We are a team of young and passionate people driven by the idea of taking a few steps back into the past in order to be able to rediscover the real meaning of a local restaurant – a dinner filled with truth and meals prepared from local ingredients in tune with the natural cycle of nature.
Our love affair with food began while looking for the simple answer of what defines our gastronomical tradition. In other words, who we, Lithuanians, are at the table and where our roots grow. It all started with reminiscing about the meals our mothers used to prepare and simple yet delicious desserts like blueberries with milk concocted by our grandmother.
The philosophy built from our own experiences and the desire to bring back the pride of who we are and where we live lands on the plates we bring to your table every day. We try to pass on the emotion of these foods by telling the stories and sharing our discoveries with our guests. We want you to know how diverse and unique Lithuania is. We want you to join us to experience the particularity of our cuisine by returning to its most simple ingredients – like beetroot, dill, or honey. This small step back is actually a big step forward, the beginning of a new journey full of heart-warming emotions. It is our table, our traditions, our childhood on a plate, our seasons, and our feelings; in fact, it is who we truly are.
Ideas and visions mix in his head with daily routines and the aim for perfection. Sigitas regularly takes on the role of a general manager of the restaurant, and more often, that of waiter and storyteller.
Persistence and patience are required to discover and bring the very best produce to the restaurant, to plant and grow it in your own garden, and to rediscover local, somewhat neglected, ingredients. Agnė is the one that takes care of the produce and makes the impossible possible.
From the conception of a dish to final aesthetic execution on the plate – Justinas, our head chef, takes care of it all. He has a never-ending will to move forward, to learn, to discover, and rediscover, not to mention break through boundaries for the better.
When young age is the least barrier to listen, learn, improve, and devote oneself to what you do here and now, we give you our sous chef Ignas.
The apron covered in white flour says it all: Greta, our pastry chef, is our resident expert on bread and pastries. She confidently ushers each loaf to perfection, without pressure to make imbibe it with emotion or meaning.
Joao Miguel Meireles da Silva Moleiro Mealha
No matter the different countries and the cultures we come from, we share the same respect towards the produce, the work, the team, and the main goal of the restaurant. This fairy tale brought chef Joao from the far away Portugal to our kitchen.
The meticulous preparation for the evening, endless thoughtfully checked details to make the guests’ experience impeccable. Simona is the host of the restaurant space.
Valerija leaves no corner at the restaurant unchecked and unpolished. It’s good to know that someone takes care of the perfect cleanliness and orderliness of the restaurant every day.