'Arrivèe' is a modern French cuisine restaurant, emphasizing on the quality of products, combinations of ingredients and textures, and creative chef's dinners.
The word "arrivèe" means "arrival" – conveying the chefs' professional knowledge to the restaurant team, presenting products and flavors to guests, inviting guests to the restaurant for new experiences. "Our goal is for the guest's arrival at the restaurant to be an experience and an emotion," emphasizes the restaurant's manager, Eglė Purvaneckaitė.
When creating desserts, E. Juška says he finds inspiration in seasonality.
'Inspiration is everywhere – you just need to look at what seasons are dominant in our regions, in England, Scandinavia, then you go to the store, and if you can't find something, you head to the market. Based on which products are in abundance, ideas, thoughts, and combinations start flowing. If we have an abundance of blackberries, you think about which ingredients will complement them – perhaps figs and honey? This is how desserts are born,' says the pastry chef.
This special occasion restaurant sits in the heart of the city, in a unique setting in a 17th Century former Dominican monastery.
Modern art decorates the garden, and a good-sized terrace really comes into its own in the summer months, while inside it’s intimate and relaxed, with lovely original fittings and just nine tables. The cooking is unashamedly French, with modern overtones and flavour to the fore.
Desserts are a highlight, and at weekends they sell homemade bread and delicious croissants. The evening lasts for around 4 hours, so settle in and make the most of the experience.
Aesthetics, minimalism, great food, service and… champagne – Arrivée in Kaunas ticks all of these boxes. French chef Xavier Bouriot runs the kitchen with passionate expertise, while pastry genius Evaldas Juška crafts mind-blowing desserts. You will never skip on dessert here.
