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Restaurant Mirazur
Menu from US$ 333.09

Restaurant Mirazur


  • 3 Michelin Stars 2022
  • Creative cooking
Rates and services

Menus 320 EUR s.i.

Terminology: t. = tax, s.n.i. = service not included, s.i. = service included

For your information: 1 EUR = 1.04 USD

Annual closing
from 12/23/22 to 12/29/22 : hotel and restaurant(s)
from 1/1/22 to 3/6/22 : hotel and restaurant(s)

Discover the restaurant

Chef Mauro Colagreco has found the perfect place to exercise his talents in this majestic 1930s building with mountains as a backdrop and magnificent sea views. It boasts a superb terraced garden, with fabulous views over Menton and the Mediterranean. In the kitchens, a team is busy preparing the dishes dreamt up by this young Chef who draws his inspiration as much from the rare vegetables and baby salad leaves from the Mirazur’s gardens as he does from his Italo-Argentinian roots. His quinoa risotto, woodland mushrooms and parmesan cream, and catch of the day with celeriac and a smoked sauce are an invitation to the culinary experiences to come.


Member Relais & Châteaux since 2013

30 Avenue Aristide Briand
06500, Menton

Tel.: +33 (0)4 92 41 86 86
Fax: +33 (0)4 92 41 86 87
Our commitments

In 2016, Mirazur began to seek sustainable alternatives to plastic in its operations and supply chain. The search led to a long-standing relationship with Italian Company EKOE, which proved such a catalyst that Mirazur pushed to capture the knowledge developed in a framework that could help others act. This led to the launch, in 2019, of a groundbreaking, “plastic-free” certification by an EKOE spinoff.

Mirazur’s own certification, awarded at the top level in 2019, involved a stock take of the restaurant’s progress. Single-use plastic has been eliminated and overall plastic use reduced by 89%, often by carefully rethinking operations. Where not possible, green alternatives, like PLA, have been selected, or new ones developed from scratch, such as EKOE’s corn-based alternative to polystyrene for fish boxes. These alternative materials are composted on site using special, solar powered “hot boxes”. Mirazur is a champion of Relais & Châteaux’s commitment to plastic reduction as an association. Furthermore, the restaurant is building on its success on plastic in other areas and now, researching what else can be achieved through circular-economy type thinking. It is even in dialogue with Menton’s mayor about the scope for introducing accelerated hot composting at municipal level.

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