Lithuania: A Rising Michelin-Star Gastronomic Destination for British Travellers

Lithuania strengthens its place on the global gastronomic map with new MICHELIN honours and the country’s first Bocuse d’Or national final.

On 28 May, Lithuania celebrated a milestone moment in its culinary evolution. At Dūmų fabrikas in Vilnius, chefs, restaurateurs, and food lovers gathered for Culinary Stars Night Lithuania – an event marking the launch of the MICHELIN Guide Lithuania 2025, alongside the country’s inaugural Bocuse d’Or national final.

Supported by Lithuania Travel, the celebration underscored the Baltic nation’s growing profile in the international food scene. With multiple daily direct flights from London, Manchester and Dublin to Vilnius – all under three hours – Lithuania offers the perfect setting for a gastronomic getaway, with Vilnius ideal for a city break.

New MICHELIN Accolades Highlight Lithuania’s Culinary Growth

This year’s MICHELIN Guide sees four Vilnius restaurants retain their coveted MICHELIN Stars: Demo, Džiaugsmas, Pas mus, and Nineteen18. The Bib Gourmand list – recognising exceptional quality and value – has doubled in size, with four Vilnius restaurants, Augustin, B’ARN Bistro, El Gato Negro, and Kristoforas, joining the ranks which include Nüman, 14Horses, Gaspar’s and Le Travi.

Sustainable dining continues to gain ground, with Demo in Vilnius awarded the MICHELIN Green Star for outstanding environmental responsibility, joining Red Brick in Radiškis village as a standout in eco-conscious gastronomy.

Two new restaurants were added to the list of MICHELIN-recommended venues: MOTÍF in Vilnius and Alba Bistro in Klaipėda, enriching a roster of 25 restaurants that already spans Vilnius, Kaunas, Trakai, and the surrounding countryside.

According to Lukas Savickas, Minister of Economy and Innovation, the Guide highlights Lithuania’s culinary progress and international competitiveness, saying: “This is a strong example of how consistent effort, investment in quality, and creativity can translate into real economic results. Despite challenging geopolitical and economic conditions, our restaurant sector continues to show resilience and the ability to generate added value – all while strengthening Lithuania’s international profile.”

To streamline travel planning, Lithuania Travel has grouped top restaurants into helpful categories:

Essential Icons: Džiaugsmas, Nineteen18 – Acclaimed Vilnius restaurants offering refined tasting menus that showcase local produce and culinary excellence.
Romantic Nights Out: Ertlio Namas, Telegrafas – Intimate settings ideal for a date night or special occasion.
Special-Occasion Show-stoppers: Demo, Pacai – Luxurious, MICHELIN-recognised venues perfect for tasting-menu celebrations.
Plant-Forward Plates: 14Horses, Augustin – Inventive, vegetarian-friendly menus appealing to plant-based diners.
Local Favourites: Gaspar’s (Vilnius), Monai (Klaipėda) – Relaxed, welcoming spots known for flavourful dishes and exceptional value.

With tasting menus starting from around £45, dining in Lithuania delivers impressive value compared to similar experiences in the UK. Many of these venues are located within walking distance of Vilnius Cathedral Square or accessible via rail to Kaunas, making it easy to pair world-class dining with UNESCO-listed heritage.

Lithuania Hosts First Bocuse d’Or National Final

Coinciding with the Guide’s launch, Lithuania hosted its first Bocuse d’Or national final – part of the prestigious global chef championship founded by Paul Bocuse in 1987. Widely regarded as one of the world’s most esteemed cooking competitions and often referred to as the “gastronomy equivalent of the Olympic Games,” the contest challenges chefs to craft exceptional dishes under intense time pressure. Competing for the national title were three top Lithuanian chefs: Augustinas Bimbiris–Butkus from DIA, Nikita Gerasimovas of Amandus, and Gabrielius Zajec representing Pink&Yellow.

Over 5 hours and 35 minutes, the chefs crafted exceptional dishes using mandatory ingredients including Trakai trout, beef heart, veal loin, chanterelle mushrooms, as well as a mystery ingredient: dark beer with dried plums from the Sakiškės brewery.

Judging was led by Swedish chef Gustav Leonhardt, a Bocuse d’Or bronze medallist. Gabrielius Zajec was named national winner, with Augustas Janušonis awarded Best Assistant Chef. Plus, a special award was presented by a committee of distinguished public figures, led by Asta Meschino, and was granted to chef Augustinas Bimbiris-Butkus.

Looking Ahead: Gastronomy as a Tourism Driver

According to O. Gončarova, gastronomic tourism is one of the fastest-growing travel sectors. These two landmark events not only elevate Lithuania’s global profile, but also create new opportunities to attract international visitors:

“Studies show nearly 60% of travellers are willing to extend their stay if Michelin-starred restaurants are on offer. These MICHELIN recognitions provide Lithuania with a distinct advantage in attracting culinary travellers.”

Supported by Lithuania Travel and its partners, this dual celebration marks the beginning of a broader strategy to position Lithuania as a premier gastronomic destination in Europe.

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