Mauro Colagreco’s Mirazur: The Argentine Restaurant at the Top of the Gastronomic World

France seems to be the promised land for Argentine chef Mauro Colagreco.
Since his arrival in 2001, there seems to be no end to the good news.
The most recent is that Mirazur, the restaurant he opened in 2006 in a small town on the Côte d’Azur, was ranked third in the list of the world’s fifty best restaurants(The World’s 50 Best Restaurants).

We could say that Mirazur was a success from the very beginning.
Already six months after opening, it was considered ‘Revelation of the Year’ by the ‘Gault&Millau Guide’. In 2007 it obtained its first Michelin star and the following year it entered the list of the 100 best restaurants in the world. From then on, Colagreco and his team did not stop receiving distinctions of all kinds from the most renowned specialists on the planet.

When you sit at the table at Mirazur, the only option is surprise, and it seems to be a pleasant surprise by all accounts.
The menu is not pre-established because the maxim that governs Colagreco’s cuisine is to make the most of the freshest products available for that day, which is always unique and unrepeatable.
The sea, the mountains, the vegetable garden and the local market are the sources of Colagreco’s inspiration.
His wine list, on the other hand, does allow you to choose from a carefully selected list in which Rutini Wines is present.

In November 2017, Colagreco took part in an innovative culinary experience: he exchanged kitchens with Mexican chef Jorge Vallejo, his restaurant Quintonil is currently ranked #11 (The World’s 50 Best Restaurants)..
Durante una semana los restaurantes Mirazur y Quintonil intercambiaron su staff.
Colagreco hizo lo que mejor sabe hacer: salió a buscar los mejores productos locales y se dejó llevar por ellos.
Vallejo hizo otro tanto en la Costa Azul.
Rutini Wines acompañó la experiencia con sus etiquetas Apartado y Antología.

It is not the first time nor the last time that Mauro moves and exchanges fires with world gastronomy referents, since he has replicated this format with great chefs such as: Gaggan in Bangkok; David Kinch in California; René Redzepi in Copenhagen; Alex Atala in São Paulo; Yoshihiro Narisawa in Tokyo; Andoni Luis Aduriz in Errenteria; Virgilio Martínez Véliz in Barranco; Emmanuel Renaut in Megève; Sebastien Bras in Laguiole; Massimo Bottura in Modena.