SITUATION IN THE TOP 30
Since its opening, the restaurant “Džiaugsmas” has consistently led the ranking of the top 30 restaurants. It held the first place for two consecutive years and then the second place. This year, “Džiaugsmas” has earned the third position in the ranking.
3 WORDS THAT BEST DESCRIBE THE RESTAURANT: hospitable, seasonal, creative.
WHY IS IT WORTH VISITING?
“Džiaugsmas” is for those who long for truly good, delicious food presented creatively. “We are on the same path, striving for maximum quality. Recently, we’ve started using more complex cooking techniques because we want to showcase our skills, making it challenging to replicate our dishes at home. We strive to ensure our guests have a great mood, and I believe we are doing quite well. We do this with all our hearts, along with the entire team,” says the renowned chef of “Džiaugsmas,” Martynas Praškevičius. The restaurant has now also been awarded a Michelin star.
According to Martynas, the most gratifying recognition for them is seeing the restaurant filled with happy guests who return. “That is our daily joy,” he says.
WHAT SHOULD YOU KNOW ABOUT THE MENU?
Although “Džiaugsmas” is transitioning from more home-style dishes to more complex ones, the legendary, seemingly simple dish of bacon with bread is likely to remain on the menu always.
“This was the first dish created at ‘Džiaugsmas’ quite by accident. We were doing bread experiments with the team, were very hungry, and had only apple jam, bacon, and bread. So, we made sandwiches and decided to add them to the menu because they were very tasty. It’s simply, perhaps even the weirdest looking dish on our table, but very loved by our guests,” Martynas shares the story behind this iconic dish.
All the main ingredients on “Džiaugsmas” tables come from local farmers whom the chef knows personally. “My goal in this restaurant is simple—to serve dishes made from the best quality products grown in Lithuania. I waited a long time for this opportunity; it was my dream,” says Martynas.
Another important aspect of the “Džiaugsmas” experience is sharing flavors at the table, with many dishes designed specifically for sharing and eating with your hands. This is perfectly complemented by natural wines—making this restaurant an excellent place to try them.
Recently, “Džiaugsmas” has expanded and enriched its tasting dinner, which now features ten dishes reflecting micro-seasonal trends. “We prepare the tasting menu dishes from the best ingredients we receive,” notes the chef.
WHY DO GUESTS RETURN?
Guests return for the atmosphere, simplicity, locally creatively presented food, and sincere service.
WHO WORKS IN THE KITCHEN?
The chef and creator of this restaurant is Martynas Praškevičius. He is one of Lithuania’s most esteemed chefs, who not only believes that everything in the kitchen can be learned on one’s own but has also proven it. Before earning a Michelin star, he had not worked in star-rated or famous restaurants, but he always knew he wanted to be a chef and dedicated all his attention, time, and talent to this calling.
He worked at “Stereo 45,” the Asian restobar “Briusly,” and later experimented extensively in the culinary project “Mythbusters of the Kitchen.” His first restaurant with a partner was “Stebuklai,” and his second is “Džiaugsmas.”
Photos by Robertas Daskevičius
