Mirazur

The story

Crafted with passion, served with love

Between the Sea, the Mountains and the Italian Border

Perched on a hillside at the edge of France, a stone's throw from the Italian border, Mirazur occupies a 1930s rotunda building spread across three levels of lush vegetation. The light-drenched dining room wraps around panoramic windows that frame the sky, the sea and the rooftops of Menton simultaneously. Below, a glassed-in kitchen opens onto a small terrace, and further down still, an orchard garden of fragrant herbs and citrus trees feeds directly into the creative process.

It is a setting that makes the cooking almost inevitable.

Mauro Colagreco: A Route to the Border

Argentine-born and Italian by heritage, Mauro Colagreco arrived in France in 2001 and trained at the Lycée Hôtelier de La Rochelle before working alongside Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin. In 2006 he opened Mirazur — the restaurant he had, unknowingly, once driven past as a student on the road between sea and mountains. Within six months, Gault & Millau named him Revelation of the Year. A first Michelin star followed in 2007, two stars in 2012, and three stars in 2019 — the same year Mirazur reached the very top of the World's 50 Best Restaurants list, a climb that had taken the restaurant from 35th place in 2009 to first. Mauro was also named UNESCO Goodwill Ambassador for Biodiversity in 2022.

A Kitchen Guided by the Cosmos

Colagreco's contemporary Mediterranean cuisine is organised around a principle as simple as it is demanding: the biodynamic calendar. Depending on the day of your visit, you will experience one of four menus — Roots, Leaves, Flowers or Fruits — each shaped by what the calendar designates and what the gardens, the sea and the mountain hinterland offer at that precise moment.

The kitchen draws on fish and shellfish from local fishermen, vegetables from Mirazur's own gardens and the market, and meat, poultry and dairy from hinterland farmers, supplemented by wild plants, flowers and mushrooms gathered from the forest. The result, in Colagreco's own words, is cuisine that is "purified, pictorial and colourful," playing on textures and bold contrasts — an expression of what he calls "the moving intelligence of nature."

The team behind these plates is deliberately young and cosmopolitan. "Exchange and sharing as well as a holistic vision of the cuisine are an integral part of our philosophy," Colagreco has said. Mirazur was also the first restaurant in the world to be certified Plastic Free, and holds the Michelin Green Star for sustainable gastronomy — recognition that the kitchen's relationship with nature extends well beyond the plate.

The Experience

The nine-course Univers Menu is Colagreco's signature, a sensory progression through the Mediterranean landscape that surrounds the restaurant. Reservations open on fixed dates months in advance and fill quickly — a reflection of the sustained global recognition that has made Mirazur one of the most sought-after tables in the world.