No. 10 Arrivèe

TOP 30 PLACEMENT AFTER 3 YEARS. 30 best newcomer – the restaurant "Arrivèe" in the temporary capital immediately jumps into the TOP10. Securing the 10th spot, it also earns the title of the best restaurant in Kaunas.

3 WORDS BEST DESCRIBING THE RESTAURANT: Respect for product and guest, taste balance, minimalist aesthetics.


Head chefEvaldas Juška / Xavier Bouriot (France)
Managing directorEglė Purvaneckaitė
Type of cuisineModern French cuisine / Fine dining
Working hoursIV–V 17.00–22.00, VI 16.00–22.00, VI–VII 10.00–14.00 brunch and bakery
AddressVilniaus g. 29, Kaunas
Average starter price6 –16 eur
Main course average price20–33 eur
Tasting menu75 eur per person
Capacity (seated)25 guests
Children welcomeof all ages
Terraceyes, seats 60–80
Breakfastnot available
Business lunchnot available
Dog friendlyyes

WHY WORTH VISITING? "Arrivèe" is a modern French cuisine restaurant, emphasizing on the quality of products, combinations of ingredients and textures, and creative chef's dinners. The word "arrivèe" means "arrival" – conveying the chefs' professional knowledge to the restaurant team, presenting products and flavors to guests, inviting guests to the restaurant for new experiences.

The restaurant has two permanent head chefs, Xavier Bouriot and Evaldas Juška, with occasional input from consulting chef Antoine Perray from France.

WHAT TO KNOW ABOUT THE MENU? According to the manager, all main ingredients – meat, fish, seafood – come fresh from the world's best suppliers. They show respect for Lithuanian identity by using seasonal farm vegetables for side dishes.

The strong point of head chef Xavier is respecting the product, ensuring the main dish's ingredient's flavor isn't overshadowed but complemented by suitable sauces. The goal is to create an emotional dining experience through taste, where texture, technique, and chefs' expertise play crucial roles.

The other head chef, Evaldas, excels in creating taste balance and harmony, aiming for an uplifting guest experience throughout the evening, starting with small appetizers and concluding with impactful desserts.

GUESTS RETURN FOR the harmony of flavors, emotion, and a culture of communication. The restaurant is located in a historic building, creating a unique city within the city.

WHO WORKS IN THE KITCHEN? "Arrivèe" operates as a practical training restaurant, with the most skilled students from the St. Ignatius Loyola College's bachelor's program in Culinary Arts working in the kitchen. The young and talented team is led by chefs Evaldas Juška and Xavier Bouriot.

Head chef Xavier has extensive experience in Michelin-starred restaurants like "Les Crayères," "Lucas Carton," and "Michel Rostang," while head chef and pastry chef Evaldas has been recognized in various international and local competitions.

Photos by Robertas Daskevičius