For those that are new to this series, I've been recapping my stays at the various Disney World resorts. There are different levels of resorts - Value, Moderate, Deluxe, Deluxe Villas (DVC) and Campgrounds. In my lists below I didn't separate out the Deluxe vs DVC resorts because they are technically at the same resort even though Disney groups them differently. My current list, in alphabetical order:

• All-Star Movies Resort - Value
  
• Animal Kingdom Lodge Villas (Jambo House) - Deluxe/DVC
• Art of Animation Resort - Value
  
• BoardWalk Inn/Villas - Deluxe/DVC
• Contemporary Resort/Bay Lake Tower - Deluxe/DVC
• Grand Floridian Resort & Spa - Deluxe/DVC
• Old Key West Resort - Deluxe/DVC
• Polynesian Villas & Bungalows - Deluxe/DVC
• Port Orleans Resort - French Quarter - Moderate
  
• Port Orleans Resort - Riverside - Moderate
  
• Pop Century Resort - Value
  
• Riviera Resort - Deluxe/DVC
• Saratoga Springs Resort & Spa - Deluxe/DVC

I still have to stay at the following resorts - minus the 2 All-Stars. If you've stayed at one, you've stayed at them all, ha ha!

• All-Star Music Resort - Value
• All-Star Movies Resort - Value
• Animal Kingdom Lodge Villas (Kidani Village) - Deluxe/DVC
• Beach Club Resort - Deluxe/DVC
• The Cabins at Disney's Fort Wilderness Resort  - DVC  
• The Campsites at Disney's Fort Wilderness Resort - Campgrounds
• Caribbean Beach Resort - Moderate
• Coronado Springs Resort - Moderate (stay tuned! 😉)
• Wilderness Lodge: non DVC, Copper Creek or Boulder Ridge  - Deluxe/DVC
• Yacht Club Resort - Deluxe/DVC

I don't necessarily have to stay at Kidani Village because it's just a separate building at Animal Kingdom Lodge.  The same with Yacht Club, I count this with Beach Club since they are basically the same location, but technically they are separate. So I could stay at either and I wouldn't feel the need to stay at the other just to "check it off." There are also a couple things like the Treehouses at Saratoga Springs and the Bungalows at Polynesian that I would LOVE to stay at, but those are big group/bucket list stays because they are very expensive. The Cabins at Fort Wilderness can also fall into this category.

Dining

Steakhouse 71

Steakhouse 71 is one of my favorite spots, mostly because they have one of the best appetizers - Sea Salt-dusted Potato Brioche.... YUM! They also have what many call the best burger on property: The Stack Burger. I must agree it is delicious and is currently Christian's favorite burger. I have dined here for lunch and dinner multiple times and always have a great time. I even went by myself solely for the brioche. I sat by myself and enjoyed both rolls with a nice cold Coca Cola. One day we'll try breakfast, just haven't found the perfect time yet, planning park days and restaurants is like a puzzle.

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The theming of this restaurant is really fun becasue it shows some of the history of the Walt Disney World Resort. There are old photos of Walt during the construction along the walls and some pretty murals. Be sure to walk around and check it all out! The 71 in the name is to celebrate the opening of Magic Kingdom and Disney’s Contemporary Resort in 1971.

California Grill

Christian and I had one of our favorite restaurant experiences here in March 2023. It was during the 50th anniversary celebration so they had a special menu. We will have to go again to try the new menu! At $89 a person it’s pricey, but the experience, fireworks and food made it feel worth it.  It is a Disney Signature Dining experience so you will be expected to dress the part - try not to wear your "park clothes."

California Grill is located on the 15th floor of the Contemporary Resort with panoramic views of the lagoon, Magic Kingdom and even EPCOT from some tables. If you are dining during fireworks they dim the lights in the restaurant and play the music so you can watch the fireworks while you eat. If you don't have a window seat you can get up from your table and go out to the observation deck to watch the fireworks and go back in to complete your meal after.

Currently they are only open for dinner, but in the past you could have a breakfast or lunch reservation and head back up to the restaurant to view the nightly Magic Kingdom fireworks as long as you had your receipt as proof. We'll see if they bring back other meal times as an option.

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Chef Mickey's

One of the more popular restaurants on Disney property because it is a great way to meet Mickey Mouse and friends without having a theme park ticket! This is a character dining buffet so you can eat your heart out while meeting your favorite characters. They are currently open for breakfast and dinner. We have not dined here yet because Christian isn't big on character meals and I'd rather try others first.

