Disney Magic Western Caribbean Cruise Review – Day 5: February 10, 2026

It’s our final day aboard the Disney Magic as we head back to Galveston. Spending a sea day is always my favorite way to conclude a cruise. It gives that wind-down time before rediscovering dry land and that reality check of everyday life. For the most part, it was an uneventful day, so we’ll hit the bullet points and then do a final recap later.

Relaxing the Day Away

The majority of the day was spent out on the open-air deck of the lounge. As we finalized our upcoming Alaskan booking, we did a deep dive into the excursions available and started to make our selections before they are released to the next tier of guests in a few days. It’s always best to go ahead and lock something in while it’s available, and then, if you change your mind, you cancel it later. Always read the fine print, as it can differ by cruise line, but in most cases you can cancel without penalty up to a few days prior to sailing. Once you embark, there may still be options to cancel, but in some cases it would be dependent on someone on a waiting list taking that slot. In most cases, the ship has already sent the list ahead to the tour companies and prepaid your spot, so you may be out the cost regardless if you choose not to take part in it.

In order to narrow down our choices, we grilled Alyss on her recommendations for each port, along with hitting up those FB groups dedicated to DCL Alaskan sailings. I think we have a solid assortment lined up offering a range of activities. So far, I have been unsuccessful in talking either my wife or kid into taking the helicopter tour over the glaciers, but that could still end up on my agenda!

Mixed in with a bit of reading and writing, it pretty much summed up the morning through mid-afternoon. Like I said, rather uneventful but wholly relaxing. About the only other thing we did was try our luck at the two bingo sessions, to no avail.

As the afternoon dwindled away, we decided to head back and start pulling our suitcases together so we weren’t rushed after our dinner in Palo and catching the last show of the week.

Dinner at Palo and Dining With “Royalty”

Palo

Palo is the adult-exclusive Italian restaurant that feels like a proper night out, with artfully plated antipasti, handmade pastas, and mains like tableside Dover sole that turn dinner into a bit of a show. Add a great wine list, classic cocktails like a Bellini, and that famous chocolate soufflé to finish, and it’s easily one of the most polished meals onboard.

Available on: Disney Dream, Disney Fantasy, Disney Magic, Disney Wonder

Fixed Price – Antipasti +

Fritto di Calamari e Gamberi

Calamari, Shrimp, Lemon-Garlic Mayonnaise and Marinara.

Heirloom Tomato, Burrata Mozzarella Caprese

Basil Pesto and Balsamic Vinegar.

Fixed Price – Insalata +

Mesclun Salad

Radicchio, Boston Lettuce, Escarole, Spinach, Grape Tomato and Prosecco Vinaigrette.

Baby Arugula

Virgin Olive Oil, White Balsamic and Parmesan Reggiano.

Fixed Price – Il Secondo +

Penne Pasta

San Marzano Tomato Basil Sauce, Calabrian Chili and Parmesan Reggiano.

Pan Seared Salmon

Triple Honey Parsnip, Roasted White Asparagus, Leek, Baby Turnip Capellini Confit and Pinot Noir Reduction.

Roasted Free Range Chicken

Lemon, Thyme, Baby Vegetables and Chianti Jus.

6oz Grilled Choice Angus Beef Tenderloin

Pancetta, Truffle Potato, Spinach and Barolo.

Fixed Price – Dolce +

Chocolate Soufflé

Vanilla Bean Gelato and Vanilla and Chocolate Sauce.

Limoncello Tart

Almond Crust, Yogurt Crème and Caramel Citrus.

Antipasti, Insalatine & Zuppa +

Heirloom Tomato, Burrata Mozzarella Caprese

Basil Pesto and Balsamic Vinegar.

Mesclun Salad

Radicchio, Boston Lettuce, Escarole, Spinach, Grape Tomato and Prosecco Vinaigrette.

Baby Arugula

Virgin Olive Oil, White Balsamic and Parmesan Reggiano.

Antipasto

Prosciutto, Coppa, Bresaola, Salame Calabrese, Parmesan Reggiano, Pecorino Toscano and Crostini al Tartufo.

Fritto di Calamari e Gamberi

Deep-Fried Shrimp and Calamari with Lemon-Garlic Mayonnaise and Marinara Dipping Sauce.

