Narcoossee's
Slip away to this waterfront setting for coastal cuisine with spectacular panoramic views.
- American
- Seafood
- Fine/Signature Dining
- a la Carte
Renovations at Disney’s Grand Floridian Resort & Spa will continue in select areas—including the porte cochere—through early 2027. Guests may see or hear refurbishment work during daytime hours or need to take alternate paths of travel.
Meal Pricing
Coastal Cuisine
Delight in elegant coastal offerings from land and sea at this waterfront hideaway. Narcoossee’s serves a spectacular, innovative selection of fresh seafood from both local waters and around the globe.
For land-based fare, savor options like Prime New York Strip and the Dry-Aged Pork Ribeye. Or, enjoy the best of both worlds with a surf-and-turf dish that features Filet Mignon and a Butter-Poached Lobster Tail.
And for a perfect ending to any feast, treat yourself to our pastry chef’s sumptuous signature dessert—Almond-Crusted Cheesecake with Lambert Cherry Sauce.
Advance reservations are highly recommended. Learn when advance reservations can be made. Menus are subject to change.
Dress Code
This restaurant is a Disney Signature Dining experience offering fine dining with a distinctly magical flair. Guests are expected to dress accordingly in attire that respects the restaurant's sophisticated and upscale aesthetic. Clothing should be clean, neat and in good condition. Please no swimwear.
Cancellations and Modifications
This restaurant has a cancellation policy and a modifications policy. The credit card provided at the time of reservation will automatically be charged a per-person fee if you don’t show up for your reservation or fail to cancel in accordance with the policy, or if you fail to modify in accordance with the policy and then need to cancel. Policy details will be available when you make your reservation and in your confirmation email. Learn More
Dining Plans
When using the Disney Dining Plan for dinner at this location, 2 Table-Service meals will be redeemed for each person dining.
