Mauro Colagreco's Cetino brings Mirazur thinking to Lake Como
His first restaurant in Italy sits in a 19th-century palazzo in Cadenabbia and ends its debut season with an autumn menu of flowers, herbs and lake fish.
Mauro Colagreco has brought his cooking to Italy for the first time with Cetino, the restaurant at The Lake Como EDITION in Cadenabbia, which reaches the end of its debut season with an autumn menu built on flowers, herbs and lake produce.
The Argentine chef of Italian descent, whose Mirazur in Menton holds three Michelin stars and topped The World's 50 Best Restaurants in 2019, described the project to Forbes Italia on 2 November. The restaurant sits inside a restored 19th-century palazzo on the western shore of the lake, at Via Regina 41 in Cadenabbia di Griante, and serves dinner only, from 18:00 to 22:00.
The hotel, developed by OMNAM Group under Marriott's EDITION brand, has 148 rooms and suites and four places to eat; Cetino is the signature restaurant, with the all-day Renzo alongside. Fine Dining Lovers listed it among Italy's spring 2026 openings in April.
Cetino is a test of whether a philosophy travels better than a menu.
Mauro Colagreco's autumn menu on the lake
The current menu takes its cue from Orticolario, the garden, art and design event held each autumn on Lake Como, and pairs flowers, herbs, vegetables and fruit with what comes out of the lake. One dish sets a mirabelle plum beside an oyster, verjuice, fresh horseradish and basil flower; the plum comes back at dessert.
The opening menu read more conventionally: rosa di branzino with daikon and citrus, trout ravioli with smoked goat's cheese cream, a salt-crusted catch of the day and a lamb roll with salsa verde. Colagreco has spoken of working with freshwater fish such as agone and trout, and with Valtellina products including bresaola and Casera cheese. "I prefer to talk about encounters rather than simply looking for the 'best products'," he told Cool Hunting in September.
The approach follows the line he has drawn since UNESCO named him a goodwill ambassador for biodiversity in 2022: vegetables first, direct relationships with producers, and what he calls circular gastronomy. "There are not just four seasons, but 365," he told Forbes Italia.
A first Italian table, not a Mirazur copy
Colagreco is explicit that Cetino is not a branch of Menton. He told Forbes Italia he believes "more in passing on a philosophy than in reproducing an identical model everywhere". No resident head chef has been named in the hotel's announcements, which present the restaurant under his name alone.
For diners combining the lake with a city stop, the cooking of Lombardy's capital is a different register altogether; our guide to what to eat in Milan covers risotto, cotoletta and the rest.
Marriott's booking page now lists Cetino as seasonally closed, with no reopening date given. Colagreco's next project is closer to home: a hotel at Rosmarino, the kitchen garden near Mirazur, due in 2027.
