Las Vegas Fine Dining Circo

Osteria del Circo

The legendary restaurateur Sirio Maccioni, his wife Egidiana and his eldest son, Mario, have brought their acclaimed New York restaurant to Bellagio. Osterio del Circo, reminiscent of a European carnival tent with Adam Tihany's playful, sophisticated big top décor, specializes in Tuscan cuisine, homemade pastas, grilled meats and fish, as well as hot and cold appetizers.

The grand setting features playful, yet sophisticated big top dining room décor, features views of Lake Bellagio with its water-and-light extravaganza.

Under the expert direction of their Executive Chef, the Maccioni family tradition of passion for the palate is maintained. Upscale Tuscan fare takes center stage in the surroundings overlooking Lago di Como enhanced by the finest of 900 wine selections imported from all around the world.

Menu Selection

Pre-Theatre Menu - $49
Available daily until 6:45 p.m.
View the Circo Pre Theatre menu

Dinner Menu

Click to view Circo Dinner Menu

Please Be Advised of a $3 Split Charge on All Main Courses
Gratuity of 18% will be added to parties of 8 or more.

Due to the complexity of our menu dishes, all ingredients are not mentioned
in the description.
Please advise our staff of any allergies.

Partners the Maccioni Family
Mario, Marco, Mauro, Sirio and Egidiana

Clearly a love of the restaurant world runs in the Maccioni family. Today, the three high-energy Maccioni sons (Mario, Marco and Mauro) are immersed in the business, just like their parents, and the family recently opened Osteria del Circo (Circus Tavern), a fun, young and dynamic spot at 120 West 55th Street. The immediate success of Circo has done Sirio, the father, proud.

Opened in 1996, Osteria del Circo is another creation of Mr. Maccioni and his wife, who is the supervising chef and their sons, who are the ringmasters, hosts and owners of Circo.

Designed by Adam D. Tihany to be as exciting as a European carnival tent, the colorful décor of Circo is innovative, whimsical and vibrant. But, unlike a circus tent, the restaurant is comfortable, the fabrics luxurious and the custom-designed Italian chairs deep and seductive.

Yet walk through the door of this inviting room and you will know immediately that no matter how playful the décor, the menu is decidedly serious. Draw a deep breath and the intoxicating fragrance of fresh herbs, roasting meats and robust sauces immediately whets the appetite. Then sit down in one of those comfortable chairs and have a plate full of traditional Italian Antipasti with an assortment of cheese, salumi and bruschetta. Or, "Il Cacciucco", a classic Tuscan fisherman's soup with calamari, clams, mussles, shrimp, monkfish and langostino. Or, maybe a plate of Matriarch "Mama Egi's" ravioli recipe of sheep's milk ricotta cheese, spinach, swiss chard in a butter sage sauce. Or how about Circo's signature rack of lamb with pecorino cheese and thyme?

Such dishes, a blend of Mrs. Maccioni's traditional home cooking and an array of superb ingredients, are prepared with consummate skill by Michael Vitangeli suggest the sumptuous feast Osteria del Circo will bring to the table.

Combine such food with the Maccioni charm - "We will continue with Papa Sirio's heritage of hospitality," say Mauro, Mario and Marco - and you have a restaurant that promises to be exceptional.