This autumn, Vilnius invites food lovers and culinary enthusiasts to experience the 14th Lithuanian Gastronomy Week, from November 4th to 10th. The festival will showcase the country’s culinary heritage while offering modern take on local Lithuanian ingredients and produce. The theme, “Lithuanian Flavors,” highlights the creativity and innovation of local chefs, many of whom have been recognized in The Michelin Guide Lithuania earlier this year.
Michelin-awarded and recommended places, such as Nineteen18, 14 Horses, Stikliai, Stebuklai, Fabrikėlis, as well as many other innovative restaurants will participate in this year’s Gastronomy Week, offering exclusive menus that blend traditional Lithuanian ingredients with modern culinary techniques.
Bringing Lithuanian Culinary Heritage to Life
In recent years, Lithuanian cuisine’s growing innovation has gained worldwide attention. Food enthusiasts and professionals have begun to explore the food scene in Vilnius, even dubbing it the “New Copenhagen”.
Lithuanian cuisine shares much with the hearty, produce-driven culinary traditions of Northern and Central Europe. The country’s food culture revolves around local ingredients such as barley, rye, root vegetables, and wild herbs, along with foraged mushrooms and berries. During Gastronomy Week, chefs will breathe new life into these traditional ingredients, presenting them with contemporary flair.
Over 58 Restaurants Participate in Vilnius Alone
With more than 58 Vilnius restaurants participating in this year’s Gastronomy Week, along with many others across other Lithuanian cities, visitors can enjoy a wide variety of tasting menus throughout the area. Some of the highlights include:
Awarded a Michelin star in 2024, Nineteen18, led by head chef Andrius Kubilius, invites guests to experience Lithuania’s culinary heritage and hospitality. Blending locally found ingredients and methods with modern techniques, each dinner celebrates flavors and stories rooted in tradition, which chef Kubilius brings to life for his guests.
In Ertlio Namas, head chef Tomas Rimvydis brings historical noble Lithuanian cuisine to life. The restaurant prides itself on using only seasonal ingredients, as was customary in noble estates. Highlights include homemade bread with beets and butter, pheasant paired with apples and rowanberry sauce, and a unique dessert of pear with Jerusalem artichoke ice cream and raspberry candy. Each dish tells a story of Lithuania’s culinary past, brought into the present with creative flair.
At PACAI, a restaurant located in a restored noble mansion and hotel, the culinary beauty of Lithuania is reflected in the simplicity and elegance of its dishes. Head chef Goda Juknaitė creates harmony between Nordic and Lithuanian flavors, using local ingredients like caraway, dill, and horseradish. Menu highlights include venison tataki with lingonberries, smoked trout doughnuts with dill, and Porcini ice cream. The restaurant embraces the seasonal shifts in nature, showcasing the diversity of Lithuania’s culinary landscape.
In Telegrafas, included in the 2024 MICHELIN Guide, head chef Justinas Kapkovičius creates a symphony of seasonal ingredients in a menu that reflects the beauty of autumn in Lithuania. Dishes such as Jerusalem artichoke with King Oyster mushrooms, or a chocolate dessert with black currants and beets are presented with artistic flair, inspired by both culinary tradition and modern techniques.
During Gastronomy Week, the Beigel Shop will highlight the significant Jewish influence on the Lithuanian cuisine and culture during a guided tour titled “In the Footsteps of Jerusalem of Lithuania.” Additionally, there will be a tasting dinner featuring dishes such as forshmak (a chopped herring dish), Challah bread, rugelach (traditional Litvak pastry), imberlach (traditional carrot candies), and, of course, bagels. Bagels are said to have originated in the Polish-Lithuanian Commonwealth.
Throughout the week, each restaurant will emphasize fresh, local produce while celebrating Lithuania’s unique fusion of history and innovation. This event offers food enthusiasts an exceptional opportunity to experience the best of Lithuanian cuisine, whether they are local or visiting from abroad.
