Co-founder and Chef of the restaurant Liutauras Čeprackas graduated from the world-famous Le Cordon Bleu culinary school with Gold Medal. He is ranked as one of the best chefs in Lithuania managing the chain of various restaurants. The main focus of this restaurant is MEAT. Juicy, crispy crusted beef steaks, duck roasted on cedar tables, served with roasted potatoes and french fries, simply melts in your mouth.
The restaurant is equipped with a meat ripening chamber, which is probably the only restaurant in the Baltic States that has such equipment. The ripening chamber allows the evolution of meat flavors to take place, and for a steakhouse, the taste of a meat is perhaps the most important thing.
Guests can enjoy a wide selection of beef steaks at the restaurant: chuck (Rib- Eye), tenderloin (The New York strip steak), cutouts, T- Bone or Porterhouse. Guests will be able to choose from fish and seafood dishes.
The restaurant also offers one of the best breakfast offerings in Nida.
