BRIEF RESTAURANT’S STORY. While creating the restaurant’s concept Sigitas and Vilius Žemaičiai with Agnė Marcinauskaite first of all tried to go back to the roots. “Returning to the roots” in no way means a traditional Lithuanian cuisine. Here, food is served in a modern manner, and the genuine character is determined by products, Lithuanian traditions and a desire to restore the emotion to dishes and the dinner time. This is how after a lot of long reflections, Sweet Root was born in 2014.
RETSAURANT’S UNIQUENESS. Sigitas, Vilius and Agnė have accepted the challenge of creating dishes only from local products, therefore, this restaurant is among those in Lithuania which are mostly dependent on local nature and the weather. At this place, only bread and butter with a rural fragrance do not change.
BRIEF MENU. A tasting dinner of Sweet Root comprises seven dishes and seven one-bite “stories”. Price – EUR 65 per person. It also comprises a “greeting” glass, selected water throughout the evening, a cup of coffee and tea at the end of the dinner. The dinner lasts about 3 hours.
This place is perfect for those who like perfectionist minimalism and want to learn about a non-traditional local cuisine. Since the very founding of the restaurant, not a single dish on the restaurant’s menu has been repeated, even though the tasting menu is fully changed several times a year.
NEWS. Last year Sweet Root published a bilingual visual, impressive volume bilingual (in Lithuanian and English) book titled „Proud of Lithuania. A fairytale by Sweet Root“. As soon as you hold it in your hands, you have a thought that every single family in Lithuania should have this book in their home. Its aim is to restore respect for the ingredients, traditions and uniqueness of our country.
CHEF. The thought of linking his future with the culinary came to Justinas Misius while still in school: „I was never fond of the sciences, I was attracted by creative professions, art disciplines, and eventually the kitchen became an area of self-expression“, – says J. Misius. He, by the way, is one of the few chefs in Lithuania who have had the most traineeships abroad, and most of these places are Michelin star restaurants. He works in Sweet Root from the very beginning and so far, it is his most stable (fourth years of work) place of work and creativity.
SPACE. Restaurant’s interior is clean, pastel in color and not-overloaded. The surrounding here do not divert attention from the plate or the conversation by the dinner table. Because here, it is the plate which is a local highlight with all its colors and emotions.