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L'avis de Gault&Millau
As this year, due to the lockdown, we couldn’t unfortunately visit the restaurant Mano 2, we publish the review and the score by Gault&Millau Croatia 2020.
The restaurant in the attractive business area of the city is modernly decorated, one wall is discretely lit up and covered with wine shelves, the kitchen is glazed, and the ambient music is great. A delicious homemade crunchy bread and butter with black mushrooms was served for the couvert. For the appetiser, we tried beef pastrami, with mustard ice cream and pepper, and a few smaller pieces of pickled cucumbers were served. Pastrami tasted good. The second entrée, Croatian Simmental beef tartare with frozen Hollandaise espuma, rye bread croutons and pickled samphire is an interesting and successful combination. As the sauce dissolved in the mouth, it became more and more permeated with the meat and further enhanced its taste. We tried a warm appetiser, a reduced scallops brodetto (three nice big scallops) served with crispy and creamy potato croquettes inside. Caramelised brodetto vegetables sprinkled with sea fennel leaves were served. The scallops are well-baked, closed on the outside and juicy and soft on the inside, but perhaps the contrast of the delicacy of the meat of the scallops and the intense brodetto was too big. The main course − duck breast aged in hay for 10 days − is served with butter-based hay mousse and really tastes like fresh, fragrant hay. The second main course − deboned beef short ribs − is slow roasted for 20 hours in onion marmalade and served with potato textures, dark glace, bone marrow and chives crepinette. Powerful and delicious. The Ferrero Rocher cake on a juicy biscuit is a light foamy chocolate cream with hazelnut in the middle, all rounded into a decorative golden ball, around which is a light caramel salt sauce. Excellent dessert. With good and refined food, the head waiter offered us an exceptionally good and affordable wine that we drank with all our meals.