Robuchon au Dôme

Robuchon au Dôme is a French haute-cuisine restaurant in the glass dome at the top of the Grand Lisboa hotel in Macao, China, on the 43rd floor. Part of Joël Robuchon's group of restaurants, it is run by French chef Julien Tongourian, who worked with Robuchon for more than 25 years. It first opened in 2001 at the Lisboa Hotel as Robuchon à Galera and moved to the dome in 2011.

La Liste (Paris) ranks Robuchon au Dôme No. 1 in its Top 1000 for 2026, among the restaurants scored 99.5 points. The Michelin Guide Hong Kong & Macau has given it three stars every year since 2009, and in 2026 it also received five stars from the Forbes Travel Guide and three Diamonds from the Black Pearl Restaurant Guide, the latter for the eighth year in a row. Forbes writes that diners feel "on top of the world".

Guests ride a private lift up to a room where a pianist plays a Steinway grand under a chandelier of more than 131,000 Swarovski crystals. Tables are set around the edge of the dome, so every seat looks out over Macao. The cellar holds more than 17,000 labels and has won Wine Spectator's Grand Award every year since 2005. Signature dishes include Le Caviar de Sologne with king crab and crustacean jelly under rings of cauliflower cream, and Robuchon's famous pommes purée.

Sources of this text: Wikipedia · La Liste (Paris) · grandlisboa.com · Forbes Travel Guide