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History oozes from the walls of this inviting building, which has housed everything from a butcher’s shop to this discreet little restaurant. Inside it has a charming, understated feel and it's run with genuine warmth, so everyone feels welcome. The seasonal menu offers dishes that are full of flavour; if you like duck then hope that either the duck dumplings or the roast duck breast with wild carrot are on the menu; and who can resist a doughnut for dessert? Prices are more than fair but if you're looking for something special go for the ‘Six Plates Dinner’. Wednesday is Roast Night.

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 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.

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

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

An hour out of Vilnius is The Farmers Circle, a wonderfully remote 1,730-acre working farm, and at its centre is this beautifully restored barn. Naturally, produce grown and reared on their farm features on the set menu. You start with beautifully rendered snacks, like beef tartare with egg yolk, followed by dishes that celebrate Lithuanian’s own culinary traditions, such as an updated version of balandeliai. The chef applies his own delicate touches but always with the purpose of highlighting the quality of the main ingredient. ‘Sleepy Horse’, the converted stable block, also houses 15 bedroo

Set within a historical property in a large park just outside of the city, Monte Pacis sees Lithuanian cuisine reinterpreted in a modern and visually appealing way. Carefully prepared native, Baltic and international ingredients feature in flavoursome dishes such as lamb sirloin with ricotta tortellini, Swiss chard, shiitake mushrooms, courgette, parsnip cream and pepper sauce. The owner is a passionate wine-lover and a qualified sommelier, so wine is naturally a highlight, with more than 200 bottles individually and lovingly described.