While "storyteller cuisine" is not a style that is universally loved there are few Chefs thinking as deeply about nature as Mauro Colagreco, the Italo-Argentinian Chef and owner of Restaurant Mirazur overlooking the French Riviera. Named "best restaurant in the world" in 2019 and holding 3 Michelin stars for the past decade, the privileged location merely an added bonus for diners with a table near open windows, Mirazur's concept focuses on the influence of the Moon and the planets on Plants and how they taste each day. Using an agricultural calendar based on biodynamics, each day seeing the kitchen focus on one of either roots, leaves, flowers or fruits, it is after a cordial welcome that diners first visit the kitchen before taking stairs to a room decorated in wood and natural stones. The father of "circular gastronomy," and first Chef to be appointed a UNESCO Goodwill Ambassador, it is alongside Colagreco that some fifty people are responsible for everything from gardening to dish washing, and across the course of nearly three hours no less than half seemingly make an appearance either downstairs or tableside. Offered Champagne to start, a fair priced Wine list offered along with several heavy hitters, "Leaves" opening nibbles include a quintet of Tarts, Raviolis and Crackers all sourced from the Chef's Garden with a focus on textures and freshness. Open since 2006, the same local Olive Oil and mother's Bread offered to diners since then, the first of nine proper "courses" entails fresh Shrimp in White Bean Puree between Leaves of Navelwort while the follow-up goes airy with a cloud of Coriander hiding Orange-soaked Uni. A space well-suited to White Wine, the blend from Chateau de Pibarnon matching seasonal Citrus, hollowed spears of Puntarelle filled with Sardine thrive in Bagna Cauda before a carefully-topped Oyster and all the parts of Garlic served in such a way that none of it is overwhelming. Offered a second Loaf with hand-formed Butter and a story, its purpose seemingly to collect the Sauces henceforth, line-caught John Dory arrives hidden by gently cooked Nasturtium with a beard of Razor Clams before a "Millefeuille" of Lamb and various styles of crispy Cabbage. Not wavering from the theme for Cheese or Dessert, local Goat Cheese akin to Panna Cotta beneath Sorrel Gel, cooked Fennel drops the acrid notes in favor of sweet Licorice atop Vanilla before Ice Cream mixed tableside with a variety of fresh and preserved Citrus. Gracious throughout, every dining room attendant smiling and pleasant, mentions of a birthday additionally saw the team produce a Chartreuse Cake complete with candle alongside a bowl of Rosemary Financiers and fresh Cream large enough to serve a six-top. read more

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When we were planning our travel to Menton we initially "just" looked for the best rated places... how little did we know that we'd be eating at (one of) the world's best restaurants. Literally, as Mirazur was voted world's best in 2019. Yes, we agree... our experience at the only 3-star restaurant in Southern California was already fantastic but last night... impossible to beat. Thie was our hostess and she was the epitome of 5 star service: informative, knowledgeable, inquisitive and super nice. Fitting ambiance as we had a panoramic view on Menton and the Italian side of the coast, ambient music that was humming in the background. I'll let the pictures speak first themselves but refrain from naming everything... unless being asked. 10 out of 10. read more

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Went there last Saturday for the tasting menu and immediately suffered from food poisoning 2 hours later. Serious vomiting and diarrhea all night and was admitted to the emergency room at Centre Hospitalier La Palmosa in Menton at 6am in the morning. Shocked that we paid almost $1K Euro for 2 people at this Michelin 3 stars to have such experience. Checking the past reviews and we noted another customer had food poisoning back in May and made a point about none of the kitchen workers wear gloves. I looked back at my pictures taken at the kitchen and he was right on. We let the restaurant know what happened by leaving feedback with the restaurant follow up satisfaction email but never heard anything back from them. Not even an apology. This really broke my heart. We visit Michelin 3 stars restaurants all over the world and this is the only time it happened to us, and with such lack of care for their customers. Very disappointed, Mirazur. read more

