"Ronžės uostas" – an oasis of piece for daydreamers!

Though, “Ronžės uostas” situates just several hundreds of meters from the bridge into the sea, no whirl of the centre is felt here. This is a kind of a real port waiting for visitors all year round.

The building constructed at the approaches of the dunes a couple of years ago slightly resembles a steamboat. Built with the help of modern technologies and of traditional materials, mainly of wood, the building is in perfect harmony with the surroundings. In summer evenings live calm classical music is performed on the terrace. Huge window-cases of the building shimmer with the beams of the setting sun, and during biting days the crackle of the fire in the fireplace behind them also attracts visitors. On the second floor guest rooms are arranged – they sort of provoke a person to creativity, to passing into contemplations. Just a couple of steps forward you will find the sea – and this is the major luxury!

Due to several reasons Daiva and Audrius Bučai named their restaurant as a “port” – the knowledge that in the 16th century Palanga had a port, which competed with Riga port, and a wish to create an attractive place for family rest. They both have three sons and know how important it is to find a place for family members to enjoy a pleasant communication.

A pretty, persistent Samogitian girl from Skuodas, Daiva is already a second-class cook. Since her childhood Daiva used to help her mother to decorate cakes, and still adoring buttercreams (unbelievable, but she is slim!), she likes to manage a household, and having returned from work she treats her family with some special dish. Moreover, she perfectly feels non-traditional needs of her guests. Some of them need refined salad or fries; meanwhile, others mostly look for sauerkraut soup and potatoes boiled in their jackets after hangover or just wish to try real Samogitian dishes – Lithuanian dip sauce, onion soup or grated potatoes porridge with greaves.

Daiva can prepare anything – regular guests can recall this perfectly well. When employing new cooks Daiva tries them for three days, then the newcomer prepares his or her dish. The whole staff taste this and they decide together, if this new person will not bring shame to their restaurant. The staff not only prepare an ethnographic food, they can arrange a creation party, on request, too.

When live chamber music is performed in the evenings on the outside terrace, the host family listens to it together with their guests. At these moments you realize that life can look perfect when work is not a constraint but becomes your lifestyle.

Milda Sheshkuviene

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