MANNA food & wine Book - en

N O 02 

INDEX 

expect the unexpected 

WelCOme 

Welcome at MANNA’s! We kindly invite you into our world. It is a small enclave of 

comfort and hospitality amidst the hectic everyday life. Leave the daily hustle and 

bustle outside. Now is the time for relaxation and expectations. Expect the unexpected 

and enjoy everything MANNA has to offer you. 

MANNA started july 5th 2009. On that lovely summer sunday the hotel, restaurant and 

bar opened for the very first time. However the idea for MANNA existed much longer. 

We had long been planning to create a place where guests feel really welcome. A place 

of luxury and well-being, above all known for its quality, atmosphere and personal 

touch. An unexpected gift: like manna from heaven. 

Now, more than five years later, we can not help but be amazed when we look 

around us. Every day we welcome many amazing guests. We are very happy about our 

passionate staff who are just as proud of MANNA as we are. Together we have put 

MANNA on the map in the Netherlands and internationally. To us that still is quite amazing. 

This Foodbook is all about anticipation. Feel free to browse the book and look forward 

to everything that is coming. MANNA Global Food & Fish Restaurant offers you a 

culinary journey. We make the connection between world cuisine and local ingredients. 

Please ask our staff if you need some explanation. Walk over to our Fish Bar if you 

want. Be inspired. We will do everything possible to exceed your expectations. 

Aida & sander 

N O 03 MANNA OYSTERS 

N O 05 MANNA FISH BAR & BASIN 

N O 07 CHEFʼS CHOICE MENU 

N O 09 MANNAʼS SEAFOOD MENU 

N O 11 COLD DISHES 

N O 13 HOT DISHES 

N O 15 WORLD SPECIALTIES 

N O 17 MANNA DIM SUM 

N O 19 DESSERT & CHEESE 

N O 21 MANNA MINI KIDS CLUB 

N O 23 THE MANNA STORY 

N O 25 MANNA WINES 

N O 33 HOTEL MANNA 

N O 35 MANNA AT HOME 

N O 37 PRIVATE DINING & SHARED DINING 

N O 39 THANK YOU 

We are happy to cater to your special requirements. If there are certain ingredients 

that you would not like to see end up on your plate because of general dislike, 

diet and/or allergies, please inform our staff beforehand – for instance when making 

your reservation. Our chef will be pleased to serve you the full MANNA experience 

using alternative and tasty ingredients.

Fines de Claires 

N O 04 

The Fines de Claire are bred in beds 3 mile out at sea, then matured in the 

shallow ponds (claires) of Marennes Oléron. A small algae in these ponds 

is the reason for the blue colour of the Fine de Claire oyster. The oysters 

are fleshy and firm, less salty and have a delicate nutty flavor. The aftertaste 

is almost sweet. 

Creuses from Zeeland 

peace, love & oysters 

Our Creuses originate from Zeeland, a Dutch province located in the south-west 

of our country. The Creuses are irregularly shaped, you will notice immediately 

the difference between creuses and ‘plates’, the flat oyster. Creuses have soft 

flesh and are salty and a bit spicy. They grow fast and are fully grown in 2 years. 

Flat oysters from Zeeland 

The Zeeuwse platte, flat oysters from Zeeland, are widely recognised as one of 

the best oysters in the world. Compared to creuse oysters, flat oysters are far 

more regularly shaped and are more round. The flavour of these oysters is finer 

than that of the creuse, slightly peppery and sweet. The Zeeuwse platte oysters 

have difficulties in reproducing and it takes a long time before they are fully grown. 

Therefore we are really proud of the ones that actually make it to the MANNA 

basins. 

Gillardeaux 

The Gillardeau oyster is world famous. They are bred between Ile d’Oleron 

and the coast of La Rochelle. Gillardeau oysters are produced by the 

Gillardeau family since 1898. The oysters are big, oval-shaped with a deep 

shell. The flavour is a combination of sweetness and salinity. The Gillardeau 

oysters are available from May until September. 

