The MANI Restaurant, centrally located in Berlin-Mitte, was one of the first restaurants to bring modern Israeli Levante cuisine to Berlin at a high level. Already the Israeli starters, named “Chuzpeles” in Yiddish on the menu, are true culinary bliss. Make your pick between wild salmon with a fine dill sauce, spicy prawns with chilli, hearty cauliflower baked in the oven or spicy pulpo with an excellent, fine smoked potato cream. Small bowls with potatoes, hummus or tahini yoghurt accompany the starters.
The young chefs Franziska Weigl and Angelo Sini form the top of the kitchen team. They invite their guests on a culinary journey to Israel and Tel Aviv. Once a month, the kitchen team meets with renowned chefs from Israel on culinary workshops to exchange ideas and to create new dishes. Thus, in addition to the classics, new food-creations are repeatedly added to the restaurant’s menu.
The main courses feature innovative creations of different styles, such as the Tel Aviv Schnitzel. Schnitzel is supposed to be a German dish, but in Israel chicken schnitzel is also very popular. At the MANI restaurant it is served with hummus and a fine amba sauce of fermented mango and sesame paste. The high-quality meat includes classic grilled favourites such as entrecote, lamb hip or corn poulard.
Like the hotel of the same name, the MANI belongs to the AMANO Group. The interior is characterised by dark, elegant furniture, an open show kitchen and a large fireplace set in green marble. In warm weather, guests can also use the inviting outdoor terrace. On the walls, pictures of the MANI team are presented in large format, photographed by photo artist Oliver Rath.
Top 10 editorial tip: The MANI Restaurant also offers a business lunch on weekdays from 12 a.m. to 3 p.m.