Chef Mauro Colagreco of three-Michelin-starred Mirazur is set to open his new restaurant Fiamma (which means flame in Italian) at Capella Singapore on 15 June. In an exclusive interview with epicure ahead of the opening, the Argentinian chef shares the inspiration behind the restaurant, his Italian heritage and what we can expect from the menu.
“It’s being created as a very personal restaurant. We are not trying to create something new; it’s a return to simplicity. I want to offer an authentic experience with Italian flavours”, he says. Described as an embodiment of “chef’s burning passion for cooking”, the highly anticipated restaurant is a salute to culinary traditions and an homage to his Italian roots.
However, Colagreco will present his own approach to the dishes. “My roots are Italian but I’m born in Argentina. I live in France near the Italian border. Growing up in the Colagreco family, the appreciation for fine Italian cuisine and its essence was integral in our daily life,” he says. Diners can find different styles of cooking and cuisines found throughout Italy, with many dishes cooked over an open flame. In particular, Colagreco draws inspiration from the Argentine asado grill, something that he learnt to do with his father when he was just six or seven years old.
Family is at the heart of Fiamma. He recalls fondly of his childhood where he grew up watching his Italian grandmother cook for him and his sisters. “One special dish is ravioli made by my grandmother,” he shares. “It is prepared in a very classic, very tasty tomato sauce. The stuffing is made with spinach, basil, parmesan and ricotta cheeses, and the secret ingredient – a little bit of veal brain. I love this dish and we’ll have it in Fiamma, of course!”
The 138-seater restaurant will be a warm, down-to-earth space divided into six layered experiences where diners can bond over hearty food cooked simply with fresh, well-sourced ingredients. Here, simplicity is the new luxury. “The most famous dishes from Italy are very simple dishes. Even with normal ingredients, they can make the tastiest food in the world,” says Colagreco. Expect dishes like Crudo di Gambero Rossio (red prawn tartare, kumquat and fava beans) where the prawns are lightly seasoned to celebrate their natural flavours.
He will also be using ingredients from Capella Singapore’s herb garden, and intends to source from local producers, something he had done during his successful Mirazur pop-up in 2021. Colagreco wants his guests to feel at home, to take their time in a place away from the city and enjoy the Italian lifestyle and their approach to food. He says, “In Italy, we love food, we love life, we love the freshness, and I want to bring these Italian feelings to this restaurant.”
Fiamma will open on 15 June at Capella Hotel, 1 The Knolls, Sentosa, Singapore 098297.
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