Today, people travel not only to the capital for exceptional dinners – gastronomic discoveries are sought in Birštonas, Palanga, and other smaller towns in the country. The entire “Michelin Guide” contributes to this – not only restaurants awarded with stars but also those that received “Bib Gourmand” awards or were included in the list of recommended places.
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Minister of Economy and Innovation Edvinas Grikšas notes that the third edition of the “Michelin Guide” clearly shows that Lithuania’s gastronomic map is accelerating the economic and tourism revival of the entire country.
“High-level gastronomy has long crossed the borders of the capital – it creates added value for regions, stimulates the growth of small businesses, and extends the stay of foreign and local tourists. State investments in increasing the country’s recognition through gastronomy yield stable returns, and the strengthening restaurant sector becomes an important part of Lithuania’s identity and competitiveness in international markets,” says E. Grikšas.
“Not so long ago, gastronomic trips in Lithuania were primarily associated with Vilnius for many. Today, we see a completely different picture – people plan trips to various cities just to visit a specific restaurant. This shows that the ‘Michelin Guide’ contributes not only to the international visibility of Lithuania and its restaurants but also to the growth of local tourism. Thus, every restaurant included in the guide, regardless of category, is a creator of Lithuania’s gastronomic reputation,” says Olga Gončarova, head of VšĮ “Keliauk Lietuvoje” (Travel in Lithuania).
Restaurants – ambassadors of their cities
This is perfectly illustrated by the restaurant “Pievos” located in Birštonas, which this year won the “Bib Gourmand” award for the best value for money. Its chef Dominykas Baronas recalls that he first learned about the award not from an official call.
“Our regular guests and friends started congratulating us first, having seen the news in the media. Only much later did we receive official confirmation, so at first, we were even confused – maybe we missed something,” he smiles.
D. Baronas does not hide that he is proud of this achievement, but he values not so much the “Michelin Guide” recognition itself, but its impact on the city.
“Reservations are filled every day, many guests arrive who come to Birštonas specifically for the restaurant. It is common to think that good places are only in big cities. We hope that the gastronomic culture in smaller towns will only grow and strengthen,” says D. Baronas.
Palanga’s restaurant “Monist,” included in the “Michelin” recommendations list this year, sees an equally important mission in its city. Restaurant manager Rūta Juškaitė says that “Monist” was created from the very beginning as a place worth visiting Palanga not only in summer.
“Lithuanian gastronomy is becoming increasingly visible in the international context, so every restaurant contributes to creating the country’s overall image. It is a pleasure to be part of this process and to show that not only big city restaurants but also the seaside can offer a unique, high-quality, and modern cuisine. In autumn and winter, Palanga reveals itself in a completely different way – there is more silence, a slower pace, and space for true relaxation. We want guests to take away not only a memory of the food but also the experience of the seaside’s slowness,” says R. Juškaitė.
Another example of this change is the restaurant “Red Brick” located in the town of Radiškis, Ukmergė district. Last year, it won the Green Star for its commitment to sustainability and ecology, and this year – the main “Michelin” star.
“We put a lot of effort into creating a travel destination outside of Vilnius,” admits Ignas Damanskas, the chef of this restaurant.
He says that the “Red Brick” team did not consciously pursue “Michelin” stars. In his opinion, this recognition was driven by the desire to create in a way that was good not only for guests but also for themselves.
“When everything is done naturally and from the heart, guests feel it. After receiving the star, our main goal remained simple – for guests to leave happy, as they did before the ‘Michelin’ evaluation,” says I. Damanskas.
Recognition also means responsibility
Chef Andrius Kubilius, who won his third “Michelin” star this year, also says he has recently seen a clear trend – visiting a restaurant is no longer an addition to some other activity, but the main part of the evening. He has no doubt that the arrival of the “Michelin Guide” in Lithuania significantly contributed to such maturity of gastronomic culture.
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The first two “Michelin Guide Lithuania” editions awarded stars to A. Kubilius’s restaurant “Ninteen18,” and this year “Deep Roots” won a star. The latter opened quite recently, so this recognition was particularly unexpected for A. Kubilius. Lithuania’s most titled chef does not hide that the plaque with the “Michelin” sign at the restaurant door provides more than just emotional satisfaction.
“Do all guests return to the restaurant because of the stars? I would like to believe not. But ‘Michelin’ ratings certainly provide stability, which is often lacking in this business, and help attract people’s attention. Our team successfully used the guide’s evaluation and turned it into a two-month waiting list for a year in advance,” smiles A. Kubilius.
Although international recognition brings more attention, restaurant representatives agree that it does not replace the most important thing – daily work.
Arnoras Bjarksonas, the chef of another “Michelin Guide Lithuania” newcomer – the restaurant “Skóg,” which opened only this year and immediately made it onto the list of recommended places – says that this recognition became a strong confirmation for the entire team that they are moving in the right direction.
“Of course, such recognition motivates, but the biggest goal is not the star. The most important thing is to constantly improve the guest experience and strengthen the restaurant. If we do this consistently, recognition will come naturally,” A. Bjarksonas is convinced.
According to him, the first changes were felt as soon as the third edition of the “Michelin Guide Lithuania,” presented in June, appeared – reservations and interest in the restaurant increased instantly. However, a new challenge also arose: “As the restaurant grows, it must maintain the same quality. The biggest goal is to ensure an excellent experience for guests and at the same time take care of the team.”
Strength lies in the team
Martynas Meidus, the chef of the restaurant “Eleno,” speaks similarly. In his opinion, every “Michelin Guide” edition is not a finish line.
“Every evaluation forces us to improve and create further. I would not call it a path or a stage. It is everyday life, where meaning is sought and a desire to leave something behind,” says M. Meidus.
“Deep Roots” chef A. Kubilius also assures that the best results are brought not by a conscious pursuit of stars, but by sincere daily work.
“We work exactly the same way as before. First of all – for the guest and their emotion. We never sought stars for the sake of stars. We want to cook food the way we like it and the way we understand it – good, honest, delicious,” he says.
The renowned chef is convinced that the entire Lithuanian restaurant culture is moving in a very good direction, the country’s gastronomy is developing, adapting to changes, finding its guests and its unique path.
“It is important to me that not only gastronomy but also the entire hospitality sector grows, practices change, and new voices emerge who want to see change,” says the interlocutor.
Therefore, A. Kubilius hopes that his achievement of three “Michelin” stars will one day be surpassed. And when asked what it takes to do that, he replies that there is no recipe for success – it will only require a lot of patience, dedication, humility, and learning.
“And most importantly – find your people. And when you find those with whom you enjoy working incredibly, hold on to them with all your might. My strength lies in my team. It has been built over many years from different experiences, so now it seems that no challenge is too big for us,” A. Kubilius shares his most important advice to the younger generation of chefs.
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