Mirazure has been on my radar and bucket list since winning the 50 best in 2019. Cogreco with his argentinian roots and training with Ducas and Persard brings his vision of a lunar menu to light. We came for my wifes birthday and were in communication with the restaurantm. We toured one of the gardens prior. Mirazure serves 1 of 4 universes depending on the lunar calendar. Root, flower, leaf, and fruit. When making reservations, I made the effort to request a sea facing table. We were not disappointed with sweeping views of Menton and ocean. On to the food, all of the starters and mains were great. With a focus on the element of the day, root in our case, accominied by a seafood heavy focus. I enjoyed the classic salted beet root and caviar, blue lobster tart, and oyster and cream. The only dishes i disliked were the licorice dessert and the pork cheek portion of the entree. All in all, great experience and well worth the trip. Bravo chef colgreco. read more

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The truth is, I'm not qualified to review a restaurant like Mirazur. I'm just an average guy from the Northwoods of Wisconsin in the USA who likes to cook and eat, who enjoys writing Yelp reviews (which do double duty as my journal of food and dining experiences) and fortunately, has sufficient resources to travel and occasionally book a table at a top notch restaurant. However, I do know what tastes good, and I know something about what it takes to create a phenomenally beautiful plate. The food we were served at Mirazur was impeccably composed on the plate and full of flavor. The theme of the day when we visited was leaves. Though every dish contained or featured a leafy component -- the meal was not veggie centric. After some tasty tapas served as an amuse bouche, the first course featured celtuce, stracciatella and close to a tablespoon of caviar. Next up, nasturtium leaves were paired with tuna tartare. An oyster swimming in a sage based sauce was one of the best dishes of the day -- certainly the best oyster I've ever eaten. A seafood stew featuring mussels, razor clams and basil was the fourth course. I guess you could say the fifth course was the soup course -- lovage ravioli and chanterelles in a clear broth garnished with tiny flowers. The catch of the day was a locally sourced fish from the sea bream family enhanced with shiso -- tender, moist, perfectly cooked. The heartiest dish was prime rib of veal, slow roasted over an open fire, paired with several applications featuring different kinds of cabbage. After a fig leaf granita to refresh the palate, the day concluded with algues dolce with prickly pear -- who could imagine a desert made with algae could taste so wonderful. A few additional notes: The sommelier brought us an iPad with an overwhelming selection of wines to choose from. Perhaps some guests are knowledgeable enough to figure out what they would like -- we are not -- so we decided to trust the somm and go with her suggestion -- which was a fairly dry white from a local vineyard. It was very good and complemented the meal quite well. Not everything was absolutely perfect. My wife found a piece of razor clam shell in her seafood stew. Fortunately it was small and though sharp, did not injure her mouth. I thought the veal was somewhat boring -- boring to look at (especially after so many beautifully plated dishes) and boring in taste (I.e. it was a piece of meat -- good quality meat, well cooked meat, but still -- just meat). I enjoyed the artistry and flavors of the cabbage based sides more than the meat. We arrived about 10 minutes before our reservation and were able to stroll the terrace, enjoying views of the sea, and watching someone from the kitchen staff preparing components in a small outdoor kitchen. The view from the dining room is magnificent. Maybe the locals take it for granted, but for people like us who rarely visit places like Menton and the Cote d'Azur, it was spectacular. The staff was highly professional, multi-lingual, willing and able to engage with us about the nature of the food and preparation. You can also get a look into the kitchen as you arrive or depart. It is truly impressive to see what it takes to prepare the kind of food that is worthy of three Michelin stars. So -- qualified or not -- these are my thoughts and observations about our recent visit to Mirazur. For me and my wife, it was worth adding a couple extra days to our European vacation to make a special trip to Menton and Mirazur (I.e. exactly how the Michelin Guide describes three star destinations). read more

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Words can't describe the experience I had at Mirazur. I got to enjoy the Flowers Universe, and thoroughly enjoyed their exploration of Mountain, Garden and Sea. Each dish was such a unique combination of flavors and senses, using exotic items that they grow in their own gardens. The service was above anything I have experienced, from the detail in each ingredients used to the anecdotes that came with each wine pairing. Even the view was to die for. From the second I walked in to the second I left it was exceptional all around. I would not change a single thing from my time dining here. read more

