No. 23 STIKLIAI

POSITION IN THE TOP 30. This is undoubtedly one of the best-rated restaurants in the country, whose story began already in 1987 and continues to this day.

BRIEF RESTAURANT’S STORY. Moderately luxurious, Relais & Chateaux Stikliai complex can be proud of its history being the longest private restaurant history in Lithuania (and therefore the greatest experience), a long list of awards (4 state awards) and compliments from honorable guests from abroad (many presidents of different countries and even representatives of royal families have dined here).

RESTAURANT’S UNIQUENESS – restaurant space that adds value to the restaurant guests - both looking for privacy and the historic environment for a special occasion: from the 15th-16th century baroque and gothic courtyard building under a glass roof to a banquet room with access to the terrace and the winter garden.

BRIEF MENU. The restaurant's main menu is changed 4 times a year. For some time now, seafood and fish dishes prevail on the menu of the restaurant. However, although most of the ingredients of the main dishes (i.e., almost all sea catches) come from Germany, the kitchen tries to support local farmers, and most of the fresh vegetables, fruits, berries and herbs are grown in a restaurant-owned 2.5-hectare ecological farm in Dubingiai. By the way, in the nearby located Stiklių Aludė you can enjoy the traditional meals of the interwar Lithuania.

CULINARY HITS. Snails with spinach, baby radish and horseradish sauce – 16 Eur, duck liver foie gras with raspberry and truffle salad and matured Modena Balsamic vinegar – 32 Eur, roasted lamb with black bean cream, polenta, chopped eggplant and rosemary – 45 Eur.

CHEF. The main value of this restaurant is Linas Bražinskas, the head chef, who has been working here for more than 20 years. Other kitchen members have accumulated similar experience in this area. True, even though L. Bražinskas has been working in one place for many years, but in the creative sense he does not like to stand still. Linas constantly goes for traineeships in Paris and Strasbourg, and creating Stikliai menu he collaborates with chef Jean-Francois Rouquette, who is the head of a well-known restaurant in France (two Michelin stars).

SPACE. The interior of Stikliai stands out for its not overloaded luxury. The interior of the hotel and restaurant was created by architect Audrius Ambrasas, along with the French designer Anne Toulouse, who, by the way, has already passed away. Her position was taken over by Daniele Brousselin, the main designer of Stikliai, who also comes from France. The main interior of the Stikliai restaurant is formed on the basis of the aesthetics of the 17th-18th centuries, adapting the modern interior details and accessories. By the way, this place also has its florists and an agronomist. And many flowers come to the restaurant and the hotel from the owner’s farm in Dubingiai.