The Most Expensive Restaurant in EPCOT You Should SKIP (and the One You’ve Gotta Try)

The Most Expensive Restaurant in EPCOT You Should SKIP (and the One You’ve Gotta Try)

When it comes to great theme park eats, Disney’s World’s EPCOT is the place to be!

EPCOT

EPCOT is known for being a paradise for foodies. Featuring the famous World Showcase and its 11 pavilions full of unique and interesting dining options, as well as four seasonal festivals, EPCOT offers incredible food to match its outstanding attractions. However, not every EPCOT restaurant is equal and one in particular may not be worth its high prices.

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EPCOT offers so many dining options for every budget, but one of its most unique restaurants doesn’t pull its punches regarding cost. Unfortunately, the dining quality may not match its price.

Space 220

Space 220 is a futuristic restaurant in World Discovery that takes guests on a dining adventure 220 miles above EPCOT. The whole experience, on paper, is out of this world. Guests board the “Stellavator” (elevator) that simulates real-time rocketing into orbit where you’ll wave goodbye to Disney World before reaching the Centauri Space Station.

Space 220 elevator

Once there, you’ll get daytime and nighttime views of Earth as you’re surrounded by a full panoramic view of space.

Those views are COOL, though!

The actual experience is pretty cool! However, there are some complaints about the meal. The restaurant offers a multi-course, prix fixe menu (with two courses for lunch and three for dinner) featuring upscale dishes.

Look! We’re dining IN SPACE!

In our review, we like the unique flavors, textures, and colors and felt there was a healthy variety of options to choose from. However, for $79 per adult for dinner and $55 per adult for lunch (dessert is included at dinner), we’ve been left disappointed.

Space 220 Dinner Spread

The food is good but not outstanding, and the drinks are creative, but they cost extra and most are exceptionally sweet. Overall, the dining quality is pretty average, which falls in line with a few other Disney World restaurants where you’re paying more for the experience rather than the food.

Here are the desserts!

You’re paying for the view out the windows, the theming, and the space elevator “ride”, so whether or not it’s worth it really comes down to you. We say this is worth doing once to say you’ve done it, but, at the present, it can be skipped during you’re EPCOT visits.

Space 220 Menu

If you want the Space 220 experience without the prices, try the lounge, which offers small bites and drinks, offering a more stomachable value!

Space 220 Lounge

If you don’t mind dropping some dough but want quality that matches, check out Chefs de France in the France pavilion!

Chefs de France

This French restaurant is still expensive and has a nearly $68 prix fixe option, but it’s just that — an option. You can opt for entrées between $25 and $50, as well as reasonably priced appetizers, drinks, and desserts.

Chefs de France

The cuisine here is excellent, and while it’s more expensive than many other offerings in EPCOT, we think it’s worth it. Not only is it one of the best dining experiences in EPCOT, it’s one of the best restaurants at Disney World, as well.

Filet de saumon

The food here is consistently great, which is miraculous for a theme park dining experience. With menu items inspired by the French Brasseries Bocuse including classic onion soup, charcuterie, filet de saumon, ratatouille, boeuf bourguignon, and crème brulée, we can’t recommend Chefs de France enough!

Boeuf Bourguignon

Which EPCOT restaurants do you usually skip? Let us know and continue to follow us here at the Disney Food Blog for all the latest Disney World dining tips, reviews, updates, and more!

REVIEW: This EPCOT Restaurant Just Proved That It’s STILL The G.O.A.T.

Let us know some of your favorite EPCOT restaurants and not-so-favorite spots in the comments below!

The post The Most Expensive Restaurant in EPCOT You Should SKIP (and the One You’ve Gotta Try) first appeared on the disney food blog.

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