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Author: Manto

Autumn menu!

Late summer nights turns to fall, and our new menu is here! We’re saying welcome to Qabeli – our version of Afghanistan’s national dish “Qabeli Pulao” or “Kabuli Pulao” which is usually served with lamb. At Manto, we decided to use a plant based chicken instead, and of course our home made spice mix. This fluffy rice is mixed with the chickn’ stew and topped off with carrots, pistachios and cashews. Yum!

If you are more into the spicy stuff, we got you! How about our new Korean Tofu Burger with home made potato chips, or the Dhal with Spicy Tandoori Tofu Skewers? We also want to recommend Kado, a real Afghan classic! Butternut squash stew with oat yoghurt sauce and afghan bread.

New beverage! An amazing bubbly and fruity bottle has landed on the menu – pét-nat from the cidery Brutes outside of Stockholm. Team Brutes creates wounderful ciders and pét-nats filled to the brim with fruit. No artificial flavouring, just good fruit, hard work and patience. Come by to try our bottle of the season “Alright, alright, alright” – a pét-nat made of apple and pear, macerated with plums.

As you know by now, we love local collabs. Our friends over at Köld, who are ice cream artists, have made a custom ice cream flavour just for us. We feel very honoured by this collab, and our head chef Nasib felt like he travelled back in time when he first tried this ice cream. It is made from coconut, Afghan saffron and rose. A common ice cream flavour both in Afghanistan and also Iran, that lets us give you a little piece of Afghan food culture.

Hope to see you soon, and please give us feedback on the new dishes and drinks. We would love to hear what you think.

Spring menu!

The sun seems to be staying permanently from now and it’s time to change things up a bit. May 2nd marks the day for Manto’s new spring menu! Some favourites are staying – like Manto dumplings and Royal Pakora – and we are welcoming a bunch of new dishes, cocktails, desserts and beers.

Hope to see you soon!

Why the name Manto?

Manti, Mantu, Manto – call it what you will – is the name of an afghan dumpling. This delicious dumpling – that gave the restaurant its name – is common in Afghanistan, but also popular in the Balkans and central Asia. Every country has its own version, and is similar to the Korean mandu and the Chinese jiaozi.

We fill our manto’s with soy mince, spices and herbs and steam them until perfect. But it doesn’t stop there. In Afghanistan, manto is eaten with chana dal on top and served on top of a fresh garlic and mint sauce.


Loving the locals!

The heart of Manto beats for Asian cuisine, no doubt about it. To compliment that delicious comforting feeling you get from Manto dumplings or Potato Bolani, we like to collaborate with our local beverage producers!

On tap right now: Crispy Pils and an award winning IPA from our favs Hyllie Bryggeri. With their really cool custom made tap designs, great beer and a warm and welcoming approach, Hyllie won our heart from day one.

Moving on to some soft drinks: Kombucha – both delicious and good for the gut! Green Queen produces organic kombucha down the street from Manto. We love the innovative flavours and amazing service of the owner, Ika. Flavours change depending on the season!

Last but not least, Björksoda from Ängabacken in Småland. In the spring, the birch sap is harvested and turned into a unique beverage that is similar to sparkling wine. It’s low in sugar, alcohol-free and made with only two ingredients: lemon and birch sap. A bubbly, hand made thirst quencher served on 750 ml bottles at Manto.

Cheers to local and small scale producers!

A chat with the owners of Manto

Nasib and Sara are the creators of Manto Restaurant. Let’s get to know them a little better!

How did the idea about a vegan restaurant start, and why Afghan food?

“We are both big food lovers, that’s for sure. Even though we cook many different types of food, Afghan cuisine has always played an important role in our home because of our Afghan roots. The last couple of years we started to realize that most of the Afghan cuisine is either vegan or super easy to veganize. It’s because there is not much meat in broths or sauces like in other cultures, so we basically just had to replace the yogurt in garlic sauce and minced meat in for example dumplings or meatballs. It turned out much better than expected when we tried to veganize our favorite recipes! We also noticed that since the climate in Afghanistan is similar to Sweden, we grow a lot of the same vegetables in Afghanistan.”

Tell us a little bit more about Nasib’s experience and the last years up until starting Manto.

“Nasib moved to Sweden 12 years ago and has been working as a chef here since then. Both in vegan and non-vegan restaurants. When the compliments about his cooking and questions about when he is gonna open his own place kept coming more and more often, it built his confidence. Nasib is very motivated to create the perfect experience and always goes all in for his passions, and this time is not an exception. Starting Manto has been Nasib’s chance to finally do this in his own way, to proudly present his heritage and skills in a new light through vegan food.”

Team Manto is finishing the last details with interior and menu planning and will open in January 2023. Sara is noticeably both nervous about the grand opening, but very proud of Nasib and his journey.

“You just have to follow your dreams, that’s what life is about, I think.”


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Tue-Thu:  5pm – 10pm
Fri-Sat:  5pm – 11pm
Sun:  5pm – 10pm

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