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This is a tough review to write as my meal here did not live up to expectations, but I suppose that is bound to happen when a restaurant is as awarded as this one is. Overall still a high caliber meal, but a few service mishaps and courses unfortunately brought the experience down for us. We'll start with the good. The restaurant is beautiful - situated quite literally on the border of Italy and France with beautiful sea views (definitely come for a lunch service or when it's still light out, as this is a huge part of the setting that we did not get to experience during winter). Our table was on the ground level, with views into the kitchen and an intimate room consisting of only 4 tables. Each member of the service team is friendly and builds rapport quickly. Many of the ingredients used in the meal are grown in their four gardens on the property. The oxalis and crab dish, uni dill roe and kefir lime, and John Dory dishes were exceptional (leaf menu, Nov. 2021). Mishaps that I wouldn't expect from a three star restaurant - we arrived 15 minutes early, but instead of being seated we (and 3 other tables) had to stand by the entrance - odd given I would assume the majority of diners are traveling here. No waiting room or drinks offered as we've experienced at other restaurants. Next, the amuse descriptions were a bit rushed and our server forgot to explain one of them to us. When my husband finished his first glass of wine, it was simply removed and no one followed up to ask whether or not he liked it or would like another glass. The detail of the courses and stories behind them were inconsistent throughout the meal, depending on which staff member explained them to us. The timing between courses was very drawn out - for a menu that is essentially 7 main courses + dessert, the experience was well over 3 hours long. When our petit fours were placed, no one was around to explain them to us, so we sat for a few minutes while we watched the ice cream melt slowly - the service in general deteriorated quickly at the end of the meal with basically only one of the four or five servers assisting all tables on our floor. After finishing up, we had to flag the server more than once (awkward) to get our check, and when it did finally arrive, it was the check for another table (everything here is so calculated, but the wrong check was brought to us? Weird). The little things make a big difference and to have so many issues at the tail end of the meal left a bad taste. My main issue with this menu is that there were few standouts - few bites that really made me stop, think and smile. The concept and thoughtfulness behind each dish and the story they tell / connection to the lunar calendar was a very interesting one, but ultimately some of the flavors/taste were not on the same level as the creativity behind them and the meal was memorable for the wrong reasons. I'd love to return to Mirazur in the future, I'm just not in a rush to do so based on this experience. read more

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Exceedingly impressive meal, slightly more floral and light than expected but my wife's favorite meal ever. Mirazur does its best to stand out from all the other 3 star establishments with its youthful staff, vibrant light jazz Playlist (dj Maria), wonderful view from the second floor (all the tables are positioned facing the window with the kitchen and bathrooms taking up the entire first floor) and emphasis on their garden and moon cycles taking the lead for their menus. As the moon was newly new (plus other astrological information), we received the flowers meal. At other times of the month/ year one can expect roots, leaves or Fruits to comprise the melody. While flowers was excellent and well on brand, some of the dishes were a little too floral for my palate (especially the rose negroni I received; However, the orange, saffron and rum as well as the mezcal, grapefruit and some other flower were great cocktails). Equally intriguing were the toilets. Each of the 4 elements are represented by different themes. Sadly fire was closed last night but the other 3 were available and I utilized them each as intended. Earth was cool but a bit too dark, water was nice and relaxing but air (with its billowing bits of fabric) was the most fun. Now to the food! They began with a round of Amuse Bouches to start. The first bite was a little tart that while it had nice smoked eel flavor was a too rose forward. The goat cheese and puffed rice snack was ok but not the most interesting/ flavorful. The veal head was perfect; excellent texture that was not too chewy but not too soft either. Good light beef flavor with a slightly bitter cream contrasting inside. The tuna tartare esque dish was one of the highlights as well. Very strong vinegar flavor that mellowed out during the bite, good greens with it on the rocks as well. Fried squash blossoms were ok but a little greasy tempura batter and dying for sodium. Before the first official dish we received sharing bread accompanied by a poem from Neruda. The bread was warm, rustic, brown and soft. Pretty traditional Italian grandma bread but perfected by the restaurant. The geranium olive oil that came with it was smooth but too much geranium for me. The Razor clam with dashi flan and borage was amazing. Good chew from the clam with the salty flan and salty floral elements on top worked great. Good start that set a consistent tone of excellent locally sourced seafood balanced with floral notes. Like most of the dishes, very well seasoned and a little acid but mostly vibrant flavors that were intended to stand on their own. The gamberoni from San Remo were a standout hit. Apparently the chef got a call from their local seafood monger the night before we arrived telling him they were picking them up at 4am/ to prepare a dish for them. Silky smooth shrimp with a very elegant flavor (the waiters words) complemented by a Citrus oil (vinaigrette essentially made with local Citrus in their garden) and radish worked very well together. Rose was not too strong but an extra element that didn't hurt the dish. The elderberry and peas accompanying the cod tripe sounded like an odd combination but the smooth butteriness of the intestines slight acrid tinge paired nicely with the herbal and vegetal notes on top of the fish. Slippery and not too rich with the iron offsetting the heaviness, the nice pea crunch and finish made a nice dish. The langoustine 3 ways was my favorite dish of the night (artichoke a close 2nd). The hot version had a osmanthe flower bernaise that had just the right amount of floral notes. The shellfish was perfectly poached and soaked up the lovely sauce. The cold component had a decent flower gel but the rest of the meat was well chilled with just a little oil and ate succulently. The head, coming with a perfumed espuma from grasse, had good flavor but maybe too much of a flan texture. After the 4th course we received another kind of bread. Not as good (great crust and soft pillowy interior but not as warming or homey) as the first but paired with a lovely lavender butter. Heavy floral notes but went well with the light flavored The sea stew with capucine was very good but not the most exceptional. Nice to have little bits of local seafood, including whole little octopi in a briny broth but slightly too many flowers on top. Some excellent bites that retained the spirit of the menu and was a very very small dip in explosiveness of flavor and creativity. read more

