Mantis
Boundless and inquisitive gastronomy
Co-founders Toni Solans and David Romero don’t want anyone to pigeonhole them or their restaurant to be. They aim to stay hungry and curious, remaining open to new influences. The duo met early on in chef’s training, but both picked up their own unique experiences in kitchens afterward. Solans spent time at Fäviken in Sweden, while Romero was at the Michelin-starred Koy Shunka in Barcelona. The cuisine is innovative and creative, restless in its energy, and always has a dish’s ingredients front and center.
Summary
• 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