WHY IS IT WORTH VISITING? Pachamama Dinner Club is a Peruvian cuisine restaurant representing Nikkei cuisine, combining rich flavors of Peruvian kitchen with hints of Japanese, Chinese, and Spanish flavours. It offers a Latin American atmosphere, appealing to all senses – from taste to sound, accompanied by carefully selected and theme-appropriate music.
The restaurant's name Pachamama, refers to the Incan goddess, mother of earth and time, combining the gifts of the sea, earth, sun and wind for people. Pachamama Dinner Club is a large restaurant oriented towards the so-called fun dining experience. Guests can expect show elements, including smoke and live food preparation. Upon entering the restaurant they pass through a stone tunnel symbolising entry into the Pachamama world. The natural materials in the interior help fulfil the concept and once again reveal what Mother Earth can offer.
WHAT TO KNOW ABOUT THE MENU? Guests will find marinated fish, seafood, and high quality meat dishes here. The dishes at Pachamama Dinner Club are meant for sharing – not only appetisers but also main courses, as the meat is served sliced, and shrimp is served without shells. The restaurant's signature dish is "Mistura de Ceviches" – a set of different Peruvian ceviche served on ice.
For four years, our menu has featured tempura-fried tiger shrimp, beef tataki, Chilean sea bass glazed with miso on small plates, Japanese Wagyu sirloin, tuna tacos, beef tenderloin, and octopus, says the restaurant manager, Marcus Kannberg. The restaurant also takes pride in its cocktail menu crafted by a bartender from Mexico.
GUESTS RETURN FOR the high-quality food, the so-called fun dining experience, and the polite, energetic service staff. No matter when you come to the restaurant, you will always feel at home here, but at the same time, our environment is very elegant, emphasizes Marcus.
WHO WORKS IN THE KITCHEN? The main chef of the restaurant's kitchen is Spaniard Miguel Relova, who started his career at the Nobu restaurant, where he became familiar with Japanese and Peruvian cuisines. Before joining Pachamama Dinner Club, he was the head chef at Matsuhisa Paris. Sous chef David Gutierrez, born in Peru, began his chef career in nineteen different restaurants in Peru, later worked in Saudi Arabia, and joined the restaurant in Vilnius a few years ago. Another sous chef is Lithuanian Jurijus Dambrauskas, who worked at Stikliai, Stebuklai, and Džiaugsmas.
Photos by Robertas Daskevičius