Savouring of moderate luxury the complex of Stikliai can boast of the longest restaurant history in Lithuania (and the longest experience, accordingly), a long list of awards (4 national orders), compliments from honourable foreign guests (a number different presidents and royal family representatives have dined here), and, finally, of the fact that it is one of the 30 best restaurants in the country.
CHEF.
The key value of the restaurant is its main chef Linas Bražinskas who has worked here for more than 20 years. Other staff has accumulated similar experience.
Although Mr. Bražinskas has worked in one place for many years, he does not like standing in one place in terms of creative aspect. Linas continuously interns in Paris and Strasbourg and cooperates with chef Jean-Francois Rouquette, who heads one of the Micheling-starred (two Michelin stars) restaurant in France, when creating a menu for Stikliai.
DINNER.
The main menu of the restaurant is changed 4 times a year and is dependent on the season. Still, like in many other well established restaurants, a few classical dishes never leave the food card of the place. Besides, chef Linas Bražinskas presents a new tasting menu on a monthly basis.
When creating menus for even the most whimsical gourmands, chef of Stikliai kitchen follows a few cornerstone ideas – season and products representing it, their compatibility and as much naturalness as possible on a plate.
Seafood and fish have prevailed in the menu of the restaurant for quite some time. Yet, although most of the main ingredients (i.e. almost all sea catches) come from Germany, the kitchen endeavours to support local farmers. For instance, wild meat comes from one farm in Panevėžys region, meanwhile, vegetables, fruit and spices are grown in own farm of Stikliai in Dubingiai.
WINE CARD.
The Stikliai wine card is developed in cooperation with the restaurant’s kitchen, sommelier and Italian and French wine-makers. Certainly, wine hits of the season are selected according to the given menu, i.e. wines that match the given dishes best are put forward, but, in general, wine cellar of the restaurant is impressive indeed.
BREAKFAST.
From Monday to Saturday Stikliai serves buffet type breakfast. It can be enjoyed both in a cosy breakfast hall and in the backyard next to the fountain surrounded by plenty of plants as well as in winter garden.
Apart from locally made yoghurts, baked bread and buns and other cold starters, the restaurant offers hot dishes in the morning as well. The breakfast menu is crowned with a wide choice of good coffee which is complemented with special and fresh Stikliai desserts from its own confectionary establishment.
INTERIOR DESIGN.
The interior of Stikliai is not over-crammed with luxury. The interior of the hotel and restaurant was designed by the architect Audrius Ambrasas and the French designer Anne Toulouse who has unfortunately passed away. Her duties were taken over by Daniele Brousselin who also became the main designer of the restaurant. She also comes from France. The main interior design of Stikliai restaurant was developed based on the 17–18th century aesthetics with some adjustments of modern interior details and accessories.
FLOWERS.
With the very first steps into Stikliai, you understand that flowers play an important role here. It turns out that they are carefully selected and combined so as to maintain the general style of the complex. Thus this place inevitably has its florists and an agronomist. Most flowers are delivered to the restaurant and the hotel from the farm of the complex in Dubingiai.
INTERESTING.
The restaurant is set up in a building decorated with baroque and gothic elements and is found in the Old Town of Vilnius. Before, in the 15–16th centuries, a centre of glass blowers and other craftsmen was operating in this place.
