5 months after opening, Mauro Colagreco wins 1 star for Ceto, a restaurant dedicated entirely to the Mediterranean.
With Ceto, Mauro Colagreco and his team celebrate the beauty and complexity of the marine ecosystem
Mauro Colagreco and his team, led by Chef Andrea Moscardino and Restaurant Manager Sébastien Rey, win their first star 5 months after opening. On October 9, Mauro took charge of two restaurants in the brand-new Maybourne Riviera.
Located on the top floor of this hotel, which is shaking up the codes of the luxury hotel industry, Ceto offers a taste of the very essence of the Mediterranean. With a 180° view, a décor and tableware reminiscent of the shapes and hues of the sea, the setting speaks for itself, offering a direct plunge into the Mediterranean.
With Ceto, Mauro Colagreco and his team wanted to demonstrate the complexity and subtlety of the marine ecosystem. Through an interplay of textures, flavors and different cooking methods, the marine experience is brought to life on the culinary side. The maturing room at the entrance to the restaurant allows fish to mature for up to two months. The menu features “red tuna – ventrèche matured for 45 days with Kombu seaweed, XO sauce” – already emblematic of the Ceto restaurant. From “grilled langoustine with lemon sauce” to “scorpion fish, fennel and bouillabaisse juice”, from “homemade spaghetti with “Chitarra”, Mediterranean sea urchin, heart of Burrata, mandarin perfume” to “millefeuille with nori seaweed and vanilla”, Ceto redistributes the cards for a relaxed (re)discovery of the marine universe.
More than a restaurant dedicated to the sea, Mauro Colagreco, accompanied by Andrea Moscardino and Julieta Canavate (Pastry Chef), has created a veritable marine workshop. Pushing the boundaries, they recount through a culinary experience how the beauty of the sea must and can be protected through sustainable ecological solutions. Today, this recognition underlines that gastronomy can be sustainable.
In the dining room, Sébastien Rey – Restaurant Manager – and Victor Bigot – Head Sommelier, highlight the beauty of the marine world. Through a relaxed service, the team accompanies the guests for a total immersion. From glassware made from glass scraps found on beaches and then blown, to tableware made from fish bones, to wines aged at sea, everything here is designed to intoxicate you with the depths.
“Today, I’m proud and grateful. Proud of my team for what they have achieved in such a short space of time, and for their daily commitment. I’m grateful to all those who have supported us in this committed project, showing that gastronomy can be sustainable”, Mauro Colagreco emphasizes.
5 months after opening, Ceto, which according to the origin of the term is a fair parallel between the sky and the sea, is today a star in the firmament.
Restaurant Ceto
Open Wednesday to Sunday
Closed Monday, Tuesday and Sunday evenings
Instagram @restaurantceto
https://www.maybourneriviera.com/fr/
Instagram @themaybourneriviera
Reservations
https://www.maybourneriviera.com/fr/reservation-de-restaurants/
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