Following the separation of Dublis with chef-in-chief Deivydas Praspaliauskas, the management of the restaurant took a decision to work according to a different principle, and currently the position of chief chef is vacant, while the creation of the menu is performed by a team. Such a model of work, when there is no one chief chef in the kitchen is new within the context of this project.
A BRASSERIE AND A RESTAURANT.
After the changes in the kitchen, Dublis continues to follow its original idea and still combines two concepts of a restaurant under one roof – a brasserie and a restaurant. Both places were established next to each other in the historical 18th century complex Grafų Rezidencija (The Residence of Counts) on Trakų Street at the end of 2015.
The brasserie greets its visitors with an easy-going, low-key environment. It is open until late hours seven days a week. The creation of an innovative a la carte inspired by a fresh Scandinavian approach depends on the season behind the windows and team work.
Changes in the kitchen, according to representatives of Dublis, have proved surprisingly successful. Following a change in the concept of organisation of the restaurant’s kitchen, when there is no longer one chef-in-chief, the restaurant started receiving more good feedback from customers – both in live communication, and on social networks. This confirms the idea about the strengths of team work and that such a model currently works for this restaurant: “So far, we are not “attached” to individualities, which provides our employees with new possibilities to express themselves,” says representative of the restaurant Ms Rūta Buivydienė.
TASTING DINNER.
Tasting dinners remain a significant feature of this place, and this year such dinners are planned taking into account the seasonality. During a tasting dinner, the team of Dublis allows itself to experiment much more than in the brasserie. Besides, during such a dinner, the contact of the kitchen’s team with visitors is much closer than in the brasserie – visitors can see all the process of cooking.
Here, a tasting dinner consists of 5 dishes, an appetiser and several “compliments” of Dublis. During the dinner, chefs of the kitchen express their ideas and creativity. The price of a tasting dinner per person – EUR 50.
LUNCH OF THE DAY.
The brasserie invites visitors not only to have dinner, but also for the lunch of the day, which costs EUR 12 (and includes: a drink, the main course, a dessert, coffee or tea, soup or a salad). Certainly, for a lower price you can have less plentiful variations of the lunch of the day.
BRUNCH.
On week-ends, Dublis invites residents and guests of Vilnius to come for brunch. Every Saturday and Sunday, from 11:00 to 15:00, Dublis serves gourmet brunch. The menu of brunch is also renewed taking into account the seasonality.
INTERESTING.
The team of Dublis is exceptionally young, full of energy and drive. The kitchen employs about 30 promising people.
