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Victoria and Albert's

Frette linens, Riedel crystal, Christofle silver from France -- and the chef still wears a traditional toque as he stops by tables to chat with diners.

With fair-weather clouds painted on the ceiling, soft lighting and a celestial harpist, Victoria & Albert's serene dining room embodies a spirit of luxury and romance. Located at Disney's Grand Floridian Resort & Spa at Walt Disney World Resort, it's the only AAA Five-Diamond restaurant in Central Florida.

With just 15 tables in the main dining room and the private Fireplace Room with five tables, you instantly know you're in for a treat as your host and hostess start their butler-style service. Described as a nostalgic trip back in time when the ritual of dining out was civilized and lavish, Chef Scott Hunnel and his culinary team prepare modern American cuisine with the best-of-the-best from around the world.

You're handed a seven-course, seasonal menu, customized daily by Chef Hunnel. Here food is an art form, featuring vivid colors and textures, with exquisite wine pairings offered with each course. Nothing could be more simply extravagant than seared Hudson Valley foie gras over vanilla-scented brioche with Fuji apples and apple cider reduction. Hunnel's signature dishes change, but you'll often find favorites like dayboat diver scallops over a polenta cake with Zellwood corn coulis and a trendy roasted red pepper foam.

Hunnel, who started out as a dishwasher at Lum's in Chicago, is at the top of his game, and his standards rival those of the finest restaurants worldwide. He is friends with a farmer in Ohio who grows herbs and lettuces especially for the restaurant. And much of the early afternoon is spent on the phone with purveyors -- "from fishermen on the boat to find out when bluefin tuna will be landing to the guy who grades and procures the finest caviars in the world," said Hunnel.

But for Hunnel the best part of the job is his carefully chosen team. "I work with passionate people who understand the continuous evolution of food and wine, who never settle for anything less than excellence," said Hunnel. There are 13 in the kitchen, from beginners just out of culinary school to veterans of other Five-Diamond restaurants.

The restaurant's wine cellar has been recognized by Wine Spectator magazine with an "Award of Excellence." With more than 700 selections on the menu and 4,200 in the cellar, the sommeliers can match any of Hunnel's imaginative creations, from a rich Monticello Rioja Reserva to compliment herb-roasted elk tenderloin to a light Pierre Sparr Pinot Gris Reserve to pair with Seattle Dungeness crab and avocado salad.

The experience ends with the artful creations of Master Pastry Chef Erich Herbitschek, like a sensational soufflé or Plant City strawberry ice cream gâteau. Chocolate fans rhapsodize about the miniature chocolate pyramid with warm almond chocolate timbale and orange chocolate napoleon.

To remember it all, a personalized menu is yours to carry home, along with a long-stemmed red rose for women.

Chef's Table in the Kitchen

In an alcoved space at the back of the kitchen, diners at the coveted Chef's Table get a front-row seat for the slicing and dicing in Hunnel's well-orchestrated kitchen. Less formal than the dining room, Hunnel starts the evening with a champagne toast and asks for likes and dislikes so he can craft a personal menu. This is his chance to be creative.

With up to 13 courses, the experience offers small tastes, often decadent, of everything from Almaz Persicus golden osetra caviar to Kobe beef with seared Hudson Valley foie gras, or crispy Virginia black bass with asparagus risotto and English peas. The exquisite dishes are paired with wine and spirits for a memorable experience. Multiple desserts feature the creations of Chef Herbitschek, starting with a divine "pre-dessert" trio of chocolates.

Just when you can't imagine another course, the evening ends. The experience lasts nearly four hours, the time filled with marvelous tastes and Hunnel's banter between courses. For foodies, it's never long enough.

Essential Information

Grand Floridian Resort

Sit-down restaurant.
Prix fixe.

Included in Disney Dining Plan

Tips & Fun Facts

The chef may make a special appearance to cater to a Guest's special request.
Dinner jacket is required for gentlemen (tie optional) and dress or pants ensemble for ladies. Reservations required.
Plan for 2 to 2½ hours dining time.
Guests ages 10 and above are invited to dine at this establishment.
This location can accommodate most special dietary needs. Advance notice may be required and cancellation fees may apply. Please indicate any special dietary need at time of reservation booking.

Advanced Dining Reservations

Reservations recommended. Book up to 180 days in advance (or up to 190 days for Disney Resort guests).
Call 407-WDW-DINE (407-939-3463)

Credit card guarantee required. $25 per person charge for cancellations inside 24 hours (48 hrs for Chef's Table) and for no-shows.

Reviews & Ratings

Recommended For



Meals Served

There are two seatings daily September through June, one seating daily July through August. Chef's Table seating is 6 p.m. daily.

Average Cost for full meal
Dinner is $125 per person (tax and gratuity not included), $185 with wine pairing; Chef's Table is $165 per person, $235 with wine pairing.

Typical Menu Items
Menu changes daily.
Quail, veal, prime filet, lobster, duck,





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