The story
In Milan’s vibrant dining scene, Manna stands out for its precise, modern take on seasonal ingredients. The restaurant, located on piazzale Governo Provvisorio, presents a menu that changes with the seasons, drawing from a deep respect for produce and technique.
The current spring menu, “Primavera,” is a testament to this philosophy. It opens with a leek soup paired with a poached egg, meat jus, and black bread, and moves through dishes like white melon with mint, cooked oysters, and Sichuan pepper. A lamb ravioli with sea aster and grilled red fruits sits alongside roasted passatelli in a crab broth with fish roe. The cooking is clean, the flavors direct.
Manna offers two tasting paths. The “Diciotto” menu is a concise, four-course journey that might include marinated ombrina with green apple, celery, and Campari, followed by spaghetti with bread, butter, and anchovies. The “L’Altro” menu is a longer, more ambitious exploration, featuring the white melon and oyster starter, the passatelli, and a rice dish with raw shrimp, peanuts, lime, and a very spicy coriander pesto. Both menus include a classic tarte tatin with cream gelato for dessert.
A separate section, “Porcherie,” is dedicated to offal and more robust flavors. Here you’ll find a carpaccio of udder with mollusks and burnt lemon, and a terrine of ears with XO sauce and coriander. It’s a thoughtful nod to nose-to-tail cooking, executed with the same precision as the rest of the menu.
The atmosphere is refined but unpretentious, with outdoor seating available and full accessibility. Manna’s recognition in the Michelin guide is a natural reflection of the kitchen’s consistency and clarity of vision. For those seeking modern cuisine in Milan that is both inventive and grounded, Manna is a compelling destination.
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