THE STORY SO FAR

IT’S GOOD TO BE BACK & WE LOOK FORWARD TO SEEING YOU SOON!

Whether you’re a familiar face or a new addition to the family, come on in, we can’t wait to welcome you to Mamucium! .

The team at Mamucium have been working hard behind the scenes to ensure a safe and smooth return for all our guests and staff members – find out about our updated policies and safety measures here

Reservations are limited, so head to our online booking tool  to check availability.

Located at the entrance to Manchester’s bohemian Northern Quarter, Mamucium introduces a dynamic, charismatic and comfortable setting that embraces the core characteristics of this city’s heritage.

We serve exceptional, locally-sourced ingredients, artfully prepared in our open kitchen; from signature dishes specially crafted by our Head Chef to your family favourites recreated with a Mancunian twist, there’s something here for everyone, all day long.

Whether you’re joining us for an early morning business breakfast, a quick bite to eat, a few drinks with friends or an intimate evening meal, expect fun, theatre and above all else, a truly unique Mamucium experience.

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NEWS

Continue eating out this September with Mamucium!

You loved it, and we loved welcoming you back through the doors of Mamucium throughout August thanks to the Chancellors Eat Out to Help Out Scheme! We have welcomed back familiar faces and loved meeting news ones, simply THANK YOU! Dining out and having a lovely experience has not only helped us out, its brought […]

SUNDAYS ARE MADE FOR SHARING @MAMUCIUM

The Tradition of a Sunday Roast has long been the favourite meal for Brits and Mancunians alike. The British love for roast beef, particularly for lunch on a Sunday, runs in the veins of every meat lover! So much so, that even the French nicknamed Englishmen “rosbifs” in the early 18th Century. The Sunday Roast […]

WELL IT’S GOOD TO BE BACK!

  Well it has been 2 weeks since we reopened our doors at Mamucium and the response has been phenomenal! We decided to catch up with Executive Head Chef Andrew Green on the past 2 weeks and his lock down experience and preparing the restaurant for reopening: HOW DID YOU DECIDE ON THE ITEMS FOR […]