Summer 2026: English menu

An exceptional jumbo langoustine and three raw red prawns, blast-chilled in accordance with food safety requirements. Served with Niçoise shallot mignonette, Danish salted butter, vegetable aioli and warm baguette. [1. Gluten; 2. Crustaceans; 6. Soybeans; 7. Milk; 14. Molluscs]

Handmade goat’s milk ricotta on red radicchio leaf, topped with baby fish in Calabrian chili. A tribute to Signora Tommasini, who brought the taste of Bologna to Maratea in the 1960s. [4. Fish, 7. Milk]

Piccante

A traditional Sicilian caponata with eggplant, tender octopus*, raisins, almonds, pine nuts and red onion, in a sweet-and-sour glaze. A recipe from Agrigento with a contemporary twist. [2. Molluscs. 8. Nuts. 9. Celery; 12. Sulphites]

Fava bean puree with sauteed chicory, rustic bread and fine olive oil. Traditional recipe from Lucania [1. Gluten]

Vegetariano

Vegano

A flavourful spread made with grilled zucchini and pine nuts, served with a vegetable flatbread. With: grilled zucchini, tahini (sesame paste), lemon juice, extra virgin olive oil, fresh mint, black pepper, pine nuts, and sweet paprika. [1. Gluten, 8. Nuts, 11. Sesame]

Vegetariano

Vegano

Handcrafted goat ricotta with caramelised fig from Pisticci, its syrup and rosemary bread crumble [1. Gluten; 7. Milk]

Vegetariano

Individual ricotta and spinach tart wrapped in crispy puff pastry, served warm with an elegant Lucanian Mornay Sauce made with aged caciocavallo and smoked provola cheese [1. Gluten; 3. Eggs; 7. Milk[

Vegetariano

Fresh orecchiette pasta, turnip tops*, and crunchy dried peppers. [1. Gluten]

Vegetariano

Vegano

Spaghetti, jumbo wedge clams, garlic, parsley. [1. Gluten, 14. Mollusks]

Broken Ziti with fresh swordfish, sun-dried tomatoes, red and yellow semi-dried cherry tomatoes, capers, raisins, pine nuts, and almonds. A signature Mediterranean blueprint of colors, aromas and flavors, crafted by the chef of Manà. [1. Gluten, 4. Fish, 8. Tree nuts, 12. Sulphites]

Fresh swordfish steak in the traditional Lipari cut (approximately 2.5 cm thick), line-caught or longline-caught, grilled and served with seasonal mixed salad. [4. Fish]

Prawns*, Mediterranean marinated sauce, salad [2. Crustaceans]

Tender eggplant pulp in crisp, golden double coating, with eggplant pulp, wheat flour, salt, pepper, breadcrumbs (wheat flour, yeast, salt), vegetable frying oil. Served with three cheerful jars of Manà’s signature vegan mayonnaise: garlic aliolì, nectarine, and pea & mint [1. Gluten, 3. Eggs, 4. Fish, 6. Soybeans, 10. Mustard]

Vegetariano

Vegano

Fresh anchovies, cleaned and fried in a golden crust, served with green apple vegan mayonnaise [4. Fish, 10. Mustard, 11. Soy]

Grilled octopus* tentacles, laid on a smooth cannellini bean cream and sautéed Neapolitan friarielli* [14. Mollusc]

Romaine lettuce and heirloom tomatoes from Massa di Maratea.

Vegetariano

Vegano

Romaine lettuce salad

Vegetariano

Vegano

Heirloom tomatoes from Massa di Maratea

Vegetariano

Vegano

Oven-roasted potatoes with EVO Oil, rosemary and garden herbs

Vegetariano

Vegano

Pan-sautéed peppers with Taggiasca olives and capers.

Vegetariano

Vegano

Homemade Salami with Vegan biscuits, soy oil, soy milk, dark chocolate. [1. Gluten, 6. Soy, may contain traces of 7. Milk]

Vegetariano

Vegano

Lemon sorbet [7. Milk – may be present, 12. Sulphur dioxide and sulphites]

Cedar semifreddo (with citron from Cytrus, Scalea) [May contain traces of: 1. Gluten, 8. Nuts, 12. Sulphites]

Fresh market fruit. The good kind. Subject to availability.

Vegetariano

Vegano

Traditional Italian Lemmon sorbet finished with Vodka, fresh mint leaves and Lemmon zest

Lemon sorbet enhanced with artisan gin infused with Crithmum maritimum, a coastal plant native to the islet of Santo Janni. Served with fresh mint leaves and lemon zest.