Deivydas Praspaliauskas, one of the best chefs in Lithuania, closes his restaurant in the spring and returns with a bang: loyal fans are already grabbing tables

Loyal and new guests only started to book after this opportunity was announced

“I wanted to appear on Užupis a long time ago. Many of my dishes, artwork from past restaurants were born here. Here is a proper aura for creativity. Also, I fully understand that my guest and I and my team needed news, new challenges so I allowed myself to see the quarantine situation differently, “says chef Deivydas Praspaliauskas.

Užupis’ choice was motivated by the desire to go to the market when the sun went down and look for those farmers who sell, in his opinion, unused diluted carrots, irregularly shaped beets and who will be able to deliver their harvest to the new kitchen. restaurant throughout the season.

Of course, the choice was also determined by the vacant premises in Užupis. “After closing the restaurant in the old town, I received many different offers. Every chef would like to have two kitchens and all restaurant owners would like to have premises where the most important tasks have already been solved and the most difficult work has been done, such as rebuilding the building, all the necessary facilities. When I inspected these rooms with a separate kitchen, several entrances, a terrace for a greenhouse, a place for my workshop, I did not hesitate for long, “says D. Praspaliauskas.

A total of 43 guests can dine at the same time in the chef’s new restaurant, and the number of seats may be increased in the future.

In early July, soc. After announcing the possibility of reserving seats at the new Praspaliauskas restaurant, they quickly filled up. “In the first week, which we announced that we will already be working, the reservations were completed with names that are not visible for the first time or for the second time. While still feeling cautious about the situation in the country and around the world, the Inquiry flow and the number of reservations have been pleasantly surprising – some wrote letters or called the restaurant on the phone, others made reservations through the reservation system and others approached me directly, says the chef – The number of people interested and those who have already reserved seats is really small, but it is spread over different dates, so there are still vacancies. I was especially surprised that we have also received many reservations from foreign guests. “

The interior of the restaurant was created with his own hands.

David greets the guests who have reserved seats in the restaurant spaces equipped by him and the team: “He wanted many colors, life, an interior that had a little sea and an unrestricted rural environment. We have created an environment in which it would be comfortable and enjoyable for me and my team to work, and of course, the guest will be welcoming and happy to visit. ”
The chef also reveals that the space created is not finite: the restaurant will be periodically updated with interior details, details that not everyone notices. We intend to cooperate with the artists, think about their exhibitions, participation in the artistic life of the capital and, of course, Užupis. Food in one form or another is also an art. “

In addition to the news, the famous chef will greet guests with an already familiar menu for his art fans. “I wanted to add different techniques to the first menu, so that more than half of the menus are complete, one-bite dishes. It has a little smoke and a fluffy butter that my regular guests already know well, but this time it will surprise you with a look. “Burning love” will definitely burn this time, and “Hedgehog in the mist” will have a new face, “says Deivydas Praspaliauskas about the first menu of the new” Amandus “.

He ensures that the menu will continue to be based on the best traditions of Scandinavian and Baltic cuisine: seasonality, proportionality, cleanliness and, most importantly, the chef creates a harmony of tastes that will allow guests to recognize and understand what they are tasting.