Culinary mastery meets mixology artistry at Mesa by José Avillez. Considered one of Macau's most celebrated destinations for contemporary Portuguese cuisine, the restaurant has been honoured with a Five-Star Award from Forbes Travel Guide 2026 and a Platinum Restaurant rating from the Trip.Gourmet 2026 The Global Selection of Restaurants. In addition, the MICHELIN Guide Hong Kong | Macau recognised Mesa by José Avillez with its first Selected Restaurant distinction in 2026.
As Mesa's partner, MICHELIN Starred Chef José Avillez brings his visionary culinary ethos to the fore, championing the art of sharing and connection at the table through the restaurant's "Casual Fine Dining" philosophy. Head Chef Herlander Fernandes manifests this dining concept with an innovative menu honouring Portugal's culinary heritage with classic favourites and seasonal specialties elevated by the finest quality ingredients prepared with modern culinary techniques. With signature dishes such as Seafood Rice and Caviar and King Crab and Caviar, the restaurant's menu harmoniously blends authentic traditional flavours with modern techniques, creating a one-of-a-kind Macau hotel dining experience.
The Portuguese restaurant's chic interior ingeniously weaves together Chinese iconography and Karl Lagerfeld's cutting-edge style, with the legendary designer's signature black, white and gold tones. Symbolising happiness and good fortune, the restaurant's magpie motif acts as a cultural bridge between China and Portugal, continuing the East-meets-West theme in elegant tabletop ornaments and a mesmerising LED ceiling animation that captures their graceful flight.
Helmed by Resort Master Mixologist Frederick Ma, MESA Bar sets the stage for world-class concoctions with a stunning, birdcage-inspired design that has made it one of Macau's ultra-trendy check-in hotspots. Here, the global mixology luminary creates showstopping serves that tell stories from Portuguese and Chinese heritage. With sustainability in mind, the bar proudly utilises house-made ingredients from house-planted herbs, using fruit remnants from its commissary kitchen to create Kombuchas and Mead Honey Wine with a "Zero Waste" concept. MESA Bar also uses spirits from ecoSPIRITS for its cocktail base to enchant the palate while reducing carbon footprint one exquisite sip at a time. In addition to receiving two stars at China's Cocktail and Spirits List Awards, MESA Bar earned Wine Spectator 2026's Best of Award of Excellence for its carefully curated wine list.
