Mantranz is a vegetarian private kitchen opened by Czech chef Vita located in Jordan. It’s a pity I’ve only discovered this place recently as Vita announced on his Facebook page that he’s leaving Hong Kong to return to Czech Republic later this month.
This appetizer is part of the 4-course vegetarian din din to celebrate my sister’s birthday in March. A bowl of hearty Eastern European Beetroot soup topped with organic cream and a herb leaf for aesthetic, served with 2 slices of wholewheat bread.
Our next starter was the Bulgarian salad beautifully presented in 4 cubes from top left – avocado, red pepper, organic cheese, and yellow zucchini slices.
We were told to mix it all up and dip with bread. The combo turns out to be tasty even though it looked like a mess. The salad was full of flavor and the avocado, peppers, and cheese complemented one another well that turned out to be creamy, yet light and delicious for our palates.
Posing for a picture before attacking the salad.
Refreshing floral tea served in glass teapot and cups – the hint of florals enhanced the taste of our dishes.
The asparagus buckwheat with champignon topped with raw asparagus and cheese was our main course. The presentation was so exquisite I spent more than 5 minutes finding the best composition for my camera and smartphone before they all went into my belly. I decided to attack slowly, breaking the buckwheat tower down and soaking it in the green asparagus sauce and mushrooms.
Buckwheat filled up my tummy quickly and it was good that the asparagus sauce was light and flavorful. I love the raw crunchy asparagus too. Obviously having food coma after cleaning this plate.
BUT there’s always room for dessert… This is the Eastern European-style apple strudel – lighter with a slab of organic cream. Unlike the typical apple strudel that’s drowned in sugary syrup, this tasted healthy and home-cooked.
Chef Vita was friendly and approachable. We had a long chat after our meals and he was passionate to share about Eastern European food culture and the importance of making soulful food.
I wish Vita all the best in his future endeavors in Czech Republic and look forward to trying his fine culinary skills sometime in the near future.