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THE BEST GASTRONOMIC RESTAURANTS 
IN MACAU (PR CHINA) 2025
 
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THE EIGHT (*****L): Nestled within the opulent Lisboa complex, The Eight is a two-Michelin-starred gem since many years (it was already during our first visit more than ten years ago!), redefining Cantonese and Huaiyang cuisine with modern elegance. This intimate, stylish restaurant, accessible via a dramatic tunnel adorned with projections of the eight best chinese restaurant macau grand lisboagoldfish and cascading waterfall walls, evokes the serene beauty of an aquarium. The glossy black marble floor, so polished it mirrors still water, complements a design where the auspicious number eight—symbolising prosperity in Mandarin—graces handcrafted decor, steering clear of clichéd excess in favour of refined sophistication.

At lunchtime, an astonishing array of over 50 dim sum varieties is offered at a remarkably modest MOP 200 (USD 25), making The Eight arguably the world’s most accessible Michelin-starred dining experience. Our Dim Sum Platter, a curated quartet of steamed and fried delicacies, showcased the classic yet refined “Steamed Superior River Shrimp Dumpling in Fish Shape” alongside the sublime “Steamed Shanghainese Dumpling with Yunnan Ham Essence,” its salted, aromatic notes elevating the dish to new heights. The “Vietnamese Spring Roll with Crabmeat and Black Fungus” was delightfully light, while the “Deep-fried Abalone Puff, Stuffed with Black Mushroom and Asparagus” offered a crisp, samosa-like indulgence.

Beyond dim sum, the menu’s sophistication shines in dishes like the “Poached Fish Mousse Soup with Bamboo Piths and Bean Curd,” a refined take on traditional fish-ball soup, and the signature “Steamed Crab Claw with Ginger and Vintage Chinese Wine,” its delicate, aphrodisiac-infused flavours a highlight.

The “Steamed Japanese Bean Curd Pocket Stuffed with Imperial Fungus and Sea Moss” caters to discerning, health-conscious gourmands, while the “Fried Rice with Diced Gammon Ham and Sea Whelk,” garnished with dried scallop, delivers generous, familiar comfort. The “Almond Sweet Soup with Bird’s Nest,” fragrant and delicate, capped our meal with a timeless Chinese dessert.

The average bill for two is approximately MOP 1,200 (USD 142).

The Eight’s vibrant, inclusive atmosphere—welcoming gamblers, tourists, and local families—creates a dynamic social tapestry, united by gastronomy. Reservations are essential for this ever-bustling venue.

Lunch: 11:30–14:30 (Mon–Sat), 10:00–15:00 (Sun/Public Holidays); Dinner: 18:30–22:30.

Dress code casual smart.


THE EIGHT (hotel Grand Lisboa): 2nd Floor, Grand Lisboa, Avenida de Lisboa, Macau, SAR, P.R. China
PHONE: +853 8803 7788 | Fax: +853 2888 2828
Toll-Free Hong Kong: 800 93 8688 | Toll-Free China: +4001 20 008
 
E-MAIL: reservation@grandlisboa.com  


ROBUCHON AU DÔME (*****L): Perched atop the iconic lotus-shaped Grand Lisboa hotel, soaring 238 meters above Macau’s vibrant skyline, Robuchon au Dôme is a beacon of French gastronomic excellence. Known as Robuchon a Galera when we visited it for the best gastronomic restaurants macau joel robuchon au dome macau grand lisboafirst time in 2011, invited by the late Joël Robuchon and the extravagant Alan Ho (that was like another epoch...), this three-Michelin-starred restaurant, honored consecutively from 2009 to 2025, has redefined fine dining in Asia since its inception in 2001. Under the legacy of the legendary Chef Joël Robuchon and the skilled hands of Executive Chef Julien Tongourian, master of French cuisine in Macau and Hong Kong, the restaurant delivers an unparalleled symphony of flavors, artistry, and opulence.

