Restaurante mantis barcelona

The chefs at Mantis at the start of service. Mantis Barcelona restaurant.

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.

Restaurante mantis barcelona

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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. Nuestros favoritos. En el mercado. De tapeo.

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. With the management of this new restaurant, Rafa Zafra wants to "provide honest cuisine, based on the quality of the product, betting on the 'casualization' of luxury in a unique and elegant environment". The new restaurant will feature an innovative dining experience where history and modernity evolve in parallel, leading to interesting dialogues between the building's heritage and the dynamism of a space celebrated for its creative fusion of past and present.

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Necessary Cookies. My friend has the sea urchin supplement. Interesting wine list. Type of cuisine Fusion cuisine. Please log in again to continue enjoying our services. Your session has expired. Accept all Cookie settings Accept selected. We are told to order a fair few which once we see the serving size, turns out to be good advice. 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.

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Restaurant photo gallery Mantis Close. Cookies store information anonymously and assign a randomly generated number to identify unique visitors. Food enthusiasts and explorers of new culinary experiences. The concept is small plates. Next comes mackerel sashimi, cut like it will be mounted in jewellery and served intriguingly on the lip of a shallow bowl with a pool of sesame oil in the centre for dipping. The chefs serve the dishes themselves and offer an explanation of what they are serving. Your email address will not be published. Subscribe to our newsletter. 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. We start with a just cooked langoustine on a shard of crispy chicken skin.