Stikliai

The story

Crafted with passion, served with love

A Setting of Glass and Greenery

Stikliai restaurant occupies a glass-covered courtyard within the Relais & Châteaux Stikliai Hotel in Vilnius’s Old Town. Designed by French interior architect Anne Toulouse, the space is filled with green plants and candlelight, creating an atmosphere that is both romantic and refined. The restaurant’s name, meaning “glass” in Lithuanian, nods to the street’s 16th-century history as a center for glassmaking—a heritage that echoes in the transparent dome above.

From the Stikliai Farm to the Table

The kitchen’s commitment to quality begins 50 kilometres away in Dubingiai, where the restaurant operates a 2.5-hectare organic farm. Vegetables, fruits, berries, herbs, and edible flowers are grown here, along with honey from on-site hives. This direct connection to the source allows the team to work with produce at its peak, from the first seedling to the finished plate. The philosophy is summed up in their motto: “From a seedling, to your table.”

The Culinary Vision of Chef Pavel Koncejalov

Head chef Pavel Koncejalov leads the kitchen, offering a menu that blends Classic French techniques with international accents. The tasting menu begins with an onion emulsion paired with cheese cream and herb oil, followed by a red drum ceviche in a wheat tartlet. A Hokkaido pumpkin cream soup features fried mini octopus and smoked caviar, while foie gras arrives with cherry-ginger chutney and dark chocolate. Main courses include venison loin with smoked salsify cream and cranberry gel, and a chocolate bubble dessert with yuzu-lime cream and passion fruit sorbet. Each dish is precise, balanced, and rooted in the restaurant’s own agricultural efforts.

Stikliai’s dedication to this level of craftsmanship has earned it a place in the Michelin Guide, recognized as a recommended restaurant. For those seeking a meal that is both elegant and deeply connected to the land, this Vilnius address delivers a memorable experience of Classic French dining.