No. 16Nüman

TOP 30 PLACEMENT. Nüman’s owners have experienced a few changes over the past year. And their new chef, Adomas Jegnoras, has made a few adjustments of note. Now at 16, the restaurant has slipped five places from last year’s number 11 – but still more than merits its prestigious spot in the Top 30.

Facts

Head chefAdomas Jegnoras
His favourite spice  mairūnai
Managing directorGitana and Tadas Survila
Type of cuisinefine dining
Working hoursII-IV 16:00-22:00 V-VI 16:00-00:00 (closed in summer)
AddressNemuno g. 43, Kaunas
Since2017
Capacity (seated)60 seats
Average hot dish priceEUR 18 (starter EUR 7-8)
Terraceavailable
Breakfastnot available
Business lunchnot available
Dog friendlyno

Place in 2017 No. 3
Place in 2018 No. 11

WHY VISIT? Simplicity is the watchword at Nüman from the restaurant’s laid-back atmosphere to the food on the plate – but don’t be fooled: this is fine dining at its best. If you want excellent service without the stress (not always possible in a high-class restaurant), together with an interesting and balanced menu in an aesthetically pleasing environment Nüman is the place.

BRIEF MENU DESCRIPTION. This year, the major change at Nüman is the kitchen’s focus on à la carte. The degustation menu is no longer the centrepiece of restaurant’s gastronomic experience. “We are hoping that our guests enjoy us for everyday dining, not just for special occasions. The degustation menu is now intended more for that.”

New chef Adomas Jegnoras has brought his own, unique touches to Nüman. The updated à la carte selection marks a change from the original tone set by the restaurant’s owners and former head chef Matas Paulinas (now the chef at Nineteen18). And let’s not forget the new chef’s impeccable pedigree: Adomas studied under chef Martynas Praškevičius, winner the award for the Best Restaurant in Lithuania on two occasions (at Stebuklai in 2016 and Džiaugsmas in 2018).

More local products have appeared, and more attention is paid to seasonality and quality ingredients. The team makes everything on the premises: from baking bread to making horseradish and sauces, fermenting and marinating vegetables, making kombucha and more. Chemical ingredients, often used to generate the “wow” factor in fancier dishes, have been completely removed. “I prepare real food,” says the chef.

CHEF. New-generation chef Adomas Jegnoras began his career as a student of the famous Lithuanian Chef Martynas Praškevičius. Before heading up Nüman, Adomas managed the kitchen at Drama Burger, and is a partner in the chain. While Nüman takes a summer break, Adomas is managing the kitchen at the Fisheria Restaurant in Nida.