There are not many seaside restaurants highly rated in this list: a few in Klaipėda, one in Palanga and one in the magical Nida. Established further from the main Nida’s street the restaurant Nerija has earned the attention and high rating of the industry experts in more than 12 years. It is official now – the remotest resort in Lithuania has a high class kitchen.
CREW.
The crew of the restaurant Nerija gathers together every year for a 6-month culinary adventure. The restaurant is open from March to October. The owners of the restaurant Jovita and Gintaras, chef Jonas and administrator Augis do not leave anywhere. They are the core of the team which ensures the quality of Nerija.
TRAVELS.
The remaining part of the year, when Nida’s restaurant Nerija closes, the team lives in a slower pace of life in Kaunas or Vilnius. They use this time for improvement instead of having a rest. Besides, the crew of the restaurant also has a gastronomic trip annually. They have been to a number of different regions (Catalonia, the Basque country, the Champagne region, etc.) during which they always endeavour to try all the most prominent foods of the local cuisine and visit Michelin-starred restaurants. This gives a new impulse for the next season in Nerija.
DINNER.
A la carte menu in this restaurant is highly mobile. Much depends on the fishermen’s luck. Sometimes the restaurant receives 10 kg of sea salmon, and wild sheatfish from the lagoon side. Other days offer some other fish. The kitchen does not use any frozen products, thus all fish that is prepared in the restaurant has been freshly caught and cooled.
Meat, vegetables and other products are collected from different places in Lithuania. Most vegetables, certainly, come from Klaipėda’s market where chef Jonas knows almost every elderly woman selling her herbs and vegetables. The staff of Nerija goes to Klaipėda to get some fresh products at least twice a week.
During their travels abroad (when the restaurant is closed, of course), the owners bring non-perishable products for the entire season: starting with Italian oils, Parmesan and finishing with gourmet seasoning and, without a doubt, wines.
Nerija restaurant has some time-tried classical dishes on its menu which attracts return diners every year. For instance, goose liver carpaccio or dumplings with shrimps and scallops. To summarise the menu of one of the most luxurious (and expensive) restaurants in Nida, it is not abundant but is intended for a fastidious taste. In general, it is not easy to find a restaurant of this level in a resort in Lithuania.
LOCATION.
Before the year 2000, when the hotel of Nerija opened, this place was abandoned. Jovita and Gintaras purchased in during an auction. After four years of operating as a hotel, the owners understood that their guests should be fed accordingly. At the time Nida had nothing impressive. This is how a la carte occurred next to the menu.
TO THE VISITORS.
Dinner menu was soon evaluated and appreciated by the most honourable politicians of the country and foreign tourists (mainly Germans, certainly). Although about 80% of guests are foreigners, the restaurants receives plenty of Lithuanians who spend their holiday in Neringa. Still, the restaurant of Nerija hotel is designated for the diners of exceptional tastes who look for gourmet dishes, not mass-intended cuisine.
WINE CARD.
If Jonas heads the kitchen, Augis (Eugenijus Galinis) does this in the dining area. He has a developed taste and can help the diners choose the best matching wine. Nerija has over 300 different types of wines – the number is impressive for a restaurant in a remote corner of Lithuania. Besides, the choice of wines is wide both in terms of taste, regions and prices.
INTERESTING.
The hostess Jovita “keeps” all the four corners of the establishment and is always in Nerija. Thanks to her devotion to this place, the magical Nida has a restaurant in which the holiday-makers can be spoiled with a gourmet cuisine. Indeed, there are not many places in this Shangri-La of Lithuania with a high class wine and food. Perhaps only one. It is delighting that it is here because good food and the emotion it gives is a very important constituent of a good vacation!