Contempo Cafe

Bars/Snacks

The resort also has a few bars and snack locations:  Contemporary Grounds for coffee/pastry/smoothies,  Cove Bar private pool bar/lounge at Bay Lake Tower, The Sand Bar pool bar for drinks and snacks and Outer Rim cocktail bar within the main building. Since we only stayed one night we didn't partake in any of these lounges (we also don't drink so we would have just tried snacks.)

Recreation

Pools

We are not pool people on our Disney trips but the Contemporary has a Feature Pool and then a quieter Bay Lake Pool where loud noises and splashing are discouraged. The feature pool has a 17-foot-high, curving waterslide!

Activities

The Contemporary also has a lot of other recreation activities for those who want to spend more time at the hotel. There's an arcade, community hall for crafting and other activities, playgrounds and running trails. You can also play volleyball or tennis and even rent bikes! Take part in evening campfires and make some s'mores. Don't forget about Movies Under the Stars where they will show a Disney movie outside.

Main Building

The main building of the Contemporary Resort is iconic. It opened along with Magic Kingdom in 1971 and contains all the amazing restaurants, some gift shops and even a convention center!  To make it even cooler, the monorail drives right through it! 

Another iconic part of the hotel is the Mary Blair Grand Canyon mural. Mary is a Disney legend responsible for many beautiful pieces of Disney concept art as well as the It's a Small World ride theming. Make sure to look for the 5 legged goat which symbolized the idea that nothing man-made is perfect.

At Christmas-time this resort is one of the few that get a Gingerbread creation! I had the pleasure of meeting the chef in charge of the 2019 display.

Bay Lake Tower

We stayed at Bay Lake Tower on this trip which is the DVC building connected by a sky walkway. Our room was on the first floor and we have a view of the water as well as the main building. The main building rooms are themed with The Incredibles but these DVC rooms are Mickey themed.

View from room

View from Room

Walkway from Bay Lake Tower to the main building of the Contemporary Resort

Dining

Since we only stayed one night we didn't really have time to enjoy the food at the resort. We did check out the quick service location to see what offerings they had but since we were so close to Disney Springs we opted for that for dinner. Next time we will probably try one of the table service options.

The Turf Club Bar and Grill

Turf Club is the resorts table service restaurant. They serve up steaks and seasonal dishes in horse-racing club themed dining area. The Turf Club also has a Lounge where you can grab cocktails and beer.  We weren't able to find a last minute dining reservation here so we'll hit it next time we're at the resort!

The Artist’s Palette

This is the resort's quick service location where you can find groceries, grab a to-go snack or sit down for a meal. We noticed a lot of fun desserts when we perused the offerings. If I hadn't brought us back a snack from Animal Kingdom on check-out day we would have tried one of their themed desserts.

Pool Bars

The Paddock Grill, On The Rocks, and the Backstretch Pool Bar serve up alcoholic beverages and light snacks! The Paddock Grill also serves breakfast, lunch and dinner because it's on the opposite side of the resort/the quick service dining there.

Recreation

Pools

We did not take advantage of any pools on our trip, but there are five scattered throughout the resort. There are three "leisure" pools at the Treehouse Villas, Congress Park and The Grandstand sections. There are also two larger pools - High Rock Spring Pool and The Paddock Pool.

Activities

As with other Disney hotels there are various activities to take part in. Campfires with s'mores, movies under the stars and much more! Be sure to check at the lobby to see what types of fun they are hosting while you're there. All the activities available at the resort can be found on the recreation page.

You can also rent a 2 or 4-person Surrey Bike to ride around the resort. Saratoga Springs Resort also has normal bike rentals you can take advantage of (they come with helmets so you don't have to bring one!)

The Lake Buena Vista golf course is part of this resort. More information including how to book a tee time can be found on the Disney website. 

Saratoga Springs also has a Community Hall where you can find everything from complimentary ping-pong, foosball, arts and crafts, video games, DVDs, board games and more. They had a whole craft room where children (and adults) can paint ceramics, canvas, color a button and much more (for a fee!)

Rooms

We stayed in a Preferred Deluxe Studio, meaning we were in a room closer to amenities. We were in The Springs building, which was right across from The Carriage House. The Carriage House is where the lobby and main restaurants are.  It was the perfect spot for our quick stay, we didn't have to worry about navigating all over the resort and I was easily able to bring all our bags to Bell Services the  morning we checked out so I could head to the park and Christian could start working in the main building after he had to leave the room at 11am.

