Mauro Colagreco doesn’t talk about food in calories or courses — he talks about memory, about cycles, about soil. “Cooking, feeding someone,” he says, “is an act of love.” And at Raffles London at The OWO, where the world’s most storied hotel has opened its doors anew, Colagreco has created a restaurant that’s less of a statement and more of a philosophy in motion.
Why Colagreco?
Because he represents not just where gastronomy is headed — but where it must go.
“I believe the beauty of gastronomy lies in allowing technique and complexity to fade into the background,” he tells me. “What matters is clarity and purity.”
A New Classic for a Regal Address
While other signature hotel restaurants announce themselves with truffles and wagyu, here the hero ingredients are British-grown leaves, flowers, fruits and roots — over 70 varieties, all sourced within the isles. The result? A tasting menu that reads like a seasonal ode to the garden, without being solely plant-based.
“My cuisine is daring and visual, delicate, emotional,” Colagreco says. “I want it to leave a lasting impression — not because it’s loud, but because it’s unforgettable in its simplicity.”
Food as a Force for Change
This is no greenwashing exercise. Colagreco has form. His flagship restaurant Mirazur, on the French Riviera, not only holds three Michelin stars but was also named Best Restaurant in the World in 2019 by The World’s 50 Best. It was the first in the world to receive ‘Plastic Free’ certification. And he has just launched a seasonal Flower Menu at Raffles London, a tribute to the bountiful Spring season, that dances with elderflower, nasturtium, wild garlic and calendula oil. Each element carefully follows a biodynamic planting calendar — a system he has long championed.
“I’m convinced that cooking is a powerful driver of change,” he says. “By changing the way we produce our food, we change our diet, our society — and ultimately, our values.”
Appointed UNESCO Goodwill Ambassador for Biodiversity — the first chef in history to receive the honour — Colagreco has become a quiet but forceful voice in sustainable gastronomy. “As humanity, we can’t afford to continue in this paradox of food waste,” he warns. “33% of the world’s annual food production is lost or thrown away every year. It’s time for everyone to work together to raise global awareness and take action.”
Embracing Traditions
Colagreco’s convictions are rooted in his upbringing. Born to Italian and Spanish parents in Argentina, he recalls a childhood full of abundance — not in luxury, but in love and food. “The tradition of large sharing tables marked my childhood,” he says. “Everyone in my family loved to cook and to please others through good food. I had a very happy childhood.”
That same generosity is baked into everything he does. At Raffles London, his team follows a biodynamic cycle: root days, leaf days, flower days, fruit days — reflecting the moon’s influence on natural rhythms. It’s more than philosophy. It’s science, and it’s also soul.
His initiative Circular Gastronomy — “a set of commitments to preserve the planet and ensure a future for the children of the Earth through the world of food” — captures the ambition behind it all. In a world increasingly run on convenience and consumption, Colagreco is making the case for reverence. And, as he puts it, “Food through aromas and taste is a super powerful memory lane.”
Final Course
So why does this matter at Raffles London? Because when you’re setting the culinary tone for one of the world’s most revered hotel brands, it must mean more than fine dining. It must mean future dining.
“If I manage to touch our guests, to produce emotion,” he says, “then I tell my team that our job is done.”
And that’s the Mauro Colagreco effect — quiet, mindful, revolutionary.
By Tessa Shreeve
MAY 28 to JUNE 28, 2025
Experience the Flower Menu – A Tribute to Natureby Mauro Colagreco
One not to miss: Mauro Colagreco is launching his a new limited-time Flower Menu — A seasonal celebration of flowers and the natural world, crafted with Mauro Colagreco’s artistry and shaped by his role as a UNESCO Goodwill Ambassador for biodiversity.
Flower Menu five courses £175, for seven courses £205 (à la carte and set lunch three courses £65 is also available)
Luxury Restaurant Club: Members enjoy dining in Mauro Colagreco at Raffles London with a complimentary glass of Louis Roederer Champagne per person (£24pg) for lunch Thursday to Saturday and dinner Tuesday to Friday. See details.
Not a member? Annual membership to enjoy this benefit and over 425+ more at leading restaurants across the UK is just £95 inc. VAT. Join here.
