No. 29 Fisheria

TOP 30 PLACEMENT AFTER 3 YEARS. The Fisheria restaurant, located in Nida and having opened its doors in Preila a few years ago, is currently a newcomer in the rankings. In this restaurant, I broke my beliefs about what is possible and what is not. Here, we have only a 9 sq.m. kitchen, which sometimes serves up to 250 people per day, says Adomas Jegnoras, the chef leading the resort restaurant. He began his journey working for three years in the Drama Burger meat network before having the free-dom to explore, experiment, and discover at the Fisheria restaurant.

3 WORDS BEST DESCRIBING THE RESTAURANT: coziness, summer, and vibrancy.


Head chefAdomas Jegnoras
Managing directorAdomas Jegnoras
Type of cuisinefish restaurant
Working hoursMon-Fri 5:00 PM – 10:00 PM, Sat-Sun 10:00 AM – 10:00 PM (Nida during the warm season) Mon-Wed 5:00 PM – 10:00 PM, Thu 10:00 AM – 10:00 PM, Fri-Sat 10:00 AM – 11:00 PM, Sun 10:00 AM – 10:00 PM (Preila during the warm season)
AddressTaikos str. 5, Nida; Preilos str. 39E, Preila
Since2018 in Nida, 2020 in Preila
Average starter price8-12 eur
Main course average price14-46 eur
Tasting menunot available
Capacity (seated)36 guests
Children welcomewelcome of all ages
Terraceyes, seats 18
Breakfast10:00-13:00 during the high season
Business lunchnot available
Dog friendlyyes

Place in No.
Place in No.

WHY WORTH VISITING? We are a fresh fish restaurant that focuses solely on fish and has a variety of fish dishes. Some guests say they didn't eat fish until they tasted it here - then they understood what a good fish dish is and fell in love with fish. Others, on the contrary, say they only eat fish in our restaurant in the summer, Adomas says.

WHAT TO KNOW ABOUT THE MENU? "Fisheria" does not focus on exotic fish and seafood; it strives to use fish living in our climate zone. Not only local ones - here you will find fish from the Atlantic and pond-grown fish. However, no meat. "Typically, we have four appetizers and four main fish dishes on the menu. The food here is quite homemade and comfortable," says the restaurant's chef. According to him, about half of the dishes at the Fisheria restaurant have been on the menu since the first day of opening. We can't remove them from the menu because our guests need them. Some, hearing that we don't have them, turn around and leave, Adomas laughs. The classic Fisheria dish is fish and chips, which is especially loved by children and enjoyed by selective eaters and groups of friends. We wanted to remove it from the menu because it originated from fast food, but we use quality fish, so guests like this dish, says the restaurant chef. Another legendary Fisheria dish that you will always find is mackerel pâté. It always goes well, especially for our new seasonal employees, but they finish it off by the end of the season, he says.

GUESTS RETURN FOR delicious food, a cozy veranda, and a warm atmosphere. We were the first fish restaurant in Nida, now our effort is visible, emphasizes Adomas.

WHO WORKS IN THE KITCHEN? The Fisheria restaurant is seasonal, so in the kitchen team, we usually aim to have several experienced employees, but we also give opportunities to young people. Our menu is not complicated, making it easy for cooks with little experience to prepare dishes," says Adomas. Adomas himself also manages the kitchen of the "Nüman" restaurant in Kaunas and recently became the chef and co-owner of the new Vilnius restaurant "Elven".

Photos by Robertas Daskevičius