Kaip ra\u0161oma prane\u0161ime \u017einiasklaidai, baland\u017eio 1-osios vakar\u0105 duris atv\u0117r\u0119s restoranas \u017eymi iki \u0161iol asmeni\u0161kiausi\u0105 \u0161efo gastronomin\u0119 krypt\u012f. <\/p>\n
\u201eDeep Roots\u201c \u012fsik\u016br\u0117 adresu Trak\u0173 g. 14, Vilniuje. Kartu su A. Kubiliumi dirbs ir gerai \u017einoma profesional\u0173 komanda: \u0161efas Ignas \u0160tuka, o sal\u0117s darbui vadovaus Zoja Zakijeva.<\/p>\n
\u201eDeep Roots\u201c kainos: nuo 75 eur\u0173 asmeniui iki 124 eur\u0173<\/p>\n
Kaip ra\u0161oma prane\u0161ime, restorano koncepcija gim\u0117 i\u0161 \u0161eimos kulinarinio paveldo ir noro \u0161\u012f palikim\u0105 interpretuoti \u0161iuolaiki\u0161kai \u2013 ne atkartojant praeit\u012f, o kuriant nauj\u0105 gastronomin\u0119 patirt\u012f, paremt\u0105 prisiminimais, sezoni\u0161kumu ir vietos produkt\u0173 potencialu.<\/p>\n
Svarbiu \u012fkv\u0117pimo \u0161altiniu tapo ir \u0161eimos archyvas \u2013 A. Kubiliaus prosenel\u0117s Elenos Starkien\u0117s u\u017era\u0161yti receptai, \u0161iandien \u012fgaunantys nauj\u0105, \u0161iuolaikin\u0119 interpretacij\u0105. <\/p>\n
\u201eIlgai galvojau, koks bus naujas restoranas po \u201eNineteen18\u201c. Ir dabar \u017einau. <\/p>\n
Jis bus apie namus, apie ry\u0161\u012f, \u0161aknis, apie tai, kas mes esame, ir apie tai, kur keliaujame toliau. Jame noriu supinti visas savo patirtis su tuo, i\u0161 kur atkeliauju\u201c, \u2013 sako A. Kubilius.<\/p>\n
Sve\u010diai gal\u0117s rinktis i\u0161 trij\u0173 skirtingos trukm\u0117s degustacin\u0117s vakarien\u0117s variant\u0173. <\/p>\n
\u201eTai nebus tiesiog prosenel\u0117s, mo\u010diut\u0117s ar mamos receptai. Tai bus kelias, kuriame transformuosime prisiminimus \u012f naujus skoni\u0173 derinius. Kombinacijos, kurios nukels \u012f vaikyst\u0119, \u012f mi\u0161k\u0105, \u012f vakar\u0117l\u012f su draugais prie stalo\u201c, \u2013 kalba A. Kubilius.<\/p>\n
Kaip skelbiama rezervacij\u0173 puslapyje, 10 patiekal\u0173 vakarien\u0117 truks apie 2,5 valandas ir kainuos 98 eurus. 7 patiekal\u0173 vakarien\u0117 truks apie 2 valandas, kainuos 85 eurus asmeniui. 5 patiekal\u0173 vakarien\u0117 truks apie 1,5 valandos ir kainuos 75 eurus asmeniui.<\/p>\n
Be pagrindin\u0117s restorano erdv\u0117s, numatyta ir nuo bendros sal\u0117s atskirta privati zona \u2013 \u201eThe Embassy\u201c, skirta verslo vakarien\u0117ms ir priva\u010dioms \u0161vent\u0117ms, talpinanti 14\u201318 sve\u010di\u0173.<\/p>\n
Dar viena i\u0161skirtin\u0117 projekto dalis \u2013 \u201eWild Card\u201c erdv\u0117: auk\u0161tas de\u0161imties viet\u0173 baro stalas, kuriame vakarien\u0119 ruo\u0161 du \u0161efai, nuolat bendraudami su sve\u010diais. <\/p>\n
\u0160i\u0105 erdv\u0119 A. Kubilius vadina savo k\u016brybine \u017eaidim\u0173 aik\u0161tele, kuri lankytojams atsivers kiekvien\u0105 penktadien\u012f nuo gegu\u017e\u0117s 15 dienos. <\/p>\n
Rezervacij\u0173 puslapyje tai pavadinta \u201e\u0160efo stalas\u201c. Kaip pristatoma, tai i\u0161skirtin\u0117 degustacin\u0117 vakarien\u0117, kurios metu patiekiama 12\u201314 i\u0161skirtinai sukurt\u0173 patiekal\u0173 bei asmeni\u0161kas \u0161efo d\u0117mesys ir r\u016bpestis.<\/p>\n
