Zamów dwa dania według własnego wyboru, a tańsze lub w tej samej cenie otrzymasz za darmo (nie dotyczy: Drukowanego Steka 3D, Gnocchi ze świeżą truflą).
Przy zamówieniu powyżej 100 PLN otrzymasz bezpośrednią zniżkę 40 PLN.
2 pozycje
A soup that sounds like a dessert but plays by its own rules. Banana, coconut, ginger, and spices do exotic work here, while flambéed banana in rum, black tapioca, and lime add texture and a twist. Warm, aromatic, and slightly non-obvious.
8 pozycji
served with crispy bread. Delicate non-goose pate covered with a layer of non-goose fat is perfect in every way and we are convinced it will win your heart!
Healthy, colorful and no boredom. Quinoa, spinach, watermelon and olives meet pistachios and a dressing based on French mustard, gin and basil. Nourishes, gives a kick and tastes so good you don't want to finish.
Homemade potato dumplings in a premium version. Creamy zucchini and pistachio sauce, with asparagus, pearl onion and a lemon twist. Topped with roasted pistachios for crunch. Starter
Homemade potato dumplings in a premium version. Creamy zucchini and pistachio sauce, with asparagus, pearl onion and a lemon twist. Topped with roasted pistachios for crunch. Main course
served with marinated Shimeji mushrooms, truffle aioli, vegan "parmesan", chives and bread cold. This marvel has been on our menu for years, and the list of its admirers grows every month. And why not? We have processed the beets so that they no longer resemble home-made beets at all. Indeed, they are now closer to tartare…
Carrot that plays salmon and does it without shame. Pasta in a smoky atmosphere, creamy spinach sauce, capers, asparagus and almond "parmesan". Surprising? Very. Tastes good? Even better. Starter
Carrot that plays salmon and does it without shame. Pasta in a smoky atmosphere, creamy spinach sauce, capers, asparagus and almond "parmesan". Surprising? Very. Tastes good? Even better. Main course
It started with an eggplant that fell into a soy sauce and mirin marinade and didn't want to come back. Wrapped in nori, it landed on cauliflower-truffle purée, decorated itself with truffle mayonnaise and herb oil, with "caviar" for good measure and declared itself the king of starters.
9 pozycji
served with basmati rice. In this dish, we continue the game of deceiving taste buds. This time pulled duck is imitated by seitan and what can I say, it does it great.
Cauliflower soaked in miso marinade lands on lentil and sweet potato purée, with creamy tofu cheese, lime-basil sauce and fresh peas. Pomegranate for contrast, herb oil for the finale.
It started with a banana flower that in its ambition decided to become something more. It fell into a soy sauce, garlic and shiitake marinade, hit a crispy rice nori chip and it was clear it would be interesting. Plus zucchini-pistachio purée, tarragon-lemon sauce with green pepper and lavender molecular "caviar".
Plant-based steak made of seitan and soy printed on a 3D printer, making it taste 98% like real meat. At Manna, we marinate it in red wine, serve it with gently mashed potatoes, confit tomatoes, black garlic aioli, asparagus, leek straw and sautéed Kalamata olives.
Saffron aroma, delicate sauce, crazily prepared cauliflower that melts in your mouth and pulao rice.
Gnocchi in a creamy truffle sauce, homemade parsley-tomato pesto, pumpkin seeds and truffle oil.
Rice in mirin, tempeh in tempura and the whole crew: carrot à la salmon, wakame, Japanese cucumber, radish pickles, and kohlrabi. Plus yuzu-mayo, ponzu and nori chip.
in a velvety fenugreek sauce, served with pulao rice. Aromatic and divine plant-based koftas in a thick fenugreek-based sauce.
Caesar sauce made from soy mayonnaise and cashew nuts, and instead of chicken we serve its plant-based alternative. Plus crispy croutons, romaine lettuce.
2 pozycje
Pasta with strawberry sauce.
Plant-based "chicken", rice and confit tomatoes.
5 pozycji
vegan version with a generous portion of Lotus cream. Layer after layer: fluffy cream, sponge cake soaked in coffee and a cinnamon rustle of sweet rebellion.
Crunchy brownie with hazelnuts serves as a base for chocolate mousse, creating the perfect tart.
A delicate Italian classic in a vegan version.
Puff pastry in passion fruit glaze, sorbet drizzled with vermouth and whipped cream.
Vegan, refined, delicious. Six flavors to choose from: passion fruit, blackberry, fig & violet, red currant with lychee, pineapple & lime, tea & tonka.
