Il Carpaccio

Convivial & Gourmet

Il Carpaccio is an Italian Michelin starred restaurant serving convivial and authentic cuisine.

Chefs Oliver Piras and Alessandra are now taking the lead of the mythical restaurant of the Palace, to propose a gastronomic Italian cuisine, authentic and gourmet, through an exclusive menu, created in partnership with the Da Vittorio*** family.

At Il Carpaccio, Chefs Piras and Del Favero have envisioned modern, light Italian cuisine, made with transalpine products of exceptional quality. Elevated gastronomy will be on the menu, paired with a welcoming, jovial atmosphere. “Our mission: complexity presented in simplicity”. A testament to their credo, the duo will be present not only in the kitchen but also in the dining room, interacting and delighting guests with tableside preparation of their signature dishes.

Le Bar Long

Casual & Parisian

Elegant and convivial, Le Bar Long restaurant offers the best of reinvented traditional Palace dishes. Its ordered, rigorous architectural lines are offset with large white linen curtains, idiosyncratic knick-knacks, fabulous artworks and a striking array of lamps and light fittings. In this unique setting, staff will serve you a selection of some of the greatest Palace classics carefully reinvented. Le Bar Long’s central feature is a long, narrow, high table bathed with light. Philippe Starck design sought to break with the conventions of a classic bar layout where patrons and bartenders face each other across a counter.

Matsuhisa Paris

Contemporary & Trendy

The iconic Japanese Chef Nobu Matsuhisa has chosen Le Royal Monceau - Raffles Paris to open its first restaurant in France. As a result: an exquisite gourmet experience blending Japanese and Peruvian cuisine, in a trendy Parisian place!

Under the expert eye of Chef Hideki Endo and his team of sushi masters, Matsuhisa Paris offers a highly contemporary vision of Japanese cuisine bringing Peruvian notes: a gastronomic encounter between Asia and Latin America, two cultures for which Nobu himself has great fondness.

On the menu, the best by the legendary Chef Nobu, continues to enchant addicts to the red mullet sashimi, to the Wagyu tobanyaki; or the salmon tataki, not forgetting the desserts of the celebrity pastry chef Quentin Lechat (Winner of the “Grand Prix de la Pâtisserie 2019”), and signature cocktail creations by Clément Emery, such as the “Hanami,” a Japanese flavored Spritz, and the “Sipsmith Raffles 1915,” a reinterpretation of the Gin & Tonic.