Three-Michelin Starred Chef Mauro Colagreco Opens New Restaurants

Three-Michelin Starred Chef Mauro Colagreco Opens New Restaurants

© Matteo Carassale

The Maybourne Riviera, Ceto Restaurant, Mauro Colagreco

Three-Michelin Starred Chef Mauro Colagreco Opens New Restaurants

© Matteo Carassale

On a rocky peninsula high above the town of Roquebrune-Cap-Martin, one of the most spectacular hotel projects on the Côte d'Azur has come to fruition, The Maybourne Riviera. Set amid historic gardens, the hotel is perched a hillside between Monte Carlo and the Italian border.

The newest member of the Maybourne Hotel Group joins icons such as Claridge's, The Connaught and The Berkeley in London. In addition to 69 rooms and suites – all with private terraces and unrestricted sea views – a swimming pool and spa, The Maybourne Riviera offers its guests special culinary delights.

Exceptional chef

Top chef Mauro Colagreco, whose nearby restaurant Mirazur has been awarded three Michelin stars and was named the best restaurant in the world in 2019 as part of the World's 50 Best Restaurants awards, is responsible for the two recently opened restaurants of the luxury hotel. Colagreco has Italian-Argentine roots and is a "chef who constantly explores creative boundaries and stands for excellence in all its simplicity", according to a media release.

The sea on the horizon and on the plate

The culinary flagship of The Maybourne Riviera is the Ceto restaurant, which focuses entirely on the sea. Located on the top floor of the hotel, it impresses guests with a panoramic view over the Mediterranean Sea – terrace included.

"In this wonderful setting, guests can enjoy everything that makes this region of the Mediterranean so unique," said Mauro Colagreco. 

The heart of Ceto is an open kitchen with a grill – almost exclusively seasonal fish and crustaceans or various "ingredients" from the sea such as seaweed, algae, sea herbs, sea cucumbers and sea snails are prepared. Colagreco's philosophy focuses on the product and its preparation, as well as playing with textures and flavours.

Sustainability 

That is why Ceto also has its own fish maturing chamber, where the team researches methods for preservation and for bringing out different textures and flavours. A nose-to-tail approach is also followed and whenever possible, the skin, fins, bones or even eyes of the fish are processed.

However, Ceto also wants to be a place for imparting knowledge and raising awareness about marine biology, the Mediterranean ecosystem and the sustainable use of the valuable resources from this ecosystem. Colagreco also works with recognised researchers in order to promote a change of perspective on the subject of fishing.

"Tiger cows" and handicrafts

The menu also offers a small selection of vegetarian and meat dishes, including rarities such as "tiger veal" from Corsica. The décor of the Ceto also priorities regionality. Some of the crockery and cutlery were made exclusively for the restaurant by local artisans.

Simple diversity 

In addition to Ceto, the Riviera Restaurant on the ground floor of the hotel is also under the patronage of Mauro Colagreco. Simple, regional cuisine is offered here – from lunch to snacks, tea and coffee in the afternoon to dinner. The theme of the menu is "From Genoa to Saint Tropez – between mountains and sea" and it offers seasonal specialities and classics such as Salad Niçoise, Spaghetti alla Genovese, grilled fish and the region's sweet signature dishes such as the famous Tarte Tropézienne.

INFO

The Maybourne Riviera
1551 Rte de la Turbie, 06190 Roquebrune-Cap-Martin, France
maybourneriviera.com

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