Gratinated oysters - 3 Zeeland oysters 12 

MANNAOysters 

Nam Kee Oysters - 3 Zeeland oysters 12 

Is there anything more exciting than fresh oysters? MANNA loves oysters and we 

like to think the feeling is mutual. Our oysters are delivered to us every day and 

stay fresh in two basins in our open kitchen. We have got our own renowned 

culinary style of serving oysters: with red wine vinager, shallot, citron, pepper and 

tabasco. 

The daily oyster prices are posted on our blackboard behind the Fishbar. The 

oysters are seasonable products. Our supply will vary over the year. If a particular 

variety of oyster is not available, our staff will notify you of course. We will always 

try to offer you alternative varieties.

N O 06 

MANNA Fish BAr & 

BAsiN 

Fish, lobster, crab, scallops, oysters: MANNA offers you the delicacies of fresh 

and salt water. Always fresh and healthy. You are very welcome to wander over to 

our Fish Bar and pick the one(s) of your liking. You will find our offerings and the 

current prices on the blackboard behind the Fish Bar. Please feel free to consult 

our kitchen staff about possible preparations. The Chef and his team know how 

to bring out the best of your catch of the day.

N O 08 

4 course Chef’s Choice Menu 38 

wine pairing 25 





CheF’s CHOICE MENU 

Our Chef Wouter Jansen and his team compose a new menu every four weeks. 

The menu combines inspiration, skills and creativity. “I am being inspired by 

almost everything”, Wouter says. “I get my ideas for a new seasonal dish for instance 

from strolling around local markets. I can walk around for days pondering 

over new combinations of flavors and ingredients. It is all about trying, experimenting, 

tasting. The entire kitchen staff is involved in that process.” 

“MANNA has a distinctive kitchen style. We serve classical dishes from all over 

the world. We create our own culinary finds which become MANNA classics on 

their own. It is a well balanced mix of buying from local artisanal suppliers, 

culinary skills and the love of amazing and wholesome food. I am very proud of 

the MANNA kitchen staff. It is an extraordinary team. They all are extremely 

passionate about food. We want to offer our guests the best possible experience 

every day.” 

* our staff is at your disposal for questions about the Chef`s Choice Menu.

N O 10 

4 course MANNA Seafood Menu 47 






MANNA’S 

seAFOOd 

MENU 

There are not many places in the Netherlands 

where you will find a better offering of 

seafood than at MANNA’s. We have a daily 

supply of fresh fish, shellfish, oysters and 

crustacean. Our kitchen team composes a 

daily menu of seafood with gems of fresh 

and salt water. We proudly offer you 

an exciting choice of seafood and a 

tantalizing experience in 4, 5 or 6 courses. 

* our staff is at your disposal for questions 

about MANNA’s seafood menu.

Cold dishes 

N O 12 

The cold dishes at MANNA’s are renowned classical dishes from all around the 

world. Haute cuisine with a MANNA twist. Our kitchen staff has the skills to prepare 

world class dishes and at the same time bring freshness and creativity to the 

repertoire. The Pata Negra is on our menu since the opening of MANNA merely 

because of the great quality of the ham. We are proud to serve you Ceasar Salad, 

invented in 1924 by Italian Chef Ceasar Cardine, Steak Tartare, appeared in 

Escoffier’s Le Guide Culinaire in 1921 for the first time, and other culinary 

masterpieces. 

V 

V 

Thai Tube salad 

Bok choy, coconut, mango, chilli, emping 9 

Ceasar salad 

Roman lettuce, Parmesan, garlic, crouton, egg 9 

Steak tartare 

French mustard, wild range egg, green cabbage, black pepper 11 

Beef carpaccio 

Rocket, Parmesan cheese, pine tree nuts, olive oil 14 

*supplement black truffle 4 

Pata Negra 

Panzanella, tomato, Taggia olives, red onion 14

N O 14 

V 

V 

MANNA Pizza Caprese 

Mozzarella, basil, tomato 9 

Linguini pasta 

Fresh truffle, pepper, olive oil 13 

Indonesian marinated chicken 

Sticky rice, bok choy, cucumber, sambal 15 

Tenderloin tips 

Roasted pumpkin, romanesco broccoli, celeriac, veal gravy 18 

Hot dishes 

Chef Wouter Jansen has put his kitchen staff together mainly based on drive and 

passion. “To me curiosity, ambition and the willingness to learn are more important 

than culinary skills. Talent is vital of course however anyone with the right attitude 

and drive can learn the skills. We put a lot of effort in the training and education 

of our staff. But it all comes down to this: do you want to make your guests happy 

with the food you cook and do you feel the urge to constantly better yourself?” The 

hot dishes on our menu reflect the talent, skills and passion of our kitchen team. 

