Restaurante mantis barcelona

The chefs at Mantis at the start of service. Mantis Barcelona restaurant. The thick velvet green curtains at the entrance of Mantis are reminiscent of Gresca.

A new project created by two young chefs who trained in top-tier restaurants. Their vision: casual and unpretentious Asian fusion cuisine that revolves primarily around fish, although a few Mexican options have also made their way onto the menu. Distinct flavours with plenty of spice, and even more heat. The chefs serve the dishes themselves and offer an explanation of what they are serving. Interesting wine list. Minimalist, well-lit industrial-style venue with a few tables and two bars: one opposite the kitchen, and another on an island where cold dishes and desserts are prepared. Food enthusiasts and explorers of new culinary experiences.

Restaurante mantis barcelona

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A new project created by two young chefs who trained in top-tier restaurants. Food enthusiasts and explorers of new culinary experiences.

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Proyectos muy personales, dispares y originales. Porque Barcelona siempre se mueve. Eso no significa que no te puedas comer unos tacos, un tiradito o un steak tartar con una buena cerveza. Lo hace realidad. Tienda Gourmet. Sala de Prensa. Ver todo Comer Donde comen los cocineros.

Restaurante mantis barcelona

The restaurant takes its name from the love for the city of Barcelona, as well as from Zafra's passion for seafood. And it is that to love Barcelona is to love the sea, the Mediterranean, our cultures and traditions. All this without forgetting the Sevillian chef's own career at Estimar Barcelona and Madrid, establishments with which the new restaurant shares a semantic family. The backbone of the kitchen at Amar Barcelona is the product.

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Again the chef intervenes. Information Web: www. They allow us to count traffic sources so that we can measure and improve the performance of our site. Here you can set your preferences and choose how you want us and other selected companies to use your data by installing cookies or using similar technologies. Subscribe to our newsletter. Mantis A new project created by two young chefs who trained in top-tier restaurants. This is a classic French dish and it occurs to me that what the chef is doing at Mantis is preparing Catalan and French dishes using Asian cooking techniques. Notify me of follow-up comments by email. Unironically chopping up cylinders of wheat and tapioca dough and flattening it with his square cleaver for gyoza. Related restaurants Previous. The cookie is used to calculate visitor, session and campaign data and track site usage for site analytics reporting. We start with a just cooked langoustine on a shard of crispy chicken skin. There is a built-in wok station which prompts me to mention to my friend that this place has an Asian Fusion menu. But I travelled to Bali and Singapore and was drawn to Asian food. Are you passionate about gastronomy?

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Distinct flavours with plenty of spice, and even more heat. With third party cookies we can share information about your use of the website, who can combine it with other information you have provided them or that they have collected from your use of their services. Add to favourites Added to favourites. My friend has the sea urchin supplement. But young and fun in the vein of Suru Bar illustrated by the amicable guffaws from the open kitchen when the young woman next to us drops the uni onto the countertop before she can get the langoustine into her mouth. A new project created by two young chefs who trained in top-tier restaurants. The long Chinese eggplant with a side of sticky rice steamed in a lotus leaf is the least successful and coincidentally the most similar to the original. Unironically chopping up cylinders of wheat and tapioca dough and flattening it with his square cleaver for gyoza. Gyoza of hare and chocolate served on a flat plate and paired with earthy beetroot, the chocolate worked into a deep jus. You also have the option to opt out of these cookies. Are you passionate about gastronomy? Necessary Cookies. There is a creamy reduction beneath the wedges and we opt for the truffle supplement.