In Vilnius, the capital of Lithuania, there is a charming and special small restaurant Sweet root is called.
Sweet root transmits ancient Lithuanian roots in the form of high-quality food to people who seek only the best for their palate. Only regional ingredients are used in the dish, which vary seasonally and come mainly from the restaurant owners’ vegetable garden or from local forests and meadows. Sweet Root is essentially the modern interpreter and designer of the original Lithuanian taste.
A good reason for Baltic Design Blog to ask for an interview with Sigitas and Agne – the two minds behind Sweet Root. Because good design can be created anywhere where high-quality ingredients, special craftsmanship, artistic talent and a lot of passion come together.
Sigitas and Agne: How did you come up with the idea of opening a restaurant that uses only local, seasonal ingredients and that you produce all the ingredients yourself?
It certainly wasn’t a spontaneous decision. We had been thinking about opening our own restaurant for a long time. The concept emerged over time through many of our experiences in the field of gastronomy, through precise analysis of the restaurant situation in Vilnius and, of course, through numerous visits to restaurants both in Lithuania and abroad.
Having your own garden was a decision driven by necessity. In our search for the best local ingredients, we discovered that they did not exist. There was no supplier who could guarantee us consistent quality and reliable delivery of seasonal fruits and vegetables from Lithuania. So we started a pilot project growing our own vegetables and harvesting all the herbs, mushrooms and berries from the forest ourselves. We still do it that way today and it works very well.
Please briefly describe your concept
The concept behind the restaurant is simple: only seasonal food and only local ingredients, used to create modern dishes based on ancient Lithuanian traditions. Simple and natural components such as beetroot, mushrooms, celery and kale receive new flavors through special preparation and provide experiences and emotions.
The ambience also plays an important role: there is an open kitchen area so guests can watch the food being prepared. Everything else in the kitchen is kept more discreet to emphasize the essentials
Who are your customers? What do they appreciate?
They are the world travelers of gastronomy. People who are looking for a true story behind food, who want to experience natural taste in new combinations. Those who are interested in local traditions and want to explore them.
Who’s on your team?
We are a young restaurant and our team is not very large: five bosses and one or two apprentices. Myself, Agne and two maids take care of the guests.
How important is design to you?
Since the aesthetics of the dish is extremely important to us, the surrounding environment is obviously too. We make sure that the materials we use and the design language are as functional and natural as possible. The most important thing is and remains the guests and their time with us. The furnishings, table decorations, cutlery, plates, etc. they must not distract from the essentials, but rather encourage the enjoyment of the meal. That’s why the entire interior design was specially made according to our concept. A potter friend helps us with personalized table decorations.
Where do your ideas come from? What inspires you?
Nature, our childhood memories, our customs and good examples from all over the world.
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