Goose liver 

Brioche, pear, red beetroot, macadamia nuts 20 

Sweetbread 

Cauliflower and morels 20 

V 

vegetarian dish 

MANNA bread : white bread and whole wheat bread with nuts and dipping sauce 4.5 

Small salad 3.5 

French fries 3.5

WOrld SPECIALTIES 

N O 16 

The whole world is a source of inspiration for MANNA Global Food & Fish 

Restaurant. Our dishes originate from all parts of the globe. The selection is 

based upon great quality, creativity and singularity which often means that we 

choose the standard works of world cuisine like Fruits de Mer, Bento Box, Beef 

Wellington and Tournedos Rossini. We proudly present you our special selection 

of World Specialties. 

Fruits de mer 42 

Shellfish and crustacean, lobster, crab en garnish 

MANNA lobster Chopped & Wokked 30 

Lobster, asparagus, chicory, spring onion, fennel 

Asetra caviar 10 or 30 grams 35 | 75 

Blinis, smoked salmon, egg, chive, crème fraîche 

Peking duck 16 

Peking duck : spring onion, cucumber, pancakes, hoisin sauce 

Bisque d`homard 11 

Cream of lobster garnished with shellfish and crustacean 

tournedos rossini 28 

Goose liver, fresh truffle, roasted vegetables, veal gravy 

Bento box 17 

Thai salad, shi-i-take broth, oyster, breaded prawn, marinated duck, 

sushi and sashimi 

the Classic Beef Wellington p.p. 30 

Order per 2 persons 

(preparation time 30 minutes)

MANNA Dim Sum 

N O 18 

We are very pleased that we have been introduced to mr Moon Chow. He is a 

respected Chinese Chef well–known for his traditional dumplings. Exclusively 

for MANNA and especially for you he prepares the most delicious and beautiful 

Dim Sum. MANNA offers you a choice of 4 Dim Sum varieties. There is also 

the combination of the 4 Dim Sum in case you cannot choose – and who would 

blame you. 

Price per Dim Sum dish (4 pieces) 13 

 

Ha Gao 

Ha Gao is one of the most famous Dim Sum dishes. It consists of a juicy shrimp 

with bamboo in a nice clear steamed dumpling skin. Ingredients: shrimp, 

bamboo, wheat starch. 

 

Wu Kok 

Wu Kok is a taro dumpling and a classic Hong Kong Dim Sum dish. The 

dumpling is deep fried, and the outermost layer of taro becomes crisp, light and 

fluffy. Ingredients: taro, pork, shiitake, dried shrimp, oyster sauce 

Sam Ling Gao 

Sam Ling Gao consists of turkey meat wrapped in a translucent wheat starch 

skin. The name sam ling refers to its triangular shape. Ingredients: turkey meat, 

oyster mushroom, garlic, spring onion, carrot. 

 

Sheng Jien Bao 

Sheng Jien Bao is a small, pan-fried steamed bun filled with pork. It has a 

significant place in Shanghai culture. Ingredients: wheat starch, pork, 

sesame, spring onion, soy sauce.

N O 20 

& 

Dessert 

Cheese 

Variety of 4 kinds of cheese with garnish 12 

Sorbet ice cream : 4 flavors with almond cookies 7 

Tartelette : red fruit, lemon curd, lychee, basil 9 

Crème brûlée : kaffir lime, coconut ice cream 9 

Warm chocolate cake : English Toffee and vanilla ice cream 9 

Scroppino : watermelon, curd, Bourbon vanilla 9 

There are few ingredients and dishes in our kitchen that are not prepared by 

our staff. The MANNA bread is baked by expert baker Hans van IJzendoorn. 

The ice is prepared by a traditional icemaker according to our own recipe. 

It takes a lot of dedication, skill and time to make the perfect artisanal ice. 

