SPA VILNIUS gastronomy
SPA VILNIUS bakery
SPA VILNIUS treats guests with different kinds of freshly baked bread, rolls, biscuits and pies. Hand made truffles have already turned to be a legent and tradition to those guests who go to the SPA bar during every their visit. The product tastes perfect because of the best quality flour, seeds, chocolate and other ingredients with no artificial food additives used. If you have a wish to take a piece of SPA VILNIUS home or to make somebody happy with healthy treats, let the staff at the reception desk or the restaurantmanager know about it. Your desirible treat will be ready for the next day.
Signature herbal teas
You can try patented herbal teas: Strength, Just For men, Peace, Freshness, Resistance, Heart, SPA VILNIUS, which aremade according to assoc. prof. Petras Dagilis‘ recommendations and served in the SPA bar. Names of the teas are already prompting about their effects. Properly balanced ecological herbs make a perfect combination of a tasty and healthy choice after SPA treatments. Ingredients for the teas are supplied by a herbalist Antanas Leskus (Raseiniai district), who has grown and dried different herbs for many years.
Everyone associates them with spring, freshness and life. You will get a clue of spring with a prawn and sunflower shoot coctail in the SPA bar. Besides, you can start your morning with several spoons of green shoot juice freshly squeezed by a special slow juicer during your breakfast time.
PACAS SELECTION coffee
PACAS SELECTION uses just matured Pacas Arabica berries, which come from Finca San Joaquin, one of eighteen farms owned by the family, which is situated in Santa Ana volcano valley. Several generations have already grown coffee in this farm. The coffee is unique, exclusive, full of flower aroma and rich in sweet taste accompanied with a bitter note. It is a result of especially humid microclimate imposed by the Pacific Ocean. Lithuanian coffee roasters, who visited Pacas’ farms, were shown around all eighteen plantations, where Arabica coffee trees grow, by the owners.
Representatives from Pacai family still lived in Lithuania in the sixteenth century and moved to Salvador in two centuries afterwards. Fernando Alberto Pacas Figueroa started growing coffee and experimenting with it in the twentieth century. Coffee tree crossing turned to be productive in several decades and a new kind of coffee tree was registered and named after its founder – Pacas, by scientists. These coffee trees are known for their slow ripening, however, they are resistant to wind and absence of shadow. Matured coffee berries are rich in exclusive flavor and character.