TOP 30 PLACEMENT AFTER 3 YEARS The restaurant Dine is one of those restaurants that has been earning a place in the rankings for the past five years. With two stars in Lithuanian gastronomy, chef Egidijus Lapinskas, and one of the best wine experts in Lithuania, Arminas Darasevičius, the combined restaurant Dine holds the 12th position this year.
3 WORDS BEST DESCRIBING THE RESTAURANT: plenty of delicious food, good wine, and positive emotions.
WHY WORTH VISITING? "We are simple in many respects, don't consider ourselves very formal or only a festive restaurant, and we're happy with every guest, whether it's a passing tourist or a family celebrating a birthday," says chef Donatas Šatkauskas. According to him, Dine is an unpretentious restaurant where guests in shorts or elegant attire can sit side by side, offering a variety of dishes suitable for both everyday dinners and celebrations.
WHAT TO KNOW ABOUT THE MENU? The restaurant Dine stays true to its creative core but is not afraid to evolve and experiment. While some dishes have been on the menu for 5–6 years, they gradually change. "When visiting us, it's advisable to rely on the serving staff's opinion, ask for their recommendations, and try something you wouldn't usually eat, provided you don't have allergies," Donatas advises. He mentions that the restaurant aims to present food in a straightforward manner, and if they use less common ingredients, they make sure to inform guests and introduce them in detail.
GUESTS RETURN FOR the relaxed atmosphere, warmth, simplicity, wine selection, and suitable wine pairings with food.
WHO WORKS IN THE KITCHEN? Donatas graduated from Western London University and worked at the prestigious "Oxo Tower" restaurant in the UK capital. There, he gained basic knowledge of kitchen processes and later became part of the kitchen team at the newly opened Fera at Claridge's, which received a Michelin rating within half a year. Finally, with more experience and self-confidence, Donatas returned to Lithuania. After a year of searching for his place, he found Dine. "Our restaurant's kitchen is staffed with people who love their work. They couldn't do it any other way because the workload and hours are enormous. It's a team I'm proud of, though I probably don't tell them that often enough," Donatas admits.
Photos by Robertas Daskevičius
