Mirazur Marks Twenty Years Of Biodynamic Sourcing From Twelve Menton Acres
The three-Michelin-star restaurant in Menton celebrates two decades of operation, demonstrating how a twelve-acre biodynamic garden structurally dictates a daily menu.
Mirazur, the three-Michelin-star restaurant in Menton, marked its twentieth anniversary on April 1, 2026. The establishment operates at the foot of the Alps facing the Mediterranean, sustained by twelve acres of biodynamic and permaculture gardens that supply the kitchen directly.
Chef Mauro Colagreco founded the restaurant and integrated the agricultural plot into the daily culinary operations. The garden dictates the menu, requiring the team to arrange dishes based on the immediate yield of the soil rather than a predetermined structure.
This agricultural integration extends across the immediate region. The organization operates La Pecoranegra, Casa Fuego, and two Mitron Bakery locations in Menton, distributing the daily harvest through multiple distinct dining formats and retail spaces.
On March 6, 2026, the kitchen highlighted the Pink Menton onion, a specific regional cultivar. The inclusion of this local ingredient demonstrates how regional biodiversity and specific soil conditions physically shape the composition and flavor of the plate.
Colagreco, who serves as a UNESCO Goodwill Ambassador, structures the restaurant's operations to meet strict environmental standards. The establishment holds both Plastic Free and B Corp certifications, ensuring the supply chain and waste management align with circular gastronomy principles.
The operational model developed in Menton now influences more than thirty dining establishments worldwide. These locations apply the same biodynamic sourcing principles, adapting the garden-to-plate arrangement to different regional contexts and local agricultural realities.
“By choosing what we eat, we choose the world we want to live in,” Colagreco stated. This philosophy translates into a physical reality in the kitchen, where the daily harvest determines the exact ratio of ingredients placed beside each other on the plate.
The two-decade operation of Mirazur proves that a restaurant's menu is ultimately a reflection of its agricultural footprint. The physical layout of a twelve-acre garden in Menton dictates the physical arrangement of a dish, showing that the soil determines the structure of the meal.
