Set against the backdrop of the Fountains of Bellagio, Carbone Riviera is now open, ushering in a new chapter of the Carbone brand. Created by Major Food Group (MFG) co-founders Mario Carbone, Jeff Zalaznick and Rich Torrisi, in partnership with MGM Resorts International, the restaurant is poised to rank among the world’s best fish restaurants located in one of the city’s most storied dining rooms.
Located in the former home of the iconic Picasso restaurant, Carbone Riviera offers Italian coastal dining. An evocation of Lake Como and Capri during its golden age, the restaurant showcases an array of luxury ingredients flown in daily from oceans near and far. Carbone Riviera boasts interior design by the renowned Martin Brudnizki, artworks by Miró, Picasso, Renoir—and, in a first for Bellagio, a deck featuring the rarest of Riva yachts, upon which select guests are invited to experience the iconic Fountains like no one else can.
The Carbone Riviera experience begins with an ever-changing collection of crudo and other delicate dishes that highlight the natural flavor of key ingredients. On any given night, these might include Nantucket Bay Scallops with Brown Butter and Shaved White Truffles; Lightly Grilled Chu Toro with Aceto Balsamic and Crispy Leeks; Scottish Langoustines in a Green Acqua Pazza; and, in a nod to Carbone’s Italian-American roots, Freshly Baked Zeppole with the finest Golden Osetra Caviar.
This opening act is followed by a parade of Antipasti, Fritti and Insalata. Early standouts in these categories range from Lobster Polpette Fra Diavolo and Grilled Octopus Peperonata to an ethereal preparation of Calamari and the never-before-served, cheekily named “Mario’s Famous di Mare Salad.” Macaroni, as one would expect from Carbone Riviera’s culinary pedigree, is an event all its own. Guests will be able to try all-new expressions, such as the Linguine Vongole Rosso, Cappellini Crab AOP, Ricotta Gnudi with Caviar, and a signature two-pound lobster arrabbiata served with hand-crafted fettuccine.
The main event, however, is Carbone Riviera’s whole-fish program: a nightly selection of Sea Bream, Red Snapper, Dover Sole, Branzino, Turbot and myriad obscure varieties of varying weights and provenances, allowing guests to sample exceptional fish sourced from around the world. Whether grilled over Japanese charcoal, roasted al forno or baked in a salt crust, each whole fish is presented table-side by debonair service captains with the ceremony and flair that define Major Food Group.
Carbone classics like the Spicy Rigatoni Vodka and Caesar alla ZZ appear throughout the menu, along with a selection of steaks from Snake River Farms. Dessert crowns the meal with Carbone’s take on traditional dolci, such as Stracciatella Tiramisu and Sicilian Lemon Cheesecake.
“Carbone Riviera is a new chapter for Carbone—same DNA, completely fresh expression—on a stage unlike anywhere else in the world,” Chef and Major Food Group Co-Founder Mario Carbone said in a statement. “Here, we’re leaning into seafood at the highest level in a way that’s far beyond anything we’ve done before: a grand seafood display, a whole fish program orchestrated with ceremony, pastas anchored by pristine ingredients. The energy is coastal, the room brighter and more open. From the moment you step inside, it feels like you’ve arrived somewhere timeless on the Riviera. Our goal is to deliver that ‘wow’ factor every single time you join us: to make it feel just as special on someone’s tenth visit as their first.”
Bevarage Program
Carbone Riviera’s wine collection places a particular focus on Champagne, White Burgundy and coastal Italian whites that pair beautifully with the crudo and antipasti. There is an equally impressive selection of reds from Tuscany, Piedmont, Burgundy and The Rhone. Meanwhile, the restaurant’s cocktail program balances perfectly executed classics with new signatures that channel the Italian coast, such as the Pistachio Colada made with absinthe, pineapple, pistachio and amaro, along with the Strawberry Pomodoro featuring rum, bergamot, strawberry and mint. Guests can also opt for a variety of non-alcoholic libations of the highest caliber.
Design
The 240-seat restaurant is a collaboration between international designer Martin Brudnizki, MGM Resorts and Major Food Group. The interiors take inspiration from MFG’s contemporary design style, the Mediterranean, and Picasso’s Vallauris period. The design features terracotta, gold, and clay tones complemented by shades of blue reminiscent of the sea.
Guests enter the restaurant through a sea-inspired mosaic portal that leads from the casino into the dining space. The pathway passes through an abstracted citrus grove, featuring a plaster arcade with sculpted branches and lemon-shaped sconces, and continues past art-filled niches framing the host stand before reaching a mosaic-clad vestibule.
Beyond this area is the main dining room, which includes terra-cotta leather banquettes, mosaic-clad archways, and custom Murano glass chandeliers and sconces. The room opens to two terraces that overlook the Fountains of Bellagio, blending indoor and outdoor dining areas.
Fortuna Yacht
Docked on the patio at Carbone Riviera, Fortuna, Bellagio’s custom 33-foot Riva yacht, offers invited guests a rare way to experience the iconic Fountains. One of only 18 in the world, Fortuna is part of the limited-edition Riva “Anniversario” collection, handcrafted in Italy.
Carbone Rivierais open seven nights a week from 5 – 11 p.m.
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