Mano Libera

Mano Libera reviews from people who’ve dined at this restaurant. Based on recent rating.

Review summary

1. J

   John

   Miami12 reviews

   5.0

   Dined 4 days ago

   1. Overall 5
   2. Food 5
   3. Service 4
   4. Ambience 4

   a special treat for South Miami. Food is excellent with sophisticated presentation.
   

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2. J

   James VIP

   Miami15 reviews

   5.0

   Dined 5 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   A fantastic dining experience. Thank you Chef Marco, Carlo, Enzo and team.
   

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3. L

   Luis VIP

   Miami196 reviews

   5.0

   Dined 5 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 4

   Small, charming with EXCELLENT SERVICE and FOOD!!! Started at the bar for cocktails. When we arrived, the restaurant was about half full, however a few hours later it was quite full. Those who remember Mosaico, will find the setup is fairly similar. Appetizers were: Grilled Octopus and the Beef Carpaccio; Entrees: Pasta with Truffles and the Saffron Risotto with Ossobuco. Even though we were full, we had the Pistachio Gelato. Big enough to share!! Drank a very nice Bolgheri Superiore - Sor Ugo. The kitchen can be a little slow, but the food is great!! Sit back and enjoy your dining experience. The staff is attentive, our server Enzo was great.
   

   1 person found this helpful

4. F

   Francisco VIP

   Miami8 reviews

   5.0

   Dined 6 days ago

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   We had the tasting menu with the wine pairing and it was fabulous. Tradition entangled with innovation and creativity. Presentation and quality are above average. At least four employees interacting with us........superb service.
   

   1 person found this helpful

5. V

   Vanessa VIP

   Miami9 reviews

   5.0

   Dined on 19 April 2025

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Had the tasting menu and loved it. They explain each plate to you and each bite was an explosion. The Carpaccio di Manzo and the Pistachio Gelato were the best
   

   1 person found this helpful

6. D

   David

   Miami1 review

   5.0

   Dined on 18 April 2025

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 4

   Our first visit to ManoLibera was fantastic. Great service and an original and very fresh menu. My wife and I could not decide on appetizers so we had 3 - and each one was excellent. Main course was a truffle pasta andIa three tomato pasta - both superb. We have been looking for a great neighborhood restaurant and now we have one. Good luck Chef!
   

   1 person found this helpful

7. A

   Ana VIP

   Miami12 reviews

   5.0

   Dined on 17 April 2025

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 4

   Great restaurant in south miami. The food and service was great!
   

   1 person found this helpful

8. J

   James VIP

   Miami15 reviews

   5.0

   Dined on 15 April 2025

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   Tasting menu was incredible. Thank you Chef Marco, Carlo, Enzo, Roberto and crew.
   

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9. A

   ALIOSKAR

   Orlando2 reviews

   5.0

   Dined on 12 April 2025

   1. Overall 5
   2. Food 5
   3. Service 5
   4. Ambience 5

   It was an amazing experience, I loved everything the food amazing, the services outstanding as well. Thanks to Miranda and the other guys serving at the table for this amazing experience
   

   1 person found this helpful

10. J

    James VIP

    Miami15 reviews

    5.0

    Dined on 11 April 2025

    1. Overall 5
    2. Food 5
    3. Service 5
    4. Ambience 5

    I was planning on having Chef’s Marco’s Uruguayan ribeye, which I had previously and thoroughly enjoyed. Thanks to Carlo’s recommendation, veal chop was a special and it was exquisitely prepared with a perfect proportion of truffle and herbs. I was tempted to gnaw on the bone with my bare hands but didn't want to be an "only in Dade" parody. My dining partner had the Candele entre, a dry pasta from Gragnano Italy (a town near Naples Italy). Gragnano is famous for dried pasta, a 1000 year tradition. Gragnano pasta is recognized by the EU to be PGI (protected Geographical Indication) if it meets specific criteria: the pasta dough must be extruded through a bronze die, giving it a rough texture; must use high-protein Durum wheat; the water must be from Gragnano which is light in calcium and other minerals, and it must be dried at low-temperature. Carlo explained that not only is the pasta authentically Gragnano but also the tomato sauce (from 3 tomatoes) is also imported from Naples. Chef Marco’s preparation was delectable. Candele is supposed to be al dente; it was filling and a great value, considering the quality of ingredients and skill in preparation. Mano’s staff is warm and friendly. The hostess greeted us kindly and the staff is efficient and efficient.
    

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