Rooted in Anatolia, routed around the world.
ViaMANTI is a mantı and pasta shop that pairs Anatolia's dough tradition with sauces from cities around the world. Our first stop is Sanko Park, Gaziantep.
Root: Anatolia
Mantı is the shared language of the Anatolian table: small, triangular, filled with minced meat. Hingel is its larger cousin from the Caucasus, filled with potato.
Your plate starts with one of these doughs, with crispy hingel, or with the fresh pasta we roll in the shop every day.
Route: the world
Cities decide what goes on the dough. Every sauce carries its city's airport code, so picking a plate is like picking a route.
- GZTGaziantep-Signature
- PMFParma-Mushroom Cream
- GOAGenoa-Pesto
- MXPMilan-4 Formaggi
- MPMMozambique-Rosso
- DFWDallas-Spicy Cheddar
- FCORome-Arrabbiata
- ISTIstanbul-Yoghurt
- VASSivas-Garlic Yoghurt
Counter: in front of you
We roll our fresh pasta in the shop every day, behind the glass counter. The dough runs through the machine and gets floured; when an order comes in, it meets its sauce in the parmesan wheel.
Bowl: kraft with a green band
Every plate comes in the green-banded kraft ViaMANTI bowl: to your table in the food court, or to your door with Yemeksepeti.