Disney Magic

(12:20 p.m. EST) -- Disney Magic will become the latest Disney Cruise Line ship to receive a makeover with a major refurb in late winter 2018, returning to service March 9 in Miami. New additions will include a Tangled-themed restaurant, transformed teen club and an adults-only cafe retreat.

New Dining Venue

New to the line will be Rapunzel's Royal Table, inspired by Disney's animated film "Tangled." Diners at the restaurant will be transported to the kingdom of Corona for an evening of music and interactive fun featuring character visits from Rapunzel and the Snuggly Duckling Thugs. The restaurant will resemble a regal ballroom, lit by glowing lanterns and adorned with colorful drawings. The feast (aka dinner) will be in celebration of Rapunzel's birthday.

Throughout dinner, passengers will be treated to live entertainment, including singing and dancing led by the maître d', as well as a band of musicians, the Snuggly Duckling Thugs and Princess Rapunzel. The evening is capped off by a lively parade.

A Trendy Teen Escape

Vibe, the ship's teens-only hangout, is being transformed into a trendy urban loft, with a new coffee and smoothie bar. Here teens, ages 14 to 17, will be able to play video and virtual reality games, and participate in activities that might include a DJ spin-off or movie making.

Adult-Only Retreat

Adults seeking to get away from all the kids will be able to relax at Cove Cafe, an adult-only retreat in which specialty coffee and teas will be served up during the day and wine, cocktails and light bites will be available in the evening hours. Beverage tastings will also be offered at select times for an additional fee. Cove Cafe will be situated by the Quiet Cove Pool. The nearby Signals Bar will be transformed with a similar tropical look to match the Cove Cafe.

Other enhancements onboard Disney Magic will include the addition of Club Disney Junior in Disney's Oceaneer Club for children, and a redesigned Rainforest Room with steam and hydrotherapy in Senses Spa for adults.

--By Dori Saltzman, Senior Editor