POSITION IN THE TOP 30. We can see a remarkable climb this year by even 10 positions (23rd place in 2017). It seems that the restaurant owner and the main sommelier, Indra Ramanauskienė, did not make a mistake by passing the kitchen wheel to a very promising representative of the new Lithuanian chef generation – Rokas Vasiliauskas.


Head chefRokas Vasiliauskas
Managing directorIndra Ramanauskienė
Type of cuisinemodern world cuisine with nostalgic touch
Working hoursI-IV 12 pm – 10 pm, V-VI 12 pm – 11 pm, VII 12 pm – 10 pm
AddressT. Masiulio str. 31, Kaunas
Average hot dish price18 Eur (cold dishes – 8 Eur)
Capacity (seated)130 seats
Breakfastyes (8 am – 11 pm, Sunday brunch – 12 pm – 3 pm)
Business lunchyes
Dog friendlyno (allowed on the terrace)

Place in 2017 No. 23
Place in 2016 No. 15

RESTAURANT’S UNIQUENESS. Probably one of the biggest secrets of Monte Pacis's success is an absolutely unique environment. Once you open the gate of the Monte Pacis complex, you will see a long Alley of Lime trees with 34 trees, while in the distance you will see Pažaislis Monastery which is one of the most prominent specimen of mature baroque in Northern and Eastern Europe. The youngest chef of our Top 30 list this year, Rokas Vasiliauskas, and his 20-person kitchen team works in the restaurant located in this magical place.

BRIEF MENU. The Monte Pacis menu is like a modern Lithuanian classic. In winter, when it’s cold, Rokas tries to create an illusion of heat by offering more dishes prepared on a grill. This past spring and its menu were tied to impressions and Asian countries. The summer menu includes tastes known to a Lithuanian from the childhood, but presented in a novel manner. Let's say, the mum's dumplings dough recipe prepared in a modern and bold manner (with lamb, pickles, mint and caramelized onion sour cream).

And even though Rokas supports local meat and cheese producers, however, part of the meat travels to the restaurant from all around the world (wagyu beef, kangaroo meat, meat of black angus, etc.). Seafood and fish also come to the restaurant from outside the country. While vegetables and greenery travel to the kitchen only a distance of just a few dozen meters – from the Monte Pacis garden in Pažaislio Monastery. Spinach, beans, berries, eaten flowers, tomatoes, mint, lime roses and many different herbs are sprouting in nature and prayers.

The sophisticated Monte Pacis menu is complemented by not less sophisticated wine list with over 200 types of wine (with even 50 types of wine by a glass) and a 13-item water menu (even black water is available).

NEWS. This year, as in the past year, the Monte Pacis team is perfecting tasting dinner suggestions. There are currently two options available. This is a 9-course full experience menu. Price – 55 Eur. Duration – 4 hours. Guests that are in a rush can choose a 3-course menu at a price of 33 Eur. Tasting dinners are offered without the set hours – the kitchen is always ready to surprise its visitors.

CHEF. During his culinary studies at Derby university in Great Britain, Rokas Vasiliauskas worked at the one Michelin star Holbeck Ghyll restaurant. Once he graduated, he already had five job offers. Rokas chose the famous Enoteca in Barcelona (general manager Paco Pérezas, two Michelin stars). And later on, as he came back to Lithuania and his career progressed, he received an offer from the restaurant of Monte Pacis to become the chef-in-chief of the kitchen of this restaurant. Rokui is now only 23 years old and his management of the kitchen was highly appreciated not only by the 30 Best Restaurants project, but also White Guide, adding Monte Pacis among the top ten restaurants in the Baltic States.

SPACE AND HISTORY. The complex of Pažaislis Monastery was designed by Italian architect Giovanni Battista Frediani. In 1812, French emperor Napoleon and his army stayed at the monastery. The quest complex - restaurant and the four-star hotel Monte Pacis from 2013 are located in the quest house built next to the monastery by founders Kristupas Zigmantas Pacas and his wife Klara Izabelė – a part of the monastery intended for receiving guests. In the Founder’s Hall of the complex, large balls were organized in the 17th century, and now – dinners are served. In the complex, there is also the Hall of Klara Izabelė and a casual Dining-Hall.