The New Nordic? The Lithuanian Capital is Turning Forest Flavours and Sustainability into Michelin-Starred Creativity

From potatoes to pinecones, Vilnius chefs are turning the Baltic pantry into a sustainable fine dining experience at Gastronomy Week 2025.

As culinary travel becomes one of the fastest-growing global tourism trends, the market is expected to reach USD 4210 by 2033 (IMARC Group), more travellers are seeking destinations that offer not just meals, but local culture on a plate. One city rising to meet this appetite is Vilnius, the compact and creative capital of Lithuania, now home to four Michelin-starred restaurants and one Green Star for sustainability.

This November 3–9, Gastronomy Week 2025 invites global culinary explorers to experience the city’s unique take on modern Northern European cuisine – one where the forest meets fine dining, and ancient traditions find new expression through inventive, ingredient-driven menus.

Gastronomy without borders

“Vilnius has earned Michelin recognition for the second year in a row,” said Eglė Ližaitytė, Executive Director of the Lithuanian Hotels and Restaurants Association. “This growing international attention reflects the confidence of our chefs to be even more creative. What’s most exciting is the growing collaboration between chefs and local producers, that helps to define a distinctly Lithuanian expression of contemporary cuisine.

“This year’s Gastronomy Without Borders theme feels especially relevant. Our chefs are embracing global influences by blending local traditions with unexpected spices, street-food vibrancy, and the precision of fine dining. The result is food that’s rooted in Lithuania, yet open and connected to the wider world.”

The event’s theme, “Gastronomy Without Borders,” reflects how Vilnius chefs are blending global techniques with deeply local ingredients – from wild mushrooms to rye, berries, and fermented vegetables, creating dishes rooted in place, but combined with new, excotic flavors and spices.

“Vilnius is small in size but bold in flavour,” says Vilma Daubarienė, Head of Tourism at “Go Vilnius”. “Our chefs are reviving forgotten recipes, using the forest as their pantry, and embracing sustainability. We are proud to welcome a growing number of culinary tourists from across Europe and beyond, and to offer them something they won’t find anywhere else.”

Michelin recognition

Michelin has not only awarded stars to Vilnius restaurants Nineteen18, Džiaugsmas, Demo, and Pas mus, it also gave a Green Star for sustainability to Demo, a restaurant that transforms local produce in unexpected ways.

Five dishes that define local food, re-imagined

Here are five dishes that showcase the city’s thoughtful, ingredient-driven culinary approach:

1. Cheburek, mushrooms, and broth, Nineteen18

At Michelin-starred Nineteen18, chef Andrius Kubilius elevates regional flavors into a fine-dining experience. For Gastronomy Week, he reinterprets the classic trio of cheburek, mushrooms, and broth into a sophisticated composition where tradition meets culinary artistry.

2. Halibut ceviche with sea buckthorn, Stikliai

This dish at Stikliai brings together the flavors of the sea and the forest. Light halibut ceviche is complemented with sea buckthorn jelly, a bright sea buckthorn-orange gel, and a gentle touch of smoky caviar – a fresh and distinctive flavor combination.

3. Beer soup, Ertlio Namas

Chef Tomas Rimydis, founder and creative force at Ertlio Namas, specializes in reimagining noble historical Lithuanian dishes through a modern lens. For Gastronomy Week 2025, he reinvents a traditional tavern soup as a warm, brothy beer soup enriched with millet, which makes it nutty and soothing.

4. Pear charlotte with pinecone ice cream, 14Horses

This nostalgic dessert from 14Horses captures the Lithuanian forest on a plate. A refined pear charlotte is topped with ice cream made from actual pinecones. The flavor profile features distinct notes of conifer and caramel, resulting in a memorable and well-balanced taste.

5. A traditional Lithuanian waffle pancake with venison, Pacai

Chef Goda Juknaitė-Lamsargė reimagines a Lithuanian classic with refined simplicity. A crisp waffle pancake serves as the canvas for tender venison, vibrant mint chimichurri, and pickled quince, weaving together sweetness, acidity, and depth in every bite.

A compact capital with world-class taste

Vilnius, a city of just over 600,000 residents, is proving that culinary excellence isn’t confined to major capitals. Compared to cities like Berlin or Copenhagen, where competition is fierce and the scene saturated, Vilnius offers something refreshing: an emerging gastronomic identity shaped by heritage and creativity.

Beyond Michelin recognition, Vilnius chefs are reimagining fast food favourites such as pizza, exploring culinary traditions of diverse local cultures, and offering edible “tours” through Rome, Tokyo, and Paris, interpreted through a Baltic lens. Food experiences also stretch beyond the plate, with sky-high tastings at the Vilnius TV Tower, experimental pairings in historic courtyards, and multi-course meals rooted in storytelling.

An accessible destination for culinary explorers

Well-connected to major European cities and easily reachable for travellers from the Americas or Asia via hubs like Frankfurt, Copenhagen, and Helsinki, Vilnius is a natural stop for those exploring the Baltics or looking to dive deeper into lesser-known European food scenes.

Whether you're chasing Michelin stars, local markets, or unforgettable bites in unexpected places, Vilnius offers a new kind of culinary travel experience.