Chef Guy Savoy

For the sixth year in a row, Restaurant Guy Savoy at Caesars Palace was selected as one of the “Top 40 Restaurants in the U.S.” by acclaimed dining website In fact, Restaurant Guy Savoy has won this prestige award every year since its opening in the spring of 2006.



In addition to the “Top 40” recognition, the Michelin-starred chef’s only restaurant in the U.S. also took home honors for “Top 10 Las Vegas Food Rating Restaurants,” “Top 10 Las Vegas Wine List Restaurants” and “Top 10 Las Vegas Special Occasion Restaurants.

 Since opening, the restaurant’s impressive collection of awards and accolades include Michelin Guide’s Two Stars, Wine Spectator’s Grand Award; AAA Five Diamond Award and Mobil Travel Guide Four Stars among others.  Restaurant Guy Savoy has also been named the “Best of the Best” by Robb Report and “One of the Best New Restaurants in the World” by Travel + Leisure. The Wall Street Journal praised, “Even a non-gaming American gastronome should be very happy to have this very fine Parisian transplant only a domestic flight away.”

 Savoy and his staff continue to amaze guests with novel offerings. The seasonal menus are ever evolving, allowing guests to taste new creations with the freshest ingredients possible. Classic dishes like artichoke and black truffle soup or the more playful creations like potato and black truffle chips make those who have been lucky enough to experience the Paris location feel as though they are right back in the heart of France.

In 2009, Restaurant Guy Savoy opened America’s first Krug Room. At the end of a sleek wood-paneled hallway through a discreet door adorned with stunning contemporary art and elegant Krug-branded accessories, the room offers a unique blend of privacy and glamour. The Krug Room menu changes seasonally featuring a six-course pairing menu highlighting culinary delights including colors of caviar, crispy sea bass with delicate spices and the restaurant’s famed artichoke and black truffle soup, served with Krug vintages ranging from 1985 through 1995. For  more information on this world-class restaurant please  go to