Mauro Colagreco continues to dream and innovate. Now it's time for his 11-room hotel, opening in the heart of an orchard, without compromising culinary values. "We're pondering how to bring nature back into luxury hospitality," he says. Opening scheduled for 2026, coinciding with the restaurant's 20th anniversary.
The news
Since 2006, when he arrived on the French Riviera, Mauro Colagreco has been cultivating his orchard at Villa Rosmarino, not far from Mirazur, at the foot of the mountain overlooking the blue sea. There are a total of five hectares cultivated using biodynamic and permaculture methods, where 1500 varieties of vegetables grow, covering 80% of the restaurant's needs. As reported by Press Reader, it's recent news that he has decided to build his small 11-room hotel right here, to offer a complete experience of the place and cuisine. The project's building design has just been unveiled in its general outlines.
"The idea is to offer an immersion into our universe. For us, cooking begins in the fields. The approach to food has evolved, people want to return to the 'very natural'. With Mirazur, we have evolved the codes of gastronomy. With this hotel, we want to remain at the forefront and set an example for others. The question that motivates us in this project is to discover how to bring nature back into hospitality," confides the great Franco-Argentinian chef.
It is known that there will be 11 suites with balconies or gardens, facing the orchard, for a "100% natural" concept, in full continuity with the Mirazur philosophy. The realization will be the responsibility of Naço Architectures and Alep (Atelier lieux et paysages), tasked with integrating the building into the environment. The stay will be completed by visits to the orchard and various themed workshops.
"Today, I want to share this pleasure of experiencing the orchard. We want to associate the concept of hospitality with a commitment to the environment through the codes of modern luxury hospitality." The work, which will begin this year, should be completed by the summer of 2026, coinciding with the restaurant's twentieth anniversary.
