Warm up with Hot Cocktails from the SOOT bar at Manifesto Anděl
Dive into a comforting embrace with our trio of soul-stirring hot cocktails at the SOOT bar. Whether you're in the mood for something sweet, spicy, or refreshingly rich, it's time to warm up with Hot Apple Pie, Hot Pear Toddy & Nutty Monkey – which one will you get your hands on first?- Hot Pear Toddy: Brandy, pear puree, spiced water, lemon
- Hot Apple Pie: Rum, orange liqueur, apple, lemon
- Hot Apple - non-alcoholic: Hot apple, spices
- Nutty Monkey: Hazelnut liqueur, whiskey, pea milk, banana puree
Pair with new seasonal foodie tips:
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Frenchy: This wine bar offers two unique cheesy dishes – Cheese Fondue is the perfect meal for sharing with friends and family while the Raclette offers something surprising and satisfying for the experienced palette. Let Adrien and his team pair the perfect wine to these seasonal delights.
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Barva: Try traditional Ukrainian varenyky filled with rabbit and pumpkin or their fried version. And taste their hearty pumpkin soup as a fun alternative to the classic borscht.
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Fasù: Let three Apulia natives surprise you with their autumn pizzas – like the Salsiccia with Italian sausage, scamorza cheese and mozzarella. Or Campagnola with eggplant, dried tomatoes, and taggiasca olives.
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Alebrijes Cocina Mexicana: Choose between four variations of the Burrito – carne, veggie, pollo or pastor – while also getting a side of totopos and jalapenos for the spiciest flavor when you really need warming up.
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Taiko Ramen Bar: The hot spot for ramen soups is now enriching the colder season with several asian specialties – two types of Japanese rice bowls: the Karaage Don (chicken) or the Gyudon (beef), and udon noodles served with vegetables, pak-choi, along with chicken or shrimp.
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FLAME by Antricote: This Caucasian steakhouse introduces a new strip loin steak served with a baked potato.
Can you see yourself sitting in our cozy covered market with these hot cocktails and amazing food, enjoying the present moment through all your senses? Book your table now.