TASTING DINNER 


Fresh sheep milk cheese, chickweed, beetroots / Domaine Chatelain Les Chailloux Silex Pouilly-Fumé, France, Loire Valley
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Common carp, cucumbers, kohlrabi / Reichsgraf von Kesselstatt Scharzhofberger Riesling / Germany, Mosel
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Eel, ground-elder, stinging nettle / Niepoort Conciso Branco, Portugal, Dão
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Chanterelles, brain-mushrooms, onions / Bodegas Valdespino Tio Diego Amontillado Jerez, Spain, Jerez
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Pork, radish, spring onions / Weingut Wimmer-Czerny Weelfel Riesling, Austria, Wagram
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Pork, parsley, dills / Salomon Undhof von den Terrassen Riesling, Austria, Kremstal
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Carrots, raspberries, elderflowers / Braida di Giacomo Bologna Brachetto d’Acqui | Italy, Piemonte

> Also included: welcome drink, sparkling or still water, a cup of cold brew or pour over coffee, tea.


> Duration: around 3 hours
> Price: 75 Eur
> Wine pairing: 55 Eur
> Wine list


> Please, inform us 2 days in advance to accommodate special dietary requirements or prepare a vegetarian/ vegan menu option.


STRICTLY LOCAL, SEASONAL ONLY

When choosing ingredients we focus on locally sourced produce that grows around us at that particular time of a year. Large part of the produce we get from our own garden, forests and meadows. The rest come from people we know and trust. From farmers that have the same believes like we do.

RESPECT TO LOCAL TRADITION

We do have beautiful traditions in Lithuania. Sometimes forgotten or undervalued. Therefore, inspiration for our cuisine comes from our childhood memories, stories of our grandparents and simple everyday eating habits.

PURE AND NATURAL TASTE OF INGREDIENT

In every single dish we are looking for beauty of simplicity and pureness as well as richness and complexity of natural taste. It does help us to explore the deepness of each seasonal ingredient we use in a plate.

A PLATE FULL OF EMOTIONS AND AESTHETICS

Simplicity might be left simple. Or aesthetics and emotions might be added. The forms and shapes, the colours and textures - it all comes from nature. We start eating with our eyes. We end it up with a splash of emotions. From our childhood memories, associations, discovery of forgotten or unexplored tastes. The plates should tell us stories.