Ivan Markov

The food is carefully crafted to incorporate seasonal ingredients at their very peak. The flavour combinations were very precise and ingeniously thought out. The focus on local ingredients, such as Menton lemons, French veal, fruit from both sides of the border, really drives a sense of authenticity in chef Colagreco’s cooking. The food was perfectly executed, and so were the pairings. The view over Menton is unmatched, even on a late autumn evening, when you catch the sunset. The concept of the Lunar menu is unique and ensures you have something to come back for, as I am planning to. My only complaint is that service wasn’t quite as polished as in other places of the same calibre. But the food was so good that it more than made up for the small gaps in service. The wine pairings , at least the Historique which focuses on natural wines, and Terroir, which focuses on French wines, are terrific value, especially for discovery. The sommelier has done an amazing job pairing the wines to the food on offer, and he has selected some really intriguing labels and bottles. Highly recommended, and impeccable service on the sommelier team’s part. We were also presented a squash tiramisu for our joint birthday celebration. And it was amazing! The 9 course menu alongside the wine pairings really is too much food, though, so prepare! Mirazur is truly one of the world’s best dining establishments, and it’s not hard to see why once you taste their food.

+13

Monk Monk

We were there in June, and the menu this seasons revolves around fruits. It was amazing, and we enjoyed the whole experience. Each dish has its own characteristics and was perfectly executed. Love it there and would highly recommend.

+16

Ukc Lazdijai

A once in a lifetime experience! Worth every penny! Had the most romantic slow dinner from the first steps in the garden guided by the warm smiling lady with magnificient coastal views, followed by the spectacular professional food performance on the table matched with the selection of finest wines, to the final chef's surprise! Appreciate every moment!

+18

It starts with the view of the Mediterranean sea, which patrons share with the brigade - certainly one of the luckiest (and pressure-proof) in the trade. The cuisine is beyond expectations and the w…

We have had the privilege to eat at many great restaurants in this world. Having said this, I must say that the experience at Mirazur has been exceeding our expectations by quite a big margin. This i…

Helen

First time visiting a Michelin star restaurant. It was a decent experience. We had a larger group so we got the large table right beside the kitchen. Although it was nice to see the action, it was very loud and chaotic. I liked half of the courses served, there was more than enough food, along with their homemade bread and butter that is unlimited. Did not care much for the wine pairing, all in all, was an okay experience. The service was good, however it felt a bit rushed with servers taking away multiple plates as we were eating. There was a lot of distracting movement, along with the level of noise, made for an extremely overwhelming environment. My favourite part of the meal would probably be the desserts, they were unique and refreshing. Don’t think it’s worth the amount of money per person, I think you pay for the view, service and prestige.

+11

Valeria TOKAREVA

Ok first big minus point is that the garden tour was canceled a week before. To me it was important as last year we were celebrating in L‘arpege and this would fit nicely into the tradition. Apologies like a mailbox rephrasing what you wrote. Not even a drink offered. Food: it’s blind tasting. I don’t eat inner parts of the animals and yes I should have known it’s French. Anyway, the presentation of the dishes was great. I am super sorry the theme was somehow ginger because ginger has a very strong taste that always dominated and just not everybody’s favorite . The duck dish really bad. The next table to us refused to eat. Desert was great but rather less sophisticated. The red wines by the glass not so amazing. All in all yes it was an experience but if I knew in advance, I would book something else.

Marcel Andre C.

I am very torn if I should give 3 or 4 stars. The wine pairing was really bad, some even overpowering the dishes so much that they were almost tasteless. Additionally all the dishes were really not well seasoned. Even though the plating was really beautiful. But the amount you pay is not justified by the experience. The management was horrible. They didn’t take care twice of my wifes allergy, even we send them a mail beforehand. But the service tried to make it up a lot. The service was absolutely top notch. Not to mention the view. The view is during the meal just stunning. But on the other hand it was really loud. Behind us was a German music manager who bragged about his clients a lot. That was a bit annoying and also the tables are too close to each other.

+16

금손의사

I visit this restaurant every year because there is a conference in Monaco. This was my 4th visit. However, this visit was very disappointing. As it became a Michelin 3-star restaurant, the price became very expensive, and the chef's intention to try something new was evident. But the basic principles of food do not change. I went to eat. Going to relieve hunger was the basic principle. The dessert of this meal was very good, but the main dish was not enough. In the past, we could enjoy various dishes such as pork, fish, squid, lamb, seafood, and oyster dishes, but this time, the food other than a plate of fish was flowers. Even the flowers were beautiful to look at but did not surprise the taste buds. It would be better to use honey from Kyrgyzstan to enhance the fragrance of flowers. Incorporating beauty and the chef's philosophy into food gives us incredible inspiration. But I hope you keep the basic principles of food.Philosophy and story are important, but the most important thing in food is taste.

