Manka Restaurant

Manka Restaurant, Rue Wilson, Mulhouse, France

Monday: 11:30 a.m. – 2:30 p.m., 6:30 p.m. – 10:30 p.m.
Tuesday: 11:30 a.m. – 2:30 p.m., 6:30 p.m. – 10:30 p.m.
Wednesday: 11:30 a.m.–2:30 p.m., 6:30 p.m.–10:30 p.m.
Thursday: 11:30 a.m.–2:30 p.m., 6:30 p.m.–10:30 p.m.
Friday: 11:30 a.m. – 2:30 p.m., 6:30 p.m. – 10:30 p.m.
Saturday: 11:30 a.m. – 2:30 p.m., 6:30 p.m. – 11:30 p.m.
Sunday: Closed

the flavors of Peru, Japanese influences, and charcoal grilling

Located at 8 Rue Wilson in Mulhouse, Manka brings together three facets of the same culinary tradition: the freshness of ceviche, the Japanese influences of maki, and the indulgent flavors of charcoal-grilled meats. A place to discover Peruvian specialties in a warm, welcoming setting, featuring hearty cuisine and dishes meant to be shared.
A team united by Peruvian flavors

Khaled, the founder of Manka, is driven by a desire to share the cuisines he loves in a welcoming restaurant. By his side, two Peruvian chefs bring their experience and artistic sensibility.

Originally from Lima, Ruben specializes in ceviche and preparing raw fish. Kevin, from northern Peru, enriches the cuisine with his experiences from several South American countries. Together, they create a menu where Peruvian recipes meet Japanese influences and other inspirations.
Ceviches, maki rolls, and wok dishes: many ways to discover Peru

A Birth at the Crossroads of Worlds

Sometimes it takes unlikely encounters for something truly essential to emerge. Nikkei cuisine—the art of fusing Japanese and Peruvian culinary traditions—is precisely the result of such an encounter: the meeting of two civilizations that seemed destined never to cross paths.

It was at the end of the 19th century, when thousands of Japanese immigrants landed on the shores of Peru in search of a promised land, that one of the most fascinating chapters in the history of world gastronomy was written. From this coexistence emerged a fusion cuisine, where Japanese precision marries Andean generosity, where yuzu dialogues with aji amarillo, and where leche de tigre rivals ponzu in elegance.

A culinary philosophy... from Peru to Mulhouse

Ceviches take center stage at Manka.

The fresh fish, cut daily, is served with leche de tigre, a lemony marinade characteristic of Peruvian cuisine. The menu offers several variations, from the classic version to the fruity notes of the tropical ceviche, which combines mango, pineapple, and passion fruit.

The maki rolls continue the fusion of Peruvian and Japanese cuisines, featuring crispy fillings and sauces with Peruvian accents. Prepared in a wok, lomo saltado combines sautéed beef, tomatoes, red onions, rice, and potatoes. Aeropuerto is also among the specialties, with a vegetarian option available.
The Josper, for meat lovers and charcoal-grill enthusiasts

Another signature feature of the restaurant: cooking in the Josper, a closed charcoal oven that imparts a smoky flavor to grilled dishes.

The selected halal meats

are available in several cuts: ribeye, beef tenderloin, rib roast, or a tomahawk steak to share. Side dishes and sauces let you customize your plate, from house-made fries to seasonal vegetables, including a chimichurri sauce.

To accompany your meal, Manka offers a selection of non-alcoholic beverages, including fruity cocktails.

A welcoming atmosphere, from lunch to dinner

Manka welcomes everything from lunches with coworkers to meals for couples, families, or friends. The menu lets you discover new flavors while also offering familiar dishes, such as burgers and salads.

Monday through Friday at lunchtime, the daily special is available for €13.90, and the main course and dessert combo is €16.90, with a complimentary coffee. To finish with a Peruvian specialty, the dessert menu includes tres leches and arroz con leche, a cinnamon-scented rice pudding.
Practical Information

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