Manitari reservation:
  • RSVP: 2310 415289
  • 57 Th. Sofouli Street (Sofouli Center), Kalamaria, Thessaloniki
 

menu

classic choices

Ceasar's salad served with roasted chicken, parmesan sauce and slightly baked croutons


Salad with variety of tomatoes and feta cheese hummus, olive rusks from Kithira, sea fennel from Chalkidiki spring onion sauce


Saute mushrooms in olive oil, cooked with Spartan honey and scented with garlic


Ceasar’s salad with roasted chicken, parmesan sauce and slightly baked croutons


Potatoes served with fresh sauce made from strained yogurt, lemon and paprika


Pork hock slowly-cooked for 6 hours with sauce made from the same broth, served with home made potato puree


Beef steak milk with roasted vegetables


Burger 100% beef, brioche bread, roasted onion and tomato, bacon, fried potatoes and feta hummus


salads

"The mushroom" salad made with poached figs, marinated mushrooms and vinaigrette from white balsamic


“Mesclan” salad with sundried figs, mushrooms on the oven and sauce from Spartan honey


Salad with tender leaves and caramelized onion, roast beetroot, cheese from Naxos “Graviera” and sauce with vinegar and rosemary


Salad like "spinach pie" with spinach and wild rocket, green onion, crisp leaves with olive oil and vinaigrette draft slice of feta with sesame


Tabouli salad with organic quinoa, grilled halloumi cheese and asparagus, sundried tomato and mint vinaigrette


Winter salad with feta hummus, crispy tortilla, sesame and citrus vinaigrette


appetizers

Roasted cheese (Mastihotiri) with figs puree and hazelnut praline


Local pie from Mani with olive oil dough stuffed with congruent, greensand feta crem with tahini


Roasted vegetables on the oven “briam” with capers and fried egg


Croquettes of aged cheese with beets and orange cream


Gnocchi potatoes with smoked cheese from Metsovo and broccoli


Sour custard-pie with smoked apaki cheese from Crete and yellow cheese


Feta cheese fritters with mint and handmade pomegranate jam


Different “pastitsio” with fresh cannelloni, minced beef with mushroom confit and velvet truffle bechamel


pasta & rice

Risotto served with wild mushrooms and scented truffle oil


Kritharoto (burley) with salami from Lefkada, cream of nasted beetroot, goat cheese and orange


Pappardelle with slowly-cooked ragout beef in red wine, varity of mushrooms and fresh thyme


Traditional pasta (chilopites) with bolognese from sausage Goumagiasand ragout mushrooms, dry crem cheese and thyme


Fresh pasta (sioufihta) with chicken, asparagus and sundried tomato cream


Tagliatelle with porcini mushrooms from Grevena fresh thym and white wine


main dishes

Chicken drumsteaks with spicy mustard, rum and black sugar, fried pumpkin with paprika and yogurt sauce


Beef filet with sauce from Samos wine and thyme, potato gnocchi with nutmeg and truffle pesto


Pancetta (pork meat) slowly baked with orange, honey and anise, red pumpkin pickle and puree of sweet potatoes with green lemon


Slowly roasted rïïster chest in 65oc, artichokes cream and fennelspie stuffing


Beef cheeks “Omega-3 Farms” in hull with potatoes puree and roasted asparagus


Pork fillet cooked in a frying-pan with sauce from Dijon mustard, honey and home made potato puree


Pork steak 350gr. prebaked for 24 hours in molasses and soy, selery puree and ograden potatoes


Chicken in wild mushroom sauce, truffle oil and crème, served with home made potato puree


Grilles salmon, prebaked with olive oil and lime, puree from roasted beetroot, steamed greens and citrus sauce