Carbone Riviera at Bellagio | Real Vegas Magazine

The team behind Carbone is back in Las Vegas with a splash—literally.

This fall, the iconic Bellagio welcomes its newest culinary attraction: Carbone Riviera, a seafood-forward evolution of the famed Carbone brand, opening in the former Picasso space with a stunning new twist—a 33-foot Riva yacht cruising on the lake.

Yes, you read that right. For the first time in Bellagio’s history, guests will have the chance to ride a luxury yacht on Lago di Como, pulling up to dinner with front-row views of the world-famous fountains. It's fine dining, Las Vegas-style.

🦞 A Bold Take on the Carbone Experience

Developed by Major Food Group—the trio of Mario Carbone, Jeff Zalaznick, and Rich Torrisi—Carbone Riviera offers all the old-school charm of the original, but with the spotlight now on seafood.

Guests will be greeted by a dramatic ice-laden raw bar showcasing the day’s flown-in delicacies: Dungeness and king crab, oysters, langoustines, sea urchin, razor clams, and more.

Pair that with Carbone's signature tableside showmanship and a dining room designed by Martin Brudnizki, and you've got yourself a full-blown Riviera fantasy in the heart of the Strip.

🌊 Yes, There’s a Yacht.

The Riva “Anniversario” yacht is a sleek, Italian-designed beauty—one of only 18 ever made. Guests will ride this 33-foot mini yacht on Bellagio’s lake, making their entrance in true Bond fashion.

💬 From the Creators

“This is one of the most important, not to mention gorgeous, restaurant spaces in America,” said Mario Carbone. “At Bellagio, we have the chance to create a dazzling new sibling to our iconic Carbone—this is the culmination of decades of work.”

According to MGM Resorts’ Ari Kastrati, “Carbone Riviera will be a one-of-a-kind experience in a truly treasured location.”

🍸 Why It’s a Big Deal

• It replaces the beloved Picasso, one of Vegas’ most legendary dining rooms.
• It’s the first time Bellagio has ever hosted a yacht experience on the lake.
• It evolves the Carbone legacy into something bold, fresh, and seafood-forward.