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If you’re chartering in the Mediterranean this year and happen to cruise the French or even the Italian Riviera, be sure to reserve an evening to dine at Mirazur. Recently named the World’s Best Restaurant, according to The World’s 50 Best Restaurants, Mirazur offers incredibly fresh Mediterranean, all locally sourced products and produce, in an incredible setting.

Located in Menton, France, close to the Italian border, the restaurant sits at the base of an incredible mountain face and also overlooks the ocean. The dining room’s windows provide views of the verdant flora that surround the restaurant. The elegant space is beautifully lit by ambient light during the day. A lush garden sits below the restaurant, full of fresh herbs and citrus trees that not only create an aromatic wonderland and provide inspiration, but also provide fresh ingredients for the kitchen.

At the helm of this gastronomic delight is Chef Mauro Colagreco. Born in Argentina with Italian heritage, Colagreco boasts an impressive resume. He has worked with the famed Bernand Louiseau and in Paris with Alain Passard at l’Arpege; he also spent time with Alain Ducasse at the Plaza Hotel Athénée and spent a year at Le Grand Véfour. Colagreco opened Minazur in 2006 and in less than a year earned his first Michelin star. He later earned two more stars and an abundance of other accolades, including “Chef of the Year,” by Gault & Millau restaurant guide (he is the first non-French chef to ever garner this title). The restaurant also received critical acclaim as it was added to The World’s 50 Best Restaurant list. In 2018 it was ranked number three and this year, it has ascended to the first spot due to the chef’s incredible epicurean innovations.

Diners can enjoy both lunch and dinner at Mirazur. The menu itself proclaims, “the experience of a sensory trip, without borders, to meet the vegetable, terrestrial and marine essences of our universe.” The menu items are inspired by the sea and local fruits and vegetables. Colagreco creates colorful, flavorful dishes that boldly combine flavors and textures to highlight the incredible local ingredients he sources, including local Menton lemons and olive oil, wild mushrooms from the countryside, saffron from Sospel, prawns from San Remo to name a few. As all ingredients are farm to table, the menu is ever-changing based on the availability of the produce, the season and the chef’s inspirations.

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