À la carte restaurant MOON

This restaurant headed by Darius Dabrovolskas, a member of the Lithuanian chef team, is famous for its tasting dinners, premium service and sommeliers. The mineralised dinner menus created here attract guests both from Lithuania and abroad.

The food selection features local produce, which the chef transforms into unexpected and memorable flavours and experiences. Moreover, the menus are seasonal: guests are provided with the freshest produce, including meat and game dishes, our chef’s specialty, year-round.

After 6:00 PM the restaurant’s dress code is smart casual and we only welcome adults and children older than 12.

For adults with children under 12, the tables are reserved in the general area of the Vytautas Mineral SPA restaurant. If you are planning a visit with children who are under 12, please leave a comment at the booking notes field when making a booking online.

People with special nutritional needs or those with particular food intolerances.

Tasting dinners by chef Dabrovolskas are held at the MOON restaurant every Saturday. They represent a unique opportunity to experience the culinary mastery of one of Lithuania’s most renowned chefs.

Tasting dinner price per person: EUR 49

Opening hours: from 6:00 p.m. to 9:00 p.m.

Table booking by phone +370 319 42135 or e-mail [email protected]

TABLE RESERVATION

Menu

APPETIZERS

Fried scallops with cauliflower cream, pickled cucumbers, pickled tomato juice, and trout caviar

14,50

Smoked goat cheese, beetroot, pickled blackcurrants, gooseberries, black garlic vinegar, caraway jelly, and horseradish

8,50

Venison loin tartar, leek and parmesan foam, parmesan biscuit, and mushroom croquet

14,50

Baked celery carpaccio, smoked eel, tomato tartar, and pickled cowberries.

12,50

Caesar salad with corn-fed chicken breast, anchovy sauce, and parmesan cheese.

9,50

Four-grain risotto with porcini mushrooms, smoked duck breast, braised duck leg, parmesan cheese, parsnip chips, and parsnip cream

12,50

Salad with gorgonzola cheese, beetroot, and melon

8,50

SOUPS

Creamy pumpkin soup with coconut milk, pumpkin seeds, pesto sauce, and arugula

7,50

Shrimp bisque with mussels and salmon

7,50

Thick and spicy lamb soup

7,50

MAIN COURSES

Beef tenderloin steak, celery, mushroom donut, salsa verde, and porcini-pepper sauce

24,00

Venison loin, baked blue cabbage, wild broccoli, pickled kohlrabi, and blackcurrant sauce

26,00

Duck breast, sweet potato and brown butter foam, caramelised chicory, and black garlic and onion cream

19,00

Corn-fed chicken breast, potato croquets, celery root, carrot, and chicken broth and crayfish tail sauce

16,00

Grilled dorado, cauliflower and brown butter cream, buttermilk sauce, and cod caviar

22,00

Homemade pappardelle corte/fettuccine, raclette cheese, broccoli, spinach, and shrimp

14,00

Baked blue cabbage, kale, savoy cabbage, wild broccoli, and white wine sauce with trout caviar

10,50

DESSERTS

Tiramisu

7,50

Medutis honey cake with Krupnikas honey liqueur ice-cream

7,50

Warm chocolate-orange pie with orange ice-cream

7,50

TABLE RESERVATION

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