Cioppino Soup

Mussels, Shrimp, Calamari, Red Snapper and Monkfish poached in Garlic, Basil and White Wine Tomato Broth.

Tuscan White Bean Soup

Cannellini Beans, Pancetta and Chicken Stock.

La Pasta, Pizza +

Agnolotti

Butternut Squash, Buffalo Mozzarella, Amaretti, Sage-Brown Butter and Basil.

Soft Potato Gnocchi

Roasted Tomato, Pine Nuts and Basil Pesto in Prosecco Wine Sauce.

Pappardelle

Grilled Lobster, Pappardelle Pasta, Leek, Salmon Caviar, Truffle Oil and Tarragon Cream Sauce.

Penne

San Marzano Tomato Basil Sauce, Calabrian Chili and Parmesan Reggiano.

Paccheri

Lamb Ragu, Thyme, Ricotta and Saffron.

Prosciutto di Parma, Basil, Burrata Pizza

Bianca Ricotta, Mushroom, Arugula, Truffle Oil Pizza

Il Secondo +

Piquillo Dover Sole

With Lemon Butter, Capers, Anchovies, Sun-Dried Tomatoes, Flat Parsley, Spinach, Garlic and Roasted Thyme Potatoes.

Seared Jumbo Scallops

Lemon Artichoke Fava Bean Pinot Grigio Risotto.

Pan Seared Salmon

Triple Honey Parsnip, Roasted White Asparagus, Leek, Baby Turnip Capellini Confit and Pinot Noir Reduction.

Bar Grilled Yellow Fin Tuna

Green Beans, Roasted New Potatoes, Quail Egg, Cerignola Olives and White Balsamic.

Osso Buco

Herb and Lemon-Braised Center Cut Veal Shank, Gremolata and Milanese Risotto.

Roasted Free Range Chicken

Lemon Thyme Chicken, Roasted Baby Vegetables, Garlic Potatoes and Chianti Thyme Sauce.

Piatto Vegetariano +

Grilled Portobello Mushroom

Spinach and Polenta, Roasted Shallot Sauce and Balsamic Vinegar with Crisp Parmesan.

Saffron “Arancini”

Ginger and Carrot Purée with Heirloom Tomato Salsa.

La Carne +

Parmesan Crusted Rack of Niman Ranch Lamb

6oz Grilled Choice Angus Beef Tenderloin Steak

8oz Grilled Prime Angus Beef Tenderloin Steak

28oz Dry Aged Prime Angus Porterhouse Steak

Contorni +

Fried Yukon Potato

Rosemary, Parmesan Reggiano and Sea Salt.

Spinach

Butter, Black Garlic and Lemon.

Cavatappi Pasta

Mac and Cheese, Parmesan and Buttered Breadcrumbs.

Pan Roasted Wild Mushrooms

Shallots, Garlic, Pinot Grigio and Thyme.

Whipped Yukon Gold Potato Purée

Butter, Garlic and Parsley.

Grilled Asparagus

Virgin Olive Oil, Romaine Salad and Lemon.

Dolci +

Chocolate Soufflé

With Vanilla Bean Gelato and Vanilla and Chocolate Sauce.

Amaretto Soufflé

With Espresso Gelato and Vanilla Sauce.

Palo’s Homemade Tiramisù

Layered Coffee-infused Ladyfingers with Italian Mascarpone Cheese.

Limoncello Tart

Served in an Almond Crust, topped with Yogurt Crème and Caramel Citrus.

Vanilla Bean Panna Cotta

With Strawberry-Basil Sorbet, Raspberry Jelly and Milk Crumble.

Warm Orange Almond Cake

Orange Fennel Salad with Rhubarb Purée and Lemon Cream.

Gelato +

Spoonful of Gelato

Caramel Macadamia Nut, Double Chocolate, Mango Mint, White Chocolate Espresso and Mixed Berry.

No Sugar Added +

Apple Crostata

With Salted Caramel, Braised Cinnamon Apples and Whipped Cream.

Complement Dolci +

Pillitteri Cabernet Sauvignon Icewine

Niagara Falls, Canada.

Woodford Master Collection

Double Oak.