+2

Three Michelin stars is supposed to mean perfection. And there were too many things that, for me, were not perfect. That being said, the kitchen’s efforts cannot be disparaged. The presentation of…

Norhan Bassiouny

I’ll start with the positive since it will be a much shorter list. Our main server was very nice, there were some good dishes like the duck and pepper, raspberry dessert and chantilly. That’s more or less it. First off, their patio should not exist. The seating is next to the street and the entire time you hear garbage trucks and motorcycles. There’s also mosquitoes and flies around the entire time. You’re also staring into the restaurant, which is the better seating, or the stairs to the bathroom. When we got seated I asked if we could switch inside and was told they’d let me know if a table opens up. Now, no table opened up because the restaurant was fully booked, so not sure why the manager said that when he could have just said it was not possible. The food is trying too much in some aspects or the flavors are not the best together. We went to a 2 star restaurant the night before and comparing the two was night and day. There was also a couple in the restaurant taking flash photography throughout the entire night and they never asked them to stop. We asked them if they can tell them too because we were both seeing stars from how bright the photography is. I have never been to a Michelin restaurant that allows this. Overall, the meal felt extremely imbalanced as there were ~7 food courses and then 5 dessert courses. The food was generally fine but the atmosphere and experience were underwhelming.

+9

Avi Freiman

The seventh 3-star Michelin restaurant on this trip to France. There were high expectations and a complete disappointment in the end. Atmosphere: You are greeted by a friendly administrator who takes you to a table. After 10 minutes you begin to understand that you cannot hear what the person sitting next to you is saying. I also didn't hear half of what the waiter was telling me. You have to strain and raise your voice. The hall is too small and the tables are as close to each other as possible. Another half hour later, your head starts to hurt from the noise around you, everyone is talking and quite loudly. It's like a lunch break in the workers' canteen. This is definitely something you don't expect from a restaurant of this level. We had to move to the street. Where the table was one meter from the roadway. But the noise of cars passing right next to you no longer seemed so loud. Service: The first waiters seemed involved, no complaints about them, but the waiter who continued serving us outside simply did his job with the monotony of a robot. It was especially interesting when he asked whether we should bring all three desserts at once or serve them one by one. Apparently, we really got on the nerves of this establishment. This is how dishes should be served in a three-star restaurant. Next time, you better bring out everything that is ready to the table at once. Of course, it's a separate entertainment to watch how cutlery is placed on a dirty table without a tablecloth outside (there are no problems with the tablecloth, but there is a problem that there are stains from dust and grease on the table what less in 1 meter from road). Food: I can't say anything really bad about the food, some of the combinations were interesting. The lobster on a vanilla stick was very good. But most of the dishes just lacked flavor. They didn't evoke any emotion. Not bad? Yes. But nothing more. It's not the same feeling when you leave a restaurant and your taste buds explode. As is usually the case in restaurants of this level. When you go to a 3 star you expect to have a dining experience that consists of three components: a pleasant relaxing atmosphere, attentive service that anticipates your needs and delicious food that makes you close your eyes in pleasure. This restaurant has none of these. We sincerely do not understand how this restaurant received its three stars and was recognized as the best in the world. Of the seven 3-star restaurants we've visited in the last three weeks, this one on 7 place. My advice is don't waste your time, it will just be a ruined evening.

+5

Koi Foong Ho

🔴 A Deeply Disappointing Experience at Mirazur Despite Mirazur’s international accolades and three Michelin stars, our recent visit fell drastically short of expectations. We opted for the €450 tasting menu with wine pairing (€170), anticipating an exceptional dining experience. What we received, however, was a series of small, underwhelming dishes that neither impressed in flavour nor in execution. The portion sizes bordered on symbolic, and while minimalism can be powerful when done right, this felt more like style over substance. The food lacked cohesion and character, and the much-publicised “lunar calendar” concept seemed more like marketing theatre than a genuine culinary philosophy. At this level, technique and depth of flavour should speak for themselves—they didn’t. The wine pairing was particularly disappointing. Among the selections was a supermarket-available €14/bottle Château Marjosse, which felt unjustifiable in a €170 pairing. For a restaurant of this stature, we expected more thoughtful and elevated choices. Service was another letdown. Apart from Chie-san, a gracious and attentive Japanese server who was the sole highlight of our evening, the rest of the crew came across as distant, occasionally snobbish, and inattentive. Service was interrupted and impersonal—antithetical to the warm, immersive hospitality you’d expect from a top-tier establishment. A pre-dinner garden tour was included, presumably to showcase Chef Mauro Colagreco’s culinary inspiration. Unfortunately, Chef Mauro did not acknowledge or greet guests during the tour. More concerning were the multiple safety hazards throughout the garden—a surprising oversight for a venue that prides itself on guest experience. The overall atmosphere lacked warmth, and the bread—supposedly based on the chef’s grandmother’s recipe—was cold, bland, and forgettable. At a restaurant straddling French and Argentinian culinary traditions, this was particularly disappointing. Not all was negative—the cheese course (an add-on) was genuinely excellent, and Chie-san’s service deserves full credit. But these isolated moments couldn’t salvage what was otherwise a puzzling and unsatisfying evening. I was especially perturbed to see how Mirazur once ranked as #1 on the World’s 50 Best Restaurants list—an honour that felt wholly disconnected from the reality we experienced. For a place marketed as “destination dining,” there was nothing spectacular—no dish, no moment, no memory that justified the effort to get there or the price tag that came with it. At €620 per person for the full experience, Mirazur felt overpriced, overrated, and out of touch. Its remote location, paired with a disjointed menu and aloof service, raises serious questions about how it continues to hold three Michelin stars.