No. 15 Monte Pacis

Once you open the gate, the view of a long alley of Liepos with 34 lindens opens up and a monastery of Pažaislis ­– one of the most prominent examples of the mature baroque in Northern and Easter Europe, which stands out in the distance and reaches into the sky. This is the first impression gained straight after the arrival in a historically and spiritually hospitable complex Monte Pacis.

Monte Pacis, which is established in the monastery of Pažaislis dating back to the 17^th century on the outskirts of Kaunas, can be proud not only of the magical energy and history floating around but also of the restaurant.

Here, secret historical recipes intertwine with fresh products from the own kitchen-garden and “fruit” of local organic farms. All this is crowned by a charismatic and experienced chef Ernestas Viršilas.

Fresh bread which attracts Kaunas dwellers every day is baked in the restaurant on a daily basis. Monte Pacis offers breakfast, lunch and dinner every day. At the request of clients, 3-course, 4-course and6-course tasting dinners are also organised. Further, find more about everything in more detail.

DINNER.

When creating the menu chef Ernestas Viršilas takes consideration of the maturity of products and avails of vegetables, greenery, berries, etc. when these are of the highest quality.

In creating dishes Mr. Ernestas likes to mix products brought from far away countries and local products. Arrangement of dishes on a plate is worth separate wording – creativity and improvisation are no strangers to this team.

A morning in the kitchen starts with bread baking, butter whipping, sauce preparation – everything is made locally as much as possible. However, the restaurant supports local cheese makers and meat producers. Meanwhile, seafood, fish, foie gras come to the restaurant from abroad. Monte Pacis has its own garden near the restaurant which is discussed later on.

When Ernestas joined the kitchen of the restaurant, it shaped up, now it improvises much more, the creativity of the team has revealed itself, they receive more compliments and were rated well in this project. What is the secret of chef Ernestas Viršilas?

CHEF.

Ernestas Viršilas spent 5 years working in the strongest teams. He is self-educated but learned from the best ones. For instance, the cultish British chef Gordon Ramsay in whose kitchen Ernestas has worked much longer than the majority of those who want to establish themselves in this field: “When a novice entered Gordon’s kitchen, nobody cared about finding out his or her name – if they managed to remain longer than a week, then we would get acquainted”. The pace and the school which was physically and psychologically complicated helped the young chef toughen up. Now Mr. Viršilas heads the team of 14 people himself.

Ernestas is the supporter of classical cuisine. Although he is strict in the kitchen, he likes making jokes, to go to the dining area to have a chat with his guests, and allows his team to whoop it up. The pace was particularly frantic this summer. In his view, maintaining good mood helps ensure tasty results. Besides, the chef hopes that people will come back to Monte Pacis for unforgettable emotion when the environment, food and history are incorporated into unity.

BREAKFAST.

Since Monte Pacis has also its hotel, breakfast is, naturally, served. The restaurant, certainly, accepts those breakfast eaters that come here specifically for this meal. Breakfast is served a la carte, i.e. from the menu but they are distinct since the kitchen adjusts to everyone’s wishes, preferences, allergies, etc. with pleasure. Practically, breakfast is prepared individually to every guest.

TASTING DINNER.

Ernestas likes improvising. For this reason, his tasting dinners are chosen by those who like to be surprised. As the chef puts it, if you want to know what you will eat, you better order from the menu. He and his team prepare tasting dinners without calculating working hours, however, it is better to order in advance. 3-course tasting dinner costs EUR 22, 4-course dinner – EUR 26, and 6-course dinner – EUR 30. Such an improvised creative dinner can be supplemented by classic or collection wine tasting events.

WINE CARD.

Monte Pacis can boast of one of the longest wine lists in Lithuania. Hostess of the restaurant Indra Ramanauskienė has finished sommelier courses, therefore, she carefully chooses the wines for the collection kept in the wine cellar which has more than 200 different types of wines! French, Italian, Spanish and German wine-makers with which direct cooperation is kept for more than 10 years prevail (Indra had another restaurant before).

Since the restaurant has Le Verre De Vin wine preservation system which stops the process of oxidation by extracting air and creating vacuum, therefore, this restaurant can offer about 50 types of wine on draught and organise its tasting events. Another distinct feature of the Monte Pacis wine card is wines produced in European monasteries which in Lithuania can be found only here. Apart from Indra Ramanauskienė, sommelier Rytis Grigaitis is also for the guests’ service on the issues of wine.

KITCHEN-GARDEN.

Next to its restaurant Monte Pacis has its own kitchen-garden. Sunken in nature and prayers, spinach, haricot beans, berries, edible flowers, tomatoes, mint, linden blossom and plenty of different herbs grow here. Sooner or later everything is used in the restaurant’s kitchen.

HISTORY.

The ensemble of Pažaislis monastery was designed by an Italian architect Giovanni Batista Fredianio. The building was decorated with modelling made by masters of sculpture from Lombardy and with frescoes and paintings by the painter Michael Archangel Paloni. In 1812, the French emperor Nepoleon and his army stayed in the monastery. In 1921, derelict monastery of Pažaislis was transferred by the Government of Lithuania to the sisters of congregation of Saint Casimir who came from Chicago. They have been hosting the monastery (at present, 19 of them) ever since.

The complex of hospitality and the restaurant Monte Pacis were set up in the forestry building which was built next to the monastery by the founders Kristupas Zigmantas Pacas and his wife Clara Isabelle.

The 17^th century European cuisine underwent a revolution and the French cuisine was increasingly influencing the culinary tradition: Medieval, stuffed meat dishes decreased and they were replaced by different ragouts (stewed meat and vegetables), amount of consumed vegetables increased. Even elite food became less-calorie. The purpose was to have only fresh products. Eating traditions in the Grand Duchy of Lithuania changed very slowly. However, the French wife of the founder Kristupas Zigmantas Pacas, namely, Pacienė Clara Isabelle de Mailly had an undoubtfully big influence on the food culture. Although some tables still featured meat dishes, fish and vegetable dishes became increasingly frequent on them. Evidently, food tradition in these exclusive spaces continues until now.

SPACES.

The founders’ hall in which big balls took place in the 17^th century, and now dinners are organised, also a solid hall of Clara Isabelle with tables covered with white tablecloths, non-obliging Dining Hall and a romantic space opened on the terrace of the Carriage Square during the warm season – all these spaces are available for food being served.