Bought by the Minguella brothers in 1965, the business quickly became a gastronomic restaurant. Specialized in seafood, and notably the « Bouillabaisse », it gained a solid reputation, and from then on, distinguished itself as an emblematic institution in the phocean city.
In 2003, the Buffa family takes over the business. The new « bosses » dedicate themselves to carrying the tradition of the restaurant and the high quality of the cooking.
Yet, Christian Buffa, ex-Bocuse et Vergé, puts his own touch. He chooses not to revolutionize the business and bewilder the clientele.
As he says « I took my time, observed the customers, gave a free hand to the personnel. »
He invests in building a 200 m2 kitchen, renovates the dining-room, does up the terrasse. Keeping true to the spirit of Miramar, he decides to keep the frescoes and the red banquettes. He creates a cellar of 300 wine references, hires a maître d’hotel, a wine steward, a front desk receptionist and more than 30 employees.
He also renews the « à la carte » offers, keeping what made the reputation of Miramar such as : Bouillabaisse, bourride, fish crusted with salt, etc….
He adds on more refined dishes, with truffles for instance and widens his meat dishes.
The reputation of the busines rises and today, Miramar is a worldwide renown restaurant, praised all over by the International Press. Tourist guides recommend it to a cosmopolitan clientele.
The story continu…