Sija

Rokas studied Professional Culinary Arts at the University of Derby and went on to work in kitchens across the United Kingdom, Spain, and Lithuania. Before opening Sija, his work at Monte Pacis earned him recognition as one of the most promising young chefs in the Baltic region.

Sija upholds a zero-waste philosophy and works exclusively with Lithuanian produce – you won’t find any peppers, citrus fruit, or olive oil here, only what grows naturally in Lithuanian soil and its dense forests. Every dish is born from close collaboration with local farmers, and that respect for quality, local ingredients is felt in every bite. Classic Lithuanian staples – mišrainė (boiled vegetable salad), cepelinai (potato dumplings) – are reimagined here in new forms, revealing a quietly layered complexity of flavour.

The restaurant offers 3- or 9-course tasting dinners, with a menu that shifts with the seasons: summer brings in a riot of multi-coloured garden vegetables, while autumn gives way to foraged finds and preserved delicacies. The space itself – pale green walls, natural wood details, an unhurried atmosphere – reflects the philosophy of its founders: every element is a reminder that sustainability can be delicious, and simplicity can be extraordinary.