ARTURS ARNICANS In the culinary field, I like French style for plating and Italian flavours – prevailing sophistication, exquisite details and pure taste. I try to combine different textures on the plate and I like to have both – a crunchy element and a gentle one – such as purée and crisps, as well as a combining element – such as olive oil. The taste must be both sour and bitter, which catches the desire to try the dish again. The kitchen is a place of endless creativity, and the food itself for me is a taste, passion and art. REMIGIJUS ŽIŽYS AND SNIEGUOLE ŽIŽIENE We are teamwork and rock and roll. From an early age, when we first met and started dancing, rock and roll have been everywhere in life, including the kitchen. The topic of gastro has always been close to us. And at some point, we decided to create a restaurant emphasizing seasonal dishes and farm products. In addition, we organize a cheese festival every year. We love rye bread with goat cheese, beets and herring. IVANS