The story
In Perpignan, Manat delivers a modern cuisine that merges Catalan tradition with Mediterranean ingredients and Japanese technique. The kitchen is led by Yuka & Marc, whose partnership brings subtle cross-cultural depth to every dish. Their consistent quality and value earned the restaurant a Michelin Bib Gourmand in 2026.
Every day, Manat offers ten sharing plates priced between €10 and €20. The menu changes with the seasons, driven by relationships with local producers. Whether based on vegetables, fish or meat, each plate receives the same precise attention. It's a format that encourages sharing and discovery.
Manat is committed to responsible animal-product consumption – they prioritise quality over quantity and regularly cook with offal and tripe, believing every part deserves appreciation for its taste and nutrition. This philosophy extends to their entire menu: dishes are crafted with equal care whether they contain meat or not. The result is a kitchen that respects nature without waste or pretence.
Yuka & Marc are the heart of Manat. Their vision blends Catalan-Mediterranean roots with Japanese nuances, creating a modern cuisine that feels both local and worldly. The restaurant's setting – air-conditioned, wheelchair accessible and welcoming – matches the warmth of the food. It's a place where seasonal, honest cooking takes centre stage.
Recognition
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History
good quality, good value cooking
Where in Perpignan can you find cuisine that’s neither entirely Catalan nor entirely Japanese? At Manat, where Yuka Okugawa and Mark Meya craft their dishes with plenty of love – and shades of beige. After years traveling through Japan (with a notable stint at the wine bar Sans Déconner), it’s no surprise that their little spot has a Tokyoite soul, but with a beautiful Roussillon accent: noren curtains, carved local stone walls, sleek furniture, ceramic tableware…. On the plates as well, it’s Cooking in Translation : delicious prawn and Iberian pork dumplings in a clam bouillon; a plump bao bun stuffed with slow-roasted miso pork; umami-esque breaded veal sweetbreads topped with mushrooms and tosazu – a rice vinegar and dashi condiment; light cod glazed in asparagus velouté and sprinkled with fresh peas; before a delightful cross between panna cotta and caramel flan for dessert. // Nour Passages
Where in Perpignan can you find cuisine that’s neither entirely Catalan nor entirely Japanese? At Manat, where Yuka Okugawa and Mark Meya craft their dishes with plenty of love – and shades of beige. After years traveling through Japan (with a notable stint at the wine bar Sans Déconner), it’s no surprise that their little spot has a Tokyoite soul, but with a beautiful Roussillon accent: noren curtains, carved local stone walls, sleek furniture, ceramic tableware…. On the plates as well, it’s Cooking in Translation : delicious prawn and Iberian pork dumplings in a clam bouillon; a plump bao bun stuffed with slow-roasted miso pork; umami-esque breaded veal sweetbreads topped with mushrooms and tosazu – a rice vinegar and dashi condiment; light cod glazed in asparagus velouté and sprinkled with fresh peas; before a delightful cross between panna cotta and caramel flan for dessert. // Nour Passages
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