| Ensaladilla rusa – typical truffled Spanish potato salad | 5,75 |
| Mana 75o spicy roasted potatos | 5,50 |
| Fried fish | 5,50 |
| Cantabric anchovies “00” with tomato bread | 12,00 |
| Iberian ham croquette (unit) | 1,90 |
| Steam cooked mussels | 11,50 |
| Grilled razorfish | 14,00 |
| Andalusian style squids with kimchi mayonnaise | 12,50 |
| Donostiarran style clams | 14,00 |
| Cod fritters | 11,50 |
| Iberian bellota ham | 19,00 |
| Catalan style tomato bread | 3,00 |
| Rustic bread | 2,20 |
To Share
Green and Fresh
| Fresh green veggiee salad Maná75º | 9,90 |
| Season tomato salad with tuna belly | 12,00 |
| César salad with crusty chicken | 11,00 |
| Oriental salmon tartar with guacamole | 15,00 |
| Tuna tataki with ponzu and Katsuobushi | 16,00 |
| Roasted octopus with potato foam with a dash of Vera paprika | 20,50 |
Paellas
| Seafood paella “señoret” | 22,50 |
| Black rice, squid and mussels paella with smooth garlic mayonnaise (all i oli) | 19,50 |
| Lobster paella (or soft-rice) | 27,00 |
| Seafood noodle fideà Barceloneta style | 19,50 |
| Chicken and shrimp paella with green asparagus | 19,50 |
| Meat paella with black catalan sausage and pork ribs | 19,00 |
| In-season vegetable paella | 16,00 |
| The prices of the paellas are per person /mínimum two people. | |
| All of our rices are elaborated with the rice bomba from Delta de l ́Ebre | |
Fish
| Hake in green sauce with clams | 16,00 |
| Grilled turbot with piquillo peppers | 18,00 |
| Baked monkfish tail with baked potatos and onions | 19,00 |
Meat
| Veal tenderloin with textured onion/with Foie gras | 22,50 |
| Beef T-bone steak with homemade potatoes (2 pax) | 65,00 |
| V.A.T INCLUDED | |
| Please ask our staff for the allergen menú. | |
Desserts
Escribà history
The “Pastisseria Escribà” is a historical pastry shop in the city of Barcelona. Founded on July 25th, 1906, when Mateu Serra i Capell (1876-1945) opened the “Forn Serra”.
Today directed by Christian Escribà, the 4th generation of the Escribà family, whose motto is: Illusion, surprise and create unique and unrepeatable moments
Antoni Escribà i Serra, 1930-2004, was the 3rd generation of the Escribà family and was put in front of the Pastisseria Escribà (old “Forn Serra”) of the Gran via 546 in Barcelona. Considered with the nickname of “Mozart” or “Chocolate Magician” for his chocolate sculptures, he won 24 gold medals in various confectionery competitions between 1956 and 1977.
Cakes
Angie:
Cream Mousse with vanilla, raspberry jelly core and crispy hazelnut on a cocoa cake. Decoration of black chocolate and golden Petazeta.
Sacher:
Chocolate cake, cocoa cake with apricot jam and chocolate glaze 70%. Personalized chocolate decoration simulating the esparto grass of the Mana 75 º ceiling and the apricot gelatin pipette.
Labio:
White chocolate cake, light cream of white chocolate and vanilla with heart of passion fruit I crispy hazelnut. Red glaze.
Tartaleta de Frutos rojos:
Franchipán Base, pastry cream and red berries. Personalized white Chocolate Mandala decoration for Mana 75 º
Tarta de Queso:
Maria Cookie Base, cream of fresh cheese and apricot marmalade. Decoration white chocolate plate with holes and mouse.
Red Velvet:
Red Cocoa cake with cream of fresh cheese and mascarpone. Chocolate’s Chef Hat Decoration.
Singapure:
Pistachio cake, banana mousse, crispy pistachio and almonds, toffee and rum mousse, finished with burnt bud. Decoration Green Chocolate Balls
