GALERIJ – MANGIAVINO

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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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Always tasting new wines to keep our list alive.

Always tasting new wines to keep our list alive.

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📷 @panam_en_vadrouille

Summer’s wrapping up 🍂 Thanks for all the mag

Summer’s wrapping up 🍂
Thanks for all the magic on the terrace this season — good wine, good food, good vibes. We’re already dreaming of next summer… but maybe we’ll still sneak in a few warm nights outside ✨
PS: Sunday night openings are here to stay — see you tonight from 6:30pm

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One of this summer’s bangers 💥 Yellow zucchin

One of this summer’s bangers 💥 Yellow zucchini cream, lemon, fresh ricotta & parmesan.
Summer may be slowing down, but we’re still enjoying the last of the season’s vegetables…
We’re open tonight from 6:30pm — see you Sunday at Mangiavino

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📷 @panam_en_vadrouille

New week! 🍝 We’re open from today until Sunda

New week! 🍝
We’re open from today until Sunday — every day from 6:30pm. Can’t wait to welcome you!

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📷 @panam_en_vadrouille

Cellar list drop! 🍷 This week, we’re taking y

Cellar list drop! 🍷
This week, we’re taking you to Emilia-Romagna with Azienda Agricola Denavolo. Founded in 2006 by Giulio Armani, the estate lies on the foothills of the Apennines, on the Colli Piacentini, between 350 and 600 meters above sea level. The name “Denavolo” comes from both the mountain overlooking the cellar and the vineyard itself.
The 5.5 hectares of vines are entirely planted with white grapes — mostly local varieties — cultivated organically on limestone soils. Despite the warm and dry climate, the strong day-to-night temperature swings (+10°C) give the wines a remarkable freshness and minerality. Giulio vinifies all his wines like reds: grapes are destemmed, crushed, and left in long skin contact to release full aromatic and phenolic complexity, resulting in that signature amber glow.

Among the Denavolo cuvées on our list:
✨ Catavela – a fresh, aromatic field blend, bright and saline. Perfect intro to skin-contact.
✨ Dinavolino – iconic orange wine. Herbs, white fruits, a little grip, always evolving in the glass.
✨ Mansano – old vines at high altitude, long maceration, layered and powerful, built to age.
These bottles are only part of our Denavolo selection — each one capturing Giulio’s vision: raw, expressive, and unmistakably alive.

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Summer’s over — back to serious business!
We’re reopening this week… and from now on, Sunday nights are back (from 6:30 PM, as always).

On Sundays only, the pasta lineup will be a little different:
Amatriciana & Napolitana (tomato & basil) as our two classics, plus the pasta del giorno until sold out.
Starters & desserts stay just the same.
All other days? Business as usual. 🍝

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📷 @panam_en_vadrouille