Robuchon au Dôme

A private elevator rises through Grand Lisboa's iconic gold façade, leading guests directly into a dining room that defies restraint. Overhead, a stunning crystal chandelier cascades from the dome’s centre, with more than 131,500 individually cut pieces catching and refracting light across every surface. Wine cabinets line the walls, sculptures punctuate the space, and Baccarat floor lamps cast a warm glow over tables positioned to capture the panoramic skyline beyond. It is a room designed to overwhelm, and it succeeds. At its helm is chef Julien Tongourian, who carries forward the legacy of the late Joël Robuchon with contemporary French cuisine that changes with the seasons. Macau’s skyline unfolds in every direction, a glittering counterpoint to the crystal and glass within.

Tatler Tip

Save room for the dessert trolley; it is a spectacle in its own right, and the wine cellar holds more than 17,000 labels, offering pairings that span regions and vintages.