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Victoria & Albert’s Receives Coveted AAA Five-Diamond Award for 13th Consecutive Year

Pam Brandon

by , Food Writer, Walt Disney World Resort and Disneyland Resort

Congrats to Chef Scott Hunnel, Master Pastry Chef Erich Herbitschek, Maître d’Hôtel Israel Perez and their team for earning their 13th AAA Five-Diamond Award for Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa.

“Chef “Master “Maître

Of 28,000 restaurants reviewed, only 53 have earned five diamonds – and a mere 21 have had that distinction for 13 or more consecutive years.

“Haute cuisine at its best” defines the AAA criteria. Add cutting-edge menus, the finest ingredients and “food prepared in a manner that’s highly imaginative and unique” and you’ve got the extraordinary combination that defines a winner. But beyond the kitchen, the maître d’ must lead an expert service staff “that exceeds guest expectations by attending to every detail in an effortless and unobtrusive manner.”

“Dining “Dining

That’s a tall order, and Victoria & Albert’s manages to wow guests every single night of the year with a fabulous “Contemporary-American” menu and refined touches such as Italian Sambonet silver, fine Royal Doulton and Wedgwood china, and Italian Frette tablecloths (hung, not folded, to avoid creases). Women get a small stool for handbags and a rose to carry home – and if you’re chilly, they’ll offer a cashmere wrap.

Have you experienced dinner in the dining room, the elegant Queen Victoria’s Room or the Chef’s Table in the kitchen? Do you have a favorite dish?

“Dining “Dining

For reservations, call 407-WDW-DVNA (939-3862). Visit Victoria-Alberts.com for more information. Dining room is $135 per person for six courses and $65 for wine pairings. Chef’s Table and Queen Victoria’s Room are $210 for 10 courses and $105 for wine pairings.

Read more news about dining at Walt Disney World Resort in the posts below:


  • We just ate at Victoria & Alberts last night for our 1 year wedding anniversary. I had been wanting to eat there for years, and it did not disappoint!

  • My husband and I had dinner here on our honeymoon in 2008 and we still talk about how amazing it was! The veggie brioche was melt in your mouth fantastic…every course was better than the last. My personal favorite was the wine accompaniment we had alongside our meal. The tawny port I had during dessert is one I dream about. If I could find the same thing outside of the restaurant I’d be the happiest woman… :)

    Congrats to the Chefs for another well deserved win!

  • HUGE congratulations to the Chefs and to the truly incredible Mr. Perez.

    Also, a big congrats to all of the talented cooks and chefs in the kitchen. Watching them is seeing true passion in action — they LOVE what they do. No wonder the restaurant keeps racking up wins.

    Counting the days until my next visit!

  • Master Pastry Chef Erich Herbitschek is from Falkenstein, Austria, and he studied his craft in Vienna prior to moving to the United States.

    Congrats Chefs!

  • We had the pleasure of experiencing the Queen Victoria’s room in 2010 with two of our very best friends. It was a dinner of a lifetime considering both the food and service. A truly outstanding experience, and we loved the Soft-poached quail egg with caviar….a delicious piece of art!

  • Congratulations to the team! I’m wondering, where does Master Pastry Chef Erich Herbitschek come from? His last name sounds like Austrian or Hungarian.

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