Uoksas

The story

Crafted with passion, served with love

A Vision of New Lithuanian Cuisine

Uoksas has been refining its vision for over a decade, and it was the first restaurant in Lithuania to cultivate the idea of new Lithuanian cuisine. The kitchen works with locally sourced, seasonal produce from the Baltic region, applying modern techniques and a Nordic aesthetic to reinterpret traditional flavours. The result is a menu that changes constantly with the seasons – a micro-seasonal approach that keeps the dining experience tethered to the land.

This thoughtful, grounded philosophy earned Uoksas a Michelin Recommended distinction in 2026.

The Seasonal Tasting Menu

Dinner is built around a tasting format. Guests choose from three, four, or six courses – each a sequence of starters, mains, and desserts. Wine pairings are available to accompany each course, selected to harmonise with the season’s ingredients.

A recent menu opened with a juniper-cured trout, served with a pickled quail egg, dill gel, juniper-smoked potato, and fermented spruce buds. A scallop starter paired white asparagus with almond and cauliflower couscous, finished with a cucumber and lemongrass emulsion. Among the mains, koji-cured trout came in a carrot and crayfish bisque, while a guinea fowl was served with corn polenta, caramelised chicken stock, and ramson. Desserts stay equally seasonal – rhubarb pickled in vanilla with goat’s cheese cream and basil ice cream, or a variation of berries and chocolate.

The Experience

Uoksas is a dinner-only restaurant with outdoor seating in warmer months. The atmosphere is understated, letting the food and the season speak. Tasting menus should be booked at least a day in advance, and dietary needs can be accommodated with notice. It’s a place for those who appreciate precise, inventive cooking rooted in a clear sense of place.