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Gintarė Raman

@ramancionyte

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Rooted in simplicity
Sous Chef @elenorestaurant
POSTS STORIES REELS
Autumn draft by @ramancionyte
somehow balancing by @ramancionyte
Savoy cabbage, whole grain oats, roasted macadamia milk, white chocolate & tofu Testing for @elenorestaurant by @ramancionyte
We are delighted to welcome Sous Chef Gintarė Raman to the Elēno team✨ by @ramancionyte
The whole team would like to say a huge thank you to @falstaff.nordics for the “Opening of the Year” award and for being included among the best restaurants in Lithuania with 95 points🫀 by @ramancionyte
postcards from Alcalá by @ramancionyte
Woke up craving big pancakes, so here they are. Almond-cornmeal pancakes with a slab of melting butter on top. Ingredients Dry: 100 g fine almond flour 50 g fine cornmeal (very finely ground) 15 g cornstarch 30 g sugar 10 g baking powder Pinch of salt ½ tsp vanilla paste Sugar powder for plating Wet: 2 eggs 95 g kefir 100 g butter, melted and slightly cooled Extra butter for plating Preferred cooking fat Whip the egg until fluffy. Whip in kefir and butter. Then whip in the dry ingredients. Cook in a pan on ghee butter (or any other cooking fat you prefer). Plate and enjoy with lots of butter. And yes they are gluten free. by @ramancionyte
post-Christmas getaway by @ramancionyte
Some dinners are simply too good & you forget to take pictures before tasting. Grateful to my first teacher and idol @martynmeid, and the entire @elenorestaurant team by @ramancionyte
Bites for @ve_sav solo exhibition Imitation Potato Bites - Butter Shell, Caraway, Salt, Potato Skin Ash The potato from the basket, reimagined. A cold bonbon wrapped in a thin butter shell scented with caraway - fragile, glossy, urban. Inside, pure potato: soft, humble, familiar. Finished with ash made from its own skin, a reminder of the fields it came from. A single bite where memory meets technique, where farm labor becomes city craft. Fire-Baked Potato with Caraway Butter & Salt The same ingredients, stripped of ornament. Potato baked directly in fire until the skin blackens and the flesh turns sweet and smoky. Split open and dressed only with caraway butter and coarse salt. Nothing added, nothing disguised - a return to the farm’s original honesty. A counterpoint to the bonbon: the rural voice speaking plainly, next to its refined urban twin. Caraway Seed Shot with Viltė’s Iconic Bread & Smoked Potato Butter A tribute to the table our grandmothers set. Warm caraway seeds infused into a clear, aromatic shot - the scent of pantry jars. Served with Viltė’s unmistakable rye bread and a soft, smoked potato butter. A gesture as simple as it is enduring: grain, seed, root. What was once everyday becomes a quiet luxury now. by @ramancionyte
Some bites from the @letravivilnius pop-up: Pig ear schnitzel with jus and chicory in vinaigrette Tuscan liver pate with smoked anchovies Cappelletti with pumpkin, mushrooms, dark bread stock, and brown butter So grateful for the invite to cook in my favourite restaurant. Big big thanks to @lynchianmooney and @sasha_baidakova for making it happen. The front of house magic was unreal too, beautiful wines poured by @vynasgrynas and @ursullee, so I knew the dishes would have the perfect glass beside them. And most importantly, thank you to everyone who came. Thank you for believing in my taste and perspective. It means everything to me seeing your happy faces after eating my food. by @ramancionyte
On December 3rd, Le Travi welcomes guest chef Gintarė Ramančionytė, whose cooking speaks in quiet layers - smoke, depth, and brightness intertwined. Her menu moves through deep, layered flavors of creamy liver and smoked anchovy, crisp pig ear and bitter freshness, sweet chestnut and eel, earthy pumpkin and brown butter, and more. Rooted in simplicity, shaped by detail - Gintarė’s cooking feels honest, textural and quietly bold. Rokas from @vynasgrynas will be here to pour the wines to create the perfect match 🤌🏻 Book a table on TableIn or by giving us a call by @ramancionyte

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