What Restaurant Mirazur does

Restaurant Mirazur is a three-Michelin-star fine dining restaurant in Menton, France, founded in 2006 by chef-owner Mauro Colagreco and operated through the private entity NECTAR SAS. The restaurant serves affluent food enthusiasts via a direct-to-consumer advance reservation system (Covermanager), offering a nine-sequence biodynamic surprise menu structured around four 'universe' menus (Roots, Leaves, Flowers, Fruits) tied to lunar and seasonal cycles. Ingredients are sourced primarily from five hectares of on-site and nearby biodynamic and permaculture gardens (Rosmarino, Castillon, and the expanding Sospel circular farm), which cultivate over 1,500 plant varieties and supply up to 80% of kitchen output; a 40,000-bottle wine cellar with curated pairings and a non-alcoholic beverage program complement the offering.

The underlying operational model blends a flagship dining experience with diversified revenue streams: Mirazur Immersion (2–5 day educational workshops), Beyond Borders international culinary residencies (Australia, Singapore, Uruguay, Mexico), Beyond the Walls bespoke events, and an e-commerce boutique. Distribution is direct: reservations released in batched monthly windows announced via newsletter, with a €450 per-guest cancellation/no-show penalty reflecting demand in excess of capacity. The broader Mauro Colagreco Group operates approximately 30 restaurants worldwide, including Menton-based concepts (La Pecoranegra, Casa Fuego, Mitron Bakery, Carne Hamburguesas) and a forthcoming joint venture with Maison Dior in Saint-Tropez (Monsieur Dior and Café Dior by Mauro Colagreco, opening June 2026).

Strategic positioning centers on sustainability credentials and brand prestige: first three-Michelin-star B Corp (2024), first restaurant-wide Plastic Free certification (2020), World's Best Restaurant No. 1 (2019), and chef Colagreco's UNESCO Goodwill Ambassador role for Biodiversity (2022). The R&D function combines cooks with an anthropologist-archaeologist, ethnobotanist, writer, and CSR expert to develop circular gastronomy, fermentation, and zero-waste transformation. Near-term expansion includes an 11-suite Mirazur Hotel (2027) and continued growth of the Sospel circular farm to 42 acres by 2027.

Name

Restaurant Mirazur

Legal name

NECTAR SAS

Website

https://mirazur.fr

Company type

Private

Founded year

2006

Operating status

Operating

Headcount range

11–50 employees

Short description

Restaurant Mirazur is a three-Michelin-star fine dining restaurant in Menton, France, founded in 2006 by chef Mauro Colagreco. It serves affluent diners via advance reservations, sourcing up to 80% of ingredients from on-site biodynamic gardens, and operates an expanding portfolio of educational programs, international residencies, events, and a 2026 Maison Dior joint venture.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511), Special Food Services (7223), Caterers (722320)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Fine Dining Restaurants (THAFACAA)

akta.pro secondary industries

Chef’s Table & Tasting Menu Restaurants (THAFACAG), Hotel & Resort Restaurants (THAFACAH), Private Culinary Experiences (Chef’s Table, Home Dining, Market-to-Meal) (THAJALAH), Special Occasion & Destination Restaurants (THAFACAK), Exclusive Dining Access & Chef’s Table Reservations (HSACAMAJ)

Keywords

• Fine dining restaurant
• Biodynamic gastronomy
• Culinary residencies
• Haute cuisine
• Circular gastronomy

Headquarters

HQ city

Menton

HQ country

France

HQ region

Europe

Offices4 records

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Technology or R&D, Infrastructure