The dining room, crowned by a mesmerizing chandelier of 131,500 Swarovski crystals, exudes grandeur, while its panoramic views and Asia’s most extensive wine collection—boasting over 17,800 labels—elevate the experience to celestial heights.

The menu at Robuchon au Dôme is a masterclass in French gastronomy, where each dish is a meticulously crafted work of art, balancing tradition with innovation. Diners may choose from à la carte selections or immersive tasting menus, such as the eight-course Signature Menu, which showcases the finest seasonal ingredients with Robuchon’s signature precision.

Our fine-dinning experience began with Le Caviar, a timeless Robuchon classic featuring imperial caviar atop delicate king crab, nestled within a refreshing crustacean jelly and crowned with a whisper of cauliflower cream. The interplay of the caviar’s saline intensity and the crab’s subtle sweetness was nothing short of sublime, with the jelly providing a silken texture that melted on the palate.

Next, the L’Oursin enchanted with its sea urchin, cradled in a lobster jelly and adorned with a delicate cauliflower foam. The dish, presented in an exquisite glass cup, was a visual masterpiece, its umami-rich profile harmonizing the ocean’s briny depths with a creamy, ethereal finish.

La Châtaigne, a light chestnut velouté paired with scallion custard and sweet onion foam, was a revelation for its earthy warmth and refined simplicity. The velouté’s smooth, nutty depth was elevated by the custard’s delicate savoriness, making it a standout for those who appreciate vegetarian artistry.

For the main course, the Le Bœuf—a châteaubriand of Saga beef paired with foie gras in a “Rossini” style, drizzled with vintage Port wine sauce—was a decadent triumph. The lean, tender beef, sourced for its purity, married flawlessly with the rich, buttery foie gras, while the Port reduction added a luxurious depth that lingered long after each bite.

The crescendo arrived with the famed dessert trolley, a spectacle of indulgence. The Le Voile Cannelé en Sucre Souffé, a golden canelé enveloped in a sugar sphere with Tahiti vanilla cream and rum ice cream, was as theatrical as it was delicious, its crisp exterior yielding to a creamy, aromatic core. The Le Coco des Iles, featuring Japanese Amaou strawberries, delicate lime jelly, and coconut sorbet, arrived on a cloud of dry ice, offering a refreshing, tropical finale that balanced sweetness and zest.

The dining room, perched on the 43rd floor, is a study in opulence, with its vaulted glass dome, plush carpeting, and a grand piano adding a touch of old-world charm. The service is impeccable, with staff anticipating every need, from explaining each dish with passion to ensuring wine glasses are never empty. The wine program, honored with Wine Spectator’s “Grand Award” since 2005, offers a 600-page list, with sommeliers guiding guests through rare vintages like Château d’Yquem 1847 or expertly curated pairings to complement the menu.

A meal at Robuchon au Dôme is a splurge befitting its stature. The Signature Menu (eight courses) was priced at approximately MOP 2,888 (around USD 357) per person without wine pairing, during our last visit in Spring 2025. With a curated wine pairing, expect the bill to rise to around MOP 3,800–4,500 (USD 470 - 557) per person, depending on the selection of wines. For those seeking a more accessible experience, the lunch menu offers remarkable value, with a three-course option starting at MOP 600 (USD 75), though wine pairings can add MOP 320–950 (USD 40 – 118).

Robuchon au Dôme is not merely a meal; it is a pilgrimage for gastronomes. Every element—from the exquisite dishes to the breathtaking setting and flawless service—reflects a commitment to perfection. Whether you’re a seasoned epicurean or a curious traveler, this culinary haven at Grand Lisboa is an unforgettable celebration of French cuisine’s finest traditions. Reservations are essential, ideally made three days in advance (we booked three months in advance!), to secure a table by the window for a view as spectacular as the food.

Lunch: 12:00 p.m. – 2:30 p.m. / Dinner: 6:30 p.m. – 10:30 p.m. (Closed Tuesday & Wednesday).

