The story
The Spärrows is a Central European restaurant at 16 Red Bank, Green Quarter, Manchester, M4 4HF, and it holds a Michelin Bib Gourmand for 2026. The kitchen is built around spätzle, dumplings and filled pasta, with a menu that moves from Alpine comfort food to Eastern European parcels.
Spätzle or gnocchi arrive with a choice of sauces. The menu then turns to pierogi and pelmeni, finished with sour cream and garlic breadcrumbs over rich, meaty fillings. The Good Food Guide rates the restaurant Very Good for 2026 and says the parcels travel from central Europe to Manchester intact.
Sharing boards of cured meats, smoked fish and cheeses suit a group. When the weather turns cold, the Tyrolese goulash comes with knöpfle and pickles. Cinnamon spätzle in a cloud of brown sugar makes a dessert of its own, and the wine list leans towards Alpine bottles. The restaurant also hosts winemakers' lunches and sake tastings.
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good quality, good value cooking
If it seems a stretch from the rarefied peaks of central Europe to Manchester's Green Quarter, be assured that the spätzle, dumplings and filled pasta parcels served at this ‘unique Mancunian concept’ have survived the journey intact. Not the least reason the Spärrows has been such a firm local favourite is that there is so much going on here, from winemakers' lunches to sake tastings. It's in those perfectly rendered little parcels of happiness, though, that the culinary energy is focused. Spätzle or gnocchi come with a range of sauce options, before the menu heads east for pierogi and pelmeni, with lashings of sour cream and garlic breadcrumbs to complement their richly meaty fillings. Sharing boards of cured meats, smoked fish or cheeses will hone the fastest-finger-first skills of a hungry bunch, and if a winter warmer is required, look to the Tyrolese goulash with knöpfle and pickles. To finish, the banker has to be the cinnamon spätzle in a cloud of brown sugar. Revelatory Alpine wines are on hand to suit the mood.
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