“Forno di Martino” Brings Roman Cuisine to Vilnius

Vilnius has welcomed a new Italian address focused entirely on the culinary traditions of Rome. Forno di Martino, founded by Michelin-listed chef Martynas Praškevičius, presents Roman cuisine in its most direct form—grounded in strong flavors, quality ingredients, and recipes shaped by everyday life rather than visual theatrics. As the restaurant itself notes, this is a place where food is eaten not beautifully, but deliciously. 

The menu is built around two pillars of Roman cooking: pizza and pasta. Pizza romana, baked in a wood-fired oven, is defined by a thinner, crispier base, and restrained toppings that allow each ingredient to stand on its own. Pasta dishes stay close to tradition, with classics such as carbonara, cacio e pepe, and raviolo alla romana, prepared according to Roman technique and with a clear focus on balance and intensity of flavor. 

The snack section draws inspiration from Rome’s street food culture. Supplì al telefono, one of the city’s most iconic bites, appears as golden-fried rice croquettes filled with tomato sauce and scamorza cheese. The name refers to the elastic strand of melted cheese that stretches when the croquette is broken open, resembling an old-fashioned telephone cord—a dish that dates back to early 20th-century Rome and remains a staple of local food culture. Alongside it is polenta fritta con miele e pecorino (fried polenta with honey and pecorino), combining sweetness and salinity in a distinctly Roman way. 

Antipasti further underline the restaurant’s commitment to tradition, ranging from carciofi alla romana to lingua di vitello alla romana, with crudo di mare adding a seafood element to the menu. Desserts remain classic, with tiramisu closing the meal on familiar ground.  

At Forno di Martino, Roman cuisine is approached with confidence, built on fresh, high-quality ingredients and a belief that molto gusto matters more than presentation.