Nineteen18

The service is excellent. The food, however, has major shortcomings. The first dish, with salad and vegetables, felt like something you’d feed a caged rodent. The starters were otherwise good but extremely small, even considering it’s a multi-course menu. The intermediate dumplings were absolutely outstanding, made according to the head chef’s mother’s recipe. I’ve never encountered a Michelin-starred restaurant where bread and butter are counted as one course, or where a palate cleanser served before the mains is also considered a separate course. And then it turned out that in this 10-course menu, there was exactly one actual main course. The classic wine pairing (5 wines) cost €107, which I cannot justify after tasting their quality. They were decent but nothing special. I don’t know if the Michelin Guide came to Lithuania “by force,” but having dined at many starred restaurants across Scandinavia, this place has no rightful place on that list, apart from its excellent customer service. The overall quality of both the food and wine does not, by any means, correspond to the high price point.

Staffs are very friendly and nice, which makes the whole experience more joyful. I liked the storytelling of each dish. The waiter was so mindful that he noticed we don’t like drinking alcohol, he recommended sparkling grape juice produced at their farm. We had grape juice with berries and rosemaries, it was very nice. Every dish was interesting and delicious but the three most impressive dishes for me were 1. Third dish: the texture was quite interesting; the outside is crispy but the inside is incredibly soft, and the caviar was the cherry on the top; it makes the overall taste not bland or oily. 2. Taco: hats off to the chef’s imagination. Absolutely loved the taste of the harmony of all the ingredients, and the story behind the dish. 3. Ice cream with ants: ants go perfectly well with the ice cream. Never thought I would enjoy eating ants. When it comes to dessert, it could be a little more creative as all the desserts were ice cream/sorbet. The sorbet before the main dish was delightfully refreshing though. Overall, it was a lovely, tasty experience!

This is the best experience I’ve ever had at a restaurant. The food was sublime, featuring flavors and presentations I had never seen or tasted before. The wine was absolutely outstanding — for example, we had a Tuscan red that was among the best I’ve ever tasted. The Riesling was equally impressive, and the Eiswein sent me straight into dreamland. But the very best part was the atmosphere created by the staff. Incredibly present, authentic, and generous. Vilnius is a fantastic place to visit, and this restaurant alone could be reason enough to come to the Lithuanian capital.

The best dining experience I’ve had so far in my life. The team at Nineteen18 made me feel welcome and the service was perfect. From start to finish the tasting menu was interesting and flavorful. The standout for me was the dumpling dish (koldunai). You could feel the story that the head chef Andrius is telling, this dish made me emotional and nostalgic. I highly recommend Nineteen18, can’t wait to come back.

A fantastic experience and amazing food at Nineteen18! What a unique and interesting tasting menu, filled with locally grown produce. We had a great time. Highly recommended as one of the BEST places in Vilnius! A++

Amazing evening in a beautiful location. The service is smart and impeccable and the food is an absolute delight. Definitely deserved its michelin star!

Absolutely beautiful meal in a lovely setting. Local produce used to create some interesting dishes. The beef tartar on waffle was a stand out. Not cheap, but great value for a tasting menu of this standard.

You rate experience by the strongest impression that shines from the memories apart from glamour instant presentation. We had opportunity to be invited at chef’s table even though we opted for dining room. This was a good glance to catch spirit of the chefs and prep team which were looking harmonious working together without a word. Very interesting choices of the dishes and ideas behind it matching local and import high quality products and history. Easy as artists brush movement. Presentation of the food and skilful matching of textures, colors and tastes were impressive but out of all shines out bread with butter and Danish origin cow. Also unusual use of ants in desert which tasted just perfect. Wine pairing is a must and matched every single dish - very good choice esp desert wine. Restaurant is in every way a must visit!