We invited a real specialist to take care of that. We serve a selection of great 

cheeses from all vintage regions in Europe.

N O 22 

MANNA mini 

Kids Club Sunday 

Have fun. 

That’s all you 

have to do. 

MANNA is the place to be for kids aged 3 – 10 every Sunday afternoon from 

September until April. In our special MANNA Kids Club children enjoy an exciting 

afternoon from 1 PM – 3 PM while parents, grandparents and other guest enjoy 

their lunch. 

You can play, draw, build, colour as much as you like. There is always a fun movie 

playing in the MANNA Cinema and every Sunday you will meet a special guest. A 

proper MANNA cook will help you making your own lunch and Clown Fleur makes 

you laugh, guaranteed. 

Check the MANNA website to discover the full Kids Club program. Please be so 

kind as to inform your parents that MANNA Kids Club is not a day care centre. 

Your parents help you climb the stairs and accompany you to the toilet (if necessary). 

All you have to do is have fun at the MANNA Kids Club every Sunday afternoon 

(September – April) from 1 PM – 3 PM.

theMANNAstOry 

N O 24 

MANNA opens for the first time on 5 July 2009. One might say it still is a young 

establishment. But MANNA exists years before the opening in the thoughts and 

conversations of Sander and Aida. The concept of MANNA starts to turn in their 

heads while working in other restaurants and hotels. They imagine a place where 

hospitality, culinary quality, design, luxury and fascination come together. This 

concept grows into a plan, into sketches. Private conversations become 

business talks with entrepreneurs and bank advisors. 

25 Entrepeneurs from Nijmegen and around put their confidence in MANNA and 

become Ambassador. They lay the foundation for MANNA. A location is found on 

the Oranjesingel 2c in Nijmegen. Eric de Bruijn is responsible for the MANNA 

design. He transforms the former church into a mundane restaurant, bar and 

hotel. An establishment that you would expect in Milan, New York or London. And 

can expect in Nijmegen since 2009. 

A journey starts with a clear goal but without a final destination. MANNA gets 

off to a flying start. The rooms are pretty much fully booked since the opening. 

The restaurant is a popular spot in Nijmegen. The hotel receives an award from 

a bookingsite within six months. More awards follow in time. In 2013 MANNA is 

awarded the World Luxury Hotel Award as Europe’s Best Hotel Restaurant, such 

a big honor for a small independent hotel restaurant from Nijmegen. The award 

ceremony is in Thailand and Sander and Aida receive the prize with pride and 

gratitude. 

Looking back over five years of MANNA experience, it has been a fantastic 

journey for us, our guests our staff in the kitchen, restaurant and hotel as well as 

our loyal Ambassadors and other cutovers. You certainly remember those 

rewarding and fascinating living and food experiences. We welcome you to join 

us for more adventure as our journey is far from over.

glass bottle 

MANNA Private Label Sauvignon blanc 4.40 23 

MANNA Private Label Chardonnay 4.40 23 

MANNA Private Label Rosé de Merlot 4.40 23 

MANNA Private Label Merlot 4.40 23 

N O 13 26 

Stt day þ a smile d 

fin h it þ chpagne... 

CHAMPAGNE BESSERAT 

DE BELLEFON 

MANNA is official Ambassador of Champagne Besserat de Bellefon, a title 

rarely granted by the winery. Besserat was founded in 1843 in Ay by Edouard 

Besserat. A native of Hautvillers, he applied his craftsmanship and skill to 

creating wines which he distributed to leading hotels, restaurants and 

purveyors of fine wines. In 1927, Edmond Besserat, a grandson of the 

founder, married Yvonne de Meric de Bellefon, who came from another 

prestigious Champagne family, and the house of Besserat de Bellefon 

Champagne was born. Besserat de Bellefon has continued to be a leading 

European Champagne brand for over 170 years. 

