Mani Mani, close to the Acropolis Museum, is a restaurant inspired by the owners birthplace of Mani in the Peloponnese, from where many of the ingredients used to prepare the menu are obtained. Small farms and producers in the region provide homemade traditional Greek pasta and organic eggs from Gythio, syglino (a variation of bacon), sausages and poultry from Areopolis. The house wine is from Laconia, well known for the excellent cultivation of vineyards on arid ground close to the sea.

Genuine olive oil produced by the owners of the restaurant in Gythio is used in the preparation of all plates, which include specialties like tsouchtes (goat cheese topped with a fried egg), Lentils with fresh oregano, sundried tomato, onion, cappers, siglino (smoked pork) and orange sauce, Lamb with greens, celeriac cream and sauce of its own broth, Rooster cooked in red wine with thyme, hilopites (Greek pasta) and sour mizithra cheese