Lithuania Finds Its Voice

Vilnius was once again the center of Baltic gastronomy as the Michelin Guide Lithuania 2026 honored the country’s finest restaurants. This year’s edition told a deeper story: one of a culinary scene that is becoming increasingly confident in expressing a distinctly Lithuanian voice through modern, personal, and highly individual cuisine.

The Michelin Guide now recommends 44 restaurants across Lithuania, with five retaining or earning one Michelin Star and eight receiving a Bib Gourmand for excellent value.
Most notably, two new restaurants joined the country’s growing constellation of starred establishments: Deep Roots in Vilnius and Red Brick in Radiškis. Both restaurants represent a new chapter for Lithuanian gastronomy.
While their styles differ significantly, they share a common philosophy: a profound connection to place, heritage, and personal storytelling.
Perhaps no restaurant better illustrates this movement than Deep Roots, the new project from Chef Andrius Kubilius.
Open for only two months, the restaurant has already earned its first Michelin Star. The recognition came as a surprise even to Kubilius himself.

Kubilius is already a familiar name within Lithuania’s fine dining community. Previously leading the kitchen at Nineteen18, he remains part of the same restaurant group but has now moved into a new space where he can fully express his own vision.
According to the Michelin Guide inspectors, Deep Roots is built around the concepts of home, connection, and roots. Childhood memories serve as inspiration, particularly recipes passed down from Kubilius’ great-grandmother. Many ingredients originate from the restaurant’s own farm, while each dish is accompanied by detailed storytelling that places the guest inside the chef’s personal narrative.

In many ways, Deep Roots embodies the current evolution of Lithuanian gastronomy: highly contemporary cooking rooted firmly in local traditions rather than international trends.

Red Brick Earns a Star and a Rising Talent Award

The evening’s other major success story belonged to Red Brick, located on a working farm in Radiškis, about an hour outside Vilnius.
Already included in the Guide’s selection, the restaurant was promoted to one Michelin Star under the leadership of Chef Ignas Damanskas. At the same time, Damanskas received the Michelin Young Chef Award, making it a remarkable double triumph.
For the 33-year-old chef, the recognition marks the culmination of a journey that began abroad. After several years in Denmark, including experience at acclaimed restaurants such as Alchemist, Kappo Ando, and Goldfinch, he returned home less than a year ago.

“To come back home and felt a bit insecure,” he says. “Then to receive recognition for what you're doing—it feels like a dream come true.”

Damanskas joined Red Brick in July 2025 and quickly transformed the restaurant into one of the country’s most exciting dining destinations. His cooking combines Lithuanian ingredients with techniques and influences gathered during his years abroad, particularly from Japan.

“What I’m doing is revealing Lithuanian food through Asian techniques,” he explains. “Japanese cuisine, combined with a little French influence and Lithuanian flavors, becomes even more interesting.”

The setting itself is integral to the experience. Situated in a beautifully restored barn surrounded by 1,730 acres of farmland, Red Brick celebrates ingredients grown and raised on-site. Michelin inspectors highlighted Damanskas’ refined balance of flavors and his ability to incorporate Asian influences without overwhelming the primary ingredient, particularly in his vegetable-focused dishes.

The chef believes the star will provide momentum rather than change direction.

A New Era at Nineteen18

While Deep Roots represents a new beginning, Nineteen18 demonstrated the strength of continuity.

The restaurant retained its Michelin Star despite a significant transition in leadership. Earlier this year, Chef Vita Bartininkaitė closed her intimate restaurant Pas Mus and returned to Nineteen18, where she originally began her journey eight years ago. Bringing much of her team with her, she has now joined forces with Chef Justinas Mišus to lead the kitchen.

For Bartininkaitė, retaining the star carries special significance.

“It feels great,” she says. “Originally I started at Nineteen18 eight years ago, so returning was very symbolic. We wanted to retain the star and it happened. It’s a wonderful feeling.”

The move from a small restaurant to one of Lithuania’s most established fine dining destinations has presented challenges, but also opportunities.

“We have much more potential now,” she explains. “We are still adjusting, but we see many advantages. There is enough space for ideas and for people.”

Rather than viewing Michelin recognition as pressure, Bartininkaitė sees it as a consequence of honest work.

That philosophy remains unchanged despite the accolades. Working alongside Mišus, she describes the relationship as a partnership built on shared standards and mutual trust.

“Gastronomy is about sharing,” she says. “Even sharing responsibility for decisions is something beautiful. We push each other all the time.”

According to Michelin inspectors, Nineteen18 continues to showcase proudly Lithuanian cuisine with a deep respect for local produce, maintaining its place among the country’s culinary elite.

Lithuania’s Culinary Confidence

Three years after Michelin first arrived in Lithuania, the country’s gastronomic landscape is entering a more mature phase. The most successful restaurants are no longer seeking validation through imitation. Instead, they are looking inward—toward family recipes, local farms, regional products, and personal stories.

Deep Roots draws inspiration from ancestral memories. Red Brick combines farm-to-table sustainability with global technique. Nineteen18 continues to evolve while remaining deeply connected to Lithuanian ingredients.