We present two restaurants of the same family located in Vilnius’ Užupis residential area and Ventės Ragas on the seaside. At first, they were discovered by those who look for something special and are not happy with usual supply. As the owner of the restaurants (and a hotel) Česlovas puts it, their client is a traveller in all possible meanings.
DINNER.
Every day fishermen take the sea and their fortune determines what fish will be served in the restaurant. Actually, Česlovas often goes fishing himself. He usually conducts the selection still on fishermen’s boats or on the shore: which fish he will take and what he will be able to prepare. This man cannot complain about the lack of imagination – other fish means some other seasonal vegetable or berry will be served as well as some particular sauce. The imagination of the chef and owner of the restaurant goes hand in hand with nature.
Actually, life is easier in Šturmų Švyturys set up on the seaside – freshly caught fish goes directly on grill under the open sky. Natural elements (ash, wind, Dead Dunes on the opposite side of the sea) intertwine with food, smells and emotion – this mixture strengthens the intensity of taste and such food needs almost no additions.
Meanwhile, Šturmai in the Užupis residential area in Vilnius is the place where Česlovas experiments. Colours and shapes of his dishes change along with nature, however, there is one principle that prevails all the time – Česlovas focuses on taste and he is a star in this field.
Actually, Česlovas Žemaitis has a very good taste memory, for this reason, when he needs, he easily “finds” a particular taste from his memory (experienced during travels or from his childhood memory) and reproduces it in his dishes.
DISTINCT FEATURES.
There is no freezer here – all fish is fresh and kept on the ice. Diners can choose themselves which fish from the fish available on a particular day will be prepared for them by the chef. Another distinct feature of these restaurants is that they serve the Lithuanian fish only which is also smoked locally.
WINE CARD.
Wine culture is an interesting subject both to Česlovas and his wife Asta who is also engaged in the activities of both restaurants. Asta has had sommelier courses, she can, therefore, tell about the subtleties of wine to the guests of the restaurants and give advice on the decision which wine to choose to match the dishes prepared by Česlovas.
The couple has an impressive collection of wines from Germany and Austria which are available for the visitors or both restaurants. Šturmų Švyturys has both wine and champagne which are the pride of the world’s best restaurants.
INTERIOR DESIGN.
The hall of the upper floor in the restaurant in Vilnius’ Užupis residential area is dedicated to an unknown fisherman whose photograph can be found at the end of the hall. He is wearing a special occasion outfit and is holding two most precious objects in his hands – oars. Downstairs, there is a hall dedicated to Dutchman who developed individual boat marking to every village in the Curonian Lagoon. The interior design of the restaurant and furnishings give the sense of simplicity, cosiness and genuineness.
The seaside restaurant is established in the port and also has a hotel. They both have the spirit of the historical Lithuania Minor. There is no unnecessary detail, nothing to prevent guests from enjoying the tranquillity, unique tastes and nothing to dwarf the sound of furnace fire and silence.
PREHISTORY.
Česlovas Žemaitis is a founder of an advertising agency Astos Dizainas (now McCann Vilnius) who sold his business 10 years ago. They bought a derelict fishing farm in the village of Šturmai. He set up a small hotel, a restaurant and a smokehouse.
INTERESTING.
The project of Šturmų Švyturys in the Užupis residential area in Vilnius is finite – Česlovas plans to close it in 10 years because he wants to settle in Šturmai. So do not miss the chance to try their miraculous fish soup as well as other miracles inspired by the sea as long as they are in Vilnius.