Dress code cocktail to semi-formal. Black tie optional for dinner.

ROBUCHON AU DÔME: Grand Lisboa Hotel, 43/F, Avenida de Lisboa, Macau, SAR, P.R. China
PHONE: +853 8803 7878
E-MAIL: reservation@grandlisboa.com


 

CASA DON ALFONSO (*****L): A luminous transplant of Southern Italy’s famed Don Alfonso 1890 from Sant’Agata sui Due Golfi, this Macau outpost within the Grand Lisboa redefines Mediterranean haute cuisine. Honoured with the Wine Spectator Grand Award, it don alfonso macaustands as the city’s most authentic Italian dining experience. Chef Alfonso Iaccarino, heir to a legacy of culinary excellence since 1890, champions three tenets: vibrant Mediterranean character, impeccable raw materials, and modernity. We met Alfonso once but, as he operates more restaurants in the world, Head Chef Federico Pucci faithfully caters his cuisine in Macau.

His hands-on approach—engaging guests with warm, unpretentious charm—elevates the experience, as seen during our visit when he personally tended to a full dining room.

The restaurant’s sophisticated interiors, adorned with Murano glass chandeliers, hand-painted Sorrentine majolicas, and glossy parquet floors, exude five-star elegance, tempered by crisp air-conditioning that demands a jacket. Served on sumptuous Bernardaud gilt porcelain, dishes remain refreshingly simple, infused with Iaccarino’s organic olive oils, lemons, and preserves from his Termini estate.

The Lunch Menu (MOP 380/$48 for three courses) is a triumph of value, featuring seasonal delights. Our meal began with a sea-urchin and scallop amuse-bouche on a squid ink cloud, followed by “Crunchy Cannelloni of Sweet Paprika,” stuffed with cod mousse, Chinese caviar, bell pepper foam, and capers sauce—a dish rivalling its Italian counterpart.

The “Cream of Tomato from Campania” with red mullet and Punta Campanella oregano was rustically divine, while the al dente “Traditional Home-made Fusilli” with clams and zucchini was a pasta lover’s dream. The “Kagoshima Beef Tenderloin & Puffed Spaghetti with Trio of Sauces” showcased Japan’s finest beef, paired exquisitely with a complex 2017 Ruffino Chianti Riserva Ducale. The “Hot Soufflé with Lemon Liqueur,” a signature, and Passalacqua espresso with confectioneries were the perfect finale.

Despite its two-Michelin-star pedigree in Italy, Casa Don Alfonso's Macau iteration awaits its deserved recognition, offering an unparalleled blend of Italian authenticity and Asian finesse.

Average bill for two is approximately 760 MOP (USD 95). This can easily triple with a good wine pairing.

Lunch: 12:00–14:30; Dinner: 18:30–22:30.

Dress code casual smart.


CASA DON ALFONSO (hotel Grand Lisboa):  3rd Floor, Grand Lisboa, Avenida de Lisboa, Macau, SAR, P.R. China
PHONE: +853 8803 7722
Toll-Free Hong Kong: 800 93 8688
Toll-Free China: +4001 20 0080
  
E-MAIL: reservation@grandlisboa.com  
 
 

THE KITCHEN (*****): More than a steakhouse, The Kitchen at the Grand Lisboa is a vibrant fusion of high-tech sophistication and casual charm, offering prime cuts, sashimi, and salads, enlivened by a Portuguese accordionist’s French ballads. Hostesses behind a the kitchen best restaurants macaugold-brushed bull bar ushered us into an intimate dining room, where an open kitchen and grill—kept pristine by efficient ventilation—showcased premium ingredients from Australia, the USA, and Japan, including twice-weekly air-flown sashimi.

