Lokys — Restaurant in Vilnius

Not for vegans or vegetarians. If you don’t eat anything that used to roam the Lithuanian woods, seek nourishment elsewhere.

If you don’t the options are curd-filled potato zeppelins (basically bland blobs of potato dough with a hint of bland white cheese inside. Zero flavor, all the starch, not really a meal but presented as one. Also covered in a transparent slime that was highly unappetizing), mushroom ravioli (actually tasty but not exciting/unique), and cheese balls in tomato sauce (didn’t try. Waitress gave us the impression that she would not recommend them). I also tried the traditional cold beetroot soup (not vegan) and that was probably the best thing I tasted. Despite a marked menu section, vegetarian and vegan food is an afterthought here, and not a good one.

For dessert I tried their traditional rye bread pudding (very unique. Either love it or hate it but at least it’s interesting) and carrot cake (SO dry. And tasted like the baker started to make bread but added too much random stuff by mistake and decided to instead call it a cake. Completely flavorless. I’m all for historical recreations but cuisine has improved since the 1600s and some of these improvements are certainly for the better).

We came to Lokys expecting a unique cultural experience bit aside from the food their ambiance and decor also left something to be desired. I mean, what takes you back centuries in Baltic history better than Ed Sheeran blasting in the background? Especially seated in a bleak basement room that is not really themed nicely like the upstairs. The only cultural experience was the service. Our waitress was delightfully candid and had a great sense of humor. But she did forget part...

My wife and I returned to Lithuania for a month to visit her family and had the pleasure of dinning at Lokys the night before we travelled home. The food is perfect and the atmosphere completely enthralling.

The building is steeped in history. You can dine in 16th century vaults below ground and experience each century by dining at the different tables through out. The family that owns Lokys is deeply invested in preserving and continuing the intrinsic culture of Lithuania and Vilnius.

This place feels like home. The servers were attentive and it was a joy to be servered by them. There are areas for children to play and it seemed that each person that walked in was welcomed as a relative.

And the food? Researched for historical accuracy and ingredients from regional sources blended to give you a taste of the authentic Lithuania.

This is the place to eat slow and enjoy the meal for a loooong time. The variety of flavors is astounding. The Caraway Seed Kvass is like nothing else you’ve tasted. Each snack on the appetizer plates was thoughtfully prepared and served. Each different meat dish (boar, beaver, venison, catfish etc) had its own personality, sauces and sides paired exceptionally. And of course a fantastic unique dessert made from rye bread… what else would you expect from Lithuania!

It was a pure joy to spend time in the thoughtfully composed world of Lokys. Our family will be back again to share in the centuries old tradition being kept alive in the heart of Vilnius

Ordered and enjoyed the: bread + bread + bread Caraway seed kvass Wine snack appetizer Beer snack appetizer Boletus soup Wild boar plate Catfish plate Rye bread...

We arrived there with little hope of finding a table on Saturday night without reservation. A woman kindly assisted us at the door and after quickly checking with colleagues lead us inside, to what looked as a secret passage to go downstairs (there is also a ground floor for people with difficulties). We got this very nice table on a room all for ourselves. The service was the Baltic way, not much smiling but helpful and professional. We got the wine plate for one person and it was more than enough for two. It consists of four types of charcuterie. What we did not expect is for it to be all from wild animals. Being it a hunters’ restaurant, it makes sense, it could have however been stated. For example, there was salami of beaver, and we were not willing to try it (this is very personal but if you want to try it and do not want to order the stew the platter is a very good option). The plate was accompanied with typical cheeses and rye bread and crackers with fennel seeds. I got the wild pig tartare and it was small, but very nice. My wife rather got the pig and very much liked it too, it was very juicy. As a dessert we got the apple cheese. We definitely didn’t expect it like that, but it was very good. Somehow in my head I expected a cake, but it was literally sliced apple with pine confit and some ricotta. A very small portion for nine euros, but something you would probably not find somewhere else. Credit to the menu which explained some things about Lithuanian cuisine and culture and was very...