\u0160ios vakarien\u0117s trukm\u0117 \u2013 apie 4 valandas, o kaina asmeniui \u2013 124 eurai. <\/p>\n
Ateities planuose \u2013 restorano erdv\u0117je \u012fkurdinti \u201eUrban Roots\u201c \u2013 lengvesn\u0117s, kasdieni\u0161kesn\u0117s gastronomijos koncept\u0105, kvie\u010diant\u012f u\u017esukti pietums ar ne\u012fpareigojan\u010diai vakarienei<\/p>\n
Prane\u0161ime \u017einiasklaidai ra\u0161oma, kad \u201eDeep Roots\u201c filosofijos a\u0161is \u2013 tvari gastronomija ir \u201eFarmers Circle\u201c u\u017eauginti lokal\u016bs produktai. \u0160efas A. Kubilius pabr\u0117\u017eia, kad jo tikslas \u2013 ne tik ie\u0161koti geriausi\u0173 skoni\u0173, bet ir tai daryti atsakingai: \u201eI\u0161sik\u0117liau sau u\u017edavin\u012f vadovautis \u201enuo nosies iki uodegos\u201c (angl. nose to tail) po\u017ei\u016briu, kuomet kiekviena ingrediento dalis randa savo viet\u0105 l\u0117k\u0161t\u0117je.\u201c <\/p>\n
Atliepiant gamtos ciklus, restorano meniu bus kei\u010diamas kas ketvirt\u012f, kaskart pristatant naujus sezono skonius.<\/p>\n
Kita svarbi projekto a\u0161is \u2013 svetingumo kult\u016bra. Prane\u0161ime patikinama, kad \u201eDeep Roots\u201c komanda remiasi tarptautin\u0117je rinkoje pla\u010diai aptariamu \u201enei\u0161matuoto svetingumo\u201c (angl. \u201eunreasonable hospitality\u201c) principu, kuriuo siekiama ne tik atliepti sve\u010dio poreikius, bet ir sukurti emocin\u0119, ilgai i\u0161liekan\u010di\u0105 patirt\u012f. Restorane bus kuriama ne\u012ftempta atmosfera, kurioje auk\u0161to lygio virtuv\u0117 der\u0117s su gyvu bendravimu, istorijomis ir humoru.<\/p>\n","protected":false},"excerpt":{"rendered":"Kaip ra\u0161oma prane\u0161ime \u017einiasklaidai, baland\u017eio 1-osios vakar\u0105 duris atv\u0117r\u0119s restoranas \u017eymi iki \u0161iol asmeni\u0161kiausi\u0105 \u0161efo gastronomin\u0119 krypt\u012f. \u201eDeep…\n","protected":false},"author":2,"featured_media":144317,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[6],"tags":[24770,25,30,31,34,35,24,32,33,37,39,36,38,40,3201,23,22,28,29,26,27],"class_list":["post-144316","post","type-post","status-publish","format-standard","has-post-thumbnail","category-antrastes","tag-andrius-kubilius-jaunesnysis","tag-antrastes","tag-breaking-news","tag-breakingnews","tag-featured-news","tag-featurednews","tag-headlines","tag-latest-news","tag-latestnews","tag-lietuva","tag-lietuviu","tag-lithuania","tag-lithuanian","tag-lt","tag-michelin","tag-naujienos","tag-news","tag-populiariausios-naujienos","tag-populiariausiosnaujienos","tag-top-stories","tag-topstories"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@lt\/116335446752530570","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/144316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/comments?post=144316"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/posts\/144316\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media\/144317"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/media?parent=144316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/categories?post=144316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lt\/wp-json\/wp\/v2\/tags?post=144316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}