The brasserie welcomes the guests in a light-hearted informal environment. It is open until late night seven days a week. An innovative menu a la carte inspired by a fresh Scandinavian approach is changed by Deivydas on a monthly basis. The season, certainly, plays the key role in deciding on the menu.
LUNCH OF THE DAY.
Brasserie is open to guests not only for dinner but also for lunch specials which cost EUR 12 (which includes: beverage, the main course, dessert, coffee or tea, soup or salad). Smaller portions of lunch specials’ variations are also available for a lower price.
At weekends Vilnius city dwellers and city guests are invited to have late breakfast at Dublis. Every Saturday and Sunday from 12 p.m. to 2 p.m. the restaurant serves gourmet breakfast. For example, duck pate with goat cheese and an onion chip, scrambled eggs inside their shell with salmon, sweet potatoes’ mousse and strawberry sorbet with vanilla. Besides, on Sundays, from 2 p.m. Sunday Roast made of beef is carved into serving slices.
The choice is always different. For this reason, people come here not only to have a delicious meal but to also surprise themselves with unusual and interesting food combinations and its presentation.
A restaurant with a limited number of seats opens its door at 7 p.m. and invites to try the fine dining food style where dishes can be chosen from the menu or a tasting dinner can be chosen.
This place is distinct for its tasting dinners which are organised on a daily basis. During such dinners, Deivydas lets his freak flag fly high in the restaurant far more often than in the brasserie. Besides, during the dinner, the contact between the kitchen staff and the diners is much closer than in the brasserie. The most curious guests can have a dinner at the chef’s table – next to the kitchen staff.
A tasting dinner consists of 5 courses, an aperitif and several chef’s compliments. During the dinner, kitchen masters express their ideas and creativity. For instance, food is often served with the components of wild nature.
A tasting dinner with Deivydas Praspaliauskas and his team are available every day. It costs EUR 50 per person.
The staff of Dublis is exclusively young, full of energy and dynamic. There are about 30 prospective people in the kitchen. The restaurant has its sommelier as well, namely, Linas Kuklerius.