Quinta do Noval 10 Year Tawny Port

Quinta do Noval 20 Year Tawny Port

Digestivo +

Limoncello

Light and refreshing way to end your evening, made from Sorrento’s Lemons.

Fior di Latte

Cioccolato Bianco e Grappa.

Gianduia

Cioccolato Gianduia e Grappa.

Grappa +

Jacopo Poli Bottega

Formaggio +

Formaggio

A selection of Cheese with Honeycomb, Date Almond Cake and Fig Orange Chutney.

We saved our Palo dinner for the last night and once again had Antonio as our server. I’ve covered this experience before, so I won’t go too in depth. We did try a few new dishes, though, with butternut squash ravioli as a shared appetizer to go along with the gnocchi we always enjoy. Then, for my entrée, I opted for the Dover sole, which has intrigued me in the past but I hadn’t pulled the trigger on.

The ravioli was delicious and may even replace the gnocchi. The sweetness of the squash was perfect with a light sauce over the top.

When we were placing our orders, I asked Antonio what his thoughts were on the sole. I’ll be honest, he didn’t give a raving review, and I got the impression that he’s used to buyer’s remorse from guests, as it can be a love-or-hate type of meal. While he didn’t directly recommend not trying it, I could see his hesitancy to promote it. To his credit, he asked what other types of fish I’ve had onboard that I liked for comparison. He specifically asked if I had the corvina in Rapunzel’s and was encouraged when I said it was one of my favorites. Not to be dissuaded, I went ahead with it.

Cooked whole, it is presented tableside before the server or manager skins and debones it. From there, it is replated and served. I’ll give it a 7.5 out of 10. The fish itself was light and flaky, as a whitefish should be, but it was prepared with sun-dried tomatoes and capers that overpowered the sole. I would love to try this simply blackened or maybe with a lemon pepper seasoning.

Dessert was a no-brainer, as we both went with the chocolate soufflé.

For the most part, it was a standard Palo dining experience, which we always enjoy.

Scourge of the Seas: Influencers

The one detractor for the evening was happening across the dining room from us. Shortly after being seated, I noticed we had the privilege of dining with a certain well-known Disney influencer, seated a few tables away. We had seen them earlier in the week and knew they were onboard, no big deal, they’re everywhere nowadays.

Before I continue, I’d like to clarify that while I enjoy doing these reviews and sharing our experiences with you, I by no means consider myself, or Scott, an influencer. In fact, Scott wrote an article on this very topic awhile back. If anything I share piques your interest in taking a cruise, whether Disney Cruise Line or another, great. If not, that’s fine. I know some just like to live vicariously, while others are looking for in-depth information on what to expect if they choose to sail. Admittedly, I am partial to DCL and will sing their praises to the hilltops. However, I am not doing this to garner favor from the cruise line, and I’ll call it like I see it if something doesn’t meet our standards, such as the inferior dining service we had during our NYE sailing on the Disney Treasure.

The Truth About Influencers and My Commitment to Honesty

*Disclaimer: I’ll be using pronouns and not directly identifying the persons being discussed. I will in no way promote their material or encourage clicks. If you want to figure out who it was, I’m sure a simple Google search will find it.

Getting back to the topic at hand.

This is not the first time we’ve had direct contact with an influencer on a cruise. In fact, there was another popular Disney blogger on our Very Merrytime cruise in December. While I saw them multiple times throughout that week, you would have never known they were there, as they kept a low profile. They were cordial if guests recognized and approached them, but they didn’t go out of their way to be noticed and seemed to be very conscious of not standing out or interfering with other guests’ experiences.

That was not the case this week, however.

Luckily, I only encountered this particular personality on a few occasions, and it was mostly in passing or in Cabanas buffet. Unfortunately, you couldn’t help but notice them in Palo. For starters, they were using a video camera and small tripod throughout the meal to film. Taking pictures of your food has almost become the norm in today’s society. If you didn’t photograph it, did it really happen? But to use a handheld camera with a light source is a bit much. I go out of my way to never even use a flash. Then there was what could be the most egregious aspect of it, they were seated with one of the Palo chefs.

At least that’s what you would have thought, but we’ll come back to that.

