Manchester Restaurant Maya Earns Spot in Michelin Guide Just Two Months After Opening
One of Manchester’s newest dining establishments, Maya restaurant and bar, has made a significant mark in the culinary world by being mentioned in the prestigious Michelin Guide just two months after its grand opening. Located inside the iconic former Mash&Air building at Canal Street and Chorlton Street in the city center, Maya offers a unique dining experience across three floors – a canalside bar and brasserie on the ground floor, a luxurious restaurant on the first basement level, and a subterranean nightclub below.
Maya made a splash in the dining scene with a series of glamorous opening events in March, and now it has garnered its first foodie accolade with a nod from the Michelin Guide for Great Britain and Ireland. The guide commended the “beautifully appointed” interiors and the “skillful, classically based cooking” at Maya, showcasing a diverse range of dining styles in British and Irish cuisine.
Headed by talented chef Gabe Lea, whose previous experience includes Michelin-starred establishments like Le Manoir and The French, Maya promises a menu that rotates with the seasons and features the best local and seasonal ingredients. Diners can savor dishes such as turbot with bonne femme, roasted dry-aged duck breast, shorthorn ribeye with sauce bordelaise, and poached lobster with vanilla bisque.
The mind behind Maya’s concept is Scottie Bhattarai, CEO of Isabel Mayfair and its sister brands. With a background in leading Michelin-starred restaurant brands, Bhattarai envisioned Maya as a “dinner plus” destination, offering a unique experience that combines great food, drinks, and entertainment all under one roof.
In addition to Maya, the Michelin Guide’s May new entries also include Chester restaurant Boheme, known for its smart brasserie-style dining areas that transition from a café and bakery in the mornings to a full-blown restaurant for dinner. Both establishments have captured the attention of food enthusiasts and critics alike, solidifying their places in the culinary world.
