SITUATION IN THE TOP THIRTY.
The restaurant Saint Germain is a long-standing member of the TOP30, making it into the list of the best for the seventh time. This year, the restaurant ranks 24th.
3 WORDS THAT BEST DESCRIBE THE RESTAURANT: magical, high-quality, and welcoming.
WHY IS IT WORTH VISITING?
This year, Saint Germain celebrates a major milestone – its 20th anniversary. It has long been considered one of the most stable restaurants in the country, and this beautiful jubilee is a clear reflection of that stability.
Restaurant manager Dainius Vasiliauskas says that Saint Germain has managed to endure for so long in a dynamic restaurant market thanks to consistency and long-term relationships with its guests.
“We value long-term things, we don’t constantly change the menu, and we’ve built strong relationships with our regular guests. Visitors always know what they’ll find here and come for familiar, well-loved dishes,” he explains, describing their formula for success.
Saint Germain can boast not only its anniversary, but also the fact that its head chef, Gediminas Švenčionis, has been working here since day one, while many members of the staff have at least ten years of experience at the restaurant.
What does the restaurant wish for itself? “To reach another 20 years. And to continue along the same path, without looking around,” says Dainius, confirming that Saint Germain will remain just as it is – one of the most stable restaurants in Vilnius.
WHAT SHOULD YOU KNOW ABOUT THE MENU?
Representing French cuisine, the restaurant’s menu is quite extensive, ensuring that everyone can find something they enjoy. The dishes themselves are refined down to the smallest detail and have been prepared thousands of times.
“In truth, our menu changes very little. We follow the principle that if we replace a dish, the new one must be better. Over the years, we’ve built a menu where every dish has its admirers, so changing it is very difficult. People come here precisely because of recognizable flavors – knowing what they will taste, rather than searching for something new,” says Dainius.
That said, some novelties do appear gradually. Among the newer guest favorites, he mentions Black Angus entrecôte, scallops with duck foie gras and pumpkin tartare, and sea bream carpaccio with caramelized butter.
Among the restaurant’s classics, the most beloved dishes remain steamed pike-perch with ginger, bouillabaisse fish soup with seafood, and a tiramisu with a texture unlike any other.
According to the restaurant manager, Saint Germain has placed particular emphasis this year on fresh fish, striving to offer a wide variety prepared in different ways.
GUESTS RETURN BECAUSE OF the restaurant’s stability and hospitality. “Our staff knows our regular guests very well – their favorite table, the wine they like. Long-term relationships and genuine contact between staff and guests are the most important factors that make our clients feel recognized, valued, and appreciated,” says Dainius.
WHO WORKS IN THE KITCHEN?
Head chef Gediminas Švenčionis is one of the most stable chefs in the country, perfectly embodying the spirit of consistency that defines Saint Germain. According to Dainius, the kitchen team is also very stable – true professionals who know their craft.
Photos by Robertas Daskevičius