I’m glad there were plenty of tables between us and them, but they were in my direct sightline, so it was impossible not to notice. As each dish was served, it required filming from multiple angles and exposition. There were a few that appeared to require second takes. If we had been seated next to them, I’m sure it would have been overly obnoxious. At one point, they got up to leave the room and practically pranced as they slowly walked through the dining room, frequently looking around. You could just see they were waiting to be recognized. It came across as rather pompous in a “look at me” way.

I’ll also point out that their attire was definitely testing the dress code. As Palo is a signature specialty dining experience, I wouldn’t call a bright, loud, untucked shirt semi-formal or “dress-casual attire with a polished look.” I’m guessing DCL let it slide as part of their persona.

So about that “chef” dining with them. It turns out it was simply their travel companion wearing a borrowed chef jacket. Why, I’m not exactly sure. I have to admit that curiosity got the best of me, and I looked up the vlog to see what the deal was. I’ll give them credit that they didn’t pass it off as if they were truly a chef giving special attention to a guest. They played it tongue-in-cheek and had fun with it. Credit where it’s due. The aesthetics of it, though, in person gave an entirely different vibe.

Don’t Believe Everything from your Favorite “Influencer”

Now about that vlog. Since I was already invested, and against my better judgment, I made myself watch the entire thing. Not only was it as annoying as I expected, but it was filled with inaccuracies. I’d be remiss if I didn’t point out a few:

They started out presenting the night one dinner in Animator’s Palate, except the show and menu they showed didn’t actually happen until the final night of the cruise, the same night they were in Palo. Since they were in Palo during the early seating for the main dining room, they went to their late dining time in Animator’s. How do I know this? I quickly realized while watching that they not only had the same dining rotation as we did, but the same servers. In fact, they were at the table right next to us! I can’t tell you how glad I was that we didn’t have the late dining, as I can’t imagine having to be seated next to them the entire week. But to misrepresent the menu offered that night and the corresponding show is not truthful.

In reference to stopping in Progreso, they also chose one of the excursions to Chichén Itzá, pronounced CHEE-chen EET-sah. However, he described it at first as “Chicken It’s a.” Semantics, I know, but little things like that bother me.

During their review of Lumiere’s on day 4, they stated they couldn’t pass up the Crème Brûlée Soufflé, as it came highly recommended. The problem here was that it was either the Crème Brûlée or the Grand Marnier Soufflé, two different desserts. While I agree they are both great and I often get both, not differentiating between them is another disservice to accurate reporting. For the record, what they actually had was the soufflé.

Another one that annoyed me was constantly referring to the Atrium as the Grand Hall. I understand the confusion, as their previous sailings were most likely on the Wish-class ships, which do in fact use the Grand Hall moniker. The Magic and Dream-class ships, however, refer to the main lobby areas as the Atrium. Again, semantics, but if you’re going to bluster on about something, at least use the proper terms.

They failed to point out that the stateroom gifts they received upon embarkation were upcharge items that would not come standard with the cruise fare. I’m willing to bet their Palo dinner was also comped, and if it was, should have been disclosed per Federal Trade Commission’s Guides for endorsements.

I’ll wrap this tirade up by pointing out that they were “invited” by Disney for this sailing, which is another way to state that they got a comped cruise in exchange for a favorable review. While I can’t say for a fact, I’m willing to bet they had to sign an agreement that they would only state positive aspects and likely had talking points handed to them. This is not unbiased reporting or does it have any true integrity. It’s nothing more than a paid advertisement with little to no fact-checking.

Disney Dreams: An Enchanted Classic

The final show of the week was Disney Dreams: An Enchanted Classic. Another enjoyable performance that was a great way to finish up the week. Plenty of nostalgic renditions of Disney favorites as we see if our dreams can come true.

At the conclusion of the show, we had just enough time to stop back in the lounge and say our goodbyes to Diogo, as we would not see him prior to debarkation in the morning. Then it was back to the room to finish up packing and prepare for the inevitable walk of shame in the morning.

Once again, life got the best of me when returning home and procrastinating on this review. If you’ve made it this far, I hope it was worth the wait! Thanks for sticking with us. With any luck, I’ll get a final wrap-up and debarkation written up in the next few days, just to keep you on your toes.

Daily Planner

Personal Day-By-Day Disney Magic Cruise Review: