MANHMANH, nestled in a beautifully restored neoclassical building in Koukaki (just a stone’s throw from the Acropolis), brings to life the bold, comforting flavors of Deep Mani through a modern lens – think artisanal pasta made weekly by a Manian cooperative, iconic traditional “siglino” (smokes ham), local olive oils and organic roosters. 

Featured in the iconic book 36 Hours: 125 Weekends in Europe (Taschen), the New York Times dubbed MANHMANH a “go-to destination” among 500 top European restaurants. It was also included in the NYT’s celebrated 36 Hours in Athens video.  Cuisine that balances tradition and innovation with signature legacy dishes like “tsouhtes” pasta (Mani siglino, mushrooms, mizithra, topped with a fried free-range egg) first graced the menu in 2009 and remains a beloved standout. 



Locally sourced excellence: Every ingredient—from handmade bread to regional cheeses—feeds into a narrative of authenticity, quality, and regional pride. MANHMANH bridges geography, time, and tradition. Its cuisine tells a narrative, its flavors resonate deeply, and its atmosphere feels both familiar and yet distinctly exciting.