In a two-floor neoclassical building in Koukaki MANIMANI shares tastes that bring back memories and lead on to new delicious paths, with inspiration from the cuisine of Lakonian Mani and the traditional tastes of Greece through a modern glance and implementation.
From the beginning, we focused on the illustration of the local cuisine of Lakonian Mani with recipes from our grandmothers and materials that all these years we bring in the restaurant from Mani on a weekly basis. Handmade pasta from a small cooperative in Githeio, “siglino” (traditional ham) from Mani, olive oil, cheese, herbs, olives, eggs and organic roosters.
NEW YORK TIMES
In the list of the recommended European destinations of the book The New York Times, 36 Hours: 125 Weekends in Europe, published by TASCHEN publishing house, MANIMANI was suggested from the newspaper as “go-to destination”, among 500 restaurants all around Europe.
36hours in Athens MANIMANI was featured in a video tribute of New York Times in Athens
A traditional dish from Mani in a modern cooking version. It was presented for the first time in MANIMANI in 2009.
Everyday MANIMANI makes handmade bread in a variety of tastes in order to prepare its visitors for a wonderful dining experience.