The Springs building at Saratoga Springs Resort

Saratoga Springs Resort Deluxe Studio Room; Preferred

The murphy bed/sofa

Taking my luggage to bell services before heading to Animal Kingdom

View from our room

The back part of The Springs building (your can see our balcony from here, the top one on the right of the pink section)

Our Dining Experience at Victoria & Albert's

Time for the good part, recapping our evening with you! On the day of our reservation, we enjoyed a leisurely morning at Magic Kingdom, taking advantage of Early Entry hours at 7:30am. We rode Winnie the Pooh, Big Thunder Mountain, Pirates of the Caribbean, Seven Dwarfs Mine Train, Space Mountain, TRON, Haunted Mansion and It's a Small World all before having an 11am lunch at Columbia Harbor House. Next we went on Carousel of Progress and The Peoplemover before heading back to our resort at 1pm. With the afternoon to unwind, we prepared ourselves for the magical evening ahead.

Dressed in our finest attire (I even re-wore my exact wedding outfit) we took an Uber to the Grand Floridian Resort & Spa around 5:20. We arrived just before 5:45 and headed up to the second floor at the Grand Floridian to a small area where you can take photos with Cinderella's Glass Slipper. The Cast Member knew exactly where we were going when we asked for photos, confirmation that we dressed the part! After our photoshoot we walked over to the sitting area between Citrico's and Victoria & Albert's to wait for our reservation at 6:30. 

At precisely 6:13 (I took a video, haha!) we were ushered into the restaurant. Our host led us to our table, where a waiter graciously assisted me into my chair, ensuring my comfort for the evening.  With a napkin draped over his arm, he delicately placed it on my lap with a subtle flourish, marking the commencement of our royal dining experience. To accommodate my adorable Marc Jacobs handbag, a small pouf was provided. This little guy has been with me for almost 15 years.

Shortly after, Israel Perez graced our table, extending a warm welcome to the restaurant and presenting a delightful pre-dinner cocktail. A non-alcoholic aperitif, it consisted of a refreshing blend of soda water, fresh spring fruit juices, a hint of mint, and adorned with delicate, edible flowers. With a charming smile, he explained how the menu was an ode to the blossoming of Spring, having recently transitioned from its Winter iteration.

 

Following his introduction, one of our two waiters approached, offering to enhance our dining experience with either a curated wine or zero-proof pairing. Opting for a simpler indulgence, we decided to accompany our meal with the restaurant's thrice-filtered tap water. We also could have had soda but we figured that would interfere with the nuanced flavors of the dishes. Speaking of our water, our waiters, along with the other restaurant staff, ensured that our glasses never dipped below half-full.

 

Our first course consisted of three amuse-bouche presented on beautiful round platters and meticulously arranged in front of us. Due to my aversion to cheese, a different middle option was provided for me. The first, our favorite of the trio, featured Lomo Ibérico (pork tenderloin), tamarind and shallot served in a small tart-like shell with balsamic vinegar pearls. My next bite was panisse shiso tempura - a chickpea fritter wrapped in a shiso leaf and tempura-ed with a bit of pickled shallot. Christian's was a shell filled with english pea, white chocolate with cheese, and mint. The final bite was an Aebleskiver filled with kingfish, purple potato and capers, topped with some prosciutto (or another type of ham). Following these delectable bites, warm towels were provided to cleanse our hands, as these were meant to be enjoyed with "natural utensils."

Left: english pea, white chocolate with cheese, and mint; Right: panisse shiso tempura

Left: Lomo Ibérico, tamarind and shallot; Right: Aebleskiver with kingfish, purple potato & capers

Onto the second course, where we again had different dishes because I requested no caviar (or cheese.) Grilled white asparagus, served with Marcona almonds, fava beans, and edible flowers, graced my plate, while Christian savored Royal Belgian Caviar with parsnip & bone marrow puree, accompanied by salt & vinegar "chips." Our waiter instructed him to first try the caviar on it's own and then eat it with the chips for the perfect pairing. 

 

Next in line was the first of three bread services — mini French baguettes served with the most amazing butter from Normandy sprinkled with Maldon salt. The bread can be called épis de blé because the cut on top mimics the shape of wheat. This butter may have been the best I have had in my life. So rich and creamy with just the right amount of salt.