Besserat de Bellefon Cuvee de moines ½ bottle 39 

Besserat de Bellefon, Epernay, France 

Pinot Meunier, Chardonnay, Pinot Noir 

Besserat de Bellefon Cuvee de moines 11 | 59 



MANNAWiNes 

MANNA cooperates with wine merchant P. de Bruijn Wijnkopers since the start 

in 2009. This vintner – by Appointment to the Court of the Netherlands since 

1952 – was founded in 1772. Nowadays Eric and Joost de Bruijn lead this family 

business in the seventh generation. They are responsible for selecting the excellent 

MANNA Private Label Wines from the most beautiful wineries of France. We 

proudly present from the fortified town Carcassonne in the Region of Languedoc- 

Roussillon in the South of France: Vin de Pays de la Cité de Carcassonne. 

Besserat de Bellefon rose Cuvee de moines 85 



Besserat de Bellefon Blanc de Blancs Cuvee de moines 90 


Chardonnay 

Besserat de Bellefon millesime Cuvee de moines 2002 100 


Chardonnay, Pinot Meunier, Pinot Noir

BUBBLES & CHAMPAGNE 

POrt 

N O 28 

Jaillance Brouette Prestige Brut Blanc de Blancs 6.75 | 33 

Jaillance, Bordeaux, France 

Chardonnay 

Jaillance Brouette Prestige rosé 6.75 | 33 

Jaillance, Bordeaux, France 

Gamay 

taittinger les Folies de la marquetterie 125 

Taittinger, Epernay, France 

Chardonnay, Pinot Noir 

Piper-heidsieck rare millesime 2002 275 

Piper-Heidsieck, France 

Chardonnay, Pinot Noir 

½ Btls WHITES 

Champagne Besserat de Bellefon 39 



Gavi di Gavi ‘Villa sparina’ 2013 23 

Villa Sparina, Piemonte, Italy 

Cortese 

Pouilly Fumé 2012 28 

Domaine Tabordet, Loire, France 

Sauvignon Blanc 

Pinot Gris ‘Cuveé tradition’ 2011 32 

Bernard et Robert Schoffit, Elzas, France 

Pinot Gris 

Chablis ‘Beauroy’ 1e Cru 2011 34 

Agnes & Didier Dauvissat, Burgundy, France 

Chardonnay 

½ Btls REDS 

Château de monthélie 2009 36 

Château de Monthélie, Burgundy, France 

Pinot Noir 

Barolo ‘Bussia’ 2008 40 

Giacosa Fratelli, Piëmonte, Italy 

Nebbiolo 

Château Charmail 2003 42 

Charmail, Haut-Medoc, Bordeaux, France 

Merlot, Cabernet Sauvignon, Cabernet Franc 

Quinta de la rosa White 5 

Quinta de la Rosa, Pinhao, Portugal 

Gouveia, Rabigato, Malvasia Fina 

Quinta de la rosa ruby 5 


Touriga Nacional, Touriga Francesa, Tinta Barroca, Tinta Roriz 

Quinta de la rosa tawny 5 



Quinta de la rosa late Bottled Vintage 2009 8 | 45 


Touriga Nacional, Touriga Franca, Souzão, Tinta Roriz 

Quinta de la rosa ten years Old tawny 9 | 50 



Quinta de la rosa Vintage 2007 ½ btl. 12 | 70 


Touriga Nacional, Touriga Franca, Tinta Barocca, Tinta Roriz 

dessertWINE 

moscato d’Asti ‘Bricco riella’ 2013 5 | 26 

Barbero Valter Azienda, Piemonte, Italy 

Moscato 

rietvallei Classic estate red muscadelle 2013 6 | 28 

Rietvallei, Robertson, South Africa 

Muscadelle 

sauternes 2009 6 | 30 

Chateau Simon, Bourdeaux, France 

Semillon, Sauvignon Blanc, Muscadelle 

sherry romate Pedro Ximenez 6 | 32 

Romate, Andalusia, Spain 

Pedro Ximenez 

muscat de Beaumes de Venise 2006 6 | 28 

Domaine de Coyeux, Rhône, France 

Muscat 

Beerenauslese 2012 7 | 34 

Weingut Feiler-Artinger, Burgenland, Austria 

