EPCOT · World Showcase
A windowless stone cellar under the Canada pavilion serving steak, poutine and the cheddar cheese soup people plan trips around.
Last verified July 2026
Le Cellier is built below ground under the Canada pavilion as a vaulted stone wine cellar with no windows, low lighting, and heavy furniture. It is a signature-tier steakhouse, which means higher prices and two dining plan credits historically, and it books out further ahead than almost anything else at EPCOT.
The Canadian cheddar cheese soup is the reason. It is a thick soup made with aged cheddar, bacon and a splash of beer, served with a pretzel bread roll, and it has been on the menu essentially forever. People order it who do not otherwise eat soup. It is available as a starter and is the item most regulars would keep if they could only keep one.
The steaks are good and priced accordingly. The filet is the standard order. The poutine is a legitimate side rather than a novelty. Whether the whole meal justifies the check depends entirely on how you feel about paying signature prices in a basement — but the room is genuinely atmospheric and the service is the most polished in the park.
The cheddar cheese soup is worth the trip and the steaks are good, but this is signature-tier pricing for a very good steakhouse rather than a great one — book it for the soup and the occasion.
The dishes this kitchen is actually known for. Menus change seasonally, so treat this as what to look for rather than a guaranteed list.
Prices we have checked ourselves, with the month we checked them. Mark anything here and it saves to your device.
A thick soup of aged white cheddar with bacon and a splash of ale, served with a warm pretzel bread roll.
Our take: The most requested dish at EPCOT and it earns it. People who do not otherwise eat soup order this one. Ask for extra pretzel bread — they will bring it.
The Canadian cheddar cheese soup, served with pretzel bread. It has been on the menu for decades and is the single most requested dish at EPCOT.
As early as reservations open, sixty days out, for prime dinner times. Same-day cancellations do surface in the app, most reliably for mid-afternoon slots.
It is a very good steakhouse at signature prices in a windowless basement. If the room and the soup appeal to you, yes. If you want the best steak per dollar on property, there are stronger options at the resort hotels.
None. The restaurant is underground and styled as a stone wine cellar, lit low throughout. Some guests find it cozy; others find it claustrophobic.