No. 1 Gaspar’s

TOP 30 PLACEMENT AFTER 3 YEARS. "Gaspar's" is a veteran of the top 30, almost always making it to the TOP10. This year, the renovated restaurant shoots to the top, claiming the first place in the ranking.

3 WORDS BEST DESCRIBING THE RESTAURANT: it a place we call home, as it's ultimately more than just about food and wine.


Head chefGaspar Fernandes
Managing directorGaspar Fernandes, Kristina Fernandes
Type of cuisinemodern, inspired by Goan cuisine (India)
Working hoursII-V 17.00-23.00, VI 13.00-23.00, VII 10.00-21.00
AddressPylimo g. 23-3, Vilnius
Average starter price10-18 eur
Main course average price16-36 eur
Tasting menu85 eur per person
Capacity (seated)30 guests
Children welcomeof any age until 17:00, later - 6 years and older
Terraceyes, seats 22 people
BreakfastVII 10.00-14.00
Business lunchno
Dog friendlyyes, on the terrace

Place in 2016 No. 11
Place in 2017 No. 8
Place in 2018 No. 10
Place in 2019 No. 10

WHY WORTH VISITING? A small restaurant named after its owner Gaspar creates an extraordinary gastronomic experience in Lithuania. "Gaspar's" blends European and modern Indian cuisines, more precisely, with the cuisine of the Goan region in India, where the chef himself hails from. "Visiting our restaurant is like a short vacation in an exotic country – no need to travel far, you can experience the taste of vacation here, in our restaurant," says Gaspar Fernandes, the restaurant owner, alongside his wife Kristina. The restaurant owners claim that "Gaspar's" is a place for open-minded, food-loving experimenters who enjoy dishes with a character. The secret ingredient is unique spices from the Goan region, recognizable to guests but kept undisclosed. One can notice Goan accents not only in flavors but also in the interior of the restaurant. For example, the floors are typical of the Indian region which the chef originates from.

WHAT TO KNOW ABOUT THE MENU? Gaspar emphasizes the use of spices as part of their identity. "But our food is not spicy – those are two different things. However, we cannot cook without spices, so our guests should expect flavorful cuisine," say the restaurant owners. The dishes at "Gaspar's" are made from the highest quality ingredients, crafted professionally, using appropriate techniques, and with a lot of love, attention, and care. "You must put a pinch of love in the kitchen," assures the chef. The restaurant offers fish, meat, seafood, and vegetarian dishes. In summer – from May to the first weeks of November – it collaborates with local small farms, using only organic eggs. The restaurant claims not to have signature dishes as they constantly change and evolve but promise a truly unique signature taste.

GUESTS RETURN because in the restaurant they feel at home. "Guests return for our atmosphere, food, and because they feel our care. We always tell our serving staff to treat restaurant visitors like guests in their own homes. And, I think, we succeed in that. We want guests leaving through the door to say they had a great day or evening," says Gaspar.

WHO WORKS IN THE KITCHEN? Gaspar came to Lithuania from the UK but was born on the sunny Goa island, and his grandparents are Portuguese. One of them was a chef who was preparing food for Portuguese colonists and royalty. Gaspar inherited his culinary talent from his mother. Both of his parents were involved in the food industry, so Gaspar knew from a young age that he wanted to be a chef. He graduated from the prestigious "Le Cordon Bleu" culinary school in London. He worked in many places and doesn't hesitate to admit that he started with washing dishes in Indian restaurants. Eventually, he worked in the kitchen of the prestigious "Wentworth Golf Club" in London. After moving to Vilnius, he didn't know what to do for a while. He had long known that he would have his own restaurant, which he founded with his wife. "We have a great team not only in the kitchen. We are proud of our serving staff, people providing cleaning services – we are all a team. The most important thing for us is that everyone is motivated to take care of the guest," emphasize the restaurant owners.

Photos by Robertas Daskevičius