Delicious hearty soups made from scratch based on recipes collected through our global travel and named after our favourite cities famous for making them.
True explosion of flavour and colour with an abundance of vegetables added to a rich stock.
The stock is made by boiling marrow bones for meat soups and whole fish for fish soups, a process that takes four to six hours, to create a nutrition-full soup – a meal on its own.
Traditional Lithuanian pastries filled with rich and flavourful stuffing.
Meat-lovers will enjoy kibinai with lamb and leek or pork and cabbage. We also make salmon kibinai and vegetarians will appreciate kibinai filled with cottage cheese and spinach or assorted wild mushrooms.
Kibinai are well enjoyed on their own or paired up with our soups. Served with our home-made dip and sour cream to enhance the flavour.
A selection of home-made cakes baked daily includes our heavenly honey cake “medovik”, a healthy brownie with shredded zucchini to enrich the texture, a cottage cheese roll with lemon zest, a savoury apple sponge made from sour apples and best served warm, and our famous curd-cheese pancakes “syrniki” served with sour cream, maple syrup, fresh fruit and mint.
Our desserts are well supplemented by our selection of coffee and tea.
We love to cook. We enjoy a good company. We like to travel and then share new experiences, new recipes, ingredients, and fun stories with family and friends. And we want to share these amazing stories and tastes with you!
For many years and to a large extent today, food or cuisine and especially restaurant food had to have a nationality. No doubt, nowadays you can find international or fusion cuisine in major megapolises, however we were wondering – does it always have to be “exclusive”: only seafood, super tiny portions, only French south and Indian north fusion, only for super well off people, only vegan, only meat or opera lovers? Does it always have to be so conceptualized and theatrical that you enjoy it once and never go back?
We kept thinking… What if we cooked for our restaurant guests like we would cook for our family and friends? Only fresh food, made from scratch, homemade recipes from all over the world, adjusted for young and old, vegetarian and meat lovers, and even for uncle Jonas (he doesn’t eat corn, pork, coriander, egg whites, and anything planted not according to a moon calendar, he is quite something).
What if we cooked like we always do – using mostly humble but healthy, nutritious ingredients and serve delicious homemade food in a restaurant setting for everyone to enjoy.
Not to get guests bored, we innovate and once a week and every weekend we introduce a new recipe, a new ingredient, something we learnt and got excited about during our travels, a new way to make an omelet -how about a Japanese omelet – with just egg whites and a bit of cabbage and dried fish caught before sunset (uncle Jonas is always on our minds).
We also meet incredible people, who happen to be real culinary talents , they are always welcomed to cook in our kitchen and bring new dishes and… lots of stories and fun.
And yes, why Sunny side? Its not California, right? Right. We believe , California or not, sharing a great meal in a great company does not necessarily require sunny weather. At sunny side, its always sunny inside.
Of course, we always welcome some sunshine outside, and enjoy our terrace!