Our “Seafood Pancakes with White Wine Cream Sauce”, stuffed with shrimp, surimi, mushrooms, and scallops, paired impeccably with a flute of Bruno Paillard Brut Champagne. The “New York Sirloin”, tender and expertly grilled, arrived with a succulent wild mushroom sauce, Idaho potatoes, spinach, and asparagus. A glass of 2020 Clarendon Hills Shiraz Liandra, with its spicy, oaky finish, was a masterful match, recommended by the competent sommelier.

Freshly baked breads, including indulgent chocolate brioches, and a divine “Pear Tart with Vanilla Ice Cream” rounded off our meal. The theatrical gents’ toilets, with washbasins triggering swirling HK$40,000 displays, scream Macau’s extravagance.

The lunchtime offer (MOP 300 / USD 38) of salad or soup, steak, dessert, and coffee is a steal for such refinement.

Lunch: 12:00–14:30; Dinner: 18:30–22:30.


Dress code casual smart.


THE KITCHEN (hotel Grand Lisboa): 3rd Floor, Grand Lisboa, Avenida de Lisboa, Macau, SAR, P.R. China
PHONE: +853 8803 7777
Toll-Free Hong Kong: 800 93 8688
Toll-Free China: +4001 20 0080
0
E-MAIL: reservation@grandlisboa.com  
 

 
AUX BEAUX ARTS (*****): Set within the stunning Grande Praça of MGM Macau, Aux Beaux Arts channels the timeless allure of 1930s Parisian brasseries. That's the place for a contemporary French cuisine with classic finesse. While service can be slightly inconsistent, aux beaux arts best gastronomic restaurants macauits warmth compensates.

The Tasting Menu (MOP 540 / USD 68) offers generous French-inspired dishes, from “French Snail on Tomato Fondue with Parsley and Garlic Butter” to the rich “Chestnut Soup with Smoked Duck Breast, Shaved Foie Gras, and Truffle Foam.” The cheese selection (Comté, Brie, Saint Maure) could expand to include Roquefort or Livarot, but the “Quince Foam in White Chocolate Cannoli with Raspberry and Caramel” by Austrian pastry chef Günther Wolfsgrubert was a triumph.

The extensive wine list starts at MOP 50 (USD 6) by the glass for Californian or Chilean varieties, with Bordeaux and Chianti slightly dearer. The sunlit terrace and warm dining room promise a return visit.

Dress code casual elegant.

Open Mon–Fri: 14:00–midnight; Sun/Public Holidays: 11:00–midnight.


AUX BEAUX ARTS (hotel MGM Macau): Avenida Dr. Sun Yat Sen, Macau, SAR, P.R. China
PHONE: +853 8802 2319
Toll-Free China: +4001 201 188
Toll-Free Hong Kong: 800 8802 1888
E-MAIL: dining@mgmmacau.com


 

AMALIA (****): The soft opening of Chef Fernando Rodrigues’ Amália Portuguese Restaurant in Taipa Village, Macau, introduces an exquisite blend of Portuguese and Macanese cuisine that stands out in a crowded dining scene. Drawn by stellar reviews on Tripadvisor and best michelin star restaurants in macau portuguese restaurants amaliaGoogle, as well as word-of-mouth recommendations, we were eager to experience this gem. Unlike its competitors, Amália avoids an overly touristy facade, opting for an authentic ambiance reminiscent of traditional restaurants in Porto, Coimbra, or Lisbon. The absence of aggressive marketing tactics, such as staff enticing passersby, further distinguishes it from typical tourist traps. Instead, the warm and inviting dining room welcomes guests with genuine hospitality.

Tatiana, the charming Russian hostess and a true gourmet, collaborates with the owner, who operates a sprawling 1,500-hectare farm in Alentejo, Portugal. This connection sets Amália apart from many Portuguese restaurants in Macau, as it exclusively uses meat imported from this farm, ensuring unparalleled quality. Most other ingredients, including the renowned Pata Negra, hail from the Iberian Peninsula. This iconic cured ham, paired with a complimentary Per Se liqueur as a welcome drink, makes for an ideal appetizer that sets the tone for the meal.

