chef image

Mauro Colagreco

Arriving in France in 2001, he took charge of Mirazur in 2006 after having trained with great French chefs such as Bernard Loiseau, Alain Passard, and Alain Ducasse. In 2007, only a year after taking the helm of Mirazur, the latter obtained its first star in the Michelin guide. In 2019, Mirazur won the third star in the Michelin guide as well as the title of best restaurant in the world, awarded by the 50 Best Restaurants in the World panel. His creative approach and commitment to local products and the protection of our planet have contributed to his success and reputation in the world of gastronomy.

chef au guide michelin
chef au guide michelin

The chef and

His journey


Mauro Colagreco is named UNESCO Goodwill Ambassador for Biodiversity, as well as vice-president of the chefs of the International Relais & Châteaux Association.


Le Mirazur becomes a winner of the new category of the Michelin guide “Sustainable Gastronomy” and also becomes the first restaurant in the world to obtain “Plastic Free” certification.


The recognition: the same year, Mirazur obtained its third star in the Michelin guide and was ranked the best restaurant in the world according to The World's 50 Best Restaurants 2019.


The Mirazur becomes a member establishment of the Grandes Tables du Monde, and Mauro receives the badge of the National Order of Merit by the Ministry of Foreign Affairs and International Development.


Le Mirazur ranks 11th in The World's 50 Best Restaurants, becoming the highest-ranked French restaurant on this list.


Mauro Colagreco is named “Grand Chef” by Relais & Châteaux.


The Mirazur obtains its second star in the Michelin Guide.


Mauro Colagreco is elected “Cook of the Year” by the Gault & Millau guide.


Just one year after the restaurant opened, Mirazur obtained its first Michelin star.


Mauro Colagreco arrives in Menton and takes charge of his own restaurant, Mirazur. Its innovative approach and commitment to local products are quickly attracting attention. Six months after the opening of Mirazur, Mauro was elected “Revelation of the Year” by the Gault & Millau guide.


Mauro Colagreco moved to France, where he refined his skills in several starred restaurants with great chefs, thus consolidating his culinary expertise.

The establishments

Of the chief

Mirazur, Menton, France, 3 stars in the Michelin guide, Best restaurant in the world 5Oth Best 2019

Mirazur, led by Mauro Colagreco, is a Michelin-starred restaurant located in Menton, France. It offers unique fusion cuisine, combining the flavors of the Mediterranean and Argentina, the chef's native country. Offering a premier dining experience in a picturesque setting overlooking the Mediterranean Sea.

Ceto, Roquebrune-Cap-Martin, France, 1 star in the Michelin guide

Inspired by Greek mythology and the aquatic constellations of the sky, the Michelin-starred restaurant Ceto skillfully combines tradition and modernity, focusing particularly on responsible fishing in harmony with nature. Drawing its inspiration from the riches and terroir of the Côte d'Azur, the cuisine, orchestrated by Mauro Colagreco, evolves and follows the rhythm of the sea through the seasons.

Riviera, Roquebrune-Cap-Martin, France

Experience a culinary journey to the heart of the Côte d'Azur terroir while enjoying the spectacular panoramic view. Mauro Colagreco's cuisine and his interpretations of local gastronomy classics will take you on a journey along the coast. Imagine tasting the fish of the day 'alla Ligure', Spaghetti alla Genovese or the famous Tropézienne tart.

Casa Fuego, Menton, France

Friendly table | Wood-fired cooking | Argentinian grillA real family canteen of chef Mauro Colagreco, Casa Fuego revisits the classics of Argentinian cuisine, around the grill, “asado” in Argentinian, the central part of the restaurant and cooking over a wood fire. With a breathtaking view of the Mediterranean Sea , and the old town of Menton, we welcome you in a warm and friendly setting for a moment of sharing, “a piacere”, with family or friends.

Pecora Negra Pizzerias, Menton, Strasbourg, Lyon, France

Family and artisanal pizzeria, local and seasonal products!

Mitron Bakery, Menton and Monaco

  • Artisanal and sustainable bakery.

Mitron Bakery products are made from ancient wheat flours grown in controlled, certified agriculture.

Big Heart, Paris, France

  • Between chic bistro and brasserie.

Without fuss, but precise and demanding, the cuisine is tasty, gourmet, refined. Each dish is a small discovery, an invention that highlights carefully selected seasonal products. The objective of GrandCoeur: to create a warm, generous and accessible living space with the quality of a great kitchen.

the chef



Olive oil with lemon from Menton PGI (Chef Mauro Colagreco)


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Olive oil with IGP Menton Lemon and Ginger (Chef Mauro Colagreco)


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Olive oil with elderflower (Chef Mauro Colagreco)


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The chef's recipe

Zucchini flower stuffed with Ratatouille Niçoise and olive oil iced lemon verbena from the St Michel oileries


40 mins


4 people.

Type of dish





25 mins



Good tasting !