WHY VISIT? "Avenue Brasserie" offers classic cuisine, primarily focusing on French cuisine, but various European dishes can be found here. Chef Algirdas incorporates many French techniques and elements of classic French cuisine. "In our restaurant, you won't be puzzled about what you're eating; the food won't alter its taste or texture. Our strength lies in choosing quality products and preparing them neatly in the classic way," says Agnė, Algirdas' wife, who also works in the restaurant.
After operating for five years in Šiauliai, the restaurant opened its doors in Palanga last year. The owners now consider the "Avenue Brasserie" in Palanga as a continuation of the Šiauliai restaurant.
WHAT TO KNOW ABOUT THE MENU? Chef Algirdas Matačiūnas has a great passion for fish – preparing and creating dishes with it. So, fish dishes have become his signature. Paradoxically, Algirdas doesn't enjoy eating fish himself, only preparing it for others. "Some describe us as a seafood restaurant, but that's not true; our foundation is various classic French dishes," says Agnė. She advises guests not to hesitate to ask for the chef's recommendation, as the restaurant often features additional special dishes not listed on the menu, especially with fresh fish.
GUESTS RETURN FOR the food – classic and neatly prepared. "However, the most important thing in the restaurant is the emotion, so Algirdas likes to go into the dining room, talk to guests, interact with them. This way, regular guests become friends," says Agnė, who, along with Algirdas, chooses to accompany and bid farewell to guests, making them feel at home.
WHO WORKS IN THE KITCHEN? Chef Algirdas Matačiūnas was first mentioned in the "30 Best Restaurants" ranking in 2016 when he led the kitchen of "Dia" in Kaunas. Algirdas started his culinary career in London, where he completed his culinary studies at Westminster College. He gained most of his experience working in the home of Prince Philip (husband of Queen Elizabeth II), which is both a French house and the Royal School of Engineering, in the kitchen. During breaks, he worked in other prestigious kitchens with Michelin-star ratings. In addition to Algirdas, the "Avenue Brasserie" kitchen includes Algirdas' students who joined the restaurant immediately after vocational school. They have been working together for four years. "The core of our team has been with us since the first year in Šiauliai. We are a very friendly team; we communicate like a family. If we feel like sitting down and talking after work, we do that a lot," smiles Agnė.
Photos by Robertas Daskevičius