Dining at Robuchon au Dôme is an experience. There is no dispute that this remains one of the finest restaurants in town, with each course effortlessly executed and delivered one after another, demonstrating the very reason behind the success of Joël Robuchon restaurants. The late master chef’s philosophy has well and truly been instilled in his disciples, translating into the great food, wine and service offered to guests. And what an experience: guests travel from a private elevator up to the restaurant, where they are greeted by the opulent crystal chandelier installed at the centre of the dome at the peak of the Grand Lisboa. The luxurious caviar amuse bouche is the epitome of Robuchon hospitality—impressive in all counts, followed by premium ingredients with French preparation and often a touch or two elements from the East, and finishing sweetly with a legendary trolley of desserts and petits fours to be selected and enjoyed. The Robuchon experience is one of the most consistent, and quite often most coveted for lovers of fine dining. We always walk away with the feeling that the next visit could not possibly be better than the last, but are often proven wrong.

Tatler Tip

Save your appetite for offerings from the season-driven dessert menu, as well as up to two choices from the marvellous selection from the sweets trolley, including the ethereal mille-feuille