20/06/2026
For two decades, Mauro Colagreco has pushed the boundaries of fine dining at Mirazur in Menton – and he's not stopping now.
From a young Argentine chef arriving in France, at the age of 23, to leading the kitchen at Mirazur, named The World’s Best Restaurant in 2019, Colagreco has always managed to maintain a clear sense of why he cooks.
At the heart of his philosophy is 'circular gastronomy', a term borrowed from the idea of a circular economy. "It's simple, really: it's about working with natural cycles and trying to understand the ecosystem of which the restaurant is a part." he explains. This concept also encompasses the social side of a restaurant too, with implications for diners, staff members and producers alike.
This year, Mirazur marks its 20th anniversary, a milestone the team celebrated in spectacular fashion. An anniversary menu was available to diners for six weeks, in collaboration with iconic chef Ferran Adrià, of El Bulli fame, who took on the role of gastronomic curator.
At this stage in his career, Colagreco has moved into a new phase. Spending less time in the kitchen has allowed him to reflect and take on new responsibilities, with a growing commitment to education and biodiversity.
In an interview with 50 Best, Colagreco reflects on legacy, leadership and a changing kitchen culture. Click below to read more.
The legendary chef behind Mirazur on the tragedy that shaped him, the restaurant's milestone anniversary and the cultural change rocking kitchens.
