Vaniļas debesis
Restaurants
By Jarvis Howard.
27.07.2015
For adults, the food is scrumptious. mouthwatering, plump, crunchy, spicy tiger prawns in a sweet chili sauce are served with fresh mango, cherry tomatoes and rucola. then the grilled beef steak appears, on fire, the taste of the brandy still there after the flames burn out, together with the meat’s “secret marinade”. Also on the plate is a tumble of grilled red peppers, zucchini, potatoes and tomatoes.
The creation of a boyfriend and girlfriend rather than husband and wife, the place oozes with passion for food and atmosphere. there are just a handful of tables and it’s a cozy, romantic retreat where nobody can see you. With snug, soft seats in a snow-tiger pattern, big enough for two, the décor is playful. But it’s child-friendly too, with dishes like home-made tortellini with chicken and fries with chicken nuggets and ketchup.
The menu’s “catch of the day” varies, depending on what’s just been caught, and there’s toast made from genuine home-made latvian rye bread, with toppings like chicken or rustic smoked ham and soft cheese.
Wash it down with a cocktail. the barman is inventive. He brought us a subtle mix of vanilla vodka (of course), strawberry liqueur and pineapple juice, shaken not stirred, with tropical fruit on a wooden skewer. or there’s a short list of gluggable wines.
The chef worked at the venerable restaurant vincents, just around the corner from here, for six years. He also uses his creativity for vanilla sky’s saturday brunch – on sundays the restaurant is closed – with two tables groaning with buffet food including three meat dishes, salmon, pancakes, fresh fruit and more. the brunch could extend to Fridays in future too.
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