Loews Portofino Bay Hotel


Seafood, pasta

Entree range

$19 - $49


This is part of a chain of very upscale and quite impressive restaurants found in New York, Tokyo, and Las Vegas and other international locales. The food is incredibly fresh, well prepared, and elegant, and the service is top-notch. But be prepared: even a modest meal will put a dent in your wallet, and even though the food and service are definitely worth it, it may be too expensive for many vacationers. If you want to try a variety of things on the menu, split a salad, appetizer, or pasta dish between two people for a starter; portions are large enough for sharing and the staff is more than happy to accommodate.

We rate BiCE as one of the best restaurants in all of the Universal Resort, and it compares favorably to any of the similar restaurants at Walt Disney World. Because the Portofino gets a lot of business convention traffic, it's probably easier to get a reservation at 5:30 PM than 7:30 PM. As for reservations, you can make them in person, over the phone, or online at OpenTable.com.

Setting and Atmosphere

Cedar wood and marble floors, crisp white linens, opulent flower arrangements, and waiters in black suits give Bice (“beach-ay”) the feeling of a formal restaurant, but there is nothing stiff or fussy about the space or the staff. It is immaculately clean, beautifully lit, and relatively quiet even when it’s crowded. Outdoor seating overlooking the bay is available, and is lovely during spring and fall evenings.

House Specialties

Menu changes seasonally; selections may include prosciutto with fresh melon and baby greens; homemade braised beef spareribs ravioli with spinach in mushroom-Marsala sauce; veal Milanese with a Roma tomato and Kalamata olive Tuscan salad; or risotto of the day.

Other Recommendations

Our favorite appetizers are the mussels with lemon butter sauce, and the Mediterranean seafood salad, which is served inside a large, scooped-out tomato. The other appetizers, mostly salads and antipasti of meats and cheeses, aren't bad, but you've probably had something similar already.

The best entree is the roasted duck breast, topped with a truffle oil glaze and accompanied by a small cheese souffle. Also good is the breaded veal, which is pounded so thin that it takes up almost the entire plate. Served with a small salad on top, the salad's dressing serves to keep the veal juicy.

The penne all'Arrabbiatta is even spicer than advertised.



Requires Credit Card to Reserve: No
Requires Pre-payment in Full: No

Universal Dining Plan

Does not participate.