Our country’s gastronomic scene will change irreversibly in June: an avalanche of changes is predicted to bring The debut of the “Michelin” guide in Lithuania. There is a lot of talk about the importance of this international assessment, but how do Lithuanian restaurants really feel while waiting for the big verdict? Suspicious of visits by Michelin inspectors? How do you assess the opportunities of your colleagues?
In an open interview given Tablein guide, the country’s best restaurants shared their experiences, expectations and guesses. Although opinions differ on the Michelin titles that Lithuania can win, everyone unanimously agrees on places that are guaranteed to be on the prestigious list.
restaurant-in-klaipeda-everyone-expects-their-work-evaluation”>Famous restaurant in Klaipėda: “Everyone expects their work evaluation”
“I myself have visited many Michelin-rated places of different levels and concepts, where I have both gasped and giggled with disappointment. I wouldn’t call this guide a panacea, however, I have no doubt that everyone expects an evaluation of their work”, Lina Žilevičė, the founder and head chef of the characteristic restaurant “ToLi nuo klasikos” welcoming guests in Klaipėda, shared her thoughts about the “Michelin” guide. However, the kitchen master admitted that she herself does not live in anticipation of the prestigious title. “Expectation is the worst form of faith. You should not have them and work as best as you can for the sake of your idea, backbone, concept maintenance, team cohesion. I believe we are different. However, it depends only on the person who checks whether they understand us and see what we want to show”, said L. Žileviče.
There is no special preparation for the possible visit of Michelin guide inspectors to the ToLi voto klasikas restaurant. According to the owners, this would be very wrong: “Changes or improvements are self-deception. We constantly talk about strange situations with our team and analyze them. During each service, we are happy with good results and happy guests, and if we receive instructions, observations, we also listen to some of them. All visitors are equally important to us, and if someone feels differently, it means that we failed to get into the heart. However, there were no spoons on the ground,” table reservation portal Tablein opened by the Klaipėda restaurant team.
“Michelin” will open new creative horizons in Lithuania
“I am very curious about what this lottery will be like, but in my honest opinion, Nineteen18 led by Andrias Kubilias and Gaspar’s by Gaspars Fernandes should enter the Michelin guide.” These are places where I myself experience great pleasure and love for food, worshiping the product and the guest’s gastronomic journey,” the founder of the ToLi nuo klasikos restaurant shared her thoughts about her colleagues who can claim the international gastronomic title.
According to L. Žilevičė, there are still few places in Lithuania that stand out from the common market, and those that are trying, have their own concept, are known and recognizable, can be counted on the fingers. However, the famous chef believes that the arrival of the Michelin guide to our country will open up new creative horizons for young chefs, and will show restaurant owners that not only expensive chairs or Murano glass lamps are the formula for success. “I sincerely want to believe that this will wake up our sector from a terrible lethargic sleep and again everyone will laugh, scream, and rattle their forks in full restaurants!” – shared the host of “ToLi from classics”.
Restaurants in Lithuania are characterized by ingenuity
Shōyu, a small Japanese restaurant operating in Riga, entered the Michelin Bib Gourmand category and became the first representative of the ramen industry in Europe to receive such a high award. However, close to the sushi bar belonging to the gastronomic direction Narushi, named one of the best restaurants in Lithuania, the owner and chef Karolis Narušis remains modest: “We really have no expectations that we will be included in the Michelin guide. In my opinion, we are too simple and too short of standards.”
According to an expert in Japanese cuisine, the food and its presentation, as well as the wine list, service and appearance of the restaurant are important to the inspectors, and in Lithuania three restaurants in our country – “Gaspar’s”, “Dziaugsmas” and “Vila Komoda” – could best meet all these criteria. “I think we will have places rated with both Michelin stars and Bib Gourmand titles, but time will tell,” K. Narušis shared his thoughts and added that the inclusion of Lithuania in the prestigious guide will attract the attention of foreign tourists to the country, and restaurants will become an incentive to stretch yourself and find yourself on the Michelin list.
However, you don’t need international ratings to notice your uniqueness. Tablein guide when asked what makes Lithuanian restaurants unique, Narushi the owner emphasized ingenuity. “We don’t have the same access to fresh ingredients as southern European countries, so it takes a lot of creativity to produce and present something really good,” he said.
A restaurant in Vilnius: “Efforts should be properly appreciated”
Legendary fine dining the team of the Stikliai restaurant admits that there have already been suspicions about the visit of the Michelin guide inspectors. However, this is not surprising. “For almost four decades, since 1987, Stikliai restaurant has tirelessly strived to provide impeccable service and unforgettable culinary experiences to every guest. During these years, we gained invaluable experience, improved our skills, and nurtured our passion for food with great dedication. Today, looking at the path we have taken, which is full of sincere work and dedication to our profession, we want our efforts not to go unnoticed and to receive a proper evaluation”, said Indrė Ragelevičienė, director of the hotel “Stikliai”, about the expectations related to the arrival of the Michelin guide.
Tab when asked what is most important to get to this prestigious list, she singled out both the continuous improvement of the team, as well as consistency, uniqueness, the search for new tastes, tradition adapted to today and the priority given to quality rather than quantity.
