The Unofficial Guide to the Disney Cruise Line 2024 by Erin Foster

Author:Erin Foster
Language: eng
Format: epub
ISBN: 9781628091489
Publisher: Unofficial Guides
Published: 2024-01-15T00:00:00+00:00

Compared with other cruise lines, DCL has way better food.

The food is delightful. They go to the next level to make sure you’re satisfied with what you get. We went on our first cruise a year ago, and to this day my daughter still talks about how amazing the food was.

The food is bland—then again, it has to be to appeal to the masses.

Overall, DCL guests’ impressions of the food are highly subjective, but most people like it just fine. Our advice: keep your expectations realistic, and if you aren’t enjoying your meal, speak up—your server will be happy to bring you something you might like better.

ADULT DINING Each ship features an upscale Italian restaurant, serving only guests age 18 and up, for which Disney charges an additional fee of at least $50. On the Magic, Wonder, Dream, and Fantasy, it’s called Palo; on the Wish and Treasure, it’s Palo Steakhouse. The Dream and Fantasy have a fifth restaurant, Remy, that serves French cuisine and levies a $135 surcharge. On the Wish and Treasure, the equivalent venue—which also carries a $135 surcharge—is Enchanté, with a menu created by acclaimed French chef Arnaud Lallement.

In addition to dinner on most nights, these restaurants serve (adults-only) brunch on select sea days. These dining options can be tough to get into, so be sure to make a reservation at your earliest opportunity (see page 200).

In addition to serving food that’s superior to what’s served in the main dining rooms, the adult-dining restaurants also have a higher level of service. A reader reports:

We went to Palo for dinner on our first night. I asked if the chef could make me chicken Parmigiana, which wasn’t on the menu. One minute later, the chef himself came out and apologized—he didn’t have the ingredients on hand to make it. The next day, I got a call in my stateroom. It was my server from Palo; he said he had something special for me and came down to our stateroom with an entire tray of chicken Parm—the chef had made it for brunch that day and wanted me to try his take on it. Truly amazing!

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