TOP 30 PLACEMENT AFTER 3 YEARS. Since its opening in 2018 the restaurant "Vila Komoda" quickly made its mark, securing the fifth position among the top 30 restaurants. After three years project break, "Vila Komoda" maintains the same place in the ranking, being the best restaurant in Palanga.
3 WORDS BEST DESCRIBING THE RESTAURANT: Elegant, aesthetic, and unique.
WHY WORTH VISITING? "Vila Komoda" is located in a historically unique architectural building, reminiscent of the Tiškevičius family home. "In terms of gastronomy, we dictate food trends and innovations, from silky omelets to purple carrot gaspacho or chanterelle dishes. If a guest seeks a new undiscovered taste, they will find it here”, chef Martynas Meidus states.
WHAT TO KNOW ABOUT THE MENU? At "Vila Komoda" both, tasting and à la carte menus, are available. The menu changes four times a year, most significant changes are made twice a year - in spring and autumn. During summer, the kitchen team enthusiastically uses seasonal vegetables, especially leafy ones, preserves and marinates extensively for winter dishes.
In the tasting menu, there are nine dishes,and guests never know what they'll taste – the menu is not revealed in advance. "We only know in advance if guests have allergies or preferences and we tailor the tasting menu accordingly. All nine dishes for guests are presented one by one, described. It's a kind of magic because until the last dish, you don't know what you'll get”, chef Martynas tells.
The chef's signature dish is chicken liver pâté prepared according to a 100-year-old grandmother's recipe with grapefruit jelly and homemade rye bread.
GUESTS RETURN FOR "Vila Komoda is like a magnet – it either attracts or it does not. When you find an inner connection with it, you visit it in spring, summer and winter – all year round, discovering your inner peace," Martynas says.
WHO WORKS IN THE KITCHEN? Chef Martynas Meidus, known globally, previously opened his fine dining restaurant "INK" in competitive central London. He planned to open another restaurant there, but plans changed with the opportunity in Palanga. "Now, my golden team works with me. We never stop, never rest on our laurels. I can call my team a family as in reality we spend more time with each other than with our loved ones," says Martynas.
Photos by Robertas Daskevičius
