dining at Remy requires going on a Disney Cruise first, which makes a flat cost comparison a little more complicated.

Nonetheless, we would still highly recommend Victoria & Albert’s for anyone who wants to experience the highest level of fine dining at Walt Disney World. It is definitely a bucket list item, and we would say the cost is well worth the opportunity.

Watch our full video review below:

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Jamie Rowland