Guy Savoy Restaurant at Caesars Palace

Just The Facts, Please.


Located in the Spa Tower at Caesars Palace.

Dining Hours

Wed.-Sun. 5:30-9:30pm


Guy Savoy



Price Range

Prix fixe $98-290; ala carte also available; Krug private dining room$750 per person.

Suggested Attire

Dressy (Jacket Required)


Special pre-theater menu offered 5:30pm-6:15pm for $98 per person.

Sample Menu Items

Artichoke and Black Truffle Soup

Cannons of Vegetables Stuffed with Escargots, Mushrooms, Herbs, Mushroom Emulsion

Truffle Loin of Veal, Black Truffle Potato Puree, Spring Vegetables.



Mavens Overview: Guy Savoy

The sister property to the eponymous Paris restaurant. While the Paris restaurant is Michelin three star rated, the Vegas location has to settle for two Michelin stars, still quite an achievement. There is only one three star Michelin rated restaurant in Vegas, Joel Robuchon at MGM Grand, and two other two stars, Alex at Wynn and Picasso at Bellagio.

The restaurant is far removed from the hubbub of the casino, sequestered on the second floor of the Spa Tower. The General Manager, Franck Savoy, is Guy's son, an example of nepotism in a good way. The restaurant has three private dining rooms in addition to the general seating area. The Krug room is available for $750 per person.

The menu is roughly 90% the same as its sister in Paris, with the balance 10% being dishes designed particularly for American palates. Signature dishes include: Artichoke and Black Truffle Soup; Colors of Caviar; Crispy Sea Bass with Delicate Spices. The 10 course Prestige menu costs $290 per person and includes the three house signature dishes.

As would be expected of any Michelin rated two star restaurant, Guy Savoy restaurant receives great internet buzz. The only real downside to eating here is the price of the meal, however many foodies feel it is worth splurging for the experience.

Internet Buzz: Guy Savoy

  • Wonderful fine dining experience!! No wonder it has two michelin stars.
  • Savoy has created a truly exceptional dining experience that is surprisingly warm, welcoming and throws the stereotype of a “fancy French restaurant”right out the window.
  • As good as it gets. You may have heard of this place, but it's the only location in the US outside of France. It's run by Guy Savoy's son Franck at the Vegas location.
  • After 3 times in this Gastronomic Temple Finally I get the top PRESTIGE MENU (($290) sounds a lot of money but believe it's worth it!
  • The restaurant does feature a really cool dining area inside the kitchen. It's glass encased, so you can see the chef and the cooks at work.
  • Terrible if you're vegetarian...what the chef put together was so incredibly bland (and small)... If you want a top French restaurant that does amazing vegetarian meals, try 'alex' at the wynn casino... A friend found a bullet in his meat meal - the waiter's comment? - 'oh, that's the 3rd time this week'.
  • I am also a vegetarian and went a couple of months ago at Guy Savoy. I had the most exquisite vegetables pasta. No need to say that the artichoke soup was out of this world!
  • the meal began with a pair of Canapes - both signature trademarks of Guy Savoy. The first dish, consisted of alternating layers of duck foie gras, truffles, and brioche - the dish was excellent with the buttery bread and earthy truffle providing the first flavor and fragrance but later giving way to the intensely creamy foie gras that lingered on the palate.
  • one of Monsieur Savoy's most famous dishes - the Colors of Caviar consisted of multiple layers of caviar - a chilled caviar creme, a hot egg caviar sabayon, a caviar gelee, a smooth and salty green bean puree, and a thick layer of cool Ossetra egg - eaten with a mother of pearl spoon.
  • Wow! As good as the Paris location. We ordered the 10 course Prestige tasting, but I counted 17 courses before we left. The soup was as wonderful as we remembered, but "the colors of Caviler" and the "Oysters in Ice Gelée" were as wonderful, as was the off menu tomato sampler
  • Artichoke and Black Truffle Soup. This is a classic Savoy dish and was just as good as I remembered! Served with a 2006 Domaine Chandon Pinot Noir. This was my favorite pairing of the evening.
  • Truffle Loin of Veal, Black Truffle Potato Puree, Spring Vegetables. Perfectly cooked, decadently studded with Truffles. The potatoes were so good they reminded me of Robuchons.
  • This restaurant would not survive 6 months in New York, let alone Paris. This is not even a distant shadow of its Parisian mother ship.
  • Service was friendly and efficient. The restaurant is managed by Guy Savoy's son Frank. He seemed to be everywhere, introducing himself to guests and always making sure that things were running smoothly. There was always someone nearby to take care of my every need.

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