WHY WORTH VISITING? "Telegrafas" will appeal most to guests who appreciate classic elegance, wanting to enjoy views of Vilnius through the windows, quality food, and service. "While many places ride the wave of the new freely, we still wear white gloves; classic reflects in both our food and service. We don't try to reinvent the wheel; we want to assemble it as best as possible," says chef Vilius Ručinskas, who took over the kitchen of "Telegraf" almost two years ago.
WHAT TO KNOW ABOUT THE MENU? The most popular item on the "Telegrafas" à la carte menu, number one, is New Zealand lamb sirloin served with smoked eggplant, mint and pea cream, Marsala wine sauce, and pistachios. "I personally love to feel hints of Central Asian cuisine in this dish. It's a very gentle and elegant, visually beautiful and tasty dish that reflects what 'Telegrafas' is," emphasizes the restaurant's chef.
If you want to experience the tasting menu at "Telegrafas," you need to reserve it at least a day in advance. "The tasting menu is a journey around our à la carte menu, where you can taste different dishes without overeating and enjoy your time," notes Vilnius.
GUESTS RETURN FOR the restaurant's consistency. "Chefs change in the restaurant, people change, but we have certain standards that are the same in Vilnius, Venice, or Tel Aviv. Just as we started ten years ago, we still don't lower the bar," says the chef of "Telegrafas."
WHO WORKS IN THE KITCHEN? Vilius spent a significant part of his career abroad, in the United Kingdom, working in Michelin-starred restaurants and bars, gaining experience. Upon returning to Lithuania, he initially supervised the "Trinity" restaurant and two bars. Almost two years ago, he took the helm at "Telegrafas." In addition to him, the restaurant's kitchen is staffed by experienced, honest, and passionate individuals who contribute to "Telegrafas" achieving its set goals every day through hard work.
Photos by Robertas Daskevičius