Hill in Nida: delicious as muzzle bread

The good news: beautiful and comfortable houses built. The bad news is that the silicate brick monsters built by Soviet fishermen’s cooperatives of all kinds with rusty doors still stand. The good news: Some of them have been transformed into hassle-free residences and microlofts for bald people from Kaunas.

The good news is that the Agila cultural center has been demolished. Two bad news: first, they will build much the same as before (and the ads promise internal interpretations of ramtadrylia keberiokšt folklore and concept installations of losers, backers, and non-winners of subsistence (the artists will likely continue to live in so no one promises to change from the time from the first secretary of the Lithuanian Communist Party Petras Griškevičius), the second bad news is that instead of a demolished Soviet horror one year he managed to dig a boiler and it is still melting with the foundations. At such a rate of construction will take place until that Vladimir Putin in Russia holds the presidency (until 2036). Construction in Lithuania is often like a democracy in Belarus: just as a mustached cockroach goes nowhere, everything in Lithuania is temporary, except the ruins of the Soviet era and the building of the century. It is symbolic that Vilnius’s most shameful five-euro renovation is also being completed. Evando out in the building where the hotel and restaurant Neringa are located.

The good news is that in Nida, after countless years, the marina building was finally repaired. The good news is that there is no Chiliac left there, which for many years was a stop for all those who come to Neringa and want the same volleyball food as in Kaunas, Vilnius or other outposts of the volleyball civilization.

The slightly worse news is that instead of Chiliac, there is a place with new furniture that has the same good view, but cannot escape the destination of the main stop of the complex. This is not the problem in Lithuania: somewhere in Nice, where the views from the yachts are the same: in a hurry, mediocre food and tourists who have something at stake, they will be fine. Rule of thumb: If the meal bypasses the yachts, don’t wait for it to finish.

It was a classic resort experience, maybe a little better because it served so well (for us at least), although you could see it was full of visitors (who might have thought there would be so many people on a last warm Saturday, during the summer Bob). The young people are sitting at the next table and the pizzas that are brought to them are richly watered with oil. Lithuanians are pouring oil on pizzas with the same enthusiasm as in the villages, they continue to pour fat on chops: to be fuller. I would advise you to see the oil in the bottle straight down your throat. It will be even more complete. Pizza oil appeared after it was no longer fashionable to drizzle white mayonnaise sauce on the same pizzas. Of the twelve ways to spoil Lithuanian food that I’ll write about, pizza oil is close to the top positions (there are still boletus boiling in water ten times and serving with bacon and onion, or grilling meat to the consistency of bread. ). But no one told those young people to give them water, they wanted it. Maybe his bad genes.

We ordered fish dishes for the first courses (which is about five times more salty, may have been boiled in seawater, or the restaurant had too much salt stored from the former owners, or they are absorbing some salt support funds). The fish is abundant, the ingredients are not lacking, but enough salt so that the brain reaches the consistency of dried fish and can listen to radio transmissions from neighboring Russia without a radio receiver.

There was still a tartar that was not poor (thank the Lord, the avocado was not mixed with the tuna, they were layered, and that fish fly caviar, although it seemed radical, was not even out of place), what is that sauce balsamic, I don’t know.

My appetizer was a supposed German pizza, also called flambé, and I have to frankly say that for me that dish (pizza base with mayonnaise sauce and onions) was inhumanly delicious because I was probably hungry like a beast. It was delicious, how delicious is a fresh bread with a stale, or how delicious is a hot sandwich with sasiskis, covered in cheese. But that plate reported that the demons of Chile still lived there. It is a delicious dish, just like a delicious kebab in a garlic-heavy or “everything” station. However, it is not a dish in a restaurant, much less in a “lounge”. There was chili, there is chili and there will be chili until all of your Nida disappears from global climate change, there will only be an hourglass on the dune and another house illegally built on another dune by a well-known amber precursor.

The Kiev chop was small, medium in size, and with below-average potatoes that spent a long time in arctic temperatures and then thawed. This is not the end of the world, as in the case of carrots (you could learn from Palanga “Pine Shade” about Kiev chops and proper garnishes, but I’m afraid the price would be different and visitors with gel nails and glued eyelashes would not buy them).

The chicken tobacco was well baked and smooth, but the choice of spices was so generic, so commercial that the love song of Jūratė and Kastytis was not heard from the lagoon, but the call to “put the product in the area to picture”.

Again we enjoyed the service. Maybe that’s why we love each other because we were lovely people, or maybe because I’m a Hill and who doesn’t listen to me eats dry bread. Or maybe they are just nice and don’t have chili in service yet.

We paid the normal resort price of 76 euros, I tipped another ten euros because money is not a problem for gentlemen.

Is that restaurant better than it used to be? Well the service and utensils are better. Would anyone cry if he didn’t stay there? I’m afraid that not even a seagull would shed tears. White dolphin, jumping on the wave, white dolphin, give me your hand.

Two out of five geese.

Nida Pier, Naglių str. 16, Nida. Telephone: +370 682 50300. Facebook page: https://www.facebook.com/Nidos-Pierep-2195610610752713/

Sunday to Wednesday: 10:00 a.m. to midnight. Thursday from 10:00 to 01:00. Friday and Saturday from 10:00 a.m. to 2:00 a.m.