In the Barceloneta district, a few meters from the sea, the W Hotel and in front of the future Hermitage Museum of Barcelona, is the restaurant Maná 75º Barcelona.
Designed by the Tutull Sorensen architecture studio, the space pays homage to the old carriage houses, the Mediterranean atmosphere and the seaside neighborhood where it is located. Wide, open, bright and colorful, what stands out most is the open kitchen of more than 20 meters and the large bar that surrounds it, where 19 paella pans are distributed in full view of the diner.
The place mixes a maritime atmosphere with a bright and colorful decoration.
The restaurant is divided into three main areas. In the reception and the chill out area, customers can wait while having a drink and a snack in an informal way. Low tables, benches and poufs upholstered with bright fabrics and fabrics hanging from the ceiling are the elements that welcome the space of Maná 75º Barcelona. In the lounge, large round tables with direct views of the bar dominate, allowing diners to follow the process of preparing their paella up close. Finally, its large outdoor terrace will delight any summer night.
The chef Xavier Sender, forged in the kitchens of Martín Berasategui himself, heads the kitchen team and is the architect of a menu in which rice dishes, paellas and fideueas are the stars. The nine varieties that we find in the menu are prepared at the moment and in view of the diner. The sophisticated system of stoves distributed along the bar guarantees the ideal cooking of the rice at 75º, which is the origin of the restaurant’s name.
In the 19 paella pans distributed along its large bar, rice and paella dishes are cooked in front of the diners.
Rice dishes are the protagonists of the menu, but not the only option.
The proposals of Maná 75º Barcelona, prepared with bomba rice from the Ebro Delta and fresh products, conquer the most diverse palates. From the most classic, such as black rice with squid and mussels with all i oli or rice with lobster, to the most daring and original, including rice with cod and garlic with all i oli paprika and mountain rice with black sausage and pork ribs confit at low temperature.
But the menu is not only made up of rice dishes, paellas and fideueas. Among its selection of starters, designed for sharing, the oriental-style tuna tartar with guacamole, wagyu carpaccio with pistachio pesto and Idiazábalo cheese and grilled razor clams with soft pipirrana, among others, stand out. As main courses we find proposals of meat such as Iberian prey with vegetable tabbouleh and yogurt sauce, beef tenderloin with textured onions and foie gras or organic chicken confit at low temperature with tomato tartar; and organic chicken confit at low temperature with tomato tartar;tomato; and of fish, such as fish cannelloni with Beurre Blanc emulsion, grilled squid with roasted tomatoes and caramelized onion or fish from the Donostian fish market with pea cream and baby carrots.In addition, its more than 50 references of wines of different denominations and cocktails complement the menu.
The spirit of fishermen’s restaurants, quality products and avant-garde aesthetics come together in the restaurant Maná 75º Barcelona, located at number 101 Passeig Joan de Borbó, very close to Sant Sebastià beach, in Barceloneta.
