No. 22 La Capital

TOP 30 PLACEMENT AFTER 3 YEARS. Two years ago, the restaurant "La Capital," invited guests, entered the list of the top thirty restaurants, and started from position 22.



Head chefIvan Alexis Hernandez Maldonado
Managing directorIngrida Rakauskaitė
Type of cuisineMexican experiences
Working hoursI 17.00–23.00, II–III 17.00–23.00, IV–V 17.00–00.00, VI 12.00–22.00, VII 12.00–22.00
AddressSaltoniškių g. 7c, Vilnius
Average starter price9–16 eur
Main course average price15–35 eur
Tasting menu45 per person
Capacity (seated)100 guests
Children welcomewelcome of all ages
Terraceyes, seats 80
Breakfastnot available
Business lunchnot available
Dog friendlyon the terrace

WHY WORTH VISITING? "La Capital" considers itself a Mexican experience restaurant, inspired by authenticity blended with modern culinary trends. Chef Ivan Alexis Hernandez Maldonado says, "I aim for every guest to try new flavors and technologies I learned in Mexico. I strive for it to be as traditional as possible, but some of my dishes here feature a modern interpretation."

WHAT TO KNOW ABOUT THE MENU? The restaurant owners ensure to inquire about guests' spice preferences and adapt to various tastes. Following Mexican traditions, they encourage sharing snacks with friends. The menu includes fish, meat, octopus, and a separate menu for children. "Guest education is crucial for us, so when we bring each dish to the table, we explain and tell its story," says restaurant manager Ingrida Rakauskaitė.

Guests' favorite dishes at "La Capital" include tuna, shrimp tostados, ceviche with macha sauce, slow-cooked beef, and marinated with Mexican "barbacoa" spices. Besides Mexican cuisine, the restaurant offers over a hundred types of mezcal and tequila.

GUESTS RETURN FOR new undiscovered flavors, friendly service, and stories about the dishes.

WHO WORKS IN THE KITCHEN? Chef Ivan Alexis Hernandez Maldonado previously worked at one of the world's top restaurants, "Pujol," ranking in the top 10 worldwide. Before coming to Lithuania, he collaborated with Chef Joaquin Cardoso. "The restaurant founders had a clear vision that Mexican cuisine should be led by someone who knows and understands the culinary culture of the country, allowing guests to experience true Mexican emotion," emphasizes Ingrida. The restaurant team is quite international, with employees from Venezuela and Ukraine.

Photos by Robertas Daskevičius