Bellagio offers 3,005 sumptuous rooms in a 37-floor tower. Elegance begins in the luxurious marble lobby under a ceiling of 2,000 glass blossoms created by renowned artist Dale Chihuly and extends throughout, including a mini-Rodeo Drive mall called Via Bellagio that offers world-class shops and designer boutiques under an ornate canopy of etched glass and green wrought iron.
Reserved for hotel guests, Spa Bellagio offers 26,500 square feet of pampering in the serene ambience of soft pastels and grass wallpaper. The spa includes a state-of-the-art fitness center (daily fee charged), saunas, steam rooms, lounges, and men’s and women’s complexes with three spas at different temperatures plus a cold plunge pool.
Periodic displays by the Fountains at Bellagio attract thousands of sightseers. Located in eight-acre Lake Bellagio fronting the hotel, the lighted fountains erupt, sway, and dance to music ranging from Sinatra to Pavarotti. Employing a stage that rises from and falls into a 1.5-million-gallon pool, a Cirque du Soleil troupe presents “O” in, on, and above water—a cycle-of-life, “liquid magic” show of such grace and skill it ranks as perhaps Las Vegas’ premiere stage-show attraction.
– Picasso – This lakeside restaurant offers French/Spanish cuisine. Tasting and fixed-price menus offer treats such as Peekytoe-crab salad and boudin of lobster, shrimp, and scallops.
– Prime Steakhouse – Also located next to the lake, this steakhouse includes contemporary choices such as foie gras brûlée with spiced-fig jam in addition to meat, seafood, and 11 potato options.
– Le Cirque – An outpost of the fabled New York City restaurant bearing the same name, this intimate, jewel-box restaurant features a draped silk “big-top” ceiling, an onyx bar, and mahogany accents. French-style dinners offer selections such as quail-confit salad and braised rabbit.
– Osteria del Circo – Adjacent to and a sibling of Le Cirque, this restaurant also branched out from New York City. It serves Italian lunches and dinners featuring dishes such as a salad of poached lobster and Tuscan beans, rabbit-and-foie gras tortelli, and wild boar chops with onion confit.