Enchantment on the High Seas

One of Disney Cruise Line‘s best features is Palo, the adult-only restaurant with its luscious Northern Italian cuisine, intuitive service, fine wines, and an air of romance accompanied by sweeping ocean views. This is one spot you’ll not want to pass on during your cruise. A standout among beautiful dining rooms at sea, most of Palo’s seating (if you can opt for one of the chic, semi-circular booths) face floor-to-ceiling windows with spectacular ocean views. And better than the views, the food lives up to its excellent reputation.

Shortly after your arrival, an antipasto cart breezes up to the table with a lovely assortment of glistening, olive oil-sprinkled grilled vegetables along with prosciutto, bresaola, aged Parmigiano Reggiano sprinkled with 8-year aged balsamic, and marinated red peppers—always a savory start to the meal.

The rich Tuscan bean soup is a perfect beginning, a pureed delight served with a sprinkling of Parmesan and crispy prosciutto. And you will love the delicate caprese salad with a fistful of tangy arugula tossed in a flavorful vinaigrette.

Follow with the delicate fritto di calamari. I know, I know . . . how many times can they possibly put this dish on a menu? But these are exceptional; just a few lightly crusted, tantalizing rings perched on a bed of fresh marinara with a slick of herbed oil, even fried basil.

For your pasta course it should be the lobster and mascarpone ravioli deliciously swimming in a truffle beurre blanc sauce. I fully expected it to be overwhelming but surprisingly it was light and oh-so flavorful.

Or perhaps the pillowy soft gnocchi spiked with whole caramelized garlic clover and baby tomatoes although sautéing the gnocchi might give the dish a bit more depth and not quite so much of the same texture.

And those who like a bit of spice can’t go wrong with the penne arrabbiata topped with giant succulent grilled shrimp. Of course, you might really consider stopping now, but we all know that isn’t going to happen. Besides, who can resist entrées like branzino (sea bass) in parchment served with a side of roasted potato fingers and delicate zucchini. Or an excellent osso buco, falling-off-the-bone, rich, and tender with creamy parmesan risotto, plus a marrow spoon so you won’t miss a bit of flavor.

And then there’s the outstanding beef tenderloin with a choice of either red wine or Gorgonzola sauce and luscious au gratin potatoes on the side; I suggest going for the gusto and opting for cheese.

As for dessert, you really can’t dine here without ordering the famous chocolate soufflé. Trouble deciding between chocolate or vanilla sauce? Don’t worry, they serve both alongside this delicate gem and accompany it all with a dollop of creamy, vanilla bean ice cream. And please, don’t even bother with the discussion of whether or not to share one. Go for the whole banana!

Suggested dress at Palo is jacket and/or dress shirt for men and a dress or pantsuit for ladies, with dinner served from 6:00 to 11:00 p.m. Palo also features a reservations-only champagne brunch on 4-night and longer cruises where their famous pizzas (something that used to be on the dinner menu) are available along with countless other choices. A $25 per person additional fee is accessed for both dinner and brunch.

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Cara Goldsbury is the author of The Luxury Guide to Disney Vacations and The Luxury Guide to Walt Disney World Resort. She is Chief Executive Concierge at Glass Slipper Concierge® and has appeared as a leading Disney expert on two Travel Channel specials, Disney Splurge! and Disney Royalty. She has also been cited numerous times in national news articles, in such notable publications as The New York Times and Forbes Traveler as an expert on the Walt Disney World® Resort.