 

Our third course featured crab prepared in two distinct ways. Both versions featured Norwegian King Crab with kohlrabi and lemon verbena. The first was served cold with the kohlrabi thinly shaved and draped over the top. The warm crab had grilled kohlrabi rubbed in lemon oil and served in a bowl of hollandaise sauce with black lime and honey. Mine were served with the sauce on the side and I opted skip adding them. I was pleasantly surprised and really enjoyed both dishes, especially the cold version. It was very crisp and fresh thanks to the kohlrabi.

Moving on to the fourth course—pasta! Christian really enjoyed his dish - Rabbit Cappelletti served with sugar snaps and saffron in a rabbit broth. He was really wowed with this dish and said "it's just insane!" Meanwhile, I enjoyed handmade Garganelli pasta with sugar snaps, kale, and saffron in a brown butter beurre blanc sauce.

After the pasta, we were treated to a second bread course—thyme focaccia paired with first-of-the-season pressed olive oil from Kalamata, Greece. I looooove focaccia and olive oil so I was in heaven eating this. I also ate it with some of the butter from the first bread AND olive oil. An amazing combo!

Course five was a Koji-aged quail breast in a delicious glaze paired with sunflower "risotto" and crispy sunchoke chips with thinly sliced black truffle laid on top. Our server explained that the sunflower seeds were pressure cooked so they would be the perfect risotto-like texture. Christian's sunflower risotto had Parmesan cheese in the sauce but mine did not.  I really enjoyed this dish, especially the crunch the sunchokes gave to the risotto.

Following the quail was our main course - Wild Boar served with a rhubarb jam-like sauce and grilled broccolini. There was a second sauce made with poblano peppers. The broccolini was garnished with some mint leaves and flower petals. While Christian's dish featured an additional version of wild boar—sausage with cheese on a bed of cheesy sauce. I tried a small piece of the sausage and it was delicious but I appreciate them leaving it off my plate.

Served alongside the boar was our final bread course—a nine-grain sourdough bread served with the same base butter as our initial bread, infused with smoked sea salt for a truly unique flavor. I'm not a sourdough fan but this was Christian's favorite bread of the night. I appreciated the nine-grains and how crispy it was, but the tang of the dough is a bit much for me.

Next was the cheese course. While Christian indulged in Brillat Tradition Briarde cheese served with Florida guava and a salted and fermented strawberry sauce, garnished with edible flower petals and a blue cheese "cracker," my dessert took the form of a "Mint Julep" palette cleanser—a sorbet of mango, passion fruit, and tropical flavors, adorned with lime foam and edible flower petals, accompanied by a honey drizzle. The lime foam was a bit strong for me but I loved the sorbet. For Disney fans, this was basically POG juice in sorbet form. Christian was instructed to try his dish without the cracker first and then enjoy them both together. This was the one dish of the evening he wasn't a huge fan of.

Moving on to dessert, Christian delighted in an ice cream cone filled with candied carrot and cream cheese ice cream, accompanied by hazelnut praline, cocoa soil, and green cake "moss," topped with a chocolate stick embellished with 24k gold leaf.  I tried the soil and some of the ice cream but I could definitely taste that cream cheese so I was glad I had a different dish. Unfortunately the kitchen made a mistake and used one of the ingredients I strongly dislike in my dessert. It was an "Egg" served in an adorable glass egg shell. Our server said the "yolk" was a mango sorbet with some other flavors and at first said "banana" but corrected himself to say there was no banana. A light coconut cream mimiced the egg white. I enjoyed the coconut cream but the banana overpowered the sorbet so I had to leave it untouched. 

(I think what happened was the egg is usually an allergy friendly dish and they were supposed to swap out the banana in mine but somehow it got mixed up. I felt too awkward to tell them so I just left it uneaten. The only plate thus far that I didn't devour.)

 

After this we were served a mango pavlova. The meringue was piped into six small rounds and covered in yellow white chocolate infused with mango. Christian's were topped with a Serrano pepper mousse, Chantilly cream and cheese mousse. The kitchen doubled up my pepper and Chantilly so I could avoid the cheese. Finally the dessert was adorned with mango slices, edible petals and yellow white chocolate. I had never had a pavlova before but I love meringue so I knew I would enjoy it. At this point I was beginning to feel full so I left two of my Serrano pepper rounds uneaten so I'd have room for our final course.

The final course was a callback to the start of our meal. We started with three small bites and that is how the chef wanted us to end our culinary journey. Four bite-sized desserts were served on various platters ready for us to dig in. There was a chocolate Opéra Gâteau, Lemon Ganache Square served over coarse sugar, a Blueberry Macaron and finally a Chartreuse Baba. 

