ChefsEye has heard many great things about Numan Restaurant in Kaunas, Lithuania so we decided to book a long weekend away.
When we arrived on a busy Friday night at Numan Restaurant we were very excited and intrigued to see what they can do. As soon as we opened the door we were greeted with big warming smiles from all the waitresses and a very modern interior inside, simple but unique.
You can choose between a 3 course, 6 course and a 10 course tasting menu. We all went for the 6 course tasting menu in which one of our guest was a vegetarian, when we sat down we reminded our waitress that we had a vegetarian and we also stated it when we did the online booking, She told us that the 6 course tasting menu is mainly fish and vegetables. But bizarrely you have no idea what you are going to eat on the night because there is no menu presented till you leave. This caused us a lot of confusion and our vegetarian guest kept getting a fish dish after fish dish, she did her best eating what she could and then gave the fish away. She doesn’t like the taste of fish and that’s why she said she is a Vegetarian and the only meat dish was substituted for a fish dish. So do they know what a vegetarian is? Whilst we waited an average 30mins for every course of food to come out we grew very impatient.
We started of with a crispy potato string ball, dill mayo and cisco roe and vinegar & koji powder, this was very nice and light and a good start to the evening.
Second course we received was a beetroot dish which was dehydrated and then rehydrate again clever idea but a pointless dish it was supposed to be smoked and the burning of pine on the table was pointless as the beetroot was no bigger than an inch was gone in seconds.
The bread was cooked in a modern way, light like a microwave sponge but lacked so much flavour, I cant even remember what the taste was suppose to be. It was accompanied with a burnt butter mixed with kefir and scallop roe powder on top again this wasn’t to nice, Very sweet and grainy.
The oyster was a nice dish, full of flavour and fresh with a pear ponzu and pickled dill.
Cured scallop was a beautiful looking dish, great technique with a fresh compressed cucumber and an elderflower & grilled cucumber vinegar, the cucumber vinegar was the star ingredient, we could not taste elderflower anywhere and the scallops was blitz till smooth and manipulate to set like a jelly to form long strips. Why do this to a sweet beautiful scallop it didn’t enhanced any flavour what so ever.
Squid dish was amazing, tarragon was there, fermented cabbage was beautiful, and the mussle foam was lovely, the couple of pieces of seeweed is not needed. This dish split opinions but we all agreed that the squid was treated with respect and cooked perfectly.
The beef entrecote was a great dish. Loved the blueberry leather and the beetroot, black garlic teriyaki sauce was nice.
The dessert was the best dish of the night!!! Even though you could not taste the plum seed cream, the white chocolate & yoghurt “ganache” was more like a frozen parfait than a melt in the mouth ganache it was very tasty and fresh worked perfectly with the pickled cucumber. Good job the waitress asked if we enjoyed our last dish and only then we knew we had finished the meal.
So all in all it took 5 of us 4 and half hours to eat 6courses, average 30min wait for every dish, vegetarian had fish dishes all night but the bread. Even the butter came with scallop powder. The chef kept coming out to one of the tables (special guest maybe) all night, we like to see the chef now and then but when your busy and every table is waiting for food to come out at least respect your other guests and lead your brigade in the kitchen.
Unfortunately we will not recommend Numan Restaurant to anybody and sadly it maybe the worst experience ChefsEye has ever had.
You can follow Numan Restaurant on instagram @numan.restaurant.