From the White Guide Nordic 2018:
- Address: T. Masiulio str. 31, Kaunas
- Phone: +370 65595185
- Web: montepacis.lt
- Seats: 32
A Restaurant in a Monastery
Monte Pacis may well have been last year’s single biggest surprise. After all, what would you expect of food inan active monastery? Austerity, perhaps, and meager offerings...yet throughout history, monasteries have contributed a lot toour knowledge of food in general and drinks in particular. And this is where Monte Pacis lives upto its heritage and blazes the trail for restaurants everywhere. The authentic rustic milieu created by the rustic wooden furniture belies the menu, which ismodern fine dining. The first section of the drinks menu covers...water. The fifteen different choices range from the crystal-clear Norwegian Vossto the Georgian Borjomi whose salty flavour some might consider an acquired taste. The list moves onto local fruit wines, monastery wines, beers, and ciders, and then champagnes. Choosing your beverages distracts pleasantly from the urgency of hunger. The Borjomi is a good choice for anyone who believes that all water is created equivalent. Moving on from there, the standout among sparkling wine-like aperitifs is the Abbazia di San Gaudenzio Fragolino, a mix of fermented grape- and strawberry juices that the Piemontese monks have beenmaking since the 9th century. Strawberry notes dominate and provide a very sweet counterweight for those tired of the old brut. The kitchen is helmed by Rokas Vasiliauskas, the youngest chef inany upscale restaurant in the Baltics. The restaurant really puts its best foot forward with the 9-course “carte blanche” degustation menu, where each dish remains a secret until it arrives at the table. The chef’s attention is largely occupied with introducing the degustation menu and guests that settle for the brief à la carte options might notget his full attention, even though the food is equally delicious. The lamb in the dumplings is coarsely chopped, which allows the flavor of the mutton a clarity that regular fine mince cannot quite achieve. Still today wehave fond memories of the perfectly cooked duck breast with delicate pickled rhubarb...
To read the whole review go to Buy The White Guide Nordic 2018.