The beautifully illustrated menu, embossed with elegant relief, showcases dishes that evoke fond memories of our travels to Portugal. We began with Caldo Verde com Chouriço, a hearty kale and potato soup enriched with smoky sausage, followed by the classic Pastéis de Bacalhau, crispy codfish croquettes that never fail to delight. The Salada de Polvo, one of our favorite tapas, features octopus sourced from the cold Iberian seas. Its tender texture, paired with crisp onions, fresh coriander, and fragrant organic black olives, was elevated by the exceptional “Saloia” extra virgin olive oil. This oil was so delectable that we ordered extra to drizzle over other dishes or dip with crusty bread.

Our curiosity led us to try the Chouriço Assado, a sappy sausage grilled and served tableside, by a nicely trained Filipina waitress, in a regional porcelain dish. Lightly spicy, it was accompanied by lemon to balance its salinity and acidity. The generous portion, though labeled a “light appetizer” by Chef Fernando, could easily serve as a main course. Its prime quality shone through, and we savored it unadorned to appreciate its natural flavors.

The wine list impressed us with its variety. We started with a crisp, refreshing Vinho Verde, DOC, Sub-Região do Lima, Loureiro, perfect for the warm Macau evening. We then transitioned to the Herdade dos Coteis, Alentejo, Reserva, Antão Vaz, a complex white wine with notes reminiscent of Spanish Jerez Fino and Hungarian Tokaji Dry, ideal for pairing with fish and seafood.

A highlight of the evening was Chef Fernando’s Bacalhau Assado à Lagareiro, a roasted codfish dish served over golden potatoes with hot olive oil, black olives, garlic, and a touch of morning glory for a Macanese twist. The thick, iodized cod—potentially intense for those unaccustomed to Iberian cuisine—was cooked with masterful precision. Every dish showcased the chef’s meticulous attention to cooking times, resulting in succulent, perfectly textured meats and seafood.

Despite having enjoyed octopus as an appetizer, we couldn’t resist the signature Polvo Assado à Lagareiro. This dish reaffirmed the superior tenderness and rich sea flavor of Atlantic octopus compared to the varieties commonly sourced from China, Thailand, or Japan in Macau. The difference in quality was striking, underscoring Amália’s commitment to authenticity.

Switching to red wine, we selected the Herdade das Servas, Alfrocheiro 2016, a lavish pairing for our meat courses. The Frango à Macaense, a Macanese-style chicken with a sublime turmeric sauce, drew on a 50-year-old family recipe, delivering flavors that rivaled our favorites from Coimbra. The Leitão Assado à Portuguesa, with its crispy skin and juicy suckling pig, served with Belgian fries, was another standout. Alternatively, the Grilled Iberian Pork Fillet “Secretos”, sourced from the owner’s farm, melted in the mouth with its acorn-fed richness reducing fat and developing savour—a rare treat in Macau.

Though thoroughly satisfied, we couldn’t resist the Arroz de Pato à Portuguesa, a rich roasted duck rice that highlighted the exceptional quality of Amália’s duck, far surpassing the duck dishes we’ve enjoyed in Vietnam. For dessert, the light and creamy Serradura paired beautifully with a glass of Licor de Ginja “Rossio” from Lisbon, though the Moscatel do Douro “Mural Favaios” would also be an excellent choice.

The average bill for two, including a three-course meal, aperitif, and a bottle of Vinho Verde (MOP 196 / USD 25), came to approximately MOP 1,000 / USD 122 (+ 10% service charge)—an exceptional value for Macau. The wines we enjoyed, priced under MOP 500 / USD 61, further enhanced the experience.

Amália Portuguese Restaurant is poised to rank among Macau’s top five Portuguese dining destinations. It’s already one of our favorite spots in town.

Open daily 12:00 - 22:00.

Dress code casual smart.

