MANOMEN: The manic (and not only) cuisine in the foreground

Years pass like lightning. It is incredible how quickly it has been since we first tasted the famous bellows, that is, the manic, cheesey pasta with the small and many grated and fried myzithra, which has at its top, like a crown, a fried egg “eye” . Even memory easily recalls the sweet yolk washing the pasta, just before it all became an exuberant bite in the mouth, which has been left unforgettable for its deep taste. It imagines incredible, but in 2009 , first launched this dish, some were initially skeptical towards it. Eventually, they ended up becoming his most fanatical fans. CORVERSE And this conversion didn’t just happen with the punches, but also with the rest of Manemane’s concept. Not only were its owners determined to show Athens a different cuisine, unknown and deeper “deep” in tradition, but they chose to set up their dream on the first floor of an old, history-rich, neoclassical, which was unthinkable for the time and those who were used to restaurants being “one” with the sidewalk. Thanks to their stubbornness very soon, finding a table in the white then, welcoming sala became difficult, while there was no man, who loved food and did not go through there. And because good news travels fast, fame has become international: The restaurant is on the list of proposed European destinations of The New York Times, 36 Hours: 125 Weekends in Europe , released by the TASCHEN publications , was proposed by the newspaper “as go-to destination, among 500 restaurants throughout Europe, and was included in the New York Times video tribute of Athens . 20 years passed like water, so it was time for MANIMANI to move on to changes, both in decoration, which was aesthetically upgraded, but retaining its warmth, as well as gastronomically: head chef Chef Anestis Papamenidis with his team introduces a new menu, which promises to travel his testers to delicious paths and authentic stories not only from Mani , but from all over Greece . Drawing inspiration from local products, family tables and recipes passed from generation to generation, the dishes aim to keep in touch with Greek tradition. “Gastronomy is memory. Food is associated with moments, faces and places. Our new menu is a way to keep these connections alive while exploring new ways of expression.” From the new catalogue, we tried and voted in Koskou Limnos with chooritos Drama and seafood, a clever surf n’ turf philosophy dish, which earned impressions against comforts, but more neutral than the rest of the beef cheeks with trahanas Manis, Myzithra Thesprotia and red wine sauce. However, since the old loves are not forgotten, from our table also came the kayanas with buyourdi cream, rose oil pie and conjunctible and of course the classic manic “draw” with blea, Greek brie, pear and honey Laconia, two more dishes that highlight the essence of Greek cuisine in their most modern and elegant version. We also chose the perfectly baked quail with wheat, mushrooms, cream cheese and truffles in sauce from its juices, but it addresses demanding palates, due to its special taste. We promised to return for pork with celery, saddlery, eggmeal and flower oil – another landmark dish for the restaurant included in the list since 2010 – and we booked our dinner in a nostalgic mood by choosing the traditional cinnamon, butter caramel and orange cramble. See this post on Instagram. For each dish there is a suitable wine from the list based on the Greek vineyard and includes labels of well-known wineries – after all this chapter in Manemani is like its flavors: it concerns the stories, feelings and memories that connect us to our roots. MANIC Opening Hours: Monday – Sunday 14.00 – 23.00, Faliro 10, Makrigianni Acropolis, tel. 210-9218180 € 25-35/person without drinks and blankets.