Luna Rossa

  • Lake Las Vegas, NV, 89011
  • (702) 568-9921


Average cost
$25 to $35
Payment types accepted
Sunday - Wednesday, 11:30 a.m. - 9 p.m.
Thursday - Saturday, 11 a.m. - 10:30 p.m.
Reservations Suggested


Luna Rossa is a quality Italian restaurant in the shops at Montelago Village. With a beautiful view of Lake Las Vegas and outdoor patio for warmer months, Luna Rossa is a fabulous place to visit for a glass of wine and a nice meal out.

Strings of Christmas lights, wine bottles, gilded picture frames and white linen table clothes all add to Luna Rossa's charm. The interior colors are hues of warm caramel, accented in soft white.

Start with a tasty Caesars salad with hints of anchovy, garlic and shaved parmesan. Or, a caprese salad made with fresh mozzarella, tomatoes and basil.

Crostini with prosciutto and melted mozzarella cheese is a great way to start the meal, as are the clams and mussels, served in a garlic infused tomato broth, fabulous for dunking bread in.

An amazing risotto ai funghi is a comfort food much like Rosemary Clooney's voice: warm, rich and soothing. Mushroom stock and garlic are tactfully fused with perfectly tender with rice and tender chanterelle and cremini mushrooms. The risotto was creamy, but not over powering or heavy.

The veal picatta thinly sliced veal with capers and lemon white wine sauce. Served traditionally, the veal was a bit salty, but otherwise spot on in texture and flavor.

A balsamic glazed bistecca with mushrooms, mixed veggies and rosemary potatoes was huge, sure to settle any steak lover's appetite.

Desserts include tartufo and an apple tart with butter almond crust. A decadent chocolate cake topped with chocolate ganache is a great option, as is the tiramisu. Perfectly light layers of Italian lady fingers, fluffy mascarpone cheese and whipped cream, and coffee are served on a simple white dish. Perfection.

If you're at Lake Las Vegas, definitely try Luna Rossa, you will be surprised at the quality, friendly service, and charming ambiance.

-- Review by Nikki Neu

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