No. 18TI'ANA

POSITION IN THE TOP 30. This is the second year in a row for this restaurant in the 30 Best Restaurant project. Although this year it is a few positions lower, but stays completely confident in the 18th place. If you are interested in the cuisine of the Mediterranean Sea region in Vilnius, one of the reliable choices would be Ti'Ana.

Facts

Head chefJaroslavas Girdzijevskis
Managing directorRenatas Jauniškis
Type of cuisineMediterranean Sea cuisine
Working hoursI-VII 12 pm – 1 am
AddressDidžioji str. 3, Vilnius
Websitegoo.gl/SocAZi
Since2015
Capacity (seated)60 seats
Terraceyes (40 seats)
Breakfastno
Business lunchyes
Dog friendlyyes

Place in 2017 No. 15

BRIEF RESTAURANT’S STORY. The owner of the restaurant Ti'Ana, who lives in Monaco, entrusted the creation and implementation of the concept of the place to Renatas Jauniškis, who has more than 20 years of experience in this area. He undertook the challenge of Ti'Ana together with chef Jaroslavas Girdzijevskis after they both left IDW Esperanza Resort. The freedom for creation that they were given inspired the men to open a restaurant of the Mediterranean Sea region cuisine.

RESTAURAUNT’S UNIQUENESS. The chosen priority of the restaurant – the tastes of the Mediterranean Sea – at once prompted a possibility of a raw bar. In this manner, tartars and other dishes of raw fish, seafood and meat became an integral part of the menu here. It is even possible to state that this place is the embassy of tartars that are cooked at the customer’s table. The menu always includes at least 6 or more choices of tartar, dependent on the type of fresh fish, seafood and meat arrived to the kitchen.

BRIEF MENU. Raw fish, meat and seafood specialties and dishes on the grill / oven form part of the main menu. It is in this area that the kitchen specializes and strives not to expand. Each tartar is sophisticated and perfectly balanced. This year's menu has several additional choices of meat dishes - both from the grill and tartar (dishes of Dutch veal, wagyu beef entrecote, kangaroo meat fillet and even zebra meat). The chef also presents with pride another novelty - the true sole and cold creamy French leek and potato soup vichy-soisse, one of the favorite dishes of Louis XV of France.

CULINARY HITS. Risotto served with crab meat in a crab shell – 15 Eur, Tuscany-style thick fish soup with seafood – 14 Eur, Kobe beef tartare – 18 Eur, Kobe beef steak– 27 Eur, Tuscany-style sole – 43 Eur (2 people).

DUETAS. is a food and drink professional who has been working in the field for more than 20 years now (Marino, Esperanza Resort, etc.) – he greets, interacts and serves guests, makes their tartars in front of them. Taking care of the kitchen, Jaroslavas started his chef career from specializing in Thai cuisine, later he mastered his culinary skills working in Irish, Norwegian and English dining establishments, and like Renatas, he came to Ti'Ana rom the prestigious three restaurants and hotel complex Esperanza Resort in Trakai district.

SPACE. Quite a wile ago, thi building housed a university library. The last 16 years before the opening of Ti'Ana the windows of the building were hammered down. Now, the restaurant’s interior is clear, light and casual, therefore, it somewhat reminds us of the home environment. By the way, Ti'Ana has two private spaces hidden behind curtains and an outdoor patio in the courtyard, next to the El Mercado terrace.