From established names to emerging talents, Lithuania’s dining scene is defined by creativity, craftsmanship, and a genuine passion for hospitality. Falstaff honors outstanding personalities in the Restaurant & Bistro Guide 2026 with its Special Awards, shining a spotlight on those who shape the dining experience at the very highest level.
With its Special Awards—including Lifetime Achievement, Chef of the Year, Service of the Year, Sommelier of the Year, Rising Star Kitchen, New Opening of the Year, Casual Restaurant of the Year, Culinary Hideaway of the Year, and Sustainability & Innovation—Falstaff highlights those who set the tone and continue to shape the future of the industry.
Arūnas Oželis, “The O”, Vilnius
89 points, 2 forks
His first restaurant, “Senas Grafas”, opened in Vilnius in 1992, launching a career defined by innovation. With projects like “3 Draugai”, he mentored a new generation of chefs, while “La Provence” set new standards for refined Mediterranean dining in Lithuania.
Through later concepts such as “Domm” and "Marché de Provence”, Arūnas Oželis turned dining into a space for experimentation. More than a chef, he is a creator of ideas and experiences—most recently with “The O”, an exclusive private dining concept that reimagines what a meal can be.
Gaspar Fernandes, “Gaspar's”, Vilnius
95 points, 4 forks
A graduate of Le Cordon Bleu in London, he moved to Vilnius in 2015 and opened “Gaspar’s” with his wife Kristina. His cuisine blends Goan spices—such as a signature family mix—with Iberian techniques and Baltic ingredients, creating a distinctive culinary style.
What began as a leap of faith has become one of Lithuania’s most recognized restaurants, earning a Michelin Bib Gourmand since 2024. With just 35 seats and a close-knit team, “Gaspar’s” remains a true family-run dining experience.
“Demo Restoranas”, Vilnius
95 points, 4 forks
“Demoloftas” combines café, gallery, and restaurant in a former factory turned creative space—but it is the service that truly defines the experience. Led by sommelier and restaurant manager Alois Ludwig Herrmann, guests are guided through the evening with a keen sense for atmosphere, timing, and individual preferences.
With a focus on natural wine pairings, Herrmann explains each element with clarity and depth, adapting his approach to every table. The result is a service style that is both highly professional and personal, seamlessly connecting cuisine, space, and story.
Martynas Pravilonis, “Heji”, Vilnius
95 points, 4 forks
Martynas Pravilonis is one of Lithuania’s most accomplished sommeliers, holding both the WSET Diploma and the Advanced Sommelier title from the Court of Master Sommeliers. He has represented the country internationally with outstanding results, including top placements at ASI competitions.
Since 2024, he has been shaping the wine program at “Heji”, curating a cellar of over 600 labels—from top Champagne growers and prestige cuvées to benchmark wines from Burgundy, Bordeaux, and Italy—reflecting both depth and precision.
Gabrielė Gofmanė, “Vila Komoda”, Palanga
88 points, 2 forks
Gabrielė Gofmanė took over as head chef at “Vila Komoda” in 2025, marking a natural next step in her career within the restaurant. Trained at Klaipėda Tourism School, she first joined the team as pastry chef under founder Martynas Meidus, who became an important mentor in her development.
Her cuisine combines classic French technique with Far Eastern and Western influences, expressed through refined, seasonal menus with a strong focus on local ingredients. Having grown within the restaurant, she builds on its established identity while bringing her own voice to the kitchen—continuing to evolve “Vila Komoda” with precision, creativity, and a clear sense of direction.
“ELĒNO by Martyn Meid”, Vilnius
95 points, 4 forks
With “Elēno”, opened in central Vilnius in late 2025, Martynas Meidus has created one of the city’s most distinctive new dining destinations. The restaurant introduces a Franco-Japanese concept to Lithuania, combining elegance, precision, and a clear culinary identity.
The menu moves between à la carte and carefully composed tasting experiences, including an intimate Chef’s Table. A refined setting and focused approach to flavor define the experience, positioning “Elēno” as a standout addition to Vilnius’ restaurant scene.
“B'ARN Bistro”, Vilnius
90 points, 3 forks
At “B’ARN”, everything feels close—kitchen, tables, and chef Arnas Petronis himself—creating an atmosphere more like a friend’s home than a restaurant. After years at Gastronomika, he opened his own bistro in 2024, bringing a personal and relaxed approach to dining.
His sharing plates draw on global influences, from Asia to the Levant, paired with a strong selection of natural and European wines. Informal service and bold, vibrant flavors make “B’ARN” a standout casual spot in Vilnius.
“Monist”, Palanga
89 points, 2 forks
With the opening of the boutique hotel “Monist” in 2023, Palanga gained a year-round culinary retreat. Chef Eglė Kaminskaitė focuses on seasonal, locally sourced ingredients, reinterpreting Lithuanian classics with a modern touch.
From slow breakfasts to refined evening menus, “Monist” offers an unhurried dining experience that blends gastronomy, atmosphere, and a strong sense of place.
“Red Brick”, Radiškis
84 points, 1 fork
Farmers Circle, set amid lakes and farmland near Vilnius, is a pioneering regenerative farm centered around the restaurant “Red Brick”. With organic agriculture, free-roaming Black Angus cattle, and a no-till kitchen garden, the project focuses on restoring natural cycles.
Head chef Ignas Damanskas translates this approach into hyper-seasonal menus shaped by fermentation, preservation, and open-fire cooking—creating a deeply rooted farm-to-table experience.