Revenue model

1. Fine Dining Restaurant Service: Three-Michelin-star dining experience with biodynamic menu featuring four 'universe' menus (Roots, Leaves, Flowers, Fruits) based on biodynamic calendar. Nine-sequence tasting journey with no repeat dishes.
2. Wine Pairings: Three pairing options: Terroir, Exception, and Origine (celebrating 20th anniversary, exploring 2006 origins). Additional non-alcoholic pairing of living beverages from garden plants.
3. Mirazur Immersion Educational Programs: 2-5 day educational workshop programs for individuals (curious guests, team-building) and professionals (chefs, restaurateurs, hoteliers). Holistic approach to circular gastronomy and environmental practices.
4. E-commerce Boutique: Online shop selling Mirazur products and merchandise (bonkdo.com platform).
5. Beyond Borders Culinary Residencies: Immersive culinary residencies at international host venues (Australia, Singapore, Uruguay, Mexico), transporting Mirazur experience to global destinations.
6. Bespoke Events and Catering: Customized event services from intimate dinners to large-scale gatherings, at Menton restaurant or international locations. Events include artistic collaborations, gala dinners, and cultural experiences.

Pricing tiers

Go-to-market motion4 records

Distribution channels5 records

Marketing channels7 records

Core offering

Restaurant Mirazur operates a three-Michelin-star fine dining restaurant in Menton, France, offering a nine-sequence surprise tasting menu guided by the biodynamic calendar and harvests from its 5-hectare permaculture gardens. The restaurant extends its brand through educational workshops (Mirazur Immersion), international culinary residencies (Beyond Borders), bespoke private events (Beyond the Walls), and an online boutique selling branded merchandise.

Product overview

Restaurant Mirazur is a three-Michelin-star fine dining restaurant in Menton, France, operated by chef Mauro Colagreco. The core offering is the fine dining restaurant experience featuring a nine-sequence surprise menu guided by biodynamic calendars and garden harvests, with four universe menus (Roots, Leaves, Flowers, Fruits). The restaurant is supported by extensive permaculture gardens (5 hectares, 1,500+ varieties) supplying up to 80% of ingredients, and an in-house R&D division focused on culinary innovation. Extended offerings include Mirazur Immersion (educational workshops), Beyond Borders (international culinary residencies), and Beyond the Walls (bespoke events). The portfolio includes signature dining spaces: La Mesa (kitchen table for 8), La Puerta (private R&D dining room for 16), and the Patio. Wine program features 40,000+ bottles with curated pairings including non-alcoholic options. Upcoming developments include the Mirazur Hotel (11 suites, opening 2027) and collaboration with Maison Dior in Saint-Tropez (Monsieur Dior restaurant and Café Dior, opening 2026).

Differentiator

Problem solved

Functional benefit

Brands

• Mirazur Beyond Borders: Culinary residency program transporting Mirazur's essence to destinations worldwide including Australia, Singapore, Uruguay, Mexico
• Mirazur Immersion
• Universe Menus
• Monsieur Dior by Mauro Colagreco
• Café Dior by Mauro Colagreco

Products and services

• Mirazur Fine Dining Restaurant Three-Michelin-star fine dining restaurant in Menton, France, offering a nine-sequence surprise menu guided by the biodynamic calendar and harvests from 5-hectare permaculture gardens. Features four universe menus (Roots, Leaves, Flowers, Fruits) based on lunar and astrological influences.
• Mirazur Immersion

Quantifiable outcome

• Up to 80% of ingredients supplied from own biodynamic gardens
• +5 more outcomes

Named customers2 records

Segments2 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration4 records

Feature4 records

Partnerships

Six partnerships are on record, tiered flagship and core.

