WHY WORTH VISITING? Saint Germain describes itself as an extremely stable restaurant where a guest, returning after some time, will find essentially the same dishes on the menu, consistent in both quality and preparation. Our kitchen team and service staff change very little, so we can guarantee the same experience for the guest, says the restaurant manager, Dainius Vasiliauskas.
WHAT TO KNOW ABOUT THE MENU? Representing French cuisine the restaurant's menu is quite extensive offering a variety of fish appetisers, various tartars, and carpaccio. The main course selection is diverse, allowing guests to choose between fish and meat dishes. Among the desserts, one can find classic French crème brûlée, brandy-soaked plums, fondant au chocolat, and a unique tiramisu with a texture different from the norm.
Our standout dish is pan-seared duck liver foie gras with oranges, roasted potatoes, and a red wine-rosemary sauce, mentions a representative of the restaurant.
GUESTS RETURN FOR the restaurant's stability and hospitality.
WHO WORKS IN THE KITCHEN? Chef Gediminas Švenčionis has been working at Saint Germain for over 18 years. It's safe to say he is one of the country's most stable chefs, perfectly embodying the spirit of stability at Saint Germain. Dainius mentions that the kitchen team also consists of stable individuals who are experts in their craft.
Photos by Robertas Daskevičius