WHY WORTH VISITING? "Our restaurant stands out with guest service that embraces new Lithuanian hospitality, modern luxury with fewer strict manners and standards," says restaurant manager Simonas Gudelis. As a hotel restaurant, "Pacai" offers a wide selection of food and drinks to guests. "Some of our guests don't necessarily come here for the chef or the restaurant concept but simply because they live in the hotel. Our à la carte menu offers a broader choice; we believe dishes should be creative but within the comfort zone, so that when inviting friends, colleagues, or family, everyone finds something to eat at a fine dining level," notes Simonas.
WHAT TO KNOW ABOUT THE MENU? Chefs Vytautas Alekna and Goda Juknaitė seek umami flavor, which arises from fermenting soy, a somewhat unusual practice in our region. "70% of our guests are locals, so we consider their eating habits. Our must-have dishes are tuna and beef tartare, which probably no restaurant in Vilnius can do without," Simonas smiles.
When creating the menu, the chefs aim not to overshadow the natural primary taste, resulting in dishes with a modest number of ingredients, carefully chosen to enhance the flavor of fish or meat. "We want to discover local keys to Lithuanian taste, such as using caraway seeds – found in bread, cheese, and sprinkled on chicken all around Lithuania. We try to enrich our dishes with these elements," mentions the restaurant manager. "Pacai" also boasts an extensive wine and drinks menu, attracting a significant number of guests solely for that reason.
"We have two spaces in the restaurant – in the à la carte room, guests dine with friends, focusing on the experience together, while those coming for the separate tasting dinners entrust themselves to us, and we guide them through the courses," explains the restaurant representative.
GUESTS RETURN FOR the service, hospitality, and attention.
WHO WORKS IN THE KITCHEN? Head Chef Vytautas has extensive experience in hotel restaurants, previously leading the kitchen at "Telegraf," and three years ago, he joined the "Pacai" restaurant. Goda is the creative restaurant chef, deeply familiar with the "Pacai" DNA, enhancing the menu with creative elements.
The kitchen team comprises professionals with mostly hotel industry experience. "These are experienced professionals for whom hospitality is not just a profession but an innate quality. And one crucial aspect is our four dishwashers, who not only help with the dishes but also pick edible flowers from their gardens and get involved in kitchen work," notes Simonas.
Photos by Robertas Daskevičius