Chardonnay, Welschriesling Neuburger, Weissburgunder 

Bimbadgen Botrytis semillon 2010 7 | 34 

Bimbadgen Estate, Riverina, Australia 

Semillon 

Vin santo del Chianti ‘Podere Casale’ 2008 10 | 55 

Riccardo Falchini, San Gimignano, Italy 

Malvasia, Trebbiano

WHITEWiNes 

haut-marin Cuvée reserve 2013 26 

Domaine de Ménard, Sud-Ouest, France 

Colombard, Sauvignon Blanc, Gros Manseng 

Viognier ‘les tannes tradition’ 2013 27 

Château de Conas, Languedoc, France 

Viognier 

muscadet sèvre et maine sur lie, ‘Petit mouton’ 2012 / 2013 28 

Domaine Louis Métaireau Grand Mouton, Loire, France 

Muscadet 

Chardonnay de l’Ardèche 2013 29 

Maison Louis Latour, Ardeche, France 

Chardonnay 

Pinot Gris réserve 2012 33 

Cave Hunawihr, Elzas, France 

Pinot Gris 

Gobelsburger Grüner Veltliner 2013 35 

Schloss Gobelsburg, Kamptal, Austria 

Grüner Veltliner 

Grauer Burgunder trocken 2013 35 

Weingut Manz, Rheinhessen, Germany 

Grauer Burgunder 

evasion ‘sur lie’ 2012 35 

Domaine Gibault, Loire, France 


lllB & Auromon limoux 2012 37 

Domaine Paul Mas, Languedoc-Rousillon, France 

Chardonnay, Mauzac 

Quintaluna Verdejo 2012 37 

Ossian, Rueda, Spain 

Verdejo 

Château moulin Caresse 2012 37 

Château Moulin Caresse, Burgundy, France 

Sauvignon Blanc, Sauvignon Gris, Muscadelle 

Weissburgunder trocken 2013 39 

Weingut Georg Mosbacher, Pfalz, Germany 

Weissburgunder 

macon Villages 2012 39 

Maison Louis Latour, Burgundy, France 

Chardonnay 

Apostelhoeve Cuvee Xll 2012 / 2013 41 

Family Hulst, Limburg, the Netherlands 

Müller Thurgau, Auxerrois, Pinot Gris 

laibach ‘the ladybird’ 2012 42 

Laibach, Stellenbosch, South Africa 

Chardonnay, Viognier, Chenin Blanc 

Côtes du rhône Blanc 2012 43 

Maison Tardieu-Laurent, Rhône, France 

Viognier, Grenache Blanc, Roussanne, Clairette 

menetou salon 2012 45 

Domaine Chavet, Loire, France 


N O 30 

esporão reserva Branco 2013 45 

Herdado de Esporão, Alentejo, Portugal 

Roupeiro, Arinto, Antão Vaz 

reuilly Blanc 2013 45 

Domaine Guillaume Sorbe, Loire, France 

Sauvignon 

saint-Véran ‘les Cras’ 2012 47 

Domaine des Valanges, Burgundy, France 

Chardonnay 

Vernaccia di san Gimignano ‘Ab Vinea doni’ 2011/2012 47 

Riccardo Falchini, San Gimignano, Italy 

Vernaccia, Chardonnay 

sancerre ‘Picard moindrot’ 2012 53 

Domaine Crochet, Loire, France 


mâcon milly-lamartine 2010 55 

Les Héritiers du Comte Lafon, Burgundy, France 

Chardonnay 

Chablis ‘Beauroy’ 1e Cru 2012 55 

Agnes & Didier Dauvissat, Burgundy, France 

Chardonnay 

mahi sauvignon Blanc 2012 55 

Mahi, Marlborough, New Zealand 


riesling réserve 2011 57 

Domaine Weinbach, Elzas, France 

Riesling 

Bernardus Chardonnay 2011 59 

Ben Pon’s Winery, Carmel Valley, USA 

Chardonnay 

mâcon Verzé 2010 65 

Domaine Leflaive, Burgundy, France 

Chardonnay 

rully ‘le meix-Cadot’Blanc 1e Cru 2007 67 

Domaine Vincent Dureuil-Janthial, Burgundy, France 

Chardonnay 

saint Aubin ‘la Princée’ 2012 75 

Domaine Hubert Lamy, Burgundy, France 

Chardonnay 

Ossian prephiloxenic Verdejo 2010/2011 80 

Ossian, Rueda, Spain 

Verdejo 

