Mansura is a former garage converted into a restaurant. The modern, low-key design is soothing with lots of green plants that give it a warm feel enhanced by the friendly staff. The menu celebrates freshly picked vegetables, raw fish and morsels of meat that one rarely sees on restaurant menus such as veal cheek or beef tongue. The dishes are designed around and named after a star ingredient such as Lettuce head, a magnificent lettuce that looks as if it has just been unearthed, or Artichoke, lovely artichoke quarters with grapefruit, Eggplant steak, including generous slices of eggplant on almond cream, or Beef tenderloin, 2 pieces of perfectly cooked beef rib. The cuisine is thoughtful and based on excellent quality ingredients. The chef manages to highlight the products without being excessively sophisticated and keeping the focus on the central element of each dish.