To recognise the merit of modern chefs who incorporate seasonal ingredients in modern renditions of traditional dishes, Vilnius has awarded its restaurant ecosystem three real stars in the constellation Fornax.
Although local chefs are striving for the distinguished Michelin Guide recognition, the city of Vilnius already deems their restaurants worthy of praise. In celebration of the Lithuanian Gastronomy Week, the capital awarded its finest gastronomic places with three real stars in the Fornax constellation. The award, which is illustrated through a luminous installation by light artist Kotryna Čalkaitė, is currently displayed on the MO Museum terrace, one of the respected gastro districts in Vilnius. The stars ca be seen in autumn and winter and are situated 46.43, 177.99, and 371.05 lightyears away. The three acquired and registered stars – which are also visible on the Night Sky Guide app – are entitled ‘G’Astronomic Vilnius’.
Vilnius’ influential gastro scene
The capital, which may also be called a “city of gourmets”, is nearly 700 years old and has historically always been multicultural, particularly influenced by the cuisine of Jews, Poles, and Lithuanian nobles. Lithuanian specialties include the vibrant pink cold beetroot soup, potato dumplings, fried bread, and other delicacies, which can be found almost anywhere, including canteens, traditional cuisine restaurants, and beer pubs.
Vilnius has many talented chefs for instance, the award-winning chef Deivydas Praspaliauskas, who is the owner of the highly successful Scandinavian/Baltic haute cuisine restaurant Amandus, which is located in the bohemian Užupis District offering creations like a beef donut, beetroot-licorice bread, and pumpkin broth with rabbit and hazelnuts. Another renowned star of Vilnius’ culinary scene is Liutauras Čeprackas the executive chef of Gastronomika restaurant, which has made it to Lithuania’s top restaurant lists. The restaurant boasts an innovative tasting menu and a more traditional à la carte menu worthy of a true gourmet: kingfish tartare, wagyu steak with ultra fries and Padrón pepper, and foie gras with chestnut soup and shimeji mushrooms.
Vilnius’ chefs also work closely with local farmers to provide guests with an exceptional dining experience that blends fresh farm-to-table produce, sustainably sourced and home-grown ingredients, and seasonal delicacies. For example, The Senators’ Passage is a tightly-knit community of shops that sell products from a sustainable organic farm Farmers Circle, local farmers’ delicacies, wine, baked goods, flowers, and interior design items, as well as two fine dining restaurants Nineteen18 and 14horses. The Senators’ Passage concept may be compared to that of Noma—a Michelin-starred Danish restaurant with a similar cuisine philosophy, where the outside is an urban farm that produces fresh food for the restaurant’s meals.
While Vilnius continues to support its talented chefs, the capital’s varied culinary scene is alluring for international travellers looking for a gastronomical vacation!
More information: www.govilnius.lt
Pictures: ©Go Vilnius & ©14Horses