Apartments Vilnius 1 near center with a roof terrace and parking

The roots of this heritage building sit back in the 17th century, but the moniker means much more than this, with the owners naming it to be: “About home, about connection, about roots. About where we come from and where we are going”. With this in mind, the experienced chef welcomes guests with a shot of Lithuanian moonshine and presents the multitude of dishes with lengthy explanations. Many ingredients come from their farm in Radiškis, and the nose-to-tail cooking is inspired by his childhood memories – in particular, his great-grandmother’s recipes. The highly original, boldly flavoured di

Demo's monochrome décor takes in black ash units, black candles and tiny black & white portraits – an echo of the equal measures of boldness and restraint in Chef-Owner Tadas Eidukevičius' cooking. His imaginative set menu changes throughout the year and works to promote cultural exploration, with intriguing dish names building excitement. You might move from a 'Broth of Tranquility' (mushroom stalks, elderflower, roasted nuts), through 'Peculiar Ideas' (halibut, yeast, carrots, vanilla, smoked mackerel, ginger, coffee), before finishing with 'Gratitude' (cauliflower, apricot, nashi pear, herb

It was all change in 2026 when Vita Bartininkaitė closed her Pas mus restaurant and returned to the kitchen here at Nineteen18, where she was joined by Justinas Misus. They may have all the latest techniques, but what makes the cooking so appealing is that it’s discernibly Lithuanian and makes great use of the country’s produce; even the herbs for the tea served at the end of the 10-course dinner come from Vita’s mother’s garden. Highlights include the succulent beef tartare with honeyed brioche, and refreshing sour cherry ‘snow’ served before dessert. Ask for the counter to get it on the acti

Having been five years in the making, this impressively opulent restaurant seems like it might be more at home in Dubai or Macau than Vilnius! The cavernous glass-roofed main dining room is overlooked by two ‘caged’ balconies and a champagne bar – and there’s an intimate, dimly lit cocktail bar serving innovative Asian creations. A wood-framed open kitchen takes centre stage, and captivating and intriguing design details abound. The original menu fuses East and West, with the dim sum a hit and the signature beef dishes cooked over charcoal a real highlight. The wine list features some fine gro

Martyn Meid is the experienced chef-owner behind this crisply decorated restaurant, which opened at the end of 2025. His creative cooking adds Japanese techniques and flavours to a classical French base to create dishes that are elegant in looks and often innovative in flavour combinations; the chicken liver pâté on Hokkaido milk bread is a speciality that updates an old family recipe. The monochrome design of the room is cleverly juxtaposed with vividly hued jars of pickled produce that frame the open kitchen, where Martyn takes centre stage.

There may be plenty of other eateries on this street but, whether you’re meeting friends or doing business, it’s well worth seeking out this colourful restaurant. It has a warm and friendly atmosphere, is always busy, and boasts an eclectic look that includes a large octopus hanging from the ceiling! It’s also run by an experienced team who know what they’re doing. The snails on toast is a popular choice, followed by the lamb shank or octopus with risotto. Look out too for the dishes cooked on the hibachi grill, like sea bass or flank steak.

The Meschino family opened a pizzeria on the food-centric Vilnius Gatvė in 1996 and, over the years, it has evolved into this smart, formal spot. Two small dining rooms are elegantly decked out with mirrors, chandeliers and linen-clad tables; in summer though, head for the flower-decked terrace. The chef may be Lithuanian, but you’d never know, as he follows the Italian principles of good ingredients, simple preparation and maximum flavour. The homemade pastas are a highlight – such as red maltagliati with lamb ragout, boletus and cream sauce – and interesting Italian wines accompany.