SITUATION IN THE TOP THIRTY.
The Meschino family restaurant Da Antonio is a true veteran of both the market and the 30 Best Restaurants list. This year, it moves back up and regains the 9th position it held two years ago.
3 WORDS THAT BEST DESCRIBE THE RESTAURANT: simple, delicious, and tasteful.
WHY IS IT WORTH VISITING?
Da Antonio remains true to itself – an Italian à la carte restaurant where traditional Italian cuisine is presented in a modern way. With many years of experience in the market, the restaurant is far from a newcomer.
“In a restaurant, everything comes together as one – the service, the atmosphere, the interior, and finally and most importantly, the delicious food. After all, it’s the flavors and sensations that bring guests back. When all these elements are in place, the results follow,” says Dmitrij Babenko, head chef of Da Antonio.
WHAT SHOULD YOU KNOW ABOUT THE MENU?
The menu is quite extensive, yet never static – it is constantly enriched with new dishes, and the head chef continues to surprise with fresh presentations.
Under D. Babenko’s leadership, the kitchen is known for its use of different flavored salts, what many consider the best burrata in Vilnius, a constantly updated water list, and house-made ice cream. The ice cream recipes have recently been refined by reducing sugar to achieve more intense flavors.
“Our menu foundation stays the same, but the work is ongoing: we change certain elements, serve dishes on new plates, and look for more interesting ways of presenting them,” notes D. Babenko.
This year, the restaurant is especially pleased with its intriguing interpretation of Vitello Tonnato – a non-classical version where it is not immediately obvious that this iconic Italian dish is being served.
Italian à la carte dinners here begin with a chef’s amuse-bouche and conclude with a new final accent: cucumber and lime sorbet scented with grappa.
Although Da Antonio presents itself as an Italian à la carte restaurant, D. Babenko explains that tasting dinners can also be arranged by prior agreement.
“The purpose of the tasting menu is to introduce guests to our cuisine. Dishes are served in smaller portions than the à la carte menu and often include experimental creations. We always offer a tasting menu on Valentine’s Day, so for those who want to get to know our food, concept, techniques, and presentation, we recommend visiting on this occasion and combining a culinary introduction with a celebration,” says the chef.
GUESTS RETURN BECAUSE OF the flavors and the restaurant’s distinctive style.
WHO WORKS IN THE KITCHEN?
Dmitrij Babenko has been leading the Da Antonio kitchen for around 20 years. He began his career at the Stikliai restaurant, then worked at one of Antonio Meschino’s restaurants of the time, eventually becoming head chef at Da Antonio. According to him, the kitchen team is stable, with little staff turnover.
Photos by Robertas Daskevičius
