CHEF.
Before Dia, Algirdas Matačiūnas built his career as a chef in London where he studies culinary art in Westminster college. This fact opened a number of doors to Algirdas in the industry where competition is fierce.
Mr. Matačiūnas has gained a lot of experience when he worked in the kitchen of the Prince Phillip House which is also a French house and the Royal Academy of Engineering. However, this was not enough. Algirdas would spend his summers working in other prestigious kitchen instead of having a holiday. In this way, the Lithuanian had a chance to work in Michelin-starred restaurants of Richard Corrigan and in the kitchens of luxurious hotels.
But what made him back to Kaunas with such an impressive experience? Algirdas’ family lives in Kaunas. He himself is a Kaunas city dweller. Having gained extensive experience and knowledge the man decided to raise the level of Kaunas restaurants with Dia. When he got back to Kaunas, did not relax. His kitchen crew sometimes has to force the chef off the kitchen to have some rest. Algirdas likes working seven days a week. Clients, definitely, benefit from this fact – in this way, chef manages to see every dish leaving the kitchen, to season it or even correct. Besides, Algirdas is keen on entering the dining area, communicating with clients, listening to their opinion – he accepts not only praises but criticism as well.
Algirdas Matačiūnas is an advocate of the French classical cuisine, he delves into techniques of this cuisine (subtleties of product cutting, nuances of baking time, etc.).
DINNER.
The main menu of Dia changes at least twice a year, but Algirdas creates a special menu on a monthly basis subject to the products available during the given season.
When examining the menu you find yourself in a travel around the world. It contains foods from France, Thailand, Italy, Japan, India and other places of the world. The kitchen of the restaurant does not use any ready-to-cook foods. Sauces and broths are prepared locally.
Some products are purchased in the Zanavykai farmers’ market but the chef does not limit himself to the products of local farmers or fishers. In his opinion, to have more exclusive dishes, excusive ingredients are required. Soles or anglers win over cod or turbot. Meat also comes from different places of the world (Brazil, Argentina, Ireland, etc.).
Lithuanian products, definitely, find their place in the kitchen but Algirdas is not stubborn in this regard and does not demand that the kitchen uses solely those products that are available at 100 km distance. He finds exceptional taste and impeccable quality more important. He is also supported by the owner of the restaurant Rytis Garbaravičius who lets his chef experiment, invests in the restaurant and aims at improving the rating not only on the scale of Kaunas but on the scale of Lithuania.
KITCHEN.
Dia’s kitchen is young but quickly learns from Algirdas whose experience enables him to create new tastes and raise the new generation. He sees Dia as a training base – Algirdas is open and shares his experience and recipes with pleasure. He also cooperates with the students of Kaunas University of Technology, assesses their works and invites to do internship.
LUNCH SPECIALS.
The menu of lunch specials takes over most of the dinner menus of Kaunas restaurants. Diners are offered completely fresh fish at least three times a week. Lunch specials consists of a hot course (EUR 5), soup (EUR 2), salad or starter (EUR 4). Table water and local bread are served for free.
INTERIOR DESIGN.
Lighting fitting by designer Tomas Dixon, painting by Inga Galinytė, natural wood factures, furniture with soft tapestry, geometrical shapes, a wall decorated with gold tones, eye-catching ceiling with several hundred wooden pendants create cosy ambience. The interior of the restaurant was created by two young designers Indrė Baršauskaitė and Greta Valikonė who devoted about a year for this project.
WINE CARD.
Urtė Mikelevičiūtė (dervynas.lt) helped the restaurant develop its wine card. She, certainly, matched the wines to specific dishes of the restaurant but also left some room for experiments.
INTERESTING.
Dia’s burgers are made of Lithuanian cured beef and have already earned the “medals” of Kaunas dwellers. Even basketball players come here to order burgers to take away – some 30 or more pcs.