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Horrible food poisoning and no offer to refund cost of meal. Service was good and view is beautiful. All of which is ruined by the food poisoning incident. Gloves are not worn in kitchen. read more

Mauro Colagreco is David Kinch's twin brother, minus being of Argentinian heritage, living in Italy and running a restaurant across the border in France. Ok, I meant the "cooking skills" twin. It's scary how close the two are in ideology, technique and use of ingredients. In fact I was often having a hard time telling them apart when they cooked together. Dishes as outlined below are just amazing -Huitre en velours de poire, creme d'echalote cresson sauvage. bourache du jardin -Morilles blondes, espuma de pomme de terre, fevettes fleurs et tiges d'ail des ours -Poisson de la peche (fluke), petits pois et girolles, legumes au gigembre et emulsion de reine de pres -Millefeuille de chocolat blanc et fraise, sorbet yuzu et creme au wasabi Colagreco also runs a garden for Mirazur similar to the way Kinch has his partnership with Love Apple Farm. Alternate Universe personalities or secretly twin cooking brothers? read more

Such a beautiful restaurant!! Came here for lunch on a sunny day and the view of the coastline was spectacular. They definitely have amazing real estate. My husband and I are eating at all the Worlds 50 Best restaurants, and we notice that service is always consistently great at all these places. So it's the same with Mirazur. Yes, they will re-fold your napkin every time you get up to use the toilets. It's basically the same standard service for fine dining, which is to say that the service is definitely as good as you'd expect for the price you pay! One thing they did here that we thought went extra beyond, was they spontaneously crafted a juice pairing menu to go with our food since we didn't want an alcoholic option. I won't discuss particular dishes since they change seasonally, however we were pleased with most of the tasting menu. Although we have no complaints, we wouldn't say that this represents the #1 restaurant in the world. Personally I enjoyed Maido and Central in Lima a bit better, as well as Tim Raue in Berlin, Blue Hill in NYC, and Geranium in Copenhagen. Still, Mirazur is definitely a solid top choice. read more

My partner and I love food and dining experiences so we were excited for Mirazur. We happened to be there for the Root menu. Mirazur now follows some lunar cycle where they've determined that certain phases of the moon are most ideal to harvest and cook Roots, vs Leafs, vs Flowers to highlight and make the focus of their menu. So we got the Root menu. Our meal had some wonderful dishes and delicious highlights. However, it felt extremely repetitive, gimmicky, and literal with root vegetables in everything. We had multiple iterations of beets, turnips, onions, garlic, and shallots. The root theme was carried over to desserts. Some of these flavors were interesting to try a spoonful of for taste, but nobody wants a bowl of wasabi onion icecream. Nobody wants a bowl of frozen beet smoothie. Dessert should be special, delightful, and actually delicious. The meal had some delicious items but overall, was a huge disappointment and gimmicky. read more

