With only a few more opportunities to enjoy the 2025 Epcot International Festival of the Arts, several food and beverages deserve a second, third or more order. While the taste memory will play on long after the artistic event transitions to spring’s iconic floral extravaganza, no one should turn down an opportunity to enjoy another plate of the Disney food favorites.
This year’s Festival of Arts blended long standing favorites with innovative culinary creations. People lined up to have that beloved deconstructed BLT and tomato soup with grilled cheese. While those special food options satisfy, new options earned high praise from guests.
A super popular new dish was the squid ink pasta. The hearty portion size with the bold flavor made this dish an instant classic. This pasta dish read more like a sit down restaurant option that a quick bite from a festival marketplace. Maybe a version of this dish could find its way to the new Villains area of Magic Kingdom. Many people would be delighted to enjoy this dish time and again.
Another dish that was a blend of familiar yet playful was the chicken "pot pie." Served with the pastry as a base versus a topping, it allowed guests to choose their own adventure. From having that buttery flakey pastry in every bite or savoring the bottom for the final taste, it was as fun to eat as it was delicious.
While many people appreciated the playfulness of the Dole Whip trio, the chocolate dessert in France, escargot en chocolate, was a showstopper. It was more than the sculpted chocolate presentation. The bright citrus coulis balanced the richness of the chocolate. This dish pushed some people pouting their comfort zone and they happily went back for more.
Since many people appreciate a cocktail or other beverage while strolling from country to country, one option turned into an off menu lesson in mixology. Even though many people happily braved the line for that “secret margarita,” another beverage hack was a fun option.
For people who ordered the play on rose flight in Germany, combining the froze with the rose hard cider was a delightful pairing. Truthfully pouring half the frozen into the cider or vice versa brought down the sweetness and made for a refreshing option. Sometimes taking some artistic license with your own eating adventure is the best part of the experience.
Give the bounty of food and beverages on this year’s Epcot International Festival of Arts menu, there is still time to enjoy them all. Get that last bite in before the event leaves on February 24, 2025. Luckily, the annual Epcot Flower and Garden Festival is just around the corner.