Vakarienė
A kitchen where cold-smoked beet soup arrives in hand-thrown clay and rye bread still carries the warmth of the oven.
"We cook the way grandmothers cooked —
without shortcuts, without apology."
Agnė Paulauskienė · Head Chef & Founder
Dishes that carry
a region's memory
Every dish traces back to a Lithuanian region — its soil, its season, its grandmother's kitchen. Ingredients sourced within 200km of Vilnius.
Šaltibarsčiai
Cold Beet Soup
Cold-smoked beet broth with fresh dill, hard-boiled egg, and cultured cream. Served in hand-thrown clay.
Cepelinai
Potato Dumplings
Zeppelin-shaped potato dumplings stuffed with minced pork and onion, crowned with sour cream and bacon crackling.
Kugelis
Potato Pudding
Baked potato pudding with caramelized onion, smoked bacon, and a crust that shatters on the fork. Served warm.
Šakotis
Spit Cake
Traditional tree cake baked on a rotating spit — layers of egg batter dripping into golden spires. Served with wild berry compote.
Smoked Eel
Rūkytas Ungurys
Cold-smoked Nemunas river eel on dark rye, with horseradish cream and pickled cucumber. A Baltic coast classic.
Dark Rye Bread
Juoda Duona
Stone-ground rye sourdough baked in-house. Arrives warm, thirty seconds from the oven. Served with cultured butter and coarse salt.
Full menu changes with each season
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to experience Vakarienė?
Years of service
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Seasonal menu changes
"The cepelinai alone are worth the flight to Vilnius. Vakarienė doesn't romanticize Lithuanian cuisine — it simply cooks it with unflinching honesty."
Elspeth Harrington
The Guardian Weekend · 2025
"A farmhouse transplanted into the city. Every dish is a geography lesson and a love letter at once."
Tomas Bergström
Condé Nast Traveller · 2025