The worlds finest catches are yours at Michael Mina. Inspired by his global travels through timeless seaside villages, Michelin Award-winning Chef Michael Mina is breathing new life into his eponymous restaurant with the freshest seafood found anywhere. Working closely with best-in-class fishermen, fishmongers, local farmers and ranchers, Michael Mina sources the absolute finest in sustainably harvested ingredients. Enjoy ocean-fresh oysters and shellfish chilled to perfection in the restaurants beautiful new raw bar. Try tempting small bites and innovative cocktails in the Michael Mina lounge.
Bellagio hideaway draws foodies for refined seafood fare & seasonal New American tasting menus.
Address and Contact Information
Address: Bellagio Hotel & Casino, 3600 S Las Vegas Blvd, Las Vegas, NV 89109
Phone: (702) 693-7223
Website: https://bellagio.mgmresorts.com/en/restaurants/michael-mina.html?ecid=GMB
Menu Photos
Order and Reservations
Reservations: sevenrooms.com
Photo Gallery
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Reviews
Sara Elizabeth
Wow! A must go … it has it all! The service was impeccable. Elena is the best bartender I’ve had! She took great care of us with fabulous drinks and suggestions. The scallop crudo was amazing! I wanted another order. Also, we enjoyed the scallop appetizer, lobster pot pie and Brussels. Just delish. I want to try the Dover sole next time. This easily takes the cake for my favorite restaurant in Vegas. Domingo, the GM, also made sure we had an excellent time and is just lovely to talk to!! I see why the service is so amazing with him taking care of everything. Do yourself a big favor – SKIP Carbone and come here…Michael Mina is light years better!!!
… morePhil G
Luxurious. Lavish. Completely indulgent.
We celebrated two of our best friends who had just gotten married earlier that day, and Michael Mina delivered a dining experience worthy of the occasion. From the moment we sat down, it felt like we were in for something special. Domingo ran the show — and we made the smartest move of the night: we trusted him completely. We went all in on his recommendations. Zero regrets. What hit the table was next-level:
Caviar Parfait – decadent and layered with elegance
Japanese Hamachi Crudo – pristine, bright, perfectly balanced
Lobster Pot Pie – rich, comforting, but elevated to fine-dining art
18oz 32-Day Dry-Aged Bone-In Ribeye – deeply flavored, perfectly cooked, unapologetically bold
Bolinas Black Cod – buttery and luxurious
Grilled Fremantle Octopus – tender with incredible char
Ahi Tuna Tartare – clean and beautifully composed
Ricotta Cavatelli Puttanesca – indulgent, briny, unforgettable
Ora King Salmon – silky and flawless
There was actual moaning at the table. Not subtle appreciation — full-on “this is ridiculous” reactions. Every bite was something you wanted to slow down and savor. The atmosphere matches the food: rich, dramatic, and celebratory without feeling stuffy. Service was flawless — polished, attentive, and effortless. Everything moved perfectly from course to course.
Bottom line: this wasn’t just dinner. It was an experience. A wedding-day celebration done exactly right. Everyone left beyond happy.
… moreWe celebrated two of our best friends who had just gotten married earlier that day, and Michael Mina delivered a dining experience worthy of the occasion. From the moment we sat down, it felt like we were in for something special. Domingo ran the show — and we made the smartest move of the night: we trusted him completely. We went all in on his recommendations. Zero regrets. What hit the table was next-level:
Caviar Parfait – decadent and layered with elegance
Japanese Hamachi Crudo – pristine, bright, perfectly balanced
Lobster Pot Pie – rich, comforting, but elevated to fine-dining art
18oz 32-Day Dry-Aged Bone-In Ribeye – deeply flavored, perfectly cooked, unapologetically bold
Bolinas Black Cod – buttery and luxurious
Grilled Fremantle Octopus – tender with incredible char
Ahi Tuna Tartare – clean and beautifully composed
Ricotta Cavatelli Puttanesca – indulgent, briny, unforgettable
Ora King Salmon – silky and flawless
There was actual moaning at the table. Not subtle appreciation — full-on “this is ridiculous” reactions. Every bite was something you wanted to slow down and savor. The atmosphere matches the food: rich, dramatic, and celebratory without feeling stuffy. Service was flawless — polished, attentive, and effortless. Everything moved perfectly from course to course.
Bottom line: this wasn’t just dinner. It was an experience. A wedding-day celebration done exactly right. Everyone left beyond happy.
Brad Weisman
This was my first meal in Las Vegas, so it has some significance to it. However, I came away feeling largely disappointed and confused.
First, the good:
The service was impeccable and well-choreographed. My waiter was attentive and very professional. He accommodated my odd request for a half glass of port which I greatly appreciated. My reservation was at 9:15 and I dined until 10:15, so the fact that the waitstaff had maintained energy to spare to the end of their shift to deliver a really solid dining experience was a winner in my book.
