The Michelin Guide in Lithuania for the Third Time: New Ratings to Be Announced in June
On June 5, Vilnius will host the Michelin Guide ratings announcement ceremony, “Exclusive Celebration: Welcoming the Third Selection,” during which the third selection of Lithuanian restaurants will be presented, and the latest ratings announced.
“Lithuanian gastronomy is currently experiencing one of its most significant stages of growth – it is becoming an increasingly important part of the country’s tourism sector and international image. The growing attention from international inspectors shows that Lithuania is increasingly visible as an attractive gastronomic destination. Ratings such as Michelin not only raise the country’s profile but also contribute to tourism growth,” says Minister of the Economy and Innovation Edvinas Grikšas.
The intrigue of the third Michelin selection
The second Michelin Guide selection in Lithuania, announced last year, demonstrated the country’s consistent gastronomic growth. Four restaurants retained one star each – Demo, Džiaugsmas, Pas mus and Nineteen18 – while a total of 37 restaurants were included in the list of places recommended by the Michelin Guide.
This year’s selection promises even more intrigue. On June 5, it will become clear whether restaurants have managed to retain their existing stars and whether new ratings will appear on Lithuania’s gastronomic map, potentially further strengthening the country’s position in an international context. The entire restaurant community is awaiting these results.
Andrius Kubilius, chef at Deep Roots and former head chef of Nineteen18 – a restaurant that was awarded a Michelin star for several consecutive years – says that the arrival of the guide in Lithuania is important not only for already recognised restaurants but also for a new generation of culinary professionals.
“For young people working in kitchens, the arrival of Michelin stars in Lithuania sends a very clear message: their hard work, long hours and attention to the smallest detail are meaningful and can be recognised at the highest global level without leaving Lithuania. This undoubtedly gives the profession enormous prestige. Working in a kitchen is no longer just a craft or part of the service sector – it is a career requiring a high level of professionalism, creativity and discipline, with a clear and very tangible pinnacle,” says A. Kubilius.
Lithuanian gastronomy in the international spotlight
Recent years show that Lithuanian gastronomy is rapidly strengthening its position in the international market. One of Europe’s most influential gastronomy guides, Falstaff, has begun assessing the country; the Lithuanian team took part in the prestigious Bocuse d’Or culinary competition for the first time; and the Baltic Gastro Summit, held in Vilnius, brought together regional professionals for discussions on the future of the sector.
According to A. Kubilius, the Michelin Guide’s attention reflects not only the achievements of individual restaurants but also the broader maturity of Lithuanian gastronomy.
“Lithuanian gastronomy has already moved beyond the stage where we tried to blindly copy Western European classics or Scandinavian trends simply to appeal to international tastes. Today, we can offer the Michelin Guide our own authenticity – forest produce, fermentation traditions, multicultural heritage and local products presented through the prism of modern techniques. We are no longer breaking rules merely for the sake of rebellion – we simply have enough self-confidence to show who we truly are,” says A. Kubilius.
According to him, the arrival of the Michelin Guide has become a kind of confirmation that Lithuania’s gastronomic ecosystem has matured. This maturity is created not only by the talent of chefs but also by the entire chain that supports it – farmers, suppliers, guests’ growing curiosity and increasingly high expectations of quality. As a result, Lithuania is less and less often perceived merely as an interesting regional discovery; it is becoming an independent gastronomic destination that travellers may visit for the restaurant culture itself.
“International attention to Lithuanian gastronomy is increasingly reflected in the market itself – restaurants are shaping their direction more boldly, searching for their own distinctive style and creating exceptional experiences. In this process, the Michelin Guide is becoming one of the most important benchmarks of quality: it not only helps assess the level of restaurants but also strengthens confidence in Lithuania as a gastronomic destination,” says Olga Gončarova, General Manager of Lithuania Travel.
The latest Michelin Guide ratings will be announced at the “Exclusive Celebration: Welcoming the Third Selection” ceremony, which will take place on June 5 in Vilnius, at LTG Hall Saulė.