Welcome to Mantis, where young chefs Toni Solans and David Romero
invite you to experience their unique vision of gastronomy. Mantis is an entirely open space with a fully visible kitchen and minimalist decoration that is both timeless and bold. It is a restaurant where chefs Solans and Romero aim to seduce you with their, distinct, and transgressive vision that strays far from the classic "fine dining" establishments.
Solans and Romero
met while studying at the Hofmann hospitality school, and before Mantis, they honed their skills at prestigious establishments like DiverXO,
Fäviken Magasinet, and Koy Shunka. This is why their cuisine, which they describe as eclectic, has influences from around the globe, always featuring local and
seasonal products, while their philosophy clearly reflects Asian inspiration.
With the grill, the wok, and mastery of knife techniques
as the main stars, Mantis guarantees a complete and genuine gastronomic experience that is unlike any
other.
Wine, perhaps in a secondary role, also plays a fundamental part at Mantis. Both chefs, passionate about the world of wine, strive to incorporate references,
wineries, and producers that step away from the major establishments, honoring respect for the vineyard and winemaking while avoiding mainstream labels.
WE LOOK FORWARD TO SEEING YOU!
