19 editor picks across Lithuania.
19 lithuanian restaurants worth the trip across Lithuania, editor-ranked. All cuisines in Lithuania.
Lokys has run since 1972 in a 15th-century merchant's cellar on Stiklių, serving wild boar, venison and beaver under the second generation of the same family.
OrderWild boar with lingonberry; share a beaver stew to taste what makes this cellar an institution.
TipThe oldest restaurant in Vilnius Old Town. Reserve the medieval cellar room for the full effect.
Lokys has run since 1972 in a 15th-century merchant's cellar, serving wild boar, venison and beaver under the second generation of the same family.
OrderWild boar with lingonberry; share a beaver stew to taste what makes Lokys an institution.
TipOldest restaurant in Vilnius Old Town. Reserve the medieval cellar room for the full effect.
Lokys has run since 1972 in a 15th-century merchant's cellar on Stiklių, serving wild boar, venison and beaver under the second generation of the same family.
OrderWild boar with lingonberry; share a beaver stew to taste the historical menu in full.
TipThe oldest restaurant in Vilnius Old Town. Reserve the medieval cellar room for the full effect.
Šnekutis on Šv. Mikalojaus pours 30-plus Lithuanian beers from small breweries, with cepelinai and smoked-pig snacks to match the unfiltered pours.
OrderCepelinai with spirgučiai cracklings; pick the unfiltered farmhouse beer.
TipUžupis branch has closed; this Mikalojaus room is the original Šnekutis. Book a table for evening.
Pinavija on Vilniaus is a family-owned bakery cafe known for hot kibinai pastries, šakotis tree cake and a brunch menu in a softly-French Old Town corner.
OrderA mutton kibinai with mustard, then a slice of šakotis.
TipIndoor seating fills early on weekends. The exterior bench seating runs along Vilniaus in summer.
Šnekutis on Šv. Mikalojaus pours 30-plus Lithuanian beers including small-brewery filtered and unfiltered, with cepelinai and smoked-pig snacks.
OrderCepelinai with spirgučiai pork cracklings; pick the unfiltered farmhouse ale.
TipUžupis branch closed; this Mikalojaus room is the original Šnekutis. Book ahead for evening.
Pinavija on Vilniaus is a family-owned bakery cafe known for hot kibinai pastries, šakotis tree cake and brunch in a softly-French Old Town corner.
OrderA mutton kibinai with mustard, then a slice of šakotis.
TipIndoor seating fills early on weekends. Bench seating runs along Vilniaus in summer.
Senoji Trobelė on Naugarduko is a family-run Lithuanian room with painted ceilings and a 75-percent Žalgiris mead balsam fermented for two years.
OrderCepelinai with curd-cheese filling; finish with a glass of Žalgiris balsam.
TipTwelve minutes walk uphill from Vokiečių. Order the daily-baked linseed leaven bread to start.
Senoji Trobelė on Naugarduko is a family-run Lithuanian room with painted ceilings and a 75-percent Žalgiris mead balsam fermented for two years.
OrderCepelinai with curd cheese; finish with a glass of Žalgiris mead balsam.
TipTwelve minutes uphill from Vokiečių. Order the daily-baked linseed leaven bread to start.
Pinavija's second branch on Vokiečių keeps the same family-bakery recipes for kibinai and šakotis in a slightly bigger Old Town room with terrace seating.
OrderA mutton kibinai with mustard; a slice of šakotis to go.
TipLarger than the Vilniaus original. Vokiečių terrace is the Old Town summer seat.
Etno Dvaras on Aušros Vartų cooks dishes certified by the Lithuanian Culinary Heritage Fund in a warm cavernous cellar with street-level windows.
OrderCepelinai with bacon-mushroom sauce; pair with a šaltibarščiai cold beet soup.
TipTouristy but real: every dish must be at least 100 years old by Heritage Fund rules. Pilies branch is upstairs of Lokys.
Užupio Kavinė sits on the Vilnelė riverbank at the edge of the Užupis Republic, the bohemian district's longest-running Lithuanian dining room.
OrderCepelinai with curd cheese; cold beet šaltibarščiai in summer.
TipThe terrace over the Vilnelė is the seat to ask for. The Užupis Constitution wall is across the bridge.
Etno Dvaras on Aušros Vartų cooks dishes certified by the Lithuanian Culinary Heritage Fund in a cavernous cellar with street-level windows on the strip.
OrderCepelinai with bacon-mushroom sauce; pair with a bowl of šaltibarščiai cold beet soup.
TipHeritage Fund certification means every dish must be 100 years old by recipe. Touristy but real.
Užupio Kavinė sits on the Vilnelė riverbank at the edge of the Republic of Užupis, the longest-running Lithuanian dining room of the bohemian district.
OrderCepelinai with curd cheese; cold beet šaltibarščiai in summer with new potatoes.
TipThe terrace over the Vilnelė is the seat to ask for. The Užupis Constitution wall is across the bridge.
Halės Deli inside Halės Turgus market hall sources every product locally and serves Lithuanian craft beer alongside lamb sausages and craft beef burgers.
OrderThe Lithuanian craft beef burger; pair with a Genys or Sakiškės beer.
TipA counter-and-table format inside the 1906 market hall; busy around lunchtime.
Sakwa in Antakalnis is a small Polish-Lithuanian dining room run by a single family, plating pierogi and cepelinai side by side for a loyal local crowd.
OrderMixed pierogi plate; finish with a glass of house compote.
TipOut of the tourist circuit. Book ahead for weekend lunch; the room only holds about 25 covers.
The Pilies Street branch of Etno Dvaras sits a block from the Cathedral, with the same Heritage Fund-certified Lithuanian dishes as the Aušros Vartų room.
OrderŽemaičių blynai (Samogitian potato pancakes) with sour cream.
TipOften quieter than Aušros Vartų. Walk-ins usually possible on weekdays.
Sakwa in Antakalnis is a small Polish-Lithuanian dining room run by a single family, plating pierogi and cepelinai side by side for a loyal local crowd.
OrderMixed pierogi plate; finish with a glass of house compote.
TipOff the tourist circuit. Book ahead for weekend lunch; only about 25 covers.
Forto Dvaras on Pilies is the same Heritage Fund-certified Lithuanian chain as Etno Dvaras, named after the medieval forts theme of the Old Town strip.
OrderCepelinai for two with bacon-mushroom sauce.
TipSame operator as Etno Dvaras; menu and quality are identical between branches.