• Maison DiorflagshipStrategic or Co-development Partner · 12 June 2026Two gastronomic destinations at 13 Rue François Sibilli, Saint-Tropez: Monsieur Dior by Mauro Colagreco (fine dining restaurant embodying Riviera spirit through seasonal, sea-inspired cuisine) and Café Dior by Mauro Colagreco (casual all-day dining with viennoiseries, pastries, and Mediterranean-influenced creations). Opening June 12, 2026 in a historic Provençal bastide.
• Ferran Adrià / elBullifoundationflagshipStrategic or Co-development Partner · 1 April 2026Culinary collaboration for Mirazur's 20th anniversary (April 1 - May 17, 2026). Ferran Adrià serves as 'culinary curator', selecting, structuring and interpreting creations to reveal tensions, breakthroughs and founding intuitions. The anniversary menu unfolds as a structured narrative with approximately 30 small plates. Exhibition reveals 9 months of R&D.
• Stand Up for the PlanetcoreStrategic or Co-development PartnerEnvironmental partnership for plastic waste collection initiatives, notably during World Oceans Day in Menton. Part of broader '5 grams by Mauro Colagreco' project carried internationally through Beyond Borders events.
• Maison des Semences Paysannes MaralpinescoreStrategic or Co-development PartnerLocal seed association of volunteers who search, collect and exchange seeds while training and uniting farmers. Partnership for preserving rare plant varieties including the pink onion of Menton.
• Relais & ChâteauxcoreStrategic or Co-development PartnerMauro Colagreco serves as Vice-President, Chefs of the Relais & Châteaux association. Mirazur is a member property, representing the association's commitment to excellence and sustainability.
• The World's 50 Best RestaurantscoreStrategic or Co-development PartnerAwarding organization that named Mirazur World's Best Restaurant No. 1 in 2019. Partnership provides global platform for recognition and credibility in fine dining industry.

Scale indicators10 records

Recent moves10 records

Expansion highlights6 records

Direct peers

• Noma: Two-Michelin-star Copenhagen restaurant led by René Redzepi, long-time World's Best Restaurant No. 1 (2010-2014, 2021, 2024) and a fellow pioneer of foraging-driven, garden-based, and sustainability-focused cuisine. Mirazur's biodynamic menu philosophy is directly comparable to Noma's wild ingredient approach.
• Osteria Francescana: Three-Michelin-star Modena restaurant led by Massimo Bottura (World's Best Restaurant No. 1 in 2016 and 2018). Comparable artist-driven haute cuisine, luxury brand collaborations (e.g., Gucci Osteria), and global brand-building trajectory directly parallel to Mirazur.
• Le Bernardin: Three-Michelin-star New York seafood restaurant led by Éric Ripert. Comparable in long-standing three-star status, luxury clientele, and chef-driven brand authority with global culinary influence.
• Alinea: Three-Michelin-star Chicago restaurant led by Grant Achatz. Comparable in avant-garde tasting menu format, immersive experiential dining, and secondary business lines (Next, Roister, The Aviary).
• Eleven Madison Park: Three-Michelin-star New York restaurant led by Daniel Humm, ranked multiple times on World's 50 Best. Comparable in destination fine dining tier, sustainability pivot (plant-based menu), and urban luxury positioning.
• Restaurant Arpège: Paris three-Michelin-star restaurant led by Alain Passard, pioneering chef-driven vegetable-forward cuisine since 2001 with own biodynamic gardens. Closest direct analogue to Mirazur's garden-to-plate, biodynamic-calendar menu approach.
• The Fat Duck: Three-Michelin-star Bray restaurant led by Heston Blumenthal, formerly World's Best Restaurant No. 1. Comparable in avant-garde cuisine, multi-product brand expansion (Dinner by Heston, cookbooks, consulting), and international brand presence.
• Maison Bras: Three-Michelin-star Laguiole restaurant (now under chef Glenn Viel) with adjacent hotel and own biodynamic garden. Closely comparable in combining Michelin-star restaurant, gardens, and adjacent hospitality hotel under one family brand.
• El Celler de Can Roca: Three-Michelin-star Girona restaurant (three-time World's Best Restaurant No. 1) operated by the Roca brothers. Closely comparable in fine dining tier, family ownership, multi-product brand extension (university, consultancy, books), and Mediterranean positioning.

Broad incumbents

• Ducasse Paris: Alain Ducasse's multi-restaurant fine dining empire (three-Michelin-star venues, École Ducasse, international consulting). Comparable as a broader chef-led luxury dining and education group, though at materially larger scale across multiple brands and geographies.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/mirazur.fr
• LinkedInlinkedin.com/company/restaurant-mirazur
• Instagraminstagram.com/restaurantmirazur

Compliance6 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles14 records

Subsidiaries6 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Restaurant Mirazur