Vila Ula

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

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

The discreet sign outside this period house adds to the intimate feel inside, while the dark, modern décor goes well with the easy-going atmosphere. There are two menus on offer but the best decision is to go for the tasting menu so you can try as many dishes as possible. The chef has a distinct style: his food comes with a certain creativity but flavours are always balanced, complementary and assured. Snacks like smoked eel beignet or cheese crisp with Baltic herring get your taste buds in the mood for heartier dishes like cod with fish broth sauce or beef tenderloin with shiitake mushrooms.

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

On the border of the Old and the New Town you’ll find Gaspar’s, a neighbourhood restaurant with a long history as an eatery – look out for the original Yiddish restaurant sign above the door (this was once the Jewish Quarter). Chef Gaspar Fernandes was born in Goa, India and is of Portuguese heritage, so his cuisine is an intriguing blend of the two countries. The menu is concise, driven by the produce available and subtle Indian spicing, and dishes are generous and beautifully presented. “My mum’s curry” is available in several varieties and the naan bread uses locally milled whole wheat flou

2026 saw this fun and ever-popular Mexican restaurant move to bigger premises – complete with a pleasant terrace – making it the perfect place to come for a night out with friends. Start with their terrific traditional margaritas and order a range of dishes to share, from corn tacos to fajitas; do include the quesabirria, which comes with very succulent lamb – and, of course, the golden churros are the only way to finish. Prices are more than fair, especially when you consider the generous size of the dishes. The service team are well-organised, and the colourful room adds to the atmosphere.

You’ll feel like you’re being welcomed by old friends hosting a dinner party at their apartment as you enter this compact bistro. Its name refers to the start of the chef’s culinary journey – which took place in a small barn in his grandmother’s garden – as well as to his own name: ‘by Arnas’. His very personalised cuisine draws influences from his travels in Japan, Thailand, Mexico and the Levant, with punchy, colourful plates designed to be shared by the whole table. Zesty condiments add an additional kick to dishes such as dorado crudo with green curry or pork tostadas with pineapple salsa.