You know when you have an idea, but you push it too far, and the result goes over the excellence for becoming a "Meh". A meal with some highlights and many shadows. That was my experience at Mirazur. Mauro Colagreco is one of the many sons of Alain Passard, head chef at L'Arpege, with his idea of reevaluating vegetables and simplifying the aristocratic and elaborated french cuisine. Think Paul Bocuse, this is the opposite idea. And it's a wonderful idea in my opinion. But while simplification can be positive, oversimplification is bad. Let me show you an example of a good and bad. Sanremo's prawn "violento" with Lemon and ajoli: that was a wonderful dish. Easy, without any doubt. In the end, it's just a grilled prawn with a slice of lemon and ajoli sauce, nothing you may think you can't prepare at home. Yet the result was impressive, the prawn was top-quality, the lemon sweet and perfectly balancing the prawn, and the ajoli gently linking everything together. A spectacular dish exemplifying what this kind of cuisine is all about. Tomato salad: 6 varieties of tomato with melon granite. This is NOT a dish. This is joining together ingredients and serving. This is NOT something I want on my table. There is no preparation, no inspiration, nothing. I'm ok with you serving me tomatoes, these are your tomatoes you grow by yourself and this is wonderful, but then I want something based on the tomatoes, not just tomatoes. Put them in a salad, join them with something special, don't just let the tomatoes die by themselves, the melon granite is not enough. You have 6 different kind of tomatoes, how can you possibly think each one links well with melon? and no, it's not OK even if you want to use it for cleaning after each tomato, too aggressive on two of them, too bland on one. This is a 1 star dish. it's stupid and it makes me angry. BTW, I tasted better tomatoes in south of Italy. Shame on you. And all the meal was a painful rollercoaster between joy and delusion. And at the end... it was a delusion, I was expecting much more from Colagreco and from this place. Pity. read more

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The reason I gave my review 2 stars is because it is the only one listed as "I have experienced better". For me I have had far better French food in many a Brasserie, bistros, and for sure restaurant grade places in France. This was not something I would recommend to a friend if they wanted French food or to share a special occasion. What disappointed me most was that I was "expecting" French food, and to me that means more traditional than "fusions". I do not agree with plates that are not made of black chipped rocks more aligned in Asian restaurants. Especially left disappointed in the system, because this place has Michelin ratings and I was really expecting it to be far more French...... thinking that the judges would be more critical than me! about food being mixed from Asian cuisine, among others..... If your taste is for "fusion" and modern silverware, plates, and style, perhaps this is more suitable to you than me. I also suspect that the quality of that style of food is perhaps better than my rating, but I am giving it 2 stars based on "French cuisine" and being led down a path of "fusions". I do not want to pick apart the dishes for their own worth, but rather to explain my point of dissatisfaction ("wanting highly rated French cuisine"). When we were offered "chef appetizers" we were told we should eat with our hands as per the recommendation of the chef. Wow is all I thought; eating with the hands, that was a new level of surprise for me in a French restaurant, one that is star rated. The small plates were severed on what appeared to be "Japanese style or inspired" plates of marble and woods, and we were told it was a melange of Tapas. Hummm, definitely like Spanish tapas....but that was a surprise to hear Spanish tapas in a Michelin star "French" restaurant. Next we were offered bread, and was told it was a "combination" creation of Italian inspired bread, in a french round style that appeared Bulgarian to me; and it was served with an infusion oil of Ginger and lemon. Smells like Asian fusion oil to me...OK with some Italian too, maybe. Never saw any French baguette, but a platter of breads came around later, that were also a mix of German looking black bread, and some others that looked nothing like French to me. Perhaps the most "bizarre" fusion was the "polenta" dish with popcorn, yeah popcorn. At least if it were supposed to be French (not Northern Italian with good old American on top) they could have used "sweet" candy style popcorn which the French prefer over salted. The one dish I thought I could be happy with was supposed to be "tomatoes with oil and salt and fresh herbs from the local garden. Hummmm, OK, now that sounds familiar, especially here in the south of France. What showed up however was Jello covered tomatoes with rock salt. Maybe with the popcorn I am wrong about the Asian fusion and there was some american inspirations going on? But Jello and popcorn is more american TV snacks no? Lastly, at dessert time, we were told to use our hands again to sample a series of small dishes that again looked more reminiscent of a Japanese restaurant "fusion style" in perhaps NYC more so than a French Restaurant in France. I will leave it there, but maybe you get the point that this place to me this is a "modern theme fusion restaurant", and if that is what you like, perhaps it is worth a try. In that "category" the dishes probably are great, and you can easily lay down some serious credit card expenses if you wish and walk away happy. I cannot recommend it to anyone as being a good "French experience", and you could do a lot better for under 50€ in dozens of places around the region. PS: this is not a "fun for younger couples" place, and quite boring if you are to take a date out on a celebration. Better left for the grandparents to discuss what happened to France as they eat with their hands the cold pressed "tapas"... read more

