Uoksas — Restaurant in Kaunas

Before you decide to read further.

People with any kind of food allergy or food intolerance be aware , the place is not suitable for you! Otherwise you can give it a try.

Uoksas”- matures the vision of what the new Lithuanian cuisine could be like.

The menu in the restaurant changes with nature. Using creativity, professional skills, modern techniques and the Nordic aesthetics close to this restaurant, "Ooks" seeks to give meaning to traditional tastes in a new expression and quality.

The vision is understandable, design of the restaurant, background music, the service, the menu , presentation of the dishes with wine pairings all of this are good merged together.

However the taste and combination of the ingredients in some of the dishes unfortunately are quite disappointing. There are just some small adjustments needed which will bring the dishes to a quite different level.

It showed out that restaurant has a policy of not adjusting their dishes according to your allergies or food intolerance . Even though you fill out the field about that information when booking. It’s very confusing . I have gluten and milk allergy, due to that following Keto diet . When I came I got informed about not adjusting / Change any of ingredients in the dishes according to my diet. ( I made a long way to come to the restaurant , would expect to get this kind of info before I came, since they had all my contacts) IlIt’s very confusing and misleading, why should you tell about your allergies when the restaurant has a policy of serving dishes the way they are without any changes. So be aware about that.

For the restaurant would be correct to write quite clear on the booking page, that dishes are served as they are without any adjustments or change.

I was lucky enough to find some dishes which are compatible with my diet. Overall I didn’t get a WOW experience which would bring me back to this restaurant. My expectations for food was higher than expected.

One of the four dishes was overcooked , fish was chewy. Starter the whole dish had just the acidic taste while the vegetables was not peeled god enough so I hurt my tangue. Unfortunately both the starter and the main curse ( fish) was a failure.

This issues I took up with the waiter and asked to change the dishes and pointed out that I will pay for dishes, just want to get something with good quality. I did choose an other starter and main. And both of them was very good. When asking for a bil waiter said it was on the house however I insisted to pay several times . It was quite strange to me that they didn’t want to charge me when I my self asked for that . Both when asking to change the dishes and to get the bil. Anyways the evening ended up with to leave a tip actually all the cash I’ve had in my wallet.

We’ll as I said then I can say one more time thank you for at least trying to make the evening to be as good as possible.

After all you should give it a try while you are in Kaunas though. People with any kind of food allergy or food intolerance be aware , the place is not suitable for you! Choose Restaurant DIA instead . Much better in every...

Our chef was disconcertingly attractive and our primary server looked so much like Zach from the Try Guys it made all 3 of us jump a little. All that aside, everyone was very knowledgeable and kind and we all felt very welcome despite some unexpected dietary restrictions on our part.

The oyster with kimchee juice, cucumbers, and savory granita was bracingly refreshing: like a brisk winter sea breeze off of a rocky coast in Iceland condensed into a mouthful. The granita reminded me of those little chips of shell you get in particularly stubborn oysters made edible and anyone who's an oyster fan needs to get one. My only complaint was that one of the oysters was too big for my mouth but I feel like that's a me problem.

There was a slow cooked duck egg with tarragon butter foam and caviar starter I'm going to be obnoxious about for the next three weeks: with layers of creamy/savory/herbaceous/cozy reminiscent of a silken tofu breakfast I had the privilege of trying during a Hong Kong work trip.. somehow straddling both cozy, homey comfort and modern sophistication without coming off snobbish, cloying, or heavy.

The salmon with morels made me understand why people are obsessed with morels. Those little morsels suck up flavors like delicious, edible sponges and makes them extra sexy with an added layer of savory, earthy, mushroom-ey goodness and I stole them off of my dining companions' plates. The second entree was a rib eye steak with tomato cube that was perfectly fine.. My steak was a little too well done for my preferences but I switched with my friend whose steak was rarer and while the flavors from this plate were alright, I think this course was my least favorite. The first dessert will haunt me till my dying day and rivals ones I've had in NYC that have mile-long write ups and influencer clout. A crispy, lighter than air blackberry meringue?? Over an elderflower sorbet with rhubarb and creamy floof whip on a delicate, buttery spun granola grain disc that melted in my mouth like poetry like hawt dayumn. Also, the wine pairings were dreamy and the non alcoholic bubbly was phenomenal.. if someone could get me a pic of the bottle I'd be much obliged. The space itself was classy, with minimalist industrial design elements and quiet nods to the rustic influence of the dishes. Not overly quiet or boisterous, so perfect for an evening out with dates, clients, and anyone who likes to nerd out over food. I made a point of thanking the chef after our meal and really really hope he wasn't too creeped out because I'm definitely...

If you hit it on the right day, I think you can have a good meal here as the chef knows how to cook and uses good quality seasonal ingredients. The room is pretty, and the service is attentive. As for the total experience, ours was not great, and our impression of this restaurant was not much different from reviewer Marcos Barco (review below).

The room was boiling hot as the A/C was broken and it was (30°/86°) outside when we arrived. It was not much cooler inside. We had guests (party of 6 total) and going elsewhere on the spur-of-the-moment was not a practical option.

The appetizers did not appeal based on the descriptions and we ordered none. To start we were given an amuse-bouche of a ceviche wrapped in a leaf balanced on an ice cube nestled on dry French lentils in a small bowl. Very nice taste and texture.

As for the mains, we ordered from a small range of choices, which spanned meat, fish and fowl. What we received was well prepared and nicely presented on attractive china. Unfortunately, 4 of the 6 in our party were served the wrong selections, which nobody noticed until everyone had eaten from their plate.

The wine list is short but serviceable. After much discussion about which of the six white wines to select for our meal, a choice was made. The waiter returned to inform me my choice was not available, so we opted for a simple Spanish Verdejo, which was quite good.

Each item that arrives requires that the entire table stop speaking and listen as the waiter expounds on what we are about to eat. This happened even when a piece of black bread was presented as an intermezzo. Lots of words like coulis, essence, emulsion, foam, extracts – lighten up guys! I know that this has become the fashion in restaurants which consider themselves purveyors of Haute Cuisine, but personally I like to have a meal served unobtrusively, so that I can enjoy my guests and an uninterrupted flow of conversation.

We were offered one each of the two available desserts as a courtesy of the house. We asked for six spoons. We left the desserts half-eaten.

There are a couple of minor things to note. There is no bottled water available, only filtered water for which there is a charge, and there are no non-alcoholic offerings such as juices or sodas, only a strange herb-infused kombucha concoction which our young guest who had it said was not so tasty.

Lastly, when it came to pay the bill, while I reviewed my chit, the waiter entered the total amount due into his card reading machine and placed it on the table for all to see. ...