The restaurant is modern, with wood and brick used prominently in decorating the interior, and a warm and comfortable atmosphere. The open view of the kitchen gives the impression of dynamics. The competent staff explained in detail the composition and preparation of dishes. There is usually a great selection of aged steaks, but the selection of fresh fish was outstanding on that day. Both are beautifully presented on antique trolleys. We chose a tartare of aged Simmental beef with shallots and several black truffle shavings. The tartare was remarkable, buttery and very balanced. The truffles could be barely tasted, which was actually an advantage. The second cold appetizer was an excellent, light foie gras mousse. The serving was large enough and the taste harmonious, with the star ingredient dominating it. The main dish was steamed fresh cod, which kept all the juices and freshness. It was served with a few pieces of chorizo sausage and crunchy fennel, paired well with lemon sauce, whose lightly bitter taste married with the sweetness of the cod perfectly. The chorizo added an exciting note to the dish. For dessert we had a beautifully presented and high quality chocolate tris. When it comes to selecting wines, you can rely on the recommendations of very competent waiters. The wine list is extensive enough for all the different tastes. Unfortunately, we had to select a different appetizer and wine than we planned at first, because they were not available on that day. In any case, Mano is an excellent, although pricey restaurant, which maintains a constant level of quality.