Having been invited on the Disney Dream’s Christening Cruise recently, I have spent an inordinate amount of time going over the thousands of pictures shot over that abbreviated trip aboard Disney Cruise Line’s newest ship.

The Disney Dream is an amazing destination with activities, amenities and dining that rival any other destination I have visited in my life.

One of the dining experiences that a Disney cruiser has come to expect is the restaurant, Palo. If you have not heard of Palo, it is an adult-only dining room that takes its inspiration from Northern Italian cuisine. Palo, the name, comes from the long poles used by gondoliers in Venice to propel the gondolas along the canals. And its ties to Venice are evident from the moment you enter the vestibule and the magnificent Murano Glass Chandelier hanging above.

The restaurant not only offers some incredible cuisine (I dined at the original Palo on the Magic years ago), but also provides sweeping views of the ocean through the bank of floor to ceiling windows lining much of the dining room.

Unfortunately, I did not have the great fortune to dine there during this cruise, but I did spend some time shooting some pictures of the restaurant. The details within the restaurant reflect the high quality of the dining experience. From the china and silverware to the stemware and fresh-cut flowers on the table, there is a marked elegance to the experience that you are sure to enjoy.

If you are sailing on the Disney Dream, reservations are required for Palo, as is an additional dining charge for the meal but it should be well worth the price.

Palo Menu

Pane Casalingo

  • Freshly Baked Bread in Our Pizza Oven
  • Grissini Sticks, Olive and Ciabatta Rolls and Focaccia Bread

  • Palo’s Cold Antipasti Specialties presented from our Antipasti Carrello
  • Prosciutto, Bresaola, Parmesan Reggiano, Marinated Olives and Sun-Dried Tomatoes served with Palo’s famous Dips and Olive Oil


Pizze Del Pizzaiolo

  • Margherita
  • Tomato Sauce, Sliced Tomatoes, Mozzarella

  • Al Prosciutto
  • Tomato Sauce, Mozzarella, Prosciutto

  • Ai Funghi
  • Tomato Sauce, Mozzarella, Portobello Mushrooms

  • Bianca
  • Mozzarella, Cherry Tomatoes

  • Ai Gamberi
  • Tomato Sauce, Mozzarella, Shrimp, Asparagus

  • Quattro Formaggi
  • Mozzarella, Mascarpone, Gorgonzola, Parmesan

Soups and Salad

Antipasti, Insalantine & Zuppa

  • Tuna Carpaccio and Lemon Oil Dressing
  • Thin Slices of Tuna Brushed with our Chef’s Special Lemon Olive Oil

  • Mozzarella and Plum Tomatoes with Balsamic Dressing
  • Our Modern Interpretation of a Traditional dish

  • Sicilian Pesto Marinated Grilled Shrimp
  • On a Mussel, Crab and Cherry Tomato Ragu

  • Grilled Portobello Mushroom and Polenta
  • With a Roasted Shallot Sauce and a Parmesan Crisp

  • Fritto Misto di Pesce con Olive all’ Ascolana
  • Deep-fried Calamari, Scallops, Mussels with Lemon and Deep-Fried Green Olives

  • Melanzane Funghetto
  • Lightly Salted Eggplant sautéed with Garlic and Parsley, served warm with a Balsamic Dressing drizzle

  • Fresh Arugula Salad with choice of Palo’s Dressings
  • Tuscan White Bean Soup with Prosciutto and Parmesan Cheese
  • Garnished with Shredded Cabbage and Red Radishes

  • Cioppino
  • Italian Tomato Fish Stew with Calamari, Clams, Shrimp, and Halibut, scented with Garlic and Basil

Main Course

La Pasta

  • Risotto di Mare
  • Saffron Risotto served with Fried Zucchini, Shrimp, Mussels and Clams

  • Wild Mushroom Risotto
  • With Freshly-shaved Parmesan and a Chianti Reduction

  • Lobster and Mascarpone Ravioli
  • With a light Truffle Burro Bianco

  • Chianti Braised Beef Ravioli
  • Tossed in a rich Red Wine Reduction with oven-roasted Carrots and Celery

