Gurmanai Menu

Warm buckwheat shell, fresh farmer's curd, garlic smoked over alder.

Three-day sourdough rye baked in the hearth, whipped butter soured with our own kefir, toasted caraway.

Two-hour cure, birch sap glaze, dill flower, on a crisp of potato skin.

Klaipėda-style cold-water oyster, cucumber pearls, whey smoked over alder. Served by the piece.

Our take on kepta duona: rye fingers fried in beef tallow, garlic, smoked Džiugas dip.

Eel smoked over juniper, roasted and raw beetroot, horseradish cream, cold-pressed dill oil.

Wild sorrel broth, green strawberry, cucumber ice, toasted hemp.

Hand-dived scallop sliced raw, sea buckthorn gel, dill oil, cold buttermilk.

Late-summer tomatoes from Kėdainiai, fresh smoked curd, lovage oil, garden flowers.

Curonian pike-perch grilled on the bone, onions burnt and puréed, butter sauce with trout roe.

Six-hour shoulder, lacto-fermented cabbage, juniper jus, charred leek.

Celeriac and parsnip buried in embers, hay-infused cream, toasted hazelnut.

Dry-aged duck breast roasted on the bone, sour cherry jus, glazed beetroot.

Wild venison loin, chanterelles, celeriac purée, lingonberry and juniper jus.

Five Lithuanian cheeses at their peak, buckwheat honey, rye crackers, walnuts.

A single generous piece of Lithuania's great hard cheese with pear and honey.

Buckwheat honey from Dzūkija, sour cream, sea buckthorn curd.

Spring birch sap, frozen and shaved, with dark rye crumb and pine sugar.

Spit-baked Lithuanian tree cake, buttermilk ice cream, forest berries.

70% chocolate crémeux, malted rye crumble, roasted barley ice cream.

The season in twelve movements, from hearth snacks to birch sap. Vegetarian version available on request.

A shorter journey through the season. Allow two hours.

Ten courses from our garden and foragers. Vegan version on request.