SITUATION IN THE TOP THIRTY.
A long-standing member of the TOP30 list, Somm restaurant has been featured for the sixth year in a row. This year, Somm moves up and ranks 25th.
3 WORDS THAT BEST DESCRIBE THE RESTAURANT: wine, snacks, and a great atmosphere.
WHY IS IT WORTH VISITING?
Somm is pleased to be increasingly realizing its concept and strengthening its position in the market as a wine-focused restaurant. The name itself is a shortened form of the French word sommelier.
“Guests come to us both for dinner and for wine with snacks before or after dinner. People come here when they want wine and stories,” says restaurant manager Narimantas Miežys.
The experience offered by Somm centers on wine and food pairing dinners. For tasting events, real winemakers visit the restaurant to host the evenings, presenting how their wines are made and explaining why they pair well with specific dishes. A new addition at Somm is themed wine tastings dedicated to specific regions – for example, Bordeaux or Piedmont – accompanied by specially matched food.
WHAT SHOULD YOU KNOW ABOUT THE MENU?
The owners of Somm say that over the past year they have significantly expanded the wine list and are approaching nearly 600 wine labels. “We expanded our selection of French, Italian, Spanish, Austrian, and German wines and reoriented ourselves toward the Old World – European countries – because we believe these wines pair better with gastronomic cuisine,” explains N. Miežys.
Wines are presented to guests by professional sommeliers trained by Lithuanian sommelier champions, who also share the stories behind each bottle.
The Somm menu has become increasingly seasonal, with a strong focus on sourcing vegetables, mushrooms, meat, and fish from local suppliers whenever possible, importing only what cannot be found on the local market – mainly from France or Germany.
According to N. Miežys, when it comes to snacks, the restaurant has returned to raw preparations – tartares, tataki, as well as marinated dishes.
The most popular new starters include venison–beef tartare and marbled perch ceviche with herbs, while standout main courses are octopus and venison.
Narimantas is especially proud that a dessert offered to guests during the summer went on to win this year’s Lithuanian Wine and Dessert Pairing Championship. The dessert features sea buckthorn and quince ice cream, served with caramelized white chocolate cream and a semi-sweet German wine. An interesting detail: the quince variety used in the dessert was developed by the father of head chef Algimantas.
GUESTS RETURN BECAUSE OF consistent quality, attention to detail, and high service standards. “We hope guests are drawn back by our wide wine selection, elevated service quality, and at the same time a relaxed, unpretentious atmosphere – a place where you can spend time with friends and learn more about the wine you’re tasting,” says Narimantas.
WHO WORKS IN THE KITCHEN?
The kitchen at Somm is led by chef Algimantas Kviklys, who is a trained psychologist by education. Somm was his first workplace in the culinary world. Starting from an entry-level cook position and basic tasks, through consistency, determination, and a strong desire to improve, Algimantas grew into the restaurant’s head chef.
Photos by Robertas Daskevičius