  • Gnocchi di patate con Gorgonzola e Asparagi
  • Potato Gnocchi served with Gorgonzola Sauce with Asparagus

  • Rosemary Pappardelle con Aragosta
  • Lobster, Parsley, and Fennel with Chili and fresh Tomato Sauce

  • Penne Arrabbiatta Lombardia
  • With spicy fresh Tomato and Basil Sauce, topped with Grilled Shrimp

Fagioli Alla Veneziana

  • Venetian Peperonata
  • Vegetable and Bean Casserole

Il Pesce

  • Grilled Sea Scallops with Borlotti Beans and Pancetta
  • Served with a Tomato Sauce

  • Rombo al Finocchio
  • Pan seared Turbot on Fingerling Potatoes, Porcini, Pancetta and Fennel with Walnut Butter

  • Branzino in Cartoccio
  • Sea Bass Papillote with Spaghetti Vegetables and Ginger Orange Glaze

  • Grilled Tuna Piemonte
  • Truffle-infused Potato Risotto with Garlic marinated Artichokes and a Tarragon Veal Jus

La Carne

  • Pan seared Calves Liver Mele e Cipolle
  • On Polenta Cake with Caramelized Apples and Onions, garnished with air dried Prosciutto

  • Fagotti di Petto di Pollo con Ricotta e Basilico
  • Baked Chicken Breast filled with Ricotta, Basil, and Red Peppers served with Pinot Grigio Reduction

  • Osso Buco di Vitello
  • Slow roasted centre cut Veal Shank with Gremolata and Risotto Milanese

  • Oregano and Parmesan Crusted Rack of Lamb
  • With Sangiovese Roasted Shallots, Olive Oil baked Roma Tomatoes, Potato Pave, and Herb Jus Our Beef Tenderloin “Palo” Served with Palo Signature Barolo Red Wine Sauce or Gorgonzola Sauce



  • Limoncello
  • Light and refreshing way to end your evening made from Sorrento Lemons

  • Fior di Latte
  • Cioccolato Bianco e Grappa

  • Gianduia
  • Cioccolato Gianduia e Grappa


  • Jacopo Poli
  • Bottega


  • Palo’s Homemade Tiramisù
  • Layered Coffee-infused Ladyfinger with Mascarpone Cheese

  • Panna Cotta with Strawberry-Basil Sorbet
  • Custard with Macerated Berries

  • Chocolate Soufflé
  • With Vanilla Bean and Chocolate Sauce

  • Orange Soda Float with Vanilla Gelato
  • Amarena Cherries, Whipped Cream, and Honey Crunch

  • Pistachio Cake with Amaretto Cream and Hazelnut Meringue
  • Layered Chiffon Cake glazed with Ganache

  • Zabaglione with Sangiovese-infused Berries
  • Made with Marsala Wine and Biscotti Chips

No Sugar Added

  • Apple Crostata with Salted Caramel Sauce
  • Sugar Dough, Braised Cinnamon Apples, and Whipped Cream


  • Espresso
  • Cappuccino
  • Caffe Gondola
  • Crème de Menthe, Tia Maria, Espresso, Brown Sugar, and Whipped Cream

  • Chic Tiramisù
  • A true Italian inspiration combining Coffee, Vanilla, and a Touch of Elegance

  • Espresso Martini

Complement Dolci (by the glass)

  • Apple Icewine, Quebec, Canada
  • Pacific, Riesling, Columbia Valley, Canada
  • Quinto do Noval, 10 year Tawny Port
  • Qunto do Noval, 20 year Tawny Port

Wrapping It Up

If you have the chance to sail on the Disney Dream, I highly recommend it. And if you do, then you should try to get a night at Palo for a truly memorable night of Italian cuisine in an elegant and intimate setting.

Disclosure: I was an invited guest on this media tour of the Disney Dream. As a guest, the Walt Disney Co. paid for my fare on the ship so that I could experience the Disney Dream first hand. The Walt Disney Co. provided food and lodging during my trip to the park and aboard the Disney Dream as well as bus transfers to and from the port. I am under no obligations to the Walt Disney Co. from this media cruise and write about the experiences so our guests on etckt.com can learn more about the many destination vacation opportunities available from Disney’s Parks and Resorts.