16 pozycji
250 ml
490 ml
490 ml
300 ml
300 ml
200 ml
200 ml
330 ml
330 ml
250ml
75% apples, 25% carrots. 250 ml
330 ml
2 pozycje
40 ml
3 pozycje
40 ml
4 pozycje
40 ml
4 pozycje
40 ml
9 pozycji
40 ml
5 pozycji
40 ml
2 pozycje
40 ml
14 pozycji
Pisco. Earl Grey. Kaffir leaves. Elegant, refreshing cocktail that combines strong, grape notes of Pisco with a subtle, citrus accent of kaffir and Earl Grey tea.
Tenjaku Gin. Matcha. Lemongrass. Lime juice. Vegan protein. Green matcha tea meets notes of lemongrass and red pepper, which add a light citrus aroma and a slightly spicy accent
Cimarron Tequila. Ojo de Tigre Mezcal. Lime juice. Habanero tincture. A spicy-sweet blend of tequila and mezcal. A salt rim with tajin adds intensity, creating a multilayered flavor experience with accents of smoke, citrus and spice.
Bombay Sapphire Gin. Vermouth Dry. Lime juice. Rose petal jam. Vegan protein. Elegant, slightly floral variation of the classic Clover Club cocktail. Slightly sour with a creamy texture and rose aroma.
Bombay Sapphire Gin. Prosecco. Violet liqueur. Lime juice. Lavender. A floral, sparkling cocktail where lavender and violets combine with lime and the herbal character of gin. Prosecco provides a light, bubbly texture, perfect for champagne evenings or as an aperitif.
Bulleit Rye Whisky. Fernet Branca Amaro. Dates. Chocolate bitters. A rich, sweet-herbaceous cocktail with a deep date flavor, highlighted by notes of rye whisky and Fernet Branca. Chocolate bitters add depth, creating a complex flavor for fans of stronger spirits.
Ostoya Vodka. Crème de Cassis. Pineapple juice. Lime. Currant liqueur meets pineapple and vodka. The effect? A fruity, slightly acidic cocktail with a beautiful, deep burgundy color.
Vodka. Blackcurrant. Rosemary. Lemon juice. An aromatic combination of rosemary with sour currant, complemented by prosecco, adds elegance and character worth the sin.
Ostoya Vodka. Passoa. Passion fruit. Lime.
Ostoya Vodka. Kahlua. Double espresso.
Cimarron Blanco. Triple Sec. Lime. Salt.
Bulleit Rye Whisky. Angostura Bitters. Orange Bitters.
Tenjaku Gin. Luxardo Maraschino. Creme de Violette. Lime juice.
Whisky. Lemon. Vegan protein. Angostura Bitters.
6 pozycji
5 pozycji
500 ml
500 ml
500 ml
330 ml
500 ml
11 pozycji
Pot 700 ml
The sweet and spicy taste of this classic black tea goes perfectly with most Manna dishes, especially Asian ones and those with beans.
This classic high-quality Japanese tea comes from the Shizuoka region at the foot of Mount Fuji. It has well-developed dark green leaves and gives a delicate light green color of the infusion.
Sweet, aromatic mango perfectly emphasizes the taste of green tea. Slightly sour mirabelle adds a bit of spice to this composition, and cornflower and marigold petals please the eyes with their vivid color.
A mysterious breeze from the Far East, enchanted in a perfect blend of green teas. Delicate Japanese magnolia petals, red cornflower petals, pieces of raspberry and strawberry and elderberry fruit will seduce every gourmet!
Sunny and fruity notes of pomegranate intertwine with the wonderfully refreshing aroma of aloe. Plus dates, candied pineapple.
This tea goes perfectly with heavier dishes, for example spring rolls and burgers. Mango fruit, strawberries and pieces of vanilla give it a refreshing delicacy.
A unique blend of Chinese white teas with a floral aroma of rose and jasmine and a slightly fruity taste with a fresh hint of lemon.
Perfect for desserts with nuts, also works great in combination with flowery red oolong tea. The velvety aftertaste of this infusion remains in the memory for a long time.
The freshness of eucalyptus, the sweetness of peach and the sweet and sour taste of orange give this tea a unique aroma.
A classic Ayurvedic recipe based on nettle, cinnamon, ginger, cloves, white pepper and cardamom has been known in India for centuries.
A wonderful refreshing tea with an intense orange color. Firm pieces of tangerines, sour, crunchy apples, all spiced up with the spicy taste of bergamot.
Recenzję może napisać tylko zalogowany użytkownik TasteTown, który odwiedził restaurację.
Pyszne jedzenie, świetny klimat i miła obsługa
it was so great! like vegan fine dining, you have to try ‘kopytka’ and truffle gnocchi! service was nice and thoughtful :)
Yummy
Super smaczne jedzonko 🥰
bardzo smacznie
Mapa jest wyłączona
Mapa wymaga cookies. Włącz je jednym kliknięciem, a od razu się załaduje.
