The Disney Cruise Line fleet's newest ship, the Disney Believe, will set sail December 18, 2027, from Port Everglades in Fort Lauderdale, carrying one of the most ambitious food-and-beverage programs the cruise line has assembled—anchored by a brand-new Frozen-themed family restaurant and two original cafés that represent fresh territory for the Wish-class format.
The New Dining Concepts
The centerpiece of the ship's restaurant lineup is Oaken's Table: A Frozen Family Feast, an entirely original dining experience set in a sommerhus courtyard deep within a forest. The venue brings together characters from the Frozen franchise—Oaken, Anna, and Kristoff—as live musical entertainment from Oaken's cousins plays reimagined versions of songs from the film series. The concept extends Disney's strategy of wrapping immersive intellectual-property storytelling around the dinner table, a format that has proven popular across the broader cruise and themed-dining segment.
Two new cafés will also debut exclusively on the Disney Believe. Big Hero Sips is a coffee shop concept drawn from the San Fransokyo setting of Big Hero 6, offering coffee, tea, and specialty beverages in a warm, urban environment. Café Kakamora, inspired by the island of Motunui from Moana, will serve a parallel lineup of coffee, tea, and specialty drinks. Together, the two concepts expand Disney Cruise Line's onboard specialty beverage footprint at a moment when café culture and premium beverage programs continue to drive ancillary revenue across the hospitality sector.
Sweets, Snacks, and Adult Venues
The ship's dessert offering is equally expansive. Inside Out: Joyful Sweets, a Pixar-themed sweet shop, will offer nearly 20 flavors of gelato and ice cream, daily handcrafted gelato specials, and a menu of signature confections. The shop is styled after Riley's emotions' command center from Inside Out 2, with large-scale sculptures of characters including Joy, Sadness, and Anxiety.
On the casual dining side, the Mickey and Friends Festival of Foods open-air food court returns with themed stalls covering barbecue, cantina bowls, pizza, burgers, and soft-serve. Exclusively on the Disney Believe, a new stall called Pluto's Pita Platters will introduce a Mediterranean-inspired menu of kebabs, pitas, and dips—a nod to the growing operator interest in globally influenced quick-service formats.
Adult beverage programming receives notable investment as well. Sea Notes, a piano lounge inspired by The Little Mermaid, will serve a cocktail and non-alcoholic beverage menu in an iridescent, grotto-inspired setting. Wishing Well, a Snow White-themed gathering space, will offer mocktails, cocktails, spirits, and coffees alongside live musical performances. Skygazers, an observatory-themed pub, will pour craft brews, specialty cocktails, and light bites. The Haunted Mansion Parlor returns with an all-new cocktail and mocktail menu developed exclusively for the Disney Believe.
For premium dining, the ship will house Palo Steakhouse, combining fine steakhouse fare with modern Italian cuisine, and Enchanté by Chef Arnaud Lallement, a gourmet French restaurant from the three-Michelin-starred chef. The Rose lounge serves as a pre- or post-dinner cocktail destination adjacent to the premium dining suite.
Fleet Context and Operator Takeaways
The Disney Believe is the fourth ship in Disney Cruise Line's Wish class, joining Disney Wish, Disney Treasure, and Disney Destiny. It forms part of a broader fleet expansion that will bring the total to 13 ships by late 2030—a scale that makes Disney Cruise Line one of the more aggressive growth stories in the hospitality and experiential travel space today. The ship will offer four- and five-night Caribbean and Bahamas sailings, with stops at Disney Castaway Cay and Disney Lookout Cay at Lighthouse Point. General bookings open October 19, 2026.
For food and beverage operators watching the cruise and hospitality sector, the Disney Believe's programming underscores several durable trends: IP-driven dining as a retention and differentiation tool, the expansion of specialty coffee and café concepts as ancillary revenue drivers, and the continued consumer appetite for immersive, character-forward F&B environments that blur the line between entertainment and a meal.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
