Mantis
76-80
Gastronomy points 2025
A transglobal feast
The genre somewhat sloppily referred to as fusion food, is ever so popular in Spain. However, few restaurants do modern, Spanish fusion as well as Mantis. With strong influences from Asia and South America in particular, along with complex cooking techniques and a penchant for local and seasonal produce such as truffle and langoustines, young and dynamic chef duo Toni Solans’ and David Romero’s small plates are ideal to share – and perfect to discuss afterwards.
Sustainability highlights
- Regularly visits farmers and suppliers
- Ensures high-quality fish through a close relationship with the supplier
- Focused on reducing food waste
- Features a closely-knit restaurant staff, which is described as a family