Although the weather was not favorable, the celebration took place in the cozy and specially decorated outdoor terrace of the hotel restaurant. The hotel manager Lina Pariokienė thanked the attendees and gave a welcoming speech.
The festive evening mood was created by the DJ’s music and the emotional performance of the well-known singer Paula Valentaitė. The guests of the evening had a great time, enjoyed refreshments, and friendly discussed city news.
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A loyal friend and ambassador of this hotel, Ž. Grigaitis, who constantly travels around the world, expressed his joy that Vilnius is becoming more beautiful and rising higher every year. “Thanks to energetic, ambitious, and result-oriented people like the hotel manager Lina, not only individual venues but also Vilnius itself is growing. More and more places in this city are becoming great spaces where you can have a good time with friends or guests from abroad. I travel a lot myself and also receive many guests from abroad, so I am constantly looking for places that are cozy and pleasant to spend time in. I congratulate that this hotel and its restaurant have become a trendy and cozy place in Vilnius,” he said.
During the evening, the renewed coffee break concept “Four Elements,” inspired by the four elements of nature – Earth, Water, Air, and Fire – was presented to guest partners, VIP clients, and loyal hotel friends. This news was also reflected in the decorations specially prepared for this evening by the “Easy Hose” and “Sigis decor” studios.
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“Each coffee break is created as a separate experience – from flavors and ingredients to presentation and atmosphere. The new concept was born to make catering for conferences and business events not only functional but also a unique, engaging experience that allows guests to relax and recharge,” said hotel manager L. Pariokienė.
This year, the restaurant paid a lot of attention not only to updating the menu but also to the overall guest experience. “This season, we wanted more lightness, seasonality, and food that has its own story. We updated both the à la carte and lunch menus – there are more fresh local ingredients, summery combinations, and some dishes have become suitable for sharing,” said Gintaras Papreckis, head of the Food and Beverage department and the “Solt Dining” restaurant.
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