Arrivée

The story

Crafted with passion, served with love

Arrivée in Kaunas

At the heart of Kaunas’s old town, on Vilniaus Street, Arrivée occupies a house that feels like a private home. The restaurant’s name—French for “arrival”—hints at the experience: the moment a guest steps through the door becomes a small event, a transition into a space where ingredients and technique are treated with seriousness and warmth.

The Chefs and Their Background

The kitchen is led by two chefs. Xavier Bouriot brings years of experience in Michelin-starred restaurants in France, including Les Crayères, Lucas Carton, and Michel Rostang. He spent over a decade in the team of Alain Ducasse and directed the prestigious Auguste Escoffier culinary school at the Ritz Paris. Evaldas Juška, head chef and pastry chef, honed his craft in Michelin-starred London kitchens such as Core by Clare Smyth and Angler. He is a finalist and prize-winner in international competitions, including third place in the British TV show British Bake-off: The Professionals and a gold medal in the Dessert and Wine Championship.

Together, they create a menu that is grounded in French technique but attuned to Lithuanian seasons and local produce. The restaurant’s philosophy is that genius lies in simplicity: ingredients are selected for their flavour, and the rhythm of the year dictates what arrives on the plate.

A Michelin Recommended Address

Arrivée’s approach has been recognised by the Michelin Guide, which awarded it a Recommended status in 2026. The guide’s inspectors noted the precision and balance of the cooking, a reflection of the chefs’ rigorous training. The restaurant’s French cuisine, touched with global accents, is executed with the confidence that comes from deep professional experience.

More Than a Restaurant

Arrivée also serves as a practical training restaurant for students of St. Ignatius Loyola College’s Culinary Arts and Hospitality Management programme. The kitchen is a working classroom where theory becomes real skill, and every guest benefits from the energy and dedication of a new generation of cooks.