Bjarkason became the first chef in Lithuania to earn a Michelin Green Star for his commitment to sustainable gastronomy. The guest experience is shaped by co-founder Lina Marija Balčiūnaitė, a recipient of the Michelin Service Award.
At Skóg, the evening centres on a tasting menu in which seasonal ingredients are transformed into creative dishes. Guests can choose between a 7-course menu or a full 13-course tasting experience. Those arriving without a prior reservation are offered a smaller à la carte menu – a more flexible way to explore the restaurant’s culinary philosophy and exquisite flavours. The menu features the likes of Icelandic rye bread with butter, Japanese chawanmushi, elderflowers, aged cheese, wolffish, beef ponzu, and other delights.
Skóg doesn’t serve any comfort food, but neither does it feature white tablecloths or formal service rituals. The founding couple describe their concept as “relaxed fine dining” or “fine dining without the tension.” Vegetarians and vegans will also find plenty to enjoy, as the majority of dishes here are built around vegetables and other plant-based ingredients.
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Palace of the Grand Dukes in Vilnius