 

Our second waiter came over before we started to let us know that the baba had alcohol in it (the Chartreuse) and warned us it was strong. At the beginning of the meal we let her know we weren't alcohol drinkers so we appreciated the warning. I tried half of mine and it was VERY strong and I could really feel the alcoholic burn, which is why I don't drink. When she came back to the table she told us that when they first made this dish it had even more alcohol in it and she asked the chef to tone it down. Pretty funny that this was the toned down version and was still super strong.

If we were coffee or tea drinkers we could have had those brewed for us table-side during the dessert courses.

After we sat for a little while longer to chat, accompanied by the enchanting melodies of the harpist, we rose from our seats to depart. Our waitress escorted us to the front of the dining room, where she kindly offered to capture a few photographs of our memorable evening. I made sure the Michelin star adorned the frame, and before we left she asked if I would like to hold it. Pretty cool! As we made our way out, we expressed our gratitude to the harpist for her exquisite musical accompaniment.

 

More on the Harpist

The harpist's enchanting performance truly elevated our dining experience, adding a delightful ambiance to the evening. Her repertoire spanned a wide variety of songs, including selections from the Disney catalog, which further enhanced the magical atmosphere of the occasion. While diners had the opportunity to make song requests, we found ourselves torn between Christian's suggestion of "Concerning Hobbits" and my own inclination toward Sting's "Fields of Gold." However, to our pleasant surprise, the harpist treated us to another tune that had crossed my mind— "Storybook Love" from The Princess Bride.

 

Other songs heard throughout the evening included the Star Wars and Game of Thrones theme songs, Shiny (from Moana,) Love Story by Taylor Swift, Rainbow Connection, So This Is Love (from Cinderella,) The Rains of Castamere, Vienna by Billy Joel and many more! She even played a deep cut from one of our favorite shows - Merlin! Our waitress let us know that in her off time she is an instructor and teaches young students to play the harp. She has a large collection of harps that she loans out to students to spare parents the burden of transporting these instruments to and from lessons.

Our Menus

Here's a look at the two menus for our visit. Click the images to open in a new window to read.

Victoria & Albert's Chef's Dégustation Menu (my modified menu on left)

Victoria and Albert's Dining Room Menu (my modified menu on left)

Is Victoria & Albert's worth it? / Would we go back?

YES! While some may balk at the price, Victoria & Albert's offers more than just food—it's an immersive experience, akin to other exclusive Disney offerings like the Wild Africa Trek (my review) or the Keys to the Kingdom Tour. The cost encompasses not only delicious cuisine but also an opportunity to explore flavors, engage in meaningful conversations, and savor an elegant evening. With your table reserved for the entire night, you can dine at your leisure, fully immersing yourself in the ambiance. After our meal, we lingered for about 30 minutes, enchanted by the harpist's melodies.

Looking ahead, we're considering trying the 10-course meal on our next visit. I may even opt for the zero-proof pairing! Additionally, Christian has expressed interest in experiencing the Chef's Table with a group, though we'll see if that plan comes to fruition. I'll also be tempted to explore their tea offerings to conclude our meal.

Christian's Thoughts

I asked Christian to summarize his thoughts on the evening because he is far better at articulating the amazing experience than I am.

It's important to remember that if you're interested in forking over the amount of money it takes to experience something like this, you need to understand that this isn't like you're going to one of your favorite restaurants and multiplying it's flavor by the difference in cost. I learned a valuable lesson from our time dining at California Grill atop the Contemporary that you can spend a large amount of money to get just about the best "food" experience of all the flavors you typically love. While that experience is all about familiar flavors at their peak, Victoria and Albert's is all about a journey into the unknown. You're not paying the lofty price tag for taste alone, as you're embarking across a narrative of different bites that are supposed to tell a story. This story summarized an essence of Spring I had not yet known. You'll potentially hear about sauces that have been converted into foam, vegetables blended with ingredients you never thought would work, exotic ingredients that have even a slight difference just because there was someone experienced enough to tell the difference. Atop all of that, it's a level of service that some would mostly chuckle at, but it gives you an appreciation that this is more of a craft than it is a job for everyone involved. They didn't receive awards and recognition just because their food was tasty. There's a skilled chef in the back giving you the only seating for that table that night, and you're going to be brought into a world of food you didn't think existed. Treat it as an adventure. Not a meal. Plus, that Rabbit broth was seriously one of the best things I've ever eaten.

If you have any questions I didn't answer here, feel free to leave a comment and I'll answer as best I can!