Le Mirazur

Since opening Le Mirazur in 2006, chef Mauro Colagreco has developed an approach he describes as circular gastronomy. This concept is based on respect for natural cycles, while taking into account the environmental and social impact of cooking. Inspired by his early experiences and connection with the land, this philosophy combines culinary technique with research and practical action. The aim is to rethink the way a restaurant operates, from sourcing ingredients to reducing its ecological footprint.

The restaurant offers a surprise menu designed to follow what nature has to offer at any given moment. Rather than planning dishes far in advance, the kitchen works with the day's harvest from the garden, available catch from the sea and meats selected from trusted producers. Chef Colagreco presents the menu as a sequence of nine courses, each centered on a plant-based ingredient. Unless a customer specifically requests it, the kitchen avoids repeating dishes, allowing for a different experience with each visit.

The restaurant's garden follows what the chef describes as three hundred and sixty-five micro-seasons. This constant change influences ingredient combinations and menu direction. Chef Colagreco's cuisine combines techniques drawn from international experience with ingredients from the Mediterranean region. Each dish is crafted with attention to texture, balance and presentation, often incorporating herbs and flowers harvested directly from the garden. The result is a cuisine closely tied to the landscape that surrounds the restaurant.