On the current carta, the Peruvian side runs to corvina tartare with green jalapeño and purple corn, scallop tiradito with ají peppers, melon and figs, and chicken ceviche with orange, pickles and cassava. The pasta is the signature: pappardelle with loche, goat cheese and vanilla, gnocchetti sardi with a mushroom cau cau, and gnocchi with carapulcra, cured pork jowl and cacao. Cocktails are as much a part of the house as the food, backed by a list of natural and low-intervention wines.

Manifesto 13 opened in December 2023 at Calle de Hartzenbusch 12, in Trafalgar, run by Nicholas and Mark Duncan, brothers born in Lima. In 2025 it began a new stage with chef Danitza Alpaca at the head of the kitchen. She trained at the Instituto Paul Bocuse in Lima, worked at Atrio, D.O.M., Mugaritz and Astrid & Gastón, and led the kitchen at Oroya in Madrid before joining. Manifesto 13 holds a Michelin Bib Gourmand.

It opened with the soul of an Italian trattoria, a careful selection of fresh pasta 'a modo nostro', in their own way. With Alpaca's arrival the carta was rewritten into a mestiza auteur cuisine that joins Andean roots with Mediterranean technique. The brothers describe the aim as a place with soul, somewhere between gastronomic and casual, where guests feel they're somewhere special without feeling watched, and they've said a restaurant can't sustain its cooking if it doesn't understand its numbers.

Alpaca's cooking is creative and mestiza, drawn from the meeting of Peruvian and Italian tradition, with pasta as the signature. Snacks such as squid with leek and ají charapita, or oyster with tomato and chorizo, cost €8. Plates run from carrots in escabeche with sage (€17) and beef tongue anticuchera with beans (€19) through the corvina tartare (€21), veal sweetbreads with mussels, apple and aubergine (€22) and scallop tiradito (€23). The pastas sit between €24 and €26, the chicken ceviche is €25 and the sea bass Milanese-style €32, while the ribeye with corn, parmesan, botija olives and tomato garum is €54 for two. Desserts, such as the tonka bean flan, are €9.

The kitchen's roots are in cocina bachiche, the blend of traditional Peruvian and Italian cooking that grew out of Italian immigration to Peru, which the team brings up to date with local produce, the seasons and no-waste cooking. The fresh pasta is made in the restaurant's own workshop in the basement.

In late 2025 the carta included a hand-cut venison tartare with confit ají amarillo, a sea-bream tiradito with lulo tiger's milk and green mango, trofie in a parihuela seafood broth with pickled mussels, rigatoni with Porcón mushrooms and kale, and a red mullet alla milanese with ají panca and kaffir lime leaves. The gnocchi with carapulcra, cured pork jowl and cacao is probably the dish that best sums up the mestizaje, and desserts ran to caramelised sweet potato with stracciatella and a babà soaked in piscocello with amarena cherries.

The cocktail list is built around eight signatures that mix Italian and Peruvian spirits, priced €14 to €18, from Cedrón (akvavit, amontillado, green apple) to Chulpi (rye and bourbon whisky, sotol, palo cortado, chulpi corn). The wine list focuses on natural and low-intervention bottles, with a wide choice by the glass. Other cocktails bridge the Andes and Italy, among them Uva, with Italia grapes and pisco torontel, Sanguina, with Campari, blood orange and 14 Inkas vodka, and Rocoto, spicy and smoky. The wine list runs from fresh whites of classic regions to Italian reds from small producers, orange wines, sparkling and some Argentine bottles.

The restaurant spreads over two floors and seats about 70. The look is industrial, with exposed pipes, bare walls and a concrete frame around a central bar of stone and black metal, softened by bookshelves, vinyl records and velvet upholstery.

Manifesto 13 serves dinner every day from 20:00 to 01:00, plus lunch from 13:30 to 16:00 Friday to Sunday. Book online through CoverManager from the restaurant's site, call +34 649 834 502 or email reservas@manifesto13.es. The entrance and seating are wheelchair accessible.