Mirazur - Popcorn and polenta, bahhh, not sure if Italians would even claim this one. Super salty, and reminds me of american snack food "fusion" - French Near Me - Menton, 06

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What most people fail to get from this restaurant, is the idea that you can make a 3 Michelin stars menu, in every season, with ingredients gathered within few kilometers. And no, I do not get disappointed if among the other dishes they bring me a handful of cherries straight from the tree, because that is on top of the culinary experience, not a substitute for more elaborated plates. My lunch was fantastic, every dish was perfectly balanced and we could always finish the generous portions (unlike with other chefs). The dessert (burn rosemary ice cream and chocolate) was sublime together with the porcini chocolate at the end. Service was in line with type of restaurant, but I very much enjoyed having young and easygoing waiters to assist me. My top dish is probably the green beans with caviar sauce, closely followed by the wild strawberries pigeon. The only shadow was the espresso at the end: below average. In the end it was an amazing experience. Sure, it is not the most extreme and experimental cuisine you would find around the world, but it is really something that I would love to eat every day. PS: some complained that the restaurant is not French enough, and that is more of a fusion restaurant. I disagree with this view, and while I found a lot of influence from western Liguria and south Piedmont, the menu is substantially French both in the main ingredients (lamb, pigeon) and techniques. This is exactly what I would expect from a restaurant located 150 meters away from the border with Italy, from a chef of Italian descent. If your idea of French cuisine is Ducasse, then just go to Ducasse... read more

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Dinner last night at Restaurant Mazur was the first time we have had food conceived from a spiritual and practical point of you. The meal which spread 10 courses was the work of inspired, conception and skilled craftsmanship. not every dish wowed is immediately, though at least three did. Writing this the day after after several more impress me tremendously for their uniqueness and I find that my whole body is still taking in and savoring the experience. I should add that we ordered the French wine pairing with our meal and tasted several wonderful wines with our meal. I would highly recommend a wine pairing, the view was extraordinary and there were many extraordinary acts of service from the moment we pulled into the parking lot until we left. Table service was commendable, although there were a few gaffes that we really did not expect at this level of dining. Our waiter, who purported to be bilingual, was incomprehensible for many of the explantations that he offered. whether this was intentional or not was not clear, but it was annoying. The real faux pas, and a serious one, took place at the end of our meal when we were served dessert. during out desert the waiters were removing the centerpieces and other paraphernalia on the other tables that have been vacated. This certainly broke the refined mood of the evening. On top of that nobody brought our check until we asked for it from a bus person quite a while after we were finished with desert and no one bothered to clear the desert dishes. Our waiter who had been so attentive during the meal had disappeared as if his shift was over, and he had gone home. We felt completely abandoned. and the final insult was that every other diner had been presented with a brochure on the meal as well as a sachet. We were not presented with those materials when we received our check and had to ask for them. It took five minutes after we asked for them and they were only given to us as we decided to walk out the door. I have no idea what happened, but it certainly distracted from an elegant and excellent evening. We cannot say that we felt the meal was worth what we paid and nonetheless we are glad to have had the experience. It is not an experience that we would repeat, however. read more

Just FYI they do not take any form of walk-ins even at lunch. Was on the wait list and never heard back so showed up in person risking rejection. Will hopefully secure a reservation next time! read more

The best meal I've had in a very long time. Service, food, and view are all superb. We had the tasting menu and every dish was excellent. I believe their was about 13 courses. The portion for each plate was actually generous, as oppose to the tiny bites you get elsewhere. They also have a la carte. But I recommend the tasting menu as you get a feel for chef Mauro's style of cuisine. read more

