Mani Mani

Falirou 10 places Mani Mani in the part of Koukaki reached by visitors leaving the Acropolis Museum for the residential streets. The dining room occupies a two-storey neoclassical house, a domestic scale suited to its purpose: taking the food of the Mani peninsula in the Peloponnese and giving it a contemporary presentation. This is not a generic Greek menu built only around salad and moussaka.

Siglino, Mani's traditional smoked pork, features in tsouhti pasta with browned butter, mizithra and a fried egg. The restaurant says it brings products such as olive oil, herbs and olives from the region, as well as pasta made by a cooperative in Gytheio. The menu also includes spetzofai with Mani sausage and graviera cream, and rooster with parsnip purée, glazed vegetables and feta polenta. These are dishes documented on the official menu consulted, not a promise that every preparation will remain unchanged.

On September 23, that menu listed EUR 16 for tsouhti, EUR 15 for spetzofai, EUR 24 for rooster and EUR 3 for the house bread. These are individual dish prices, not an estimated bill with drinks. For travellers looking beyond the most familiar tourist-centre dishes, the value lies in Mani ingredients, careful cooking and several possible spending levels on one menu; checking it again before visiting is sensible.