meursault ‘meix Chavaux’ 2011 90 

Domaine Bohrmann, Burgundy, France 

Chardonnay 

Puligny montrachet ‘les Charmes’ 2009 92 

Domaine Raymond Dupont Fahn, Burgundy, France 

Chardonnay 

Condrieu Blanc 2012 93 


Viognier

ROSEWiNes 

N O 32 

Principato Pinot Grigio ‘Blush’ 2012 24 

Cavit, Veneto, Italy 

Pinot Grigio 

Cerasuolo d’Abruzzo rosato ‘solarea’ 2012 26 

Agriverde, Abruzzo, Italy 

Montepulciano 

Aix magnum (1,5 liter) 2013 75 

Domaine Aix, Provence, France 

Grenache Noir, Cinsault, Syrah, Counoise 

REDWiNes 

Château des sources Costières de Nîmes rouge 2013 26 

Château des Sources, Rhône, France 

Syrah, Grenache Noir 

Valpolicella Classico superiore ‘Vigne Alte’ 2012 28 

Fratelli Zeni, Veneto, Italy 

Rondinella, Corvina, Molinara 

Fabre montmayo reservado malbec 2012 29 

Bodegas Fabre Montmayou, Mendoza, Argentina 

Malbec 

Ollieux romanis rouge ‘Cuvée Classique’ 2012 35 

Château Ollieux Romanis, Sud Ouest, France 

Carignan, Grenache Noir, Syrah 

shiraz ‘terra Barossa’ 2011/2012 35 

Thorn-Clarke, Barossa Valley, Australia 

Shiraz 

Beaujolais Villages 2011 35 

Maison Louis Latour, Beaujolais, France 

Gamay 

ribera del duero ‘la Planta’ 2011 37 

Bodegas Arzuaga, Ribera del Duero, Spain 

Tinto fino 

Château Chapelle d’Aliénor 2009 37 

Château Chapelle d’Aliénor, Burgundy, France 

Merlot, Cabernet Franc, Cabernet Sauvignon 

Côtes du rhône ‘les Becs Fins’ 2011 39 


Syrah, Grenache Noir 

Barbera d’ Alba ‘maria Gioanna’ 2011 45 

Giacosa Fratelli, Piëmonte, Italy 

Barbera 

Bourgogne Passetoutgrain 2010 45 


Pinot Noir, Gamay 

moulin à Vent 2010 50 

Château Moulin à Vent, Burgundy, France 

Merlot, Cabernet Franc 

Fleurie 2013 51 

Maison Louis Latour, Beaujolais, France 

Gamay 

esporão reserva tinto 2011 53 

Herdado de Esporão, Alentejo, Portugal, 

Trincadeira,Aragonez, Cabernet Sauvignon, Alicante Bouschet 

tikal ‘Amorio’ malbec 2009 55 

Tikal, Mendoza, Argentina 

Malbec 

seghesio Zinfandel sonoma County 2010 57 

Seghesio Family Vineyards, Sonoma County, USA 

Zinfandel 

rully rouge 2010 59 


Pinot Noir 

Bernardus Pinot Noir monterey 2012 69 

Ben Pon’s Winery, Carmel Valley, USA 

Pinot Noir 

Château monthélie 2010 70 

Domaine Eric de Suremain, Burgundy, France 

Pinot Noir 

Chassagne montrachet ‘la Goujonne’ rouge 2009 80 

Domaine Hubert Lamy, Burgundy, France 

Pinot Noir 

Aalto 2011 90 

Aalto & Aalto PS, Ribera del Duero, Spain 

Tempranillo 

Ca’marcanda Angelo Gaja magari 2012 97 

Angelo Gaja, Toscane, Italy 

Merlot, Cabernet Sauvignon, Cabernet Franc 

Riserva di Costasera Amarone Classico 2008 105 

Masi, Veneto, Italy 

Corvina, Rondinella, Oseleta, Molinara 

Château Giscours 3e Grand Cru Classé 2008 110 

Château Giscours, Burgundy, France 

Cabernet Sauvignon, Merlot, Cabernet Franc 

Brunello di montalcino ‘Altero’ 2009 110 

Poggio Antico Toscane, Italy 

Sangiovese

hOtel MANNA N O 34 

If you are interested in spending a night or weekend of comfort in Nijmegen MANNA 

would be your automatic choice for luxurious accommodation situated in the 

middle of this historic city. 

