RoseHip Vegan Bistro is a gluten-free spot in Senamiestis, Vilnius.
Editorially verified June 5, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2.5 hours
A food tasting tour shows you that Lithuanian food extends much further than potato or meat dishes. You will indulge in Lithuanian snacks and beverages, which, for the...
Private tour · 2h 30m
Discover the world of wine with a professional sommelier. Taste at least 4 wines, learn about grape varieties, and enjoy a light snack to complement the tasting.
1 hour
Relax in a private spa room in Vilnius and soak in handcrafted oak tubs filled with warm beer extracts. Enjoy unlimited fresh local beer or traditional kvass throughou...
Address: Vilniaus g. 22, Vilnius
Casa La Familia on Vokiečių offers a gluten-free pizza base across the menu, including the vegan margherita and the classic Italian sourdough margherita.
RoseHip on Vilniaus is the pink-neon Vilnius vegan bistro: tofu burgers, quinoa bowls and Asian-leaning salads in a bright Old Town corner room.
Casa La Familia on Vokiečių has one of the largest vegan-pizza menus in Vilnius, with wood-fired margheritas and plant-cheese variants from the brick oven.
Vieta's daily-changing menu is gluten-free-friendly by default, with rice-based bowls, lentil soups and almond-flour cakes rotating through the week.
Casa La Familia on Vokiečių offers a gluten-free pizza base across the menu, including the vegan margherita and the classic Italian sourdough margherita.
Beigelių Krautuvėlė on Pylimo bakes kosher-style Litvak bagels, bialys, challah and teyglakh on-site, run by the Lithuanian Jewish Community since 2016.
RoseHip on Vilniaus is the pink-neon Vilnius vegan bistro: tofu burgers, quinoa bowls and Asian-leaning salads in a bright Old Town corner room.
Vieta is a small vegan kitchen with a daily-changing menu, run as a near-perfect template of a Baltic plant-based cafe by a tight team of cooks.
Casa La Familia on Vokiečių has one of the largest vegan-pizza menus in Vilnius, with wood-fired margheritas and plant-cheese variants from the brick oven.
