| Maná 75º spicy roasted potatoes (“Patatas bravas”) | 6,20 |
| Padrón peppers | 6,50 |
| “Ensaladilla rusa trufada” – typical truffled Spanish potato salad | 7,50 |
| Iberian ham or Chicken croquettes (unit) | 2,20 |
| Bomba de Barceloneta- potatoes meat ball with spicy sauce (unit) | 3,00 |
| Iberian bellota ham | 19,00 |
| Cod fritters | 11,50 |
| Andalusian style squids with Kimchi maionnaise | 13,50 |
| Fried fish | 10,50 |
| Half dozen grilled red shrimps from Huelva | 18,50 |
| Steamed mussels | 9,00 |
| Donostiarran style clams | 14,00 |
| Seafood casserole with clams and mussels | 12,50 |
| Catalan style tomato bread | 3,00 |
To share
Green&Fresh
| Maná 75º fresh green veggie salad | 9,90 |
| Season tomato salad with tuna belly | 12,00 |
| Mango salad with parmesan cheese | 13,50 |
Raw
| Oriental salmon tartar with guacamole | 15,00 |
| Tuna tataki, ponzu and Katsuobushi | 19,00 |
| Steak tartar (Mana75 style) | 17,50 |
Paellas
| Seafood paella “senyoret” (with peeled mussels, peeled clams and peeled shrimps) | 22,50 |
| Squid and mussels black rice with smooth garlic mayonnaise (all i oli) | 20,50 |
| Lobser rice (or soupy rice) | 31,00 |
| “Carabinero” rice | 36,00 |
| Chicken and shrimp rice with green asparagus | 19,50 |
| Meat rice with black catalan sausage and pork ribs | 19,50 |
| Fish & Seafood soupy rice | 19,50 |
| Seasonal vegetable rice | 17,50 |
| Seafood noodles “fideuà” Barceloneta style | 19,50 |
| Black seafood noodles “fideuà” | 19,50 |
| The prices of the paellas and fideuas are per person // minimum 2 people All of our rices are elaborated with rice bomba variety from Delta de l’Ebre and homemade natural broth | |
Fish
| Grilled turbot with piquillo peppers | 21,00 |
| Fish & Seafood of the day casserole | 20,00 |
| Grilled octopus with potato parmentier | 21,50 |
Meat
| Veal sirloin with textured onion | with Foie gras | 24,50 | 28,00 |
| Light beef carpaccio | 15,50 |
| Honeyed smooth veal with parmentier and carrots puree | 19,00 |
| Beef rib eye steak with homemade potatoes and Padrón peppers (2 pax) | 65,00 |
| VAT INCLUDED | |
| Ask for our allergen menu | |
Cocktails
| Old Fashioned Bourbon, brown sugar and angostura bitter | 10 |
| Negroni Ginebra, vermouth rosso and Campari | 10 |
| Mojito Rum, lime, mint, sugar and soda | 10 |
| Margaritha Tequila, Cointreau, lemon juice and sugar | 10 |
| Piña Colada Ron, coco’s syrup and pinneapple juice | 10 |
| Porn Star Martini Vodka, fruit of the passion, lime’s juice and cava | 10 |
| Moscow Mule Vodka, ginger beer and lime | 10 |
| Caipirinha Cachaça, lime and sugar | 10 |
| Pisco sour Pisco, lemon juice, sugar and pasteurized egg white | 10 |
Desserts
Escribà’s story
The “Pastisseria Escribà” is a historic pastry shop in the city of Barcelona. Founded on July 25, 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 in charge of the Pastisseria Escribà (formerly “Forn Serra”) on Gran Vía 546 in Barcelona. Considered with the nickname of “Mozart” or “Chocolate Magician” for his chocolate sculptures, he went on to win 24 gold medals in different pastry competitions between 1956 and 1977.
Cakes
Angie:
Cream mousse with vanilla, raspberry gelatin core and crunchy hazelnut on a cocoa sponge cake. Dark chocolate and gold petazeta decoration.
Sacher:
Chocolate cake, cocoa cake with apricot jam and 70% chocolate glaze. Personalized chocolate decoration simulating the esparto grass on the roof of Maná 75º and apricot gelatin pipette.
Labio:
White chocolate sponge cake, light white chocolate and vanilla cream with a passion fruit heart and hazelnut crunch. Red frosting.
Red fruit tartalette:
Frangipan base, pastry cream and red berries. White chocolate mandala decoration personalized for Maná 75º
Cheesecake:
Biscuit base, fresh cheese cream and apricot jam. White chocolate plate decoration.
Red Velvet:
Red cacao sponge cake with fresh cheese cream and mascarpone. Chocolate chef hat decoration
Singapore:
Cake with pistachio sponge cake, banana mousse, crunchy pistachio and almonds, toffee and rum mousse, finished with burnt yolk. Green chocolate balls decoration
