Have you ever wondered what it would be like to dine in space? Wonder no more – you can embark on the ultimate culinary exploration from this new expansion of the EPCOT’s Mission: SPACE Pavilion. Step inside Space 220 Restaurant—featuring a celestial panorama from a space station—for a delicious meal.
We recently spoke with Chef Marc Kusche of Space 220 about the restaurant as well as new menu items – read on!
To begin your journey, board a special space elevator that will ascend to the stars.
Along the way, viewports will give you an aerial view of EPCOT as you travel high above the planet. As you dine, peer out and enjoy amazing daytime and nighttime views of Earth from 220 miles up.
Sit down to a prix-fixe, 2-course meal at lunch or a prix-fixe, 3-course meal at dinner—both featuring modern American cuisine.
Specialty beverages––like the Big Tang or the Planetary Punch––are also available, along with a wide selection of craft beer.
Lunch Menu – $$$ ($35 to $59.99 per adult) – includes Lift-Offs (Appetizer) + Star Course (Entrée)
Dinner Menu – $$$$ (over $60 per adult) – Lift-Offs (Appetizer) + Star Course (Entrée)
Most recently, SPACE 220 has just added some stellar new dishes and cocktails to its menu, awaiting guests among the stars –
- Imagination – Bacardi Light Rum, Malibu Rum, Blood Orange, Pineapple, Passion Fruit, Pop Rock Rim
- Rocket Flame Seared Tuna – Fennel Spice-Rubbed Tuna Loin, Eggplant Caponata, Arugula, Aged Balsamic (gluten free & dairy free)
- Roasted Beet Salad – Petite Rosette Lettuce, Herb Pesto, Hazelnuts, Caramelized Goat Cheese (gluten free)
- Neptuna Nicoise – Diced Yellow Fin Tuna, Haricot Verts, Cherry Tomatoes, Potatoes, Olives, Balsamic Reduction (gluten free)
- Coconut Curry Lobster Bisque – Butter-Poached Lobster, Snow Peas, Pearl Onions, Baby Carrots, Cherry Tomatoes (gluten free & dairy free)
- Scallop Ravioli – Diver Scallops, Thyme, Chardonnay Sauce, Black Truffle Pearls
- Stuffed Jumbo Shell – Crushed Chickpeas, Edamame, Saffron Tomato Ragout, Eastern Spice, Basil Pesto (vegan & dairy free)
- Peanut Caramel Comet – Vanilla Tart, Candied Peanuts, Caramel Popcorn, White Chocolate Cream
- Pistachio and Citrus – Pistachio Mousse, Charcoal Olive Oil, Blood Orange Sorbet and Sauce
Diced Yellow Fin Tuna, Haricot Verts, Cherry Tomatoes, Potatoes, Olives, Balsamic Reduction
- Orion Old Fashion – Four Roses Bourbon, Grand Marnier, Chocolate Bitters
- Espresso Martini – Tito’s Handmade Vodka, Frangelico, Kahlua, Spiced Brown Sugar Syrup, Cold Brewed Espresso, Bourbon Cream, Dark Chocolate Shavings
- Big Tang – Espolon Reposado, Cointreau, Tang Infused Agave Nectar, Astronaut Ice Cream
- Space Greens – Bibb and Red Leaf Lettuce, Honey Crisp Apples, Radish, Cornbread Croutons, Bacon Bites, Warm Bacon Vinaigrette
- Roasted Chicken Breast – Maple-Glazed Parsnips & Carrots, Potato Gratin, Black Truffle Jus (gluten free)
- Galactic Miso Salmon – Miso Glazed Salmon, Glazed Rainbow Carrots, Edamame, Celeriac Puree (gluten free)
- Slow Rotation Short Ribs – Braised Short Rib, Cheddar Grits, Bacon, Rainbow Carrots, Brussels Sprouts (gluten free)
- Truffled Herb Parmesan Potato Wedges
Fried Calamari, Italian Cherry Peppers, Spicy Marinara, Roasted Pepper Citrus Aioli
ROCKET FLAME SEARED TUNA*
Fennel Spice-Rubbed Tuna Loin, Eggplant Caponata, Arugula, Aged Balsamic GF DF
Steak & Frites*
Coffee Space Rub Flat Iron, Fries, Broccolini, Chimichurri
Chocolate or Vanilla
Coconut, Blue Cotton Candy Syrup, Lemonade, Moon Dust, and Moon Rocks served in a collectible cup, and includes a pack of Space 220 collectible trading cards.
Tasty Chomps Interview with Chef Marc Kusche of Space 220
Tell us about your background in the culinary field – what inspired you to go into cooking?
Chef Marc Kusche: My parents had a small restaurant in north Germany, so I had to help. That’s where I fell in love with the cooking. I did my apprenticeship in a family-owned restaurant for 3 years.
What were some of your most memorable moments in your career thus far?
You can’t count them, but I had for sure amazing times when I worked for Four Seasons Hotels, in my opinion the BEST luxury chain in world.
Favorite lessons learned for young chefs and cooks starting out?
Do what you love and everything else will fall in place. Also, keep learning – it never stops in our industry.
What are some plans in 2023 for the menu Space 220?
The goal for 2023 is to continue to elevate the experience even more for our guests. We also plan to keep cooking only from scratch.
What are the most popular food and drink items right now?
For an appetizer, the most popular dishes are tempura cauliflower, Calamari and of course Caesar Salad. For entrées, it’s Steak & Frites, Gemini Burger and the Galactic Miso Salmon, which is one of our signature dishes.
What are inspirations and philosophy behind the food?
I am to create fantastic food with only fresh ingredients. As much is possible locally sourced, and I like to add a fun twist in the presentation of dishes.
For those who have never been to Space 220 before – how would you describe the restaurant and experience?
Guests travel a simulated 220 miles above Earth in our special “stelevator.” Once they arrive on the space station, upscale contemporary dishes, and unique cocktails and mocktails, await them, along with stunning panoramic views of our planet. Make sure you keep an eye out for small magical moments, such as astronauts and spaceships flying by while you dine.
Favorite Local Orlando bites when you are not cooking at home?
No question Chef Fabrizio at Capa is one of my favorites, as well as Morimoto Asia in Disney Springs.
Space 220 Restaurant at EPCOT Walt Disney World
1382 Avenue of the Stars, Lake Buena Vista, Florida, 32830