Also in the good was the chocolate mousse I had for dessert. It was phenomenal, with contrasts in texture and temperature that bloom in your mouth. The chocolate was balanced and smooth. A simple dish executed with absolute excellence and it honestly saved this meal. In a world where restaurants, even upscale, are just ordering their desserts and making nothing in house, this was an absolute treat and a delight.
My final good point is the alcohol: the Riesling I ordered was really really pleasant, one of the best I’ve had.
Now the “ok, fine”:
I ordered the hamachi crudo. It was good. It was spicy, the individual pieces of fish were generous, and the flavors were relatively well balanced if simple and a bit passé. I suppose I was expecting more from a Michelin-starred restaurant, as I’ve had better and well-developed hamachi crudo dishes at non-Michelin starred restaurants – Girl and the Goat in Chicago, for example. The saving grace but also condemnation of this dish is its portion size. Generous, yes, but demands to be cut with a knife, so you’re left struggling to get all the dish elements on the fork with each bite so you can have it as intended without absolutely stuffing your mouth beyond the point of chewing.
The bad: I ordered the duck, chanterelles, and foie gras. I have many problems with this dish but chief amongst them was the quality of the duck. When I got to the point of cutting my duck breast and my table actually started shaking, I started questioning myself mid-slice “So is Michael Mina’s Seafood’s Michelin Star up to date, or have they not been reviewed in a while?” It was TOUGH. Tough to cut and tough to eat. The flavor was good but overpowered by how tough it was. The dish was also just a mess. The foie gras was sort of over on the side in its own little separate world, and the duck, sauces, wilted mini radish greens, and chanterelles looked a muddy mess.
At this point it really was my fault for not requesting a new or different entree but one of my faults is I don’t want to be a bother especially on a literal “end-of-shift” reservation, so I’ll take the responsibility on not requesting a replacement. However, the dish should’ve been right at the outset for the cost and prestige of this establishment. I was really disappointed with this dish and it left a bad taste in my mouth, figuratively speaking.
Anyways. I’ve dined in enough Michelin star establishments (and even more very excellent non-started restaurants) to have two thoughts prevailing as I left this place: “how does it still have a star” and “oh my god there are so many other American restaurants that deserve such an award if this is the threshold”. I can’t help that I had these thoughts and I wish that I’d come away with a much better feeling.
I will also say that I dined alone, and that probably had some psychological effect that made me more critical of my experience. Maybe if I’d been distracted by conversation I wouldn’t have noticed the table shaking as I cut my duck.
Anyways, I would probably come back for another meal, but with substantially tempered expectations, and likely only if I had no alternatives. I would also order a different entree. I would absolutely come here only for the dessert.
… moreFirst, the good:
The service was impeccable and well-choreographed. My waiter was attentive and very professional. He accommodated my odd request for a half glass of port which I greatly appreciated. My reservation was at 9:15 and I dined until 10:15, so the fact that the waitstaff had maintained energy to spare to the end of their shift to deliver a really solid dining experience was a winner in my book.
Also in the good was the chocolate mousse I had for dessert. It was phenomenal, with contrasts in texture and temperature that bloom in your mouth. The chocolate was balanced and smooth. A simple dish executed with absolute excellence and it honestly saved this meal. In a world where restaurants, even upscale, are just ordering their desserts and making nothing in house, this was an absolute treat and a delight.
My final good point is the alcohol: the Riesling I ordered was really really pleasant, one of the best I’ve had.
Now the “ok, fine”:
I ordered the hamachi crudo. It was good. It was spicy, the individual pieces of fish were generous, and the flavors were relatively well balanced if simple and a bit passé. I suppose I was expecting more from a Michelin-starred restaurant, as I’ve had better and well-developed hamachi crudo dishes at non-Michelin starred restaurants – Girl and the Goat in Chicago, for example. The saving grace but also condemnation of this dish is its portion size. Generous, yes, but demands to be cut with a knife, so you’re left struggling to get all the dish elements on the fork with each bite so you can have it as intended without absolutely stuffing your mouth beyond the point of chewing.
The bad: I ordered the duck, chanterelles, and foie gras. I have many problems with this dish but chief amongst them was the quality of the duck. When I got to the point of cutting my duck breast and my table actually started shaking, I started questioning myself mid-slice “So is Michael Mina’s Seafood’s Michelin Star up to date, or have they not been reviewed in a while?” It was TOUGH. Tough to cut and tough to eat. The flavor was good but overpowered by how tough it was. The dish was also just a mess. The foie gras was sort of over on the side in its own little separate world, and the duck, sauces, wilted mini radish greens, and chanterelles looked a muddy mess.
At this point it really was my fault for not requesting a new or different entree but one of my faults is I don’t want to be a bother especially on a literal “end-of-shift” reservation, so I’ll take the responsibility on not requesting a replacement. However, the dish should’ve been right at the outset for the cost and prestige of this establishment. I was really disappointed with this dish and it left a bad taste in my mouth, figuratively speaking.
