Tapas, bites and small plates to share, built on top produce and a shared 'family of dishes' developed with chef Carles Abellán, the group's culinary director, then adapted to each bar: ensaladilla with caviar, tortilla and croquetas, tuna belly with Raf tomato, confit leek finished on the grill, a squid mollete, a pastrami sandwich, rice dishes, and recipes from Bosch's mother such as her cannelloni and lentils. The seafood leans on the Costa Blanca, with Alicante prawns and quisquillas, alongside tinned conservas, Ibérico charcuterie, oysters and gourmet bikinis. There's a delicatessen side, with the house's own label of oils, conservas, wines and even its own Champagne.

Food runs non-stop from lunch until 01:00, with chefs working behind the bar and waiters out front. Every Manero themes its décor on the person its street is named after, and the brand works with interior designer Lázaro Rosa-Violán as well as its own in-house design team, with Bosch collecting antiques around the world to furnish the bars. The soundtrack is Mediterranean dolce vita, from Julio Iglesias and Dyango to Italian and French classics, sometimes with a DJ, and in the toilets a recording of Chiquito de la Calzada tells his jokes. At the time the Madrid expansion began, the group put the average ticket in its bars at around €40.