New tastes take the spotlight at EPCOT Festival of the Arts
Great food can be art, so why not include a food fest in an arts festival?
Walt Disney World has announced this year's Food Studios menus for the 2025 EPCOT International Festival of the Arts, which starts January 17 and continues through February 24.
We have the new menu items at this year's Food Studios listed below, led by the two new food stands for this year's event: Opening Bites and Fictional Victuals.
Opening Bites (CommuniCore Plaza)
- Soft Shell Crab Slider: With green papaya slaw and mango ketchup on toasted brioche
- Cheddar and Chive Scone: With smoked salmon salad topped with crème fraîche and caviar
- Enchanted Rose: Milk chocolate rose with raspberry and rose center
Fictional Victuals (Near Refreshment Station)
- Squid Ink Pasta: With lump crab, truffle cream, and shaved truffle
- Charred Octopus: With crushed fingerling potatoes, kalamata olives, capers, and romesco sauce
- Black Cocoa Brownie: With Ube ice cream, coral tuile, and sponge cake
Connections Eatery
- Figment's Liege Waffle with Ube filling
Figment's Inspiration Station (The Odyssey)
- Raspberry Pastry Tart: Sugar cookie with raspberry and lemon cream cheese filling
The Craftsman's Courtyard (Near Refreshment Station)
- Beef Wellington-inspired Croissant Supreme: With creamed spinach croissant pinwheel, mushroom-gorgonzola ragout, mustard-grilled flank steak, red wine sauce, and pickled mustard seeds
The Painted Panda (China)
- Har Gow: Shrimp dumplings with pumpkin purée and drizzle of chili oil
- Egg Tart: Hong Kong-style egg custard tart
Pastoral Palate (Germany)
- Pork and White Bean Cassoulet: With Regensburger Sausage and crispy pork rinds
L'Arte di Mangiare (Italy)
- Tricolore: Cheese-filled ravioloni, pomodoro, cream, and pesto sauces
- Hazelnut S'more Cannoli: Cannoli shell dipped in chocolate and graham cracker, chocolate-hazelnut cannoli cream, and toasted marshmallows
The Artist's Table (The American Adventure)
- Deviled Egg Trio: Pimento Cheese, Green Goddess, and BLT
- Chicken "Pot Pie" with smoked cheddar mornay sauce, roasted vegetables, pickled mushrooms, wasabi peas, and sherry-chicken jus served open-faced on flaky pie crust
Funnel Cake (Between The American Adventure and Japan)
- Cotton Candy Funnel Cake topped with powdered sugar, vanilla ice cream, whipped cream, pink and purple sugar dusting, and cotton candy crunch
Goshiki (Japan)
- Taiyaki: Fish-shaped pastry filled with sweet red bean, served with whipped topping and blueberry popping boba
- Wagyu Bun: Steamed bun filled with American wagyu beef, served with Japanese karashi mustard sauce and violet shiso sauce
Tangierine Café: Flavors of the Medina (Morocco)
- Avocado-Coconut Custard Tart with pomegranate cream and henna-inspired gelée veil (Plant-based)
L'Art de la Cuisine Française (France)
- Pithiviers de Canard et Volaille, Sauce Canard: Puff pastry with duck, chicken, onions, mushrooms, cranberries, and duck sauce
- Escargot en Chocolat: Chocolate mousse flourless cake, citrus coulis, almond-chocolate coating, and dark chocolate decoration
Gourmet Landscapes (Canada)
- Citrus-braised Beet Tartare: With golden beet "egg yolk," mustard vinaigrette, pickled mustard seeds, pickled mushrooms, spiced pistachios, and “feta” snow (Plant-based)
Refreshment Port (Near Canada)
- Caprese Poutine: With Tuscan-spiced French fries, confit tomatoes, slivered garlic, mozzarella pearls, basil pesto, shaved pecorino, and balsamic glaze
Swirled Showcase (Near Port of Entry)
- Bubble Gum Soft-serve in a cone
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Replies (4)
I did enjoy our one visit to the EPCOT Festival of the Arts back in January 2020. However, while the food is definitely more artistically presented, I felt that the flavors and ingredients were not as exotic and creative as what you can find during the F&W Festival. I also think that when menus are not organized by cuisine/country, it makes it more difficult to pace yourself around the World Showcase, and I felt like I was always looking at the guide to figure out what items were at each kiosk.
Russell, i definitely agree about how the food is (dis)organized, but that’s one of the things that appealed to me. It was the inverse of F & W. I concede that this approach works for those in an adventurous or lackadaisical mood. Not recommended for those trying to feed a hangry family with very specific cravings or tastes lol.
I here where you're coming from fattyackin, but it's not just about feed a family or satisfying specific cravings, it's about having some level of organization and logic to the menus as you navigate around the World Showcase. I can appreciate the ability to spontaneously wander and pick items as you walk around the World Showcase, but the lack of organization and predictability can be really frustrating if you're not willing to plan ahead. The ability to be spontaneous in Disney parks is becoming a lost art, but I would argue that the kiosk menus during the Festival of the Arts actually make it harder to be spontaneous.
During the F&W Festival, guests have a good idea what is going to be presented at each of the booths as you walk around. Some of that is because the menus have been relatively stable of the years, but much of it is because you can easily predict what food items will be offered by each of the kiosks based on their country/name, which are often an extension of the culture/cuisine of the pavilion. However, there's no way of knowing what will be presented at many of the Festival of the Arts kiosks, which forces you to carefully study the guide ahead of time or as you walk around. If you don't, you're liable to either pass up or fill up on items at the beginning of your trek around the lagoon, and then regret those decisions (or either backtrack or make a second loop) as you progress around the loop.
I will say that I enjoyed strolling through the various art exhibits, particularly the tromp l'oeil chalk art pieces that have become a highlight.
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I love this festival. Visiting the artist booths is a great way to spend a walk around the World Showcase, but the food offerings put it over the top in my opinion. I recommend this to anyone who loves the Food & Wine Festival but is looking for newer (and possibly more adventurous) food options.