The team decided to open the tavern on July 15 – right in the middle of the month. Located amidst impressive architecture, “YONO” invites you to pause and forget time while enjoying and sharing fresh food and drinks sourced from small farms. The main idea behind creating this space in “Memelio miestas,” according to V. Samavičius, was a communal table where conversations never stop. The chef says that this goal inspired a completely different concept compared to his other gastronomic venues – the restaurants “Momo Grill,” “Monai,” “Augustin,” and “BROND.”
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“The idea to create a place in Klaipėda that reflects how I personally like to spend evenings has long been brewing. Not rushing from appetizer to main course or dessert, but meeting at the table, ordering many different flavors, tasting food together, and simply having a good time. Such places are common in Mediterranean countries, so I wanted to bring a piece of that culture to Klaipėda,” shares V. Samavičius.
When dinner begins with sharing
The “YONO” menu is inspired by Mediterranean cuisines, where dinner starts not with the question of what each person will eat, but with what everyone will taste together. Instead of the usual model where everyone orders one main dish, here the table will be filled with many different flavors.
Guests will be able to taste freshly baked pita and lafa bread, hummus with crispy potatoes and onions, roasted eggplants with tahini and crunchy artichokes, roasted peppers with goat cheese and hazelnuts. The menu will also invite tasting marinated crucian carp, perch, or tuna, with the table scented by oxtail stew with orzo pasta or slowly roasted cod.
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No less attention than to the food will be given to drinks at “YONO,” which are selected from small wineries. Guests will be able to choose drinks from different producers that pair well with the dishes meant for sharing.
The tavern is located in “Memelio miestas,” which arose with a wave of contemporary architecture on the Danė riverbank. The construction of the first buildings in the quarter was completed this spring, and the modern spaces immediately filled with work and life. So joining a new attraction center with a lively food culture, according to V. Samavičius, was a well-thought-out decision.
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