Part of a weekly series featuring luxury hotel expert Mary Gostelow’s hotel pick of the week.

It was the Matisse in villa seven of The Mansion at MGM Grand, Las Vegas, that first caught my attention – especially since it was merely hanging in a guest powder room of the 13,000 sq. ft villa. But then again, everything at ultra luxe The Mansion is dressed to impress.

In 1999, the mighty MGM empire took six acres of desert immediately behind MGM Grand to create the exclusive 30-unit dwelling for casino high-rollers. $200 million later, it opened as a 125-ft high climate-controlled glass-roofed conservatory with some of the units, which start at a whopping 3,500 sq ft, look into. The conservatory itself has exquisite gardens and seating areas, and since The Mansion opened its doors to the public in 2006, has been a popular venue for small weddings and functions.

Suite life – a master bath and suite bedroom – at The Mansion. Photo Credits: MGM Grand.

Today, six of the units operate as a ‘normal’ hotel, though with an employee-to-room ratio of 250:30 the abnormality is immediately apparent. There are, for instance, teams of gardeners and extensive security looking after not only guests but artwork as well. The hotel’s collection includes originals by, in alphabetical order: Giacometti, Hockney, Léger, LeWitt, De Niro Sr, Oldenburg, Stella and Zajac. Plus, photographs from Diana Vreeland’s collection (see more in the stunning Viva il Sogno! book). Enough to please any art snob and impress any guest.

Dining is nothing short of regal. Photo Credit: MGM Grand.

There are also two entire culinary teams, one Chinese and one international, both with a 24/7 offering. During my stay, I lunched with super-cool Colombian fashionista, Ana Marie Mormando, who is VP and GM of The Mansion. Our suave Portuguese waiter, Antonio Nuñes, in a tie that exactly complemented the lilac table linens, serviced roasted beetroot salad followed by free-range Jidori chicken. A bit of culinary knowledge: “Jidori” is to poultry what Hyögo Prefecture’s “Tajima Wagyu” is to beef. Read: top of the range. No wonder those who pay, and pay a pretty penny, to stay in one of the six rooms enjoy the whole experience so much they come back again and again.

Mary and Ana Marie Mormando.

Read last week’s Hotel of the Week here.