GALERIJ – MANGIAVINO

woe – zon
vanaf 18.30u

New menu ✨ After almost 5 years on the menu —

New menu ✨
After almost 5 years on the menu — first imagined by our friends Michele & Ambre, then carried on by us for the past 3 years — our Antipasto Misto is taking a well-earned break.
The spirit stays: same charcuterie, same cheeses, same love for good products… just presented differently, with a few new extras.
Swipe to discover our updated menu.

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Cellar list drop! 🍷 This week, we’re back on

Cellar list drop! 🍷
This week, we’re back on Pantelleria with the unmistakable wines of Gabrio Bini — the island’s most iconic, enigmatic winemaker.
Working with centenarian vines, volcanic soils, and pure amphora ageing, Gabrio crafts wines that are alive, salty, vertical, and instantly recognisable. No intervention, no compromise — just Pantelleria in its rawest form.

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Behind the scenes Open Wed → Sun, dinner from 6:

Behind the scenes
Open Wed → Sun, dinner from 6:30pm

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Only using fresh, seasonal ingredients. Open from

Only using fresh, seasonal ingredients.
Open from Wednesday to Sunday, from 6:30pm 🍷

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A little reminder that we’re now open on Sundays

A little reminder that we’re now open on Sundays

Book your table from Wednesday to Sunday, every evening from 6:30pm

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Never not scarpetting 🍝 Open wednesday to sund

Never not scarpetting 🍝

Open wednesday to sunday from 6:30pm.
Four pasta options every night — sauce of the day, amatriciana, pomodoro, aglio olio e peperoncino.

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Weekend update 🍷 We’re open tonight and Sunda

Weekend update 🍷
We’re open tonight and Sunday, but closed on Saturday for a private event.

A reminder that Mangiavino can be fully or partially privatised for groups of 12+ people.
Dinners, celebrations, tastings… our menus are flexible and we love tailoring each experience.

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Cellar list drop 🍷 – This time, we’re headi

Cellar list drop 🍷 – This time, we’re heading south, way south, to Pantelleria, the volcanic island floating between Africa and Europe.
Here, surrounded by cobalt-blue sea and relentless wind, Francesco Ferreri and Nicoletta bring to life Tanca Nica: a project rooted in family heritage, traditional farming, and deep respect for the island’s raw beauty.
Francesco farms tiny, terraced plots of old vines, trained in the ancient alberello pantesco style — low to the ground, protected from the wind. No chemicals, no shortcuts. Just hands, patience, and a rhythm dictated by the sea and the sun.
In the cellar: hand-destemmed grapes, foot-pressed, wild fermentations, no filtration: wines born purely from place and instinct.

Among our favourites:
✨ Soki Soki: bright, salty, volcanic.
✨ Firri Firri: deeper, textural, a whisper of the sea.

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Got lucky to get our hands on a few bottles from D

Got lucky to get our hands on a few bottles from Domaine Lajibe 🍷
This biodynamic estate in Jurançon, run by Jean-Baptiste Semmartin, works with old vines of Gros Manseng, Petit Manseng, Courbu & Claverie, all fermented naturally with minimal intervention.
We’re expanding our selection beyond Italy, especially when it means bringing in bottles as beautiful as these.

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📷 @panam_en_vadrouille