The 2025 MICHELIN Guide is out, and two Walt Disney World restaurants have made the list – both returning from the 2024 guide. Both restaurants earned a single MICHELIN Star, making them two of just 31 restaurants in the entire state of Florida that earned at least one star, and two of seven restaurants in Orlando to earn the coveted title. Here’s a rundown.
Walt Disney World MICHELIN Star Restaurants
First on the list is four-time MICHELIN Star restaurant, Capa. Capa is located at the top of the Four Seasons Orlando, offering a reprieve from the hustle and bustle of Walt Disney World, while still keeping Cinderella Castle on the horizon. Capa has earned a single MICHELIN Star, and here’s the description from the MICHELIN Guide.
Calling Capa a steakhouse is like saying flamenco is just a dance. This stunning spot, reigning from the 17th floor of the Four Seasons Orlando, is big on drama — and that’s before the unrivaled views of the nightly Disney World fireworks show. From the subtle design nods to the menu, the Spanish influence is clear. Expect a distinctive experience defined by a hickory-grill that smokes and chars steaks and lamb sourced from Kansas City to New Zealand to Japan. One particular standout is the Iberico pluma served with an almond romesco. Tapas range from familiar (pan con tomate) to creative (octopus with pimenton black pepper glaze). For dessert, consider going classic with a spot-on dulce de leche lava cake paired with silky banana ice cream.
Next on the list is newcomer Victoria & Albert’s. While Victoria & Albert’s has long been recognized as Walt Disney World’s crowning achievement of a restaurant, it wasn’t until 2024 that the MICHELIN Guide added the Grand Floridian gem to its list. Here’s the description from the MICHELIN Guide.
Nestled within Disney’s crown jewel, the Grand Floridian Resort, this restaurant is by no means an easy reservation, but the reward is a kind of magic rarely seen these days. The setting is intimate, and the pacing is that of a leisurely, three-hour waltz orchestrated by a gracious brigade of veteran servers.
Chef Matthew Sowers cooks with contemporary verve and draws on influences spanning from Asia to the Nordics. Think delicate tarts set with New Zealand langoustine, striking “sandwiches” made with venison carpaccio and red cabbage, and bold sauces like cherry-cola bordelaise. Other details like water lists, an ornate coffee and tea service, and a serious wine program further impress.
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