Anyways. I’ve dined in enough Michelin star establishments (and even more very excellent non-started restaurants) to have two thoughts prevailing as I left this place: “how does it still have a star” and “oh my god there are so many other American restaurants that deserve such an award if this is the threshold”. I can’t help that I had these thoughts and I wish that I’d come away with a much better feeling.
I will also say that I dined alone, and that probably had some psychological effect that made me more critical of my experience. Maybe if I’d been distracted by conversation I wouldn’t have noticed the table shaking as I cut my duck.
Anyways, I would probably come back for another meal, but with substantially tempered expectations, and likely only if I had no alternatives. I would also order a different entree. I would absolutely come here only for the dessert.
roadtrip couple
It’s was our second trip and the food has certainly gone down in taste and quality. This was one of the most tasty seafood we had in the past but now a pale comparison to its own past. There are many other good seafood restaurants in Vegas. The servers have been here for years and are impeccable and the saving grace. But for the price – they really need to do some soul searching and give their clients the best seafood on the strip.
… moreJeff Pollock
Fantastic meal here if you can find it. It’s hidden behind the flower conservatory in the Bellagio. We walked past it at least twice and never noticed it. Reservations are recommended during peak hours. Restaurant was very quiet and peaceful. No DJ playing I’m not food was fantastic. He started with the scallops and the tuna. The scallops were some of the best scallops I’ve ever had. The two meal was OK, next time I would just get the scallops. With the entrée we had the mahi-mahi. It was great as well. We got a side of mashed potatoes, which were excellent. The service was exceptionally good and attentive. We ran out of time for a dessert.
… moreDesi Noviyanti
Had an amazing dinner experience for my birthday at Michael Mina Restaurant!
Thank you Chef Raj for the warm welcome. The food was absolutely incredible, and the service was outstanding. The whole team was so helpful and attentive, Truly a memorable evening!
Served by karla!
… moreThank you Chef Raj for the warm welcome. The food was absolutely incredible, and the service was outstanding. The whole team was so helpful and attentive, Truly a memorable evening!
Served by karla!
Sine Veritas
★★★★★
Michael Mina already knows this, but just in case it hasn’t been said loudly enough, Marcio is a national treasure. His knowledge of the menu is encyclopedic, but what sets him apart is the warmth he brings to every interaction and the genuine, unhurried desire to connect with you as a human being, not just seat you and take your order. He makes you feel like his only table in the room, even when you aren’t. I hope Marcio always has a great parking spot, a cold pillow at the end of his shift, and every good thing the universe has to offer.
Now, the food. You order the Miso Black Cod and it quietly rearranges your expectations. Buttery, perfectly caramelized, with a depth of umami you’ll keep thinking about days later. Then comes “The Lemon” for dessert. Citrus curd, white chocolate custard, candied lemon peel. Precise, layered, and somehow both delicate and completely unforgettable. The kind of thing where you scrape the plate and then stare at the empty plate for a moment.
This is what fine dining is supposed to feel like. Go. Take someone you love. Ask for Marcio.
… moreMichael Mina already knows this, but just in case it hasn’t been said loudly enough, Marcio is a national treasure. His knowledge of the menu is encyclopedic, but what sets him apart is the warmth he brings to every interaction and the genuine, unhurried desire to connect with you as a human being, not just seat you and take your order. He makes you feel like his only table in the room, even when you aren’t. I hope Marcio always has a great parking spot, a cold pillow at the end of his shift, and every good thing the universe has to offer.
Now, the food. You order the Miso Black Cod and it quietly rearranges your expectations. Buttery, perfectly caramelized, with a depth of umami you’ll keep thinking about days later. Then comes “The Lemon” for dessert. Citrus curd, white chocolate custard, candied lemon peel. Precise, layered, and somehow both delicate and completely unforgettable. The kind of thing where you scrape the plate and then stare at the empty plate for a moment.
This is what fine dining is supposed to feel like. Go. Take someone you love. Ask for Marcio.
Derrick Dupré
Amazing place. Great ambiance and service. Food was superb. Great drinks. We had a little bit of everything on the menu. And everything was cooked and seasoned perfectly and was fresh!
… moreLisa L
Our server Marcio was wonderful and the food was amazing. The charcoal-grilled hot seafood platter/tower is a must! For our entrees, we enjoyed the Phyllo crusted sole and Bolinas black cod. Last but not least, the Peach Melba souffle and white chocolate lemon desserts were just the perfect ending to a fabulous dinner….
… moreRebecca Higginson
One of the best food experiences I have had in my life. The chef is incredible. A genius! The flavors in all the dishes we were serviced were perfect. The highlight was the tartar. Ahi tartar with quail egg, pine nuts, mint & various spices. It was unreal. The price was also unreal… but we came to celebrate, and celebrate we did!!! Pictured is dessert, I wish I had taken a picture of the main.
… more