No. 29 Pievos

WHY IS IT WORTH VISITING?

What sets Pievos apart is constant change. Not only is the menu updated every few days, but the drink selection, interior details, the music played in the restaurant, and even the tableware are continually changing.

“Every visit to Pievos can become a completely different experience. We ourselves always want to do something new, so if you come on a Thursday you may get one experience, and on a Saturday evening – a totally different one. This element of surprise is essential to our restaurant,” says head chef Dominykas Baronas.

Ultimately, guests also come here expecting to find something new each time – and they are surprised if the restaurant hasn’t yet had time to change.

“On top of that, our environment is not entirely standard either: we have a flower and interior décor shop, a coffee spot, and a dessert counter. So when guests arrive, they can not only find a different menu or hear different music, but also see rearranged furniture. Everything here truly changes more often than in other places,” notes the chef.

The restaurant pays special attention to beverages and boasts an exceptionally wide selection – from distinctive wines, champagne, and spirits to a variety of beers.

WHAT SHOULD YOU KNOW ABOUT THE MENU?

The owners of Pievos say they don’t box themselves into any rules about how often the menu should change. It is updated every few days, depending on available produce, the weather, the mood, and what they feel like cooking. As a result, the restaurant’s signature dish is actually the overall style of the food itself – fresh, seasonal, and distinctive.

“Our menu changes are dictated by nature and seasonality. We try to buy as many products as possible from local farmers, so often their produce determines what we’ll cook much more than any pre-planned dish idea. It’s important to us that products are organic or consciously grown – we pay attention to this in our personal lives, so it naturally carries over into the restaurant. We forage some spices, herbs, and edible plants in forests or grow them ourselves. And since the restaurant is called Pievos (Meadows), we also use many different edible plants and flowers in our dishes,” say the restaurant’s owners.

The restaurant strives to follow a zero-waste philosophy: minimizing waste, conserving water and electricity. Used oil is handed over to a company that turns it into fuel, waste is carefully sorted, and vegetable scraps are composted.

Although the menu changes frequently, the head chef assures guests of one thing – they will always receive high-quality, nourishing, and interesting food.

GUESTS RETURN BECAUSE OF the unique and ever-changing experience. According to the restaurant’s owners, the same guests often visit several times during a single stay in Birštonas – coming for a meal, then for coffee and dessert, and stopping by the shop as well.

“We notice that guests feel very comfortable here – sometimes they even unconsciously take off their shoes and walk around barefoot. Apparently, something here helps them relax; people don’t feel constrained like they might in a high-end restaurant with strict etiquette,” the restaurant’s representatives say.

WHO WORKS IN THE KITCHEN?

A team whose members complement one another in their own unique ways. The head chef is happy that all team members are highly enthusiastic and creative. Having come to Pievos from more standard restaurants, they enjoy the freedom to create without constraints.

Photos by Robertas Daskevičius