Mauro, who was still a student at the La Rochelle Hotel School, was unknowingly passing by his future restaurant on this little road between the sea and the mountains which was to take him to Rome.
A few years later, after working with great French chefs: Bernard Loiseau, Alain Passard, Alain Ducasse and Guy Martin, Mauro decided to open his own house.
Attracted particularly by Spain, because of the language, and by Italy, from his origins, it is finally in Menton that he will be installed, at the Italian Border.
Receptions, cocktail parties, private dinners, openings, weddings…
Mauro Colagreco will custom-design a unique menu for your event, in a decor created especially for the occasion by professionals.
Together with his team Mauro will make this a memorable occasion, whether in a private villa, on board a yacht or in an unusual setting.
For more information and a personalised estimate, please contact:
firstname.lastname@example.org+ 33 (0)4 92 41 86 86
At his beachside restaurant opposite the bay of Cannes, a young Greek chef concocts Mediterranean-style cuisine, featuring Andalusian gazpacho, grilled lobster and king prawn…
No telephone, no bookings, no credit cards… but a perfectly prepared Niçois repertory: stockfish, daube, fresh pasta with pistou, and more.
Quality flours, natural leaven and slow fermentation for breads baked in a wood-fired stone oven dating from 1906!
Michèle and Bénédicte have developed a remarkable collection of citrus fruit varieties over the years in their nursery in the Pyrénées-Orientales
Goat’s cheese by Michel, cheesemaker in Moulinet in the Mercantour national park. Plus lemons from Marta, cherries from Gilles, herbs from Lily…
A five-minute stroll from the Mirazur, with a pool facing the sea, the best hotel in the Garavan marina.
Small family restaurant and cuisine with the accent on simple, flavourful ingredients: fresh pasta, fresh fish, market vegetables.
In the old Menton, the shop offers a traditional olive oil first cold pressed and the complete collection of olive oils elaborated by Mauro.
Traditional nets fishing with nets: whiting, dentex, dab, squid, lobster etc., sold right by the boat.
A stone's throw from the Mirazur, a little corner of paradise in a cove sheltered from the world.
Bar & beach restaurant offering marine cuisine of first freshness.
On the Italian side, generous, Calabrian-inspired family-style cuisine. Ravioli to die for.
Biodynamic wines produced by Aris Blancardi on a magnificent estate in the Bordighera hills.