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Inside Look: Narcoossee’s at Disney’s Grand Floridian Resort in Orlando

This may be one of the best restaurants in Walt Disney World.

Narcoossee’s recently re-opened at Walt Disney World’s Grand Floridian Resort & Spa.

First opening in 1988, Narcoossee’s recently re-opened in a newly refreshed space with panoramic views of Seven Seas Lagoon.

Diners who time their visit just right can also take in views of Magic Kingdom Park fireworks in the distance – and they may even spy the Electrical Water Pageant as it floats through Seven Seas Lagoon.

The restaurant’s theme features both land and sea – and the newly done interiors pay homage to the restaurant’s history; for instance, the new bar is made with local oyster shells – a nod to the fact that Narcoossee’s originally opened as an oyster bar.

The menu is inspired by the cuisine of Florida and the southeastern coast, led by Chef Noah Estabrook and his talented culinary staff and featuring sustainably sourced seafood to inventive fare from the land, including both meat- based and plant-based options.

New dishes to experience include:

  • Ocean-Inspired Charcuterie Board: An innovative take on a classic presentation, the board consists of ahi tuna pastrami, charred octopus and house-made sausage from the sea.

  • Beef and Ricotta Tortelloni: The rich combination of beef and creamy ricotta cheese is complemented by brown butter, silky parsnip puree and sultana raisins.

  • Blackened Redfish: Chef Noah’s signature dish, a delectable filet of redfish is rubbed with Narcoossee’s secret blackening blend and served atop a crispy chorizo-sunchoke hash with hominy and Florida sweet corn before it’s finished with a drizzle of red pepper rouille.
  • Roasted Vegetable Paella: Featuring market vegetables, cannellini beans, preserved artichoke and charred Meyer lemon, this luxurious plant-based offering is satisfying and flavorful.

Returning dishes that celebrate the heritage of Narcoossee’s include:

  • Lobster Bisque: Long a guest favorite, this classic dish returns with a new tableside presentation to delight diners.

  • Plancha-Seared Scallops with Parisian Gnocchi: Tuck into this indulgent combination that’s served with English peas, tasso ham and truffled Meyer lemon cream.

  • Twelve-ounce Prime New York Strip Steak: Featuring Narcoossee’s famed New York strip steak, the main dish is perfectly paired with potato mash, roasted rainbow vegetables and a decadent red wine demi- glace.

Victorian-inspired cocktails and zero-proof beverages offer the perfect pairing for the dining experience, taking inspiration from tipples popular during the late nineteenth century.

Agave Garden Zero Proof Mocktail

Proprietor Matt Cristi and his sommeliers have also carefully curated the restaurant’s wine list to offer notable varietal diversity and ensure that wines complement the dishes flawlessly.

Chef Noah began his Disney journey fresh out of culinary school when he joined the team at Cítricos at Disney’s Grand Floridian Resort & Spa. Over the years, he’s worked his way up through every culinary role at our Disney Resort hotels, from his first role as Cook 1 to his current role as Chef at Narcoossee’s.

“Narcoossee’s has always been my dream restaurant to lead,” shared Chef Noah.

Now, he’s finding ways to infuse creativity and comfort into the signature restaurant’s new menu, ensuring the food is as approachable as it is artful. With fish and seafood as the focal point of the menu, Chef Noah and his team source a variety of sustainable items and the freshest ingredients for each of their perfectly plated dishes.

One of the stand-out items guests can look forward to trying is the new Ocean-Inspired Charcuterie Board, a fresh take on a classic featuring ahi tuna pastrami, charred octopus and house-made sausage from the sea — each representing the style of a different Disney chef.

“We took inspiration from a traditional charcuterie board and translated it to coastal seafood,” said Chef Noah. “We made a sausage from the sea as a nod to Chef Scott (Hunnel), because he taught us how to make it at Victoria & Albert’s. We cure the ahi tuna, smoke it and spice it just like pastrami. And then the charred octopus on there is an interesting addition to the whole plate.”

If you’re looking for something more familiar, try the shrimp and grits, which are a nod to Chef Noah’s early cooking days working in his first kitchens in Charleston, South Carolina, where he found his passion for cooking.

Pastry Chef Kristine Farmer, who started her career in food and beverage in 1988, delivers delicious desserts every bit as dazzling as the view.

Dessert options range from the returning classic Almond-crusted Cheesecake with Lambert cherry sauce and Chantilly cream to new creations such as the Berry Pavlova, a light combination of fresh Florida berries and citrus served with bright yuzu crémeux and a tableside pour of anglaise.

Chef Kristine leads a team of 45 cast members that support 7 restaurants including Victoria & Albert’s – the only restaurant in Florida to receive the AAA Five Diamond Award and Forbes Travel Guide Five-Star Award. Her advice to young women wanting to get into the food and beverage industry? “Don’t expect everything to be handed to you. You have to work for it and prove yourself. Don’t give up. If you get knocked down, get back up. Learn from your mistakes.”

The reopening of Narcoossee’s comes as part of the multi-year transformation of Disney’s Grand Floridian Resort & Spa, honoring its rich history at the Walt Disney World Resort while enhancing its iconic Victorian charm and elegance.

For more information or to make dining reservations up to 60 days in advance, guests can visit or call 407-WDW-DINE (407-939-3862.)





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