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Best meal of my life. Came here on our honeymoon in Sep'14 and had a wonderful experience. The food is so fresh (literally they grow everything in a garden out back), and original (we are STILL talking about the tomato ice, cauliflower foam, and "the forest"). The attention to detail is outstanding in every aspect. The service is BEYOND perfect. Each server plays a different role and they seamlessly see who you mesh with the best before becoming overly helpful. We ended up with a young man from Buenos Aires who was very energetic and made the night extremely fun. One of our favorite parts of the night was where he played a game with us where he told us 3 of the ingredients in a 5 ingredient dish, and asked us to try to name the other 2. We succeeded! We have eaten at many Michelin rated restaurants in NY and Europe and our expectations for Mirazur were sky-high. They delivered on everything. I highly recommend this place but you must have an open mind and not too many things on your "don't like to eat" list. I will eat anything. My wife has allergies to onion and garlic, and is also a pescatarian. This was no problem for the chefs, our meals were similar but diverged in places to give my wife a meal that was possibly even better than mine. Our favorite restaurant in the world! Don't go anywhere Mauro, we will be back for our 10 year anniversary! read more

Greatest Argentinian Chef and cooking French & Asian Fusion!

There is a reason this restaurant has its Michelin stars. The food and service with both meticulously prepared and polished. The breadth flavors and textures were displayed in its 10-course menu, and a simple egg was prepared to perfection -- who knew something so simple could so exceed expectations. The use of flowers was both artistic and tasty. The service is simply the best, and well choreographed dance between waiters. We dined well past midnight, the entire experience was magical. read more

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This was our second visit to the restaurant as we loved the first one so much.....but we were sorely disappointed. First, we attempted to have a cocktail downstairs - it was awkward and only champagne was offered so we declined. Then we were taken to our table and stashed in a corner table with no view of the city or the rest of the restaurant. I really expected more given that this was our second visit. The service was just bland. Very little time was taken to explain each dish; our gluten free guest was just given omissions (not substitutions) on a few items; and we ordered the wine pairings expecting some explanations and didn't get any until we explicitly asked. We appreciated Saif and Julianna - they both made an effort, but couldn't spend long at our table due to other duties. The rest of the staff was cold and quite frankly rude. The food was good and unique although some dishes the same or familiar w last April. We realized that it is the service that makes all the difference when coming to such a restaurant and we were so disappointed this time given our excellent experience in the past. Sadly, we do not plan to return and would not recommend Mirazur in its current state. read more

Went there after learning it was one of the top restaurants in the world! It certainly lived up to the hype. Will be back, if ever in Menton!! All the plates, the presentation and service was great! read more

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Terrible experience at Mirazur trying to have lunch. It was on a hot and humid day and Mirazur has almost no air-conditioning system, so the temperature in the restaurant was very high and humid. We could not handle that and got a heat shock, so we left in a hurry to cool down in the car. Restaurant still charged us 120 Euro per person for the fact that they did not provide a comfortable environment for a restaurant at that level read more

A spectacular meal! My first experience with two-star Michelin restaurant. Mirazur exceeded all expectations. The food was wonderful and beautifully-presented. Service was unobtrusive and impeccable. read more

Mirazur - Soft-cooked egg with smoked eel and hazelnuts - French Near Me - Menton, 06

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I really liked the presentation and the food overall. Their in house olive oil is so good! It was infused with ginger and lemon :P...I really enjoyed all the meals they served us. They kept coming with more and more and more food...we were served 8 meals. I was very much impressed with the service and the view and thats why I gave it a 3 star. The meals were all very nicely decorated and clean. The view was so beautiful and romantic. It was private and very intimate and relaxing. The waiters were nice and readily available. The wine was excellent too! The best wine I have ever had. The problem started after I ate all those nicely decorated meals. I realized some of the food did not digest well with me. My body reacts very quickly to food that doesn't have fresh ingredients...their foods contain lots of additives and conservatives. My body is extremely sensitive to that stuff. I realized after the meals, my belly swell up as I got up from the table, but then I thought it would go down the next day and didn't think about it. But it stayed that way for 5 weeks!! I do not believe all the ingredients are fresh and natural since my body is a proof of that. I have eaten fresh food all my life and my taste buds know the difference. The restaurant has some conservatives and additives and artificial flavors in their meals. I could tell because I had a little pattie that melted in my mouth, but it didn't taste like real food. It tasted like those decoration paper foods that look very pretty on the outside, but isn't really food. Because of the fake ingredients in some of the meals, I was walking around for a whole month looking like I was two months pregnant. Now, because of that experience I had to change my diet completely in order to re-balance my intestinal flora. My belly has become more sensitive after that experience. read more