Spago by Wolfgang Puck

The story

Spago by Wolfgang Puck Las Vegas: California Cuisine at the Bellagio

The chef and the kitchen

Spago by Wolfgang Puck in Las Vegas redefines contemporary American cuisine through a disciplined focus on weekly market runs. Puck sends his culinary team directly to the Santa Monica Farmer’s Market to source ingredients, which ensures every California cooking session reflects what is currently growing. This Gault & Millau recognized kitchen pairs those seasonal finds with straightforward preparation, allowing the quality of the fish, meats, and vegetables to drive the menu.

Seasonal plates and market selections

The regional menu balances handmade pastas and wood-fired pizzas alongside grilled seafood and natural cuts of beef. Guests can order the Hawaiian Big Eye Tuna Duo or steamed Ora King Salmon from the current seasonal prix-fixe offering. A dedicated vegan lineup provides equally structured alternatives, while traditional desserts like Basque cheesecake round out the service.

Fountain-side interiors and design

Gelila Puck collaborated with Italian architects to translate the original Beverly Hills concept into a sleek, sunlit space overlooking the resort lake. Floor-to-ceiling glass panels frame the water displays, while heavy velvet walnut tables and black iron fixtures ground the modern aesthetic. Two large chandeliers hang above curated art pieces, creating a calm environment for extended evening meals.