Walt Disney World’s Coronado Springs Resort has been going through some major updates. The hotel just finished building a brand new 15-story guest tower, Gran Destino Tower. The structure is home to a new dining concept called Toledo – Tapas, Steak & Seafood.
What’s Vegan at the NEW Toledo Restaurant at Disney’s Coronado Springs Resort?
In January of this year, Disney announced that its brand new restaurant would be accepting reservations for dining starting in July of 2019. And you better believe I booked my Advanced Dining Reservation.
Recently my girlfriend Kim and I spent a glorious evening noshing, sipping and admiring the views of the Walt Disney World Resort from this rooftop eatery.
Toledo – Tapas, Steak & Seafood Atmosphere
The restaurant takes its inspiration from the relationship that Walt Disney had with the artist Salvador Dali. The muted black, white and grey restaurant interior is a stark contrast to the colorful arched stained glass ceiling.
Massive floor to ceiling windows let an abundance of natural light into the space. They also make for breathtaking views of the resort grounds.
Disney’s Hollywood Studios, Epcot and Blizzard Beach are extremely close and you can also see as far as the Magic Kingdom on the opposite side of the restaurant.
The dining room’s design incorporates a myriad of different shapes and textures throughout. Spanish influences can be seen in both the interior with its massive olive trees and its menu items.
Seating options include tables, banquettes and booths which line a massive wine display.
The restaurant also boasts three private dining rooms of varying sizes and seating arrangements.
Toledo – Tapas, Steak & Seafood Vegan Options
We began our evening at the neighboring Dahlia Lounge with vegan tapas and cocktails. You can read my full review of this experience here: What’s Vegan at Dahlia Lounge at Disney’s Coronado Springs Gran Destino
The menu is divided into seven different sections and offers guests options as small as tapas and sides to entrees and of course desserts.
The wine and cocktail list is extensive with several signature libations. We tried cocktails in the lounge and I switched over to wine for dinner service.
Because I had already indulged in a few tapas I moved right into the appetizer portion of the menu.
These are the modified Heirloom Tomatoes ($10) with stone fruit, fermented garlic and torn mint. Omit the farmer’s cheese to make this offering vegan.
My main was off of the “Entree” portion of the menu.
This is the Plant-based ‘Seafood’ ($30) It’s described as Chefs’ vegan interpretation of a classic seafood presentation with crab cakes, calamari, scallops and citrus-infused couscous.
I spoke with a chef who told me that the “crab cake” was a blend of jackfruit, hearts of palm and dried seaweed to give it that from-the-sea flavor. The “scallops” are royal trumpet mushrooms which have been scored and seared. The “calamari” are also made from the same mushroom and are breaded and fried. The “ceviche” topping on the couscous is also made from mushroom.
You may notice a theme in the plating of both of these dishes. The sauces are literally splattered on the plate. This is intended to imitate paint being splattered onto a canvas. A nod to Dali.
From the “Sides” portion of the menu I ordered the modified Mediterranean Broccoli ($8) with golden raisins and agave in lieu of honey.
This dish read more like spinach then it did broccoli, but was still enjoyable.
Dessert brought me to the Chocolate-Avocado Mousse ($10) a plant-based dessert with strawberry-basil sorbet, coconut crumble, fresh berries and aquafaba meringue.
A few nights prior to this dinner service I was hosted at a media event with heavily passed small plates.
Here’s a look at some of the vegan options I tried on that night. Please keep in mind, all of these options are on the menu at Toledo but your presentation will look different when ordering.
Aceitunas Marinated Olives with citrus, garlic and crushed red pepper off of the “Cazuelas” portion of the menu.
Pan con Tomate Tomato Bread, which is a Spanish take on bruschetta, with crushed tomato, olive oil and garlic on grilled bread.
From the “Sides” portion of the menu I tried the Blistered Shishito Peppers.
Also from the “Sides” is this Roasted Cauliflower with harissa vinaigrette and watercress.
And last but certainly not least the resort’s signature cocktail The Gran Gin Tonic made with Tanqueray gin, house-made saffron-orange tonic and soda water.
As day transitions in to night and the natural light fades from the restaurant’s interior, the stained glass ceiling comes to life with color changing hues.
What do you think of these new additions to Walt Disney World’s vegan Disney food options? The stand out’s for me were the “crab cake”, tomato bread and dessert. Will you be making a reservation at Toledo on your next visit?
See what’s poppin’ at the lounge just next door. Check out this review – What’s Vegan at Dahlia Lounge at Disney’s Coronado Springs Gran Destino