Stikliai Restaurant — Restaurant in Vilnius

We booked the Dekustacinis Meniu (Tasting Menu) for 6 PM on a Wednesday and were met with a greeting that was both warm and professional. Upon arrival, we discovered that we were the evening's sole patrons. This unexpected exclusivity granted us the best seats in the house and a serene, private atmosphere for the nearly two-hour duration of our meal.

The central theme of our dinner felt like a meditation on Balance - the yearning for it, its elusive discovery, and the profound aura it creates when present. This concept would reappear, sometimes brilliantly and sometimes imperfectly, throughout our meal.

The Culinary Journey

Bread: The meal commenced promptly with a warm, dark loaf, uniquely shaped like a muffin. It came paired with butter, salt, and pepper. The butter was the undeniable star — ethereally white, airy, and luxuriously smooth. While the salt provided a perfect crystalline crunch, the pepper was too coarsely milled, with a texture like rough sand that was somewhat unpleasant.

Cold Avocado Soup: A vibrant green soup arrived next, setting a refreshing tone. The interplay between sweet and salty elements was interesting, but the dish’s harmony was disrupted by the addition of smoked salmon. Its potent flavour overwhelmed the soup's subtleties. The caviar, however, was an excellent choice, adding a welcome burst of salinity and a delightful textural pop.

Halibut Tart: Visually, this course was stunning. The presentation promised a "texture paradise", with a wonderfully pleasant crispness from the tart shell set against a delicate foam. Unfortunately, the foam, which should have elevated the dish, instead had a slightly "soapy" quality, dominated by a single, monotonous note of vinegar and bitterness.

Lobster Bisque: Balance was gloriously restored with the Lobster Bisque. The first impression was a resounding "wow" — the aroma was incredible, radiating warmth and comfort from the bowl. This was a masterclass in seafood execution - the entire dish achieved a beautiful and deeply satisfying equilibrium.

Foie Gras: This dish was a study in rich, decadent textures. The star of the show was, quite unexpectedly, the yoghurt cream — soft, subtly sweet, and with an almost ice-cream-like consistency that flirted with the palate. The foie gras itself was impeccably executed, a true testament to Michelin-quality.

Black Angus Steak: As the main course, the steak carried high expectations but was ultimately the evening's most significant disappointment. On the positive side, the meat was cooked to perfection, boasting a lovely, tender texture. Yet, it was conspicuously lacking in seasoning and with a discernible "off" flavour, suggesting it was not at its peak of freshness. While the accompanying sauce was well-made, it couldn't rescue a protein that should have been the star.

Dessert & Compliments: The meal concluded on a high with a beautifully balanced Chocolate Dessert, pairing delicate ice cream with a bold ganache. A burnt sugar crisp added a delightful, subtle bitterness that elevated every bite. Just as we thought the journey was over, we were presented with a pleasant surprise: exquisite, homemade dark chocolate sweets. It was a thoughtful and elegant end to the meal.

Overall Impression

Our evening was a fascinating study in the pursuit of culinary harmony and balance. While some creations — the sublime lobster bisque, the flawless dessert — achieved it perfectly, others demonstrated how elusive it can be. The kitchen shows immense talent and ambition, and overall it was a magnificent experience for both the taste buds and the soul.

My Final Rating: 4/5

Points for Improvement:

While portion sizes were adequate, a slight 10% increase would feel more generous for a menu of this calibre. The interior, while pleasant, could benefit from more distinct Lithuanian accents to create a stronger sense of place and identity. Including filtered water in the tasting menu price would be a small touch that aligns with the all-inclusive nature of such...

Fantastische gastronomie beleefd in het gastronomisch restaurant in hotel Stikliai, waar wij 4 nachten in een suite zaten. Onze welgemeende complimenten aan de chef Pavel Koncejalov. Een knap staaltje gastronomie. De prijzen zijn erg democratisch. €97/persoon voor 7 gangen tasting menu. Daar betaal je in België het dubbele voor en dan krijg je slechts 5 gangen. De bediening was subliem met witte handschoenen en zo hoort het ook. Elk gerecht overtrof het vorige. Ook de wijn was superlekker. Wij hebben zelden zo'n goede bediening gehad. Ik kreeg een klein tafeltje om mijn LV op te zetten. Dat zie je niet zo vaak. Dit restaurant raden wij dan ook in hoge mate aan.

Dan nu het 2de restaurant van hotel Stikliai: de taverne. Geweldige plaats met een uitgebreide kaart en vriendelijke en professionele obers. Erg mooi ingericht in wat ik graag "Long Island-style" noem. Mooie parketvloer en en licht en fleurig. Wij hebben ons echter wat mispakt aan de gerechten. De voorgerechten zijn net zo copieus als de hoofdgerechten. Als wij dat hadden geweten, hadden wij geen voorgerecht genomen. Eerst kregen wij ook nog (van het huis) een appetizer: fried rye bread with garlic sauce. Super lekker. Dan de hand-chopped venison en de herring. Deze voorgerechten werden geserveerd met french fries en gebakken aardappelen. Erg copieus en veel te veel. De hoofdgerechten waren de heilbotfilet en de zeppelins met cottage cheese en dille. Veel te veel. Wel lekker, maar de dille was er te veel aan. Het deed wat afbreuk aan het gerecht daar het overheerste. De wijnen waren erg goed. Wat wij aanraden is: verlaag de prijzen van de voorgerechten en tevens de hoeveelheden. Less is more. Maar toch ook 5/5 voor deze leuke taverne/brasserie.

De bar van het hotel is fantastisch en je waant je in de roaring twenties. Ik houd wel van wat rode pluche. Uitgebreide keuze in digestieven, champagnes, cocktails,... Voor elk wat wils. Ook weer aan te bevelen. Bediening in zwart kostuum, wit hemd en strikje. 5/5, als het kon 6/5 maar...

If you would like to travel back in time, experience the cozy Lithuanian environment of what it used to be probably around 100 years back and try the best prepared Lithuanian dishes with the twist you should come here to Stiklių Aludė. It's the best place in Vilnius for such experience.

We are always impressed with the chef's creativity of crafting classical Lithuanian dishes (e.g. cepelinai) or creating something new by using unusual ingredients (of course, from the first look) like the rye taste ice cream with samane and others.

The staff are not only friendly and helpful but also excel to create the vibe by adding very appropriate and...