Lithuanian restaurants do not spare nice words
I. Ragelevičienė did not hesitate to speculate whether Lithuania will have restaurants not only included in the guide, but also awarded Michelin stars or Bib Gourmand titles, but she assured that she is looking forward to June 13, when the prestigious list of the guide will be published. . However, the director of the Stikliai hotel did not spare nice words for the representatives of Lithuanian gastronomy: “We stand out with our seasonal goods, which are grown by local farmers, and the dishes are rich in mushrooms, berries, fish, meat and dairy products, reflecting a clear connection with the earth and the cycles of nature. This focus on quality ingredients creates an authentic taste that cannot be found everywhere. Also, Lithuanian cuisine has a rich culinary history reflected in traditional dishes. At the same time, modern Lithuanian chefs creatively interpret these traditions, combining them with modern techniques and cuisines of other countries, thus creating new, interesting tastes”.
The rating of the “Michelin” guide is meaningful not only for the restaurants themselves. According to the representatives of Stiklių, this will have a positive impact on Lithuania itself. “The attention of the international media will increase interest in our country and encourage more people to discover its unique culture, natural beauty, and hospitality. At the same time, growing tourist flows will stimulate the activities of both restaurants and other representatives of the tourism sector – hotels, guides, transport service providers, craftsmen. Finally, the likely development of local cuisine and its promotion: attention to Lithuanian products will also affect the activities of local farmers and food producers, thereby strengthening the short food supply chain and sustainable development”, I. Ragelevičienė shared her insights.
Suspect the Michelin reviewers have already visited
Exclusive fine dining the representatives of the “PACAI” restaurant shared that they never set themselves the goal of getting into the “Michelin” guide. “Our business model and true hospitality is about the relationship with the guest, not an inspector or a jury. We try to stay true to who we are and move forward without fear of making mistakes. Impeccable service and delicious, creative food is our promise to our guests that we keep every day. He is worthy of a star for us”, said Simonas Gudelis, director of the food and beverage department of the restaurant “PACAI”. However, he did not hide that he had already suspected the visit of Michelin evaluators.
“The whole team wondered aloud what to do here. Inspectors are veterans of this business and instantly notice and feel that more effort is being made for them than for the table next to them. So this is not true. We serve the king or the inspector equally, as well as the common passer-by, and we serve the same food to each of them. The only ones who receive more special attention in our restaurant are the parents and relatives of our employees. In this way, we try to show that their children are in good hands, and we want them to be proud of them”, S. Gudelis revealed the values of the restaurant to the table reservation portal Tablein.
We will also have Michelin stars in Lithuania
“In order to have a Michelin star, the ingredient becomes the key. If you can have a delicious, refined and, most importantly, fresh menu and serve it every day without quality fluctuations, you are well on your way to the highest rating. At the same time, work culture is no less important”, – a recipe for success with Tablein Lithuanian restaurant guide S. Gudelis shared.
According to a food and beverage expert, Lithuania will likely have one or two restaurants with a Michelin star, perhaps eight recommended and a considerable list in the Bib Gourmand category. “Dziaugsmas”, “Nineteen18”, “Gastronomika”, “Vila Komoda”, “Gaspar’s” and “Amandus” should enter the prestigious guide. All these names have been at a high level for more than a year, so from the local diner’s point of view, they deserve the most appreciation,” said S. Gudelis.
When asked how he assesses the Lithuanian gastronomic scene in general, the representative of the “PACAI” restaurant singled out one Lithuanian feature: “We, as a nation, are very good at copying. In the restaurant sector – as well. Our eating culture is quite young, so it is quite natural that we look for inspiration elsewhere, which becomes a good basis for growing and finding something unique.” At the same time, he did not hide his hope that the inclusion of Lithuania in the Michelin guide will give the country self-confidence: “We stand out through in a very self-deprecating way, we often need a pat on the shoulder from the country like air, so I believe that this event will inspire us to move forward more confidently.”
There are many criteria for entering the Michelin guide
According to Vitalis Čižauskas, the chef of the restaurant “El Gato Negro”, which has been awarded several titles in Lithuania, the most important aspects to get into the “Michelin” guide are exceptional quality, interesting, unexperienced flavors, their combinations, originality, and loyalty to one’s idea. In addition, a special role is played by the alcoholic and non-alcoholic drink card prepared by professionals and the creation of not banal, but bright, distinctive combinations of drinks, such as cocktails. Very humane, professional, non-mechanical service, special cleanliness and precision are also inseparable elements.
“Only restaurants with bright ideas, especially dedicated to their profession, can get into the Michelin guide. I would also add to the formula of success the avoidance of pleasing guests’ tastes and norms, because that way identity and originality are lost”, – with thoughts Tablein Lithuanian restaurant guide shared a Mexican culinary expert.
The prestige of the chef profession will grow
“Lithuanian restaurants stand out for their strong gastronomy, global trends, great attention to seasonality and originality, and the courage to believe in their ideas,” the chef of El Gato Negro praised his colleagues. In his opinion, Gaspar’s, Nineteen18, Djaugsmas, Somm, Demoloft, Fabrikėlis, Amandus, Imperial, Heji, PACAI could enter the prestigious Michelin guide. , Elven, Gastronomika, Storm Lighthouse, Vila Komoda, 14Horses, House of Ertli, Dine, Narushi and Arrivée, but Michelin stars or Bib Gourmand we may not have an estimate this year yet.
No matter what results we find out in June, the arrival of “Michelin” in Lithuania will forever change the gastronomic scene of our country. “It’s going to set the bar high and it’s going to be an aspiration to get into this guide.” At the same time, quality, the general level of gastronomy and the prestige of the chef’s profession will grow, which will promote competition, which is always beneficial for those who want to improve”, V. Čižauskas named the pending changes.
Author: Tablein Lithuania
Tags: Experts restaurants expect Michelin stars Lithuania MadeinVilnius .lt
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