Mauro Colagreco, the three-star chef at Mirazur, is recognized for his commitment to preserving biodiversity and the health of the oceans. For years, he has been advocating for an environmentally responsible approach to cooking, combining culinary excellence with ecological initiatives.
In 2026, Colagreco will celebrate 20 years at the helm of Mirazur, having transformed it into one of the most renowned restaurants in the world, voted the best in 2019. His kitchen is now focused on creating a sensitive and virtuous cuisine, aligned with the lunar calendar. In addition to his culinary offerings, Colagreco has developed lush permaculture gardens surrounding the restaurant to promote sustainable agriculture. But his commitment doesn’t stop on land; he also works tirelessly to help protect the oceans. As part of his restaurant’s efforts, he has implemented actions to combat overfishing and marine pollution while supporting marine biodiversity.
Recently, Colagreco was invited to participate in Neuroplanète 2025, an event on neuroscience organized by Le Point, where he will speak during a roundtable on the health benefits of fish and seafood, while emphasizing the importance of preserving these marine resources. Colagreco approaches these issues with balance, aiming to raise awareness among his peers and the public about the impact of their food choices on the environment.
Responsible Sourcing of Fish at Mirazur
The chef has adapted to the specificities of the region and the rhythms of the sea to shape his approach to sourcing fish. He works closely with three local fishing boats based at the Menton harbor to supply the restaurant with fresh fish. This approach allows him to offer a menu focused on local and seasonal ingredients, while considering the variability of available marine resources. Colagreco chose to implement a blind tasting menu, a groundbreaking concept at the time, to better adapt to the local supply.
Today, 90% of the fish served at Mirazur comes from the Mediterranean, with a few rare exceptions from the Atlantic. In cases of bad weather or a shortage of certain species, the chef sometimes removes fish from the menu, highlighting the importance of managing marine resources responsibly.
Rules of Marine Seasonality
For Colagreco, seasonality isn’t just about fruits and vegetables; it’s also about fish. He points out that, just as plants follow seasonal cycles, there are periods for fishing that need to be respected to ensure the sustainability of the species. While fishing quotas exist, he believes additional efforts are needed to protect certain species, especially those whose stocks are endangered.
The chef advocates for greater transparency and urges restaurants, fishmongers, and markets to display information about species that are at risk. He believes that better-informed consumers would be more likely to make responsible choices. According to Colagreco, the media, restaurant professionals, and governments have a crucial role to play in raising awareness and implementing measures to safeguard marine resources.
A Fight for the Protection of Endangered Species
In 2023, Colagreco launched a campaign to remove eel from restaurant menus, an endangered species. Although this initiative faced resistance, particularly in regions like the Basque Country, where eel is a traditional food, it helped raise awareness among professionals and consumers about the need to preserve this species.
Colagreco recalls the previous campaign against overfishing of tuna, which encountered similar challenges but ultimately succeeded. He now calls for more ambitious actions to protect eel and other endangered species, such as young eels (civelles). According to him, urgent action is needed before it’s too late, and it will take time for these efforts to have an impact.
A Deep Commitment to the Future of the Oceans
Beyond his local efforts, Mauro Colagreco stands as an ambassador for ocean preservation. As an influential chef and owner of several restaurants worldwide, he has the capacity to raise awareness among a broad audience about the importance of protecting our seas and oceans. He seeks to use his fame to encourage changes in fishing and consumption practices while promoting a cuisine in harmony with nature.
His initiatives, such as his permaculture gardens and commitment to local and sustainable products, position Mauro Colagreco as a leader in the responsible gastronomic movement.
