Victoria & Alberts: 25 Years of Fine Dining at Walt Disney World

ORLANDO - When you think of dining at Walt Disney World you could be thinking of long lines, no seats, heat, rain, and carrying a tray filled to the edges to your family.

But if you are at The Grand Floridian Resort & Spa, your dining experience will be very different.

Tucked away on the second floor is a three room restaurant that will transport you back to a time of romance and elegance.

A time where dining was an experience from the moment you walked in the door, to when you are done with your meal.

 The main dining room has 18 tables. Here, you experience a seven course meal.

The meals are seasonal and prepared daily by Chef Scott Hunnel and his culinary team.

During your meal, you will notice a beautiful harp in the background.

With the exception of a couple of breaks, the harpist is playing.

The more private Queen Victoria's Room seats only eight guests.

Here, you experience a ten course meal. 

You know you are in for a special evening as your host and hostess begin their butler-style service.

Finally, is the Chef's Table. This is a one table alcove in the back of the kitchen. It is less formal because you have a front row seat to the entire workings of the kitchen. The slicing, dicing, stirring, cooking, and serving. It is the ultimate experience in dining.

You begin your evening with a champagne toast with Chef Hunnel.

He then asks what your likes and dislikes are and he creates something fine-tuned to your tastes. The Chef's Table experience comes with up to 13 courses and tastes of other things coming out of the kitchen.

Your dining experience starts when you call to make your reservation.

At this point,  you are asked about food allergies and things you are not fond of. This info is taken down and passed along so you don't have to worry about any problems with the food you will be served. You can ask what is on the menu but because it changes daily sometimes it is hard to know what exactly what will be on it.

No meal is complete until you have finished your dessert and Victoria & Albert's has perfected the dessert course.

Master Pastry Chef Erich Herbitschek creates desserts such as the Plant City Strawberry gateau, a banana gateau, creme brulee, a miniature chocolate pyramid,  an orange chocolate napolean, or just a "simple" souffle'.

Along with the coffee brewed at your table, your dessert choice will be the perfect end to your evening.

But wait, there's more.

There are a couple of wine pairing options you can choose from.

Victoria & Albert's wine cellar has been awarded an "Award of Excellence" by Wine Spectator magazine.

There are more than 700 selections on the menu and 4,200 in the cellar.

Sommeliers can help you match your wine to any of the chef's creations.

Your meal has taken four hours. There is no rush at any time.

As you get ready to leave you are presented with the menu you ordered with, which has your name on the front.

Also on the menu, you'll find a description of  any event you might have been celebrating.

All of the ladies leave with a rose, and the gentlemen, a surprise from the kitchen.

Victoria & Albert's is a dining splurge. But my guess is if you enjoy it once, you will want to do it again.

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