Robuchon au Dôme

Elevated French dining in Macau

Legendary chef Joël Robuchon honed his skills all over the globe, from his hometown in Paris to Bangkok, Las Vegas, Hong Kong, Macau and beyond. In the “Vegas of Asia,” the experience is just as opulent as you’d imagine. When you dine at Robuchon au Dôme at Grand Lisboa Hotel in Macau, you’ll literally and figuratively feel as if you’re on top of the world.

The experience begins on a high note when you ascend to your destination on a private elevator. As the doors open on the 43rd floor, a pianist playing a gorgeous grand Steinway comes into view, a marble floor glows underfoot and a jaw-dropping chandelier made with more than 131,500 Swarovski crystals shimmers overhead.

The dramatic entrance isn’t the only aspect of Robuchon au Dôme that exudes glamor. Arranged around the dome’s perimeter, every seat enjoys a view of Macau — not to mention a sense of privacy thanks to the ample space between each table.

Once seated, the marathon experience begins with a classic bread trolley, a champagne cart and a congenial server who’ll make you feel like a part of the Robuchon family. Whether you choose to indulge in a seasonal nine-course tasting menu or prefer to dine à la carte, each dish is beautifully presented with an eye for detail and a flair for creative interpretations of real French cooking.

Our Inspector's Highlights

  • From the live music all night long to the excellent service, this is one of the most romantic restaurants in Macau.
  • The seasonal set dinner menu comes highly recommended, though there’s usually a special seafood selection, too, should you prefer surf over turf.
  • Robuchon’s sommelier and restaurant manager knows the best bottles on the 16,800-plus wine list. He’ll lead you to esoteric and limited-edition sips from some of Europe’s most esteemed chateaux.
  • Signature dishes such as le caviar (caviar jelly with artfully decorated cauliflower cream and peas) and l’oeuf de poule (soft-boiled egg with baby spinach puree and aged Comté mousse) showcase the chef’s ability to adapt classic French dishes for a novel dining experience.
  • The cheese selection spans roughly 12, including some particularly beautiful blue varieties, nutty aged Comté and the “King of Cheeses” — Époisses de Bourgogne.

Things to Know

  • To reach the sky-high French restaurant, you'll first need to take the public elevator to the 39th floor, then switch to a private elevator up to the 43rd.Only those with reservations are allowed to take a peek upstairs, in an effort to minimize disruption from tourists.
  • If you’re here for the views, we’d suggest dining during lunchtime. While the glittering skyline is unparalleled at night, it’s during the day that you can really see all of Macau.
  • Bring an appetite: The team at Robuchon treats you like royalty from start to finish, so expect an amuse-bouche, bread, cheese and petit fours to be added onto your meal.
  • It’s highly recommended that you make a reservation at least two weeks in advance, as there’s limited seating. Do let the staff know if you’re celebrating a special occasion — the team excels in surprises.
  • Robuchon au Dôme has a formal dress code; jackets and ties are required.

The Food

  • There’s an à la carte menu, but the best way to experience the French gastronomic dining concept is via one of chef’s set menus. Typically, you can choose from the seasonal menu or a specialty option, which often focuses on seafood.
  • In all cases, the meal begins with warm hand towels and a crispy waffle amuse-bouche filled with scampi and pepper, to pique your appetite.
  • It will be a challenge not to fill up on bread — a roving cart groans under the weight of mini baguettes and addictive Comté cheese buns. Your choice of bread is served with salted and/or unsalted butter — both of which are carved in front of you from a chilled block.
  • The seasonal set menu includes everything from le caviar to la girole(ravioli stuffed with mushroom and Comté cheese), le homard(roasted lobster with salted butter, stewed green peas in a champagne broth) to le boeuf (chateaubriand served over lightly pan-fried foie gras) carved tableside.
  • If you’re too full for dessert, which is a real possibility, the servers will happily pack away a few treats to go so you can relive the memories of Robuchon the next day.

The Design

  • The fine-dining restaurant boasts a unique location in Macau, built inside the 780-foot-tall dome atop Grand Lisboa Hotel.
  • Inspired by the shape of a woman’s skirt as she twirls on the dance floor, the show-stopping Swarovski crystal chandelier will take your breath away.
  • Off to the lefthand side of the dining room, you’ll find an array of gorgeous carved wooden houses. Made by English furniture-maker David Linley, these sculptures represent the famous chateaux of France.
  • Every detail at Robuchon has been considered, down to the tableware and linens. Specially designed by Bernardaud for the restaurant, the plates feature high-relief platinum details while Riedel glasses ensure every type of wine has an appropriate vessel.
  • There are just 70 seats in the circular restaurant, ensuring space and intimacy for each table. In addition, the Macau restaurant offers two rooms for private parties.

Jacket/tie required
Private dining
Reservations recommended
Valet parking
Vegetarian options
Getting There
43rd Floor Avenida de Lisboa, Macau, China
Robuchon au Dôme
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