Quality and originality of starred restaurant food. In a young environment
Angelo D'Orta
.
05 Aprile 2024
10,0
Very interesting environment and location, but the menu is disappointing. I had the cauliflower starter, the onion, puff pastry and fois gras soup, and the cheesecake - beyond the tiny portions, none of these dishes particularly impressed me. The soup was decidedly unsuccessful: under the pastry, a handful of onions and fois gras did not arrive. Correct service (I reported that it was cold but the heat remained off). The chef at the table gave me the feeling of being annoyed by our choice not to order the tasting menu. Sin!
I'll post a photo of the second dinner I had afterwards, to feed myself :)
Giovanni M
.
23 Marzo 2024
6,0
Given that expectations were very high, they were not met.
The "filth" menu is extremely particular, with curious combinations. Precisely for this reason I chose it. But some pairings proved overly extreme. The dish with tripe, mussels and beans was such a punch in the face that I had to leave it. Ditto for the kidney with sea urchin.
No unforgettable dish apart from the heart tartare, one of Manna's iconic dishes.
Impeccable service and wine list.
Alessandra Iorfida
.
22 Marzo 2024
6,0
Excellent service, exceptional raw materials, don't miss the head with razor clams, the risotto with spleen mortadella, the cheesecake.
Unparalleled cocktails!
Enrico Bongiorno
.
02 Marzo 2024
10,0
I share my first experience a few years ago at this place, an experience that was then repeated.
On a quick lunch break I tried this restaurant in the area. It is a small place where you can enjoy absolutely high quality cuisine with original and very well prepared proposals.
If I had to summarize my experience and what really struck me about the restaurant, I would say that the concreteness and specialization in the search for maximum quality are the strong points.
Let me explain. Both the menu and the wine list are not extensive and encyclopedic, and this is very appreciable: why offer everything, running the risk of offering it badly? Better to propose targeted dishes and combinations and focus everything on quality, and this is what I think they have managed to do.
I opted for an appetizer called "D'acqua dolce" (the names of the dishes are all original): pike terrine, polenta taragna, lemon zest and capers. Very good with flavors that blend harmoniously. The hot/cold contrast is pleasant. First I had a “Crapa pelada”: toasted pumpkin ravioli, raw salami paste and onion compote. Excellent dish. The lunch was accompanied by a glass of Merlot from Vigna Runc from the Carpino company, truly excellent.
A special mention on the wine list, of unique originality!
Gianni
.
21 Febbraio 2024
10,0
Terrific experience. Excellent food and attentive and helpful staff.
Edoardo DM
.
12 Febbraio 2024
10,0
We returned after the renovation because we already liked it a lot before. Now you can see that we have moved up a level but there are still a few things to fix. The dishes are remarkable, everything we ordered was extremely good and you can sense the research behind it. In particular we really appreciated the cocktails, truly delicious. A negative note for the cauliflower appetizer: 3 two-cm pieces are really too little. Also because it was delicious but then you really don't have the chance to taste it because you eat it in one bite.
Another flaw: too much haste in the service. If we asked for cocktails it means that we want to take time for an aperitif before dinner. Also because I also ordered you a bottle of wine, telling you that I would drink it later, but if you bring me the dishes after 5 minutes, unfortunately we were forced to quickly down the cocktails, otherwise we would have drunk the wine together with the dessert .
Michela
.
11 Febbraio 2024
8,0
Second guest experience at Chef Fronduti, a restaurant tastefully renovated at the end of the year. Helpful and attentive dining room staff.
Among the three menus offered we chose "Porcherie", a very interesting search for combinations between fish and "meat". Like any experience, due to personal taste, I didn't like everything. In some dishes I found flavors that were a little too strong which covered the rest of the dish. Tripe, mussels and beans and exceptional white spaghetti.
An aspect that I also noticed the first time and that I really like is the presence of the Chef in the room. I recommend it, we will definitely be back.
Elisabetta Salvioni
.
06 Febbraio 2024
8,0
Esperienza molto bella. Staff gentilissimo e chef molto presente in sala come un perfetto padrone di casa. Proposta originale e di altissimo livello. Torneremo sicuramente!
RaffaellaL79
.
12 Gennaio 2024
10,0
Manna riapre e non solo si conferma, ma migliora. In un locale rinnovato ed ampliato (piacevolmente al completo in un sabato nel pieno del ponte di Sant’Ambrogio), dall’arredamento pulito ed elegante, Manna offre una carta molto particolare che propone esperienze gustative equilibrate e piene, dove si riesce ad apprezzare ogni singolo elemento che compone il piatto. Tutto quello che abbiamo assaggiato, dall’amouse bouche alla selezione di formaggi, al margarita ghiacciato di conclusione della cena (che abbiamo bissato!!) è stato ottimo. L’offerta si completa con una cantina articolata che comprende diverse etichette di pregio, ma grazie al consiglio del sommelier ognuno può trovare la bottiglia più adatta alle proprie esigenze. Il servizio è attento, sollecito, cortese ed il personale è mediamente piuttosto giovane (!!!), una opportunità per ragazze e ragazzi di apprendere e crescere. Se questa è una scelta imprenditoriale voluta, è ancora piu’ apprezzabile. Il prezzo assolutamente in linea.
alessandron114
.
11 Dicembre 2023
10,0
TripAdvisor
The Fork
Google
amioparere.com
ilmangione.it