To the tasting dinner in Trakai on Friday evening, gourmets gathered, for whom the evening meals were prepared by Rado Mitro, the chef of one of the best restaurants in Tallinn, who worked in Noma and Michelin star restaurants. The chef, who has been visiting Trakai for several days, came to Lithuania at the invitation of the "Round Table Club" - together with his team, he prepared the evening menu, which includes mature classic cuisine, inspired by the season and the chef's versatile experience. Famous people came to Trakus to try the menu offered by the chef. Among them was cookbook and TV show author Beata Nicholson. She came here with her friends and her mother-in-law Paddy Nicholson.
"My mother-in-law is a gastronomic tourist. She lives alone, but travels enough to go to different cities to go to a particular restaurant. She is interested in cooking, food and wine are very important to her, so when she comes, we definitely go to some restaurant. This time, the circumstances coincided so much that I invited her to come with me to Trakis, where there is a beautiful view, to the castle," said food writer and entrepreneur Beata Nicholson, who visited the tasting dinner.
According to Beata, when she goes to England with her husband and children for her mother-in-law's birthday or just to visit, she also visits restaurants together.
"It's part of our everyday life - going to a restaurant, eating food, tasting drinks. My mother-in-law and I see each other often - she comes to Lithuania several times a year. We also go several times a year, so we see each other every few months," said the famous author of cooking shows and books in Lithuania.
True, food blogger, cookbook author Renata Ničajienė, actress Monika Bičiūnaitė with her son musician Rapola Gražius also came to try the menu offered by the chef. Violet ir Artūras Baubliai, Rasa and Arūnas Starkai, Aurelijus and Aurelija Rusteikos and others.
"When I created tonight's menu, I tried to be guided by seasonality, and the main goal was to pair dishes with tonight's powerful, sophisticated and complex drinks that would not only go well with each other, but also enhance the taste. According to him, not all the products used for the menu dishes are local - if I saw that the local ones were not good enough to create the desired harmony, I chose others", says the winner of the title of the best in the world for several years restaurante Rado Mitro, who worked at Noma, for the evening's guests together with restaurant The Round Table Club team has presented combinations of seven dishes and elegant drinks.
According to the chef, it is reflected in all the menus he creates, including for the Trakai restaurant previoushis work experience and available knowledge. "Wherever I work, I always try to bring and combine into one whole the best of what I have learned and experienced so far. I couldn't say that one dish or another was inspired by Noma or any particular past experience. "Noma" is a very clear concept, a clear structure, while each of us tries to leave our mark. Of course, you can take specific inspirations, even books and copy them, try to replicate them, but the goal is not the same," says London's Hél, rated with two Michelin stars.ènot Darroze at The Connaught and a former chef at the one-star Fischers Baslow Hall.
According to him, working at "Noma" most affected his attitude, gave him inspiration, led to his further professional development, because he adjusted his approach to how food is prepared, how to think about it, how to select products, how to see the whole.
"There are things that you can't repeat even if you want, just because there is a large team working at Noma - 45 people, there is always someone to advise, correct, adjust how everything should go, how each dish should look. At that time our in a restaurant In Tallinn, on the busiest days, up to 120 guests visit, and only three people work in the kitchen, another 5 waiters and maybe a few interns," says R. Mitro.
However, this does not prevent the Ribe restaurant from entering the best lists. For example, last year he took first place at the Estonian Culinary Awards Silverspoon. Guided by local and international evaluations and looking for mentors for her team, the founder and owner of "Round Table Club", Rasa Šnaiderienė, drew attention to this restaurant and its chef. She also collected recommendations from her colleagues and friends who often visit Tallinn. One of them particularly emphasized the exceptional taste of Rado Mitra's dishes, which Mr. Described by Rasa as "palate-pleasing harmony and balance." The woman was able to make sure of this when she visited Ribe for the first time - after meeting chef Rado Mitro, she invited him to come to Lithuania that same evening.
According to R. Šnaiderienė, chef R. Mitra's kitchen is mature and balanced. "He improvises with playful accents and trends, but its basis remains classical, French, chrestomatous. The head of the "Apvalas stalo club" was particularly interested in the wine collection of R. Mitra's restaurant in Estonia, which was helped to match the dishes by a professional sommelier who constantly works with the chef. The guest chef's combinations of classic dishes and drinks with a strong character will be included in the banquet menu of the Trakai restaurant - they can be ordered by anyone who wants to organize a personal or business dinner or a celebration for their closest people, work colleagues, and partners.
