Chef Mauro Colagreco, the culinary master behind MURU Qatar, talks circular gastronomy, elemental celebration and a favourite dish.

You are known for your garden- or farm-to-table concepts, especially in your Mirazur restaurant. Is this something you and your team are trying to replicate in Qatar and, if so, how do you deal with the challenges that it presents?
Our circular gastronomy concept is present in all our establishments and the events we organise. For us, beyond the constraints that each place imposes on us, it is a question of using our knowledge but above all our imagination and creativity, to succeed in expressing this concept. It’s about sowing our seed!
At MURU, we always work with this principle of excellence in products and care in relation to origin. We have carried out research to be as close as possible to our desires.
We highlight natural cooking, fermentation and maturation techniques that are the basis of a sustainable approach and the enhancement of all products. It is also a question of drawing attention to traditions and know-how that are ancestral and that it is a priority to perpetuate.

MURU is said to be a celebration of the four life-giving elements: fire, water, earth and air. How are they integrated into the menu?
MURU, means ‘the seed of creation’ in the language of the Andean peoples, the Quechuas. It is a concept that symbolises the creation and perpetual cycle of ecosystems, embodying the essence of life and interconnectedness.
For this reason, we decided to offer a celebration of the four elements that give life: fire, water, earth and air. These elements are integrated into both the menu and the interior design through four different areas within the restaurant, to provide a holistic dining experience that transcends the ordinary.
Fire is represented by the exploration of eight types of fire and the use of smoke for different cooking techniques in the main open kitchen.
Water is represented by a large block of sculpted ice and the presence of a crudo bar for the preparation of fresh fish. There, we offer creations such as the signature ceviche, prawn rolls and fresh catch tiraditos, tartares and more. Earth is introduced in our mixed drinks section with harmonious pairings and inventive mixology techniques. We have various drinks, aromatic infusions and non-alcoholic creations. Our incredible bartenders transform fresh fermented fruits and vegetables into unique mocktails… It’s the art of ‘cooking’ cocktails; some take up to 48 hours to achieve the perfect balance! Finally, air is explored as our grand dessert finale! The idea of lightness as the ultimate indulgence!

Mirazur sets incredibly high standards, holding three Michelin stars and having been named the best restaurant in the world on more than one occasion. How do you maintain this level of quality and innovation with your empire that spans the globe?
The key is to succeed in forming a good team.
For each opening and new concept, we invest a lot in research on the place, the local producers, the culture.
The people who are in charge of opening and training the local teams are people trained at Mirazur and, in most cases, they are people who have worked in our restaurant, especially for the kitchen part. Cooking is above all a team effort; to run a restaurant, it is not only about being a good cook, it is above all about being able to inspire and lead our teams.

What is MURU’s signature plate, how was it developed and what makes it popular?
It’s hard to choose, you could say that there are two big poles of attraction around the fire and the different types of cooking and the Crudo Bar and the processing of the fish.
But, if I had to choose one dish, it would be our mango ceviche, it is really exquisite and very harmonious in flavours, a refined blend of sweetness and spiciness, crafted to perfection.

Apart from the restaurant, is there anything you are looking forward to seeing or doing during your stay in Qatar?
When I travel to Qatar for MURU at Waldorf Astoria West Bay, my time is quite limited. I take the opportunity to discover more of the local specialities, visit the hinterland to immerse myself in the culture, meet the local producers… And it’s true that the hotel and the facilities are so beautiful that I take the opportunity to relax and make the most of this time.
I hope I will have time to visit the current LATINOAMERICANO Exhibition at the National Museum of Qatar as I am very fond of art! ✤