©Matthieu Cellard
At Maltacina, chef Kevin Mangione and his team combine culinary creativity, exceptional local produce and a strong environmental commitment. Awarded both a Michelin Star and a Green Star, the restaurant offers a dining experience where flavour, nature and innovation come together.
For the team, gastronomy is about more than what is served on the plate. It is a celebration of seasonal ingredients, inventive cooking and a deep respect for the environment. Founded by chef Kevin Mangione, the restaurant has built its identity around a clear philosophy: creating memorable food while minimising its environmental impact.
With its Michelin Star and Green Star, Maltacina demonstrates that culinary excellence and sustainability can go hand in hand.
Three Chefs, One Shared Vision
Behind Maltacina's evolving menus is a complementary team of three chefs: Kevin Mangione, Théo Doumecq and Lunis Chaib.
Chef Mangione develops the culinary concepts and imagines new dishes. Théo transforms these ideas into reality, experimenting with ingredients and refining each creation until it reaches perfection. Lunis manages orders and relationships with producers, ensuring that the kitchen remains connected to the people behind its ingredients.
©Matthieu Cellard
Together, they share a desire to explore rather than settle for a signature dish. Their philosophy is based on constant experimentation, learning from each creation and improving the dishes that resonate most with diners.
A Menu That Never Stands Still
Maltacina offers three tasting menus of four, six or eight courses, catering to different appetites and levels of culinary curiosity.
The menu evolves continuously, with one dish changing every week and a complete renewal approximately every two months. This approach allows the chefs to follow the seasons, explore new combinations and keep their creativity alive.
The experience is also thoughtfully adapted to guests' needs, with two or three alternative dishes available for those with allergies or food intolerances.
Every visit offers the possibility of a new discovery.
Local Ingredients, Meaningful Commitments
Sustainability is central to the restaurant's identity. Maltacina sources its ingredients from producers located within a maximum radius of 100 kilometres, prioritising short supply chains and close relationships with local suppliers.
The team also challenges itself to find a new producer every two months, provided they share the restaurant's values. This commitment encourages discovery while strengthening ties with the surrounding region.
The cuisine is approximately 99% organic and strongly vegetable-led. For Mangione, cooking is both a creative pursuit and an ecological commitment, with flavour and respect for nature guiding every decision.
This philosophy is a major reason behind Maltacina's Michelin Green Star, recognising its commitment to more sustainable gastronomy.
Regional Wines and Memorable Flavours
The restaurant's local approach extends to its wine pairings, which prioritise wines from within approximately 100 kilometres. The selection highlights the region's diversity, including lesser-known wines that can surprise even experienced wine lovers.
The food itself is equally memorable. Dishes featuring brochet and carrot showcase the kitchen's distinctive approach to ingredients, while the dessert provides a particularly striking finale. Even elements such as bread and milk contribute to the experience, demonstrating how thoughtful preparation can transform familiar products into something unexpected.
Excellent service completes the experience, creating an atmosphere in which guests can fully appreciate the creativity and care behind every course.
An Exciting New Chapter Ahead
Maltacina is preparing for major renovations in 2027, designed to expand both its kitchen and dining room. The restaurant currently accommodates 20 guests, with capacity expected to increase to 36 seats.
The project will also introduce a dedicated space for guests to enjoy an aperitif before dinner or a digestif afterwards, making the overall experience more welcoming and complete.
Following the renovations, the team hopes to obtain the Écotable label, further strengthening its environmental commitments.
The restaurant plans to operate only in the evenings from January to March 2027, followed by a complete closure from April through October for the renovation work. Guests should check directly with Maltacina for the latest opening information.
Throughout the year, the restaurant also offers special menus for Christmas, New Year's Eve and Valentine's Day, providing further opportunities to discover the chefs' creativity on special occasions.
A Destination for Conscious Food Lovers
Maltacina stands out for its ability to unite ambitious cooking with a genuine commitment to sustainability. Through constantly evolving menus, local sourcing, predominantly organic ingredients and carefully selected regional wines, Kevin Mangione and his team offer a fresh vision of contemporary gastronomy.
Rather than relying on a single signature dish, they invite guests to return, explore and discover something new each time.
At Maltacina, sustainability is not a compromise on pleasure. It is an essential ingredient in an exceptional dining experience.
Photos by ©Matthieu Cellard
Address: 443 Rte du 45ème Parallèle, 38119 Saint-Théoffrey, France
Phone: +33 4 76 30 34 45