The 10 luxurious suites are special and spacious and have all the quality to make 

this a truly extraordinary experience for you and your guests. Egoista.com 

has been responsible for the interior design. All standard equipped with AC, 

Percale bed linen, Ex-Voto amenities, Nespresso-machine, tea and juice-bar, 

JEE-O bath design and Rainfall showers. Free wireless internet, satellite TV, iMac 

with MS Office and Apple software. Relax, work, enjoy… in your personal suite. 

Surprise your partner, guest or business associate with the 

experience of MANNA in Nijmegen.

N O 36 

MANNA AT HOME 

Recipe Lobster chopped & wokked 

Preparation: 

Boil the lobster in salt water - 1 minute per 100 grams. rinse the lobster in cold 

water. Cut the lobster lengthwise by half and remove the intestinal tract. 

the brains (green color mass in the head) can remain. the brains give the 

special taste in this dish. Chop the half parts of the lobster in 3 pieces. 

remove approximately 1 inch from the end of the green asparagus and cut 

angled pieces of 1 inch. Cut the end of the chicory and pick the leaves. 

Cut the spring onions lengthwise into strips. Peel and halve the fennel, cut half 

rings of about 0,3 inch. Peel and chop the garlic. 

mix all vegetables and put them together with the chopped garlic and lobster. 

Put a large wok on the stove with high heat. Once the wok is hot and starts 

to smoke you need to add the vegetables and the lobster. melt the butter in a 

small saucepan until the butter gets a light brown color. Once the vegetables 

are tender you add the brown colored butter to the vegetables and the lobster. 

serve the dish in a bowl with halve a lemon on top. 

For 1 person 

Ingredients: 

-1 Canadian lobster (400 to 500 grams) 

-3 green asparagus 

-1 chicory 

-3 spring onion 

-1 fennel 

-1/2 lemon 

-50 grams butter 

-3 cloves of garlic 

-2 tea spoons corn oil 

important: make sure you use the brains of the lobster in this dish. the brains 

give the delicate flavors of the lobster to the vegetables. 

*You will find the recipe of this dish on the website of MANNA

N O 38 

SHARED diNiNG 

Going out to dinner is mostly about sharing experiences. you want to discover 

new flavors together, enjoy the moments together. MANNA offers you Shared 

Dining. You will go out exploring a world of taste and culinary finds from all 

parts of the globe. You and your guests will find on your table the best MANNA 

has got to offer. MANNA style shared dining: from 6 guests onward, 

reservations a must. 

PRIVATE diNiNG 

An intimate and festive dinner in front of the fire place with a group of friends, 

business lunch with the management team, breakfast meeting with colleagues, 

business relations or prospective clients. MANNA combines the quality of a 

top notch restaurant together with the tranquil atmosphere and intimacy of a 

private function. MANNA offers two private rooms. The private dining room is 

located in our restaurant and is suitable for 10 – 16 guests. the Ambassadors 

room – our own sky Box overlooking the restaurant – can be booked for 6 – 10 

guests.

THANk you! 

Wij zijn bijzonder trots op alle mensen die bij MANNA horen. We realiseren ons dag 

en nacht dat wij zonder hen nooit zo’n succes van MANNA hadden kunnen maken. 

Het zijn vooral de mensen die vanaf het begin aan onze zijde stonden, die we speciaal 

willen danken. Dat is Sebastiaan Nijhuis, sinds de start de rots in de branding voor 

bediening en management. Chefkok Wouter Jansen, de vormgever van de MANNAkeuken. 

Eric de Bruijn, ontwerper van de MANNA-stijl en creatief klankbord. De Ambassadors 

die aan de wieg van MANNA stonden en steeds betrokken blijven. We zijn 

jullie bijzonder dankbaar. 

Het Foodbook is gemaakt door het creatieve team van MANNA 

Alain de Bruijn - concept en vormgeving 

Frank de Smit -- teksten 

Mathijs Hanenkamp -- fotografie

MANNA food & wine Book - en

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