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Today, Zeffirino’s son, Gian Paolo Belloni, along with his extended family, continue mesmerizing diners with their special cuisine in Italy, Spain, China and the United States. Maestro di Cucina Cavaliere, Gian Paolo’s awards are endless and include an Escoffier Award - the only non-French chef to receive this ultimate international culinary honor – and the European Golden Medal.

Zeffirino’s family-operated institution was transported to the spectacular Venetian Resort-Hotel-Casino in Las Vegas in 1999, where hospitality and culinary skills still reign supreme. Reveling in Zeffirino’s atmosphere and cuisine is almost as delightful as being in Venice. This bi-level and authentic eatery has an elegant décor with limestone columns, Venetian-style open windows, antique furniture and one-of-a-kind balcony dining over-looking the Grand Canal. Equally impressive is the handcrafted bar which was imported from Italy and stands more than 40 feet high. It’s a fantastic setting in which to unwind, enjoy a cocktail and prepare your palate to appreciate the delectable dinner awaiting you in Zeffirino’s divine dining room.

Zeffirino’s exceptional sommelier will happily help you select the ideal wines and spirits to complement your perfect meal. Zeffirino’s cellar features more than 600 selections from the most renowned wineries as well as some extraordinary boutique vineyards located everywhere in the world.

Zeffirino imports many of its ingredients, chefs and staff from Italy and bakes its breads and decadent desserts on premises. Luciano Pavorotti, Frank Sinatra and Sugar Ray Leonard are amongst many who have chosen Zeffirino. Dine with us for lunch and dinner. From the family that made pesto world famous - Zeffirino is truly a culinary treat not to be missed.

Best Italian Restaurant

Las Vegas Life (2000)

Grand Chef: Gian Paolo "Zeffirino" Belloni

International Press Association

Best Brunch in LV

International Press Association

Best Italian Restaurant

Las Vegas Review Journal (2000)

Las Vegas "Italian Chef of the Year"

given by The American Chefs Association (2005)