AMALIA: R/C, Edf. Chun Veng Kock, 300 R. Direita Carlos Eugenio, Taipa Village, Macau
PHONE: +853 2826 2628
E-MAIL: amalia.macao@gmail.com



LA PALOMA (****): Tucked within Macau’s historic Pousada de São Tiago, La Paloma (also referred as Macau 1629) is a romantic haven dashing romance. This Epicurean table masterfully blends Iberian’s regional diversity— mixing up Portuguese-Macanese, Manchego, Galician, and Basque influences—with a modern, luxurious twist, served on striking blue-and-gold china.

Our meal began with tapas, an Iberian ritual tracing back to 8th-century Arabic mezze. The standout was the exquisite Pata Negra Bellota pousada de sao tiagoham from Valle de los Pedroches, aged 28–30 months and paired with aromatic tomato bread drizzled with D.O. Montsant Arbequina olive oil. A glass of “Convento da Serra” Alentejano red 2022 complemented its pineapple and grapefruit notes.

The “Piquillo Spanish Red Peppers,” stuffed with creamy "Bacalhau" (Cod), evoked Navarra’s finest, while the “Crispy Baby Pork” (Cochinillo Asado), served Segovian-style with apple compote, echoed Chinese roast pig with a Mediterranean flourish.

The pièce de résistance was the lavish “Lobster Paella,” brimming with clams, mussels, shrimp, squid, chorizo, and bell peppers—a pantagruelian feast surpassing Madrid’s finest. Paired with a chilled “Convento da Serra” white, its simplicity and fresh ingredients shone. A refreshing “Copa of Chilled Strawberries in Passion Fruit, Lemon, and Cava Emulsion” aided digestion, accompanied by Spanish cookies we savoured visually. Attentive service, including silver-tray towelettes for lobster peeling, elevated the experience, primarily enjoyed by European guests.

Dinner MOP 700–900 (USD 88 – 113); Lobster Paella for two MOP 420 (USD 53).

Open daily 12:00 - 22:00.

Dress code casual smart.


LA PALOMA (hotel Pousada de São Tiago):  Avenida da República, Fortaleza de São Tiago da Barra, Macau, SAR, P.R. China
PHONE: +853 2837 8111 | Fax: +853 2855 2170
Toll-Free Hong Kong: 800 96 9153
Toll-Free China: +4001 20 0047
 
E-MAIL: reservation@saotiago.com.mo 
 

 

CLUBE MILITAR DE MACAU (***): A democratic counterpart to Paris’s Cercle Interalliée, Clube Militar de Macau, housed in a pink baroque colonial landmark since 1870, offers a languid, old-world dining experience. High ceilings with fans, glossy wood floors, clube militar de macauarched windows, and turn-of-the-century furnishings evoke a bygone era, akin to Raffles Singapore or Saigon’s Continental. This living museum of gastronomy serves authentic Portuguese and Macanese cuisine, eschewing avant-garde for rustic, family-style classics with a subtle Asian spice.

The daily menu, displayed at the lively dining room’s entrance, features affordable cod, pork, chicken, and squid dishes, served by a predominantly Filipino staff. The “Service for Two” set lunch (MOP 456 / USD 57), updated monthly, delighted with “Caldo Verde,” a light potato, kale, and chouriço broth, followed by a succulent “Leitão à Moda da Bairrada” (roasted suckling pig) with pala-pala potatoes. The dessert, an assorted Portuguese platter, included the iconic “Pastel de Nata,” Macau’s flawless egg custard tart.

The wine list, featuring “Vinho Verde” (MOP 99 / USD 12) and robust 2021 Lavradores da Feitoria Douro red (MOP 158 / USD 20), is excellent value.

A romantic, colonial retreat, ideal for families and history enthusiasts.

Open daily 12:30–14:45, 18:30–22:00.

No dress code. 

CLUBE MILITAR DE MACAU:  975, Avenida da Praia Grande, Macau
PHONE: +853 2871 4000

E-MAIL:cmm@macau.ctm.net 
 
 

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