Best Mediterranean restaurants for Top Tables 2026

Winner: Côte by Mauro Colagreco

Maintaining two Michelin Stars in 2026, Côte presents Mediterranean Riviera cuisine through a seasonal, surprise-driven format shaped by Chef Davide Garavaglia’s background at Mirazur. With an emphasis on seafood, herbs, and olive oil, the cuisine is influenced by coastal France and Italy. There is no fixed menu; dishes shift regularly, but the cooking follows a clear Riviera logic of clean flavors and careful layering of texture. Degustation courses might range from tuna tartare with yuzu gel to saffron mussel tempura or chickpea with sardine and roe, blending coastal France and subtle Thai touches. The Menton lemon–infused olive oil sets the tone for the meal. Dishes such as roe deer tartare with foie gras and mulberries, beetroot with caviar, Brittany oyster with chili and kaffir lime, and cod with Jerusalem artichoke espuma show a balance of salinity, acidity, and restraint. 

Electric Sheep 

Chefs Amerigo Tito Sesti and Yoan Martin of Electric Sheep were awarded Michelin’s Green Star for sustainability as they apply Mediterranean cooking to a strictly local, zero-waste framework. Riviera and Levant flavors drive the menu, olive oil, smoke, yogurt, and herbs, but every ingredient is sourced in Thailand, with much of the produce grown on the rooftop. A wood-fired grill anchors the kitchen, charring lion’s mane mushroom skewers with fermented lime and blistering mackerel with smoked fermented chili for direct, punchy flavor. Carbonara is reworked with locally made cheese and Thai-grown pepper, keeping its Italian backbone while shifting the supply chain entirely domestic. Burrata with charred eggplant and pak chi-farang pesto bridges Mediterranean structure and Thai aromatics, resulting in bright, fire-led cooking grounded in sustainability.

Riva Del Fiume 

Raw fish and coastal produce set the tone for Riva del Fiume’s Mediterranean cooking, framed through a distinctly Italian river-to-sea perspective. The crudi – think Mazara del Vallo red prawns or sea bream carpaccio – leans on clean acidity and light dressing. Pasta, such as bigoli with blue lobster and mint, cavatelli with rapini and Sicilian red prawns, or tagliolini with sea urchin and ‘nduja, accentuates the nautical theme. Even larger plates like grilled Mediterranean sea bass with artichokes stay bright and herb-driven rather than heavy. Across cicchetti, risotto, and seafood mains, the focus is on clarity, freshness, and precise seasoning. And for something more comforting, there’s also a standout wood-fired Neapolitan pizza.