Exactly one year ago, Lithuania was put on the global gastronomic map. Four Vilnius restaurants restaurants – “Džiaugsmas”, “Demo”, “Pas mus” and “Nineteen18” – became the first restaurants in our country to earn the prestigious “Michelin” stars. On May 28, the new edition of the “Michelin Guide Lithuania” will be published, so it’s time to take a look at how these restaurants fared in their first year with the coveted award from chefs around the world.
"A star is not an aspiration, but a result. The aspiration has always been to make the restaurant as high-level as possible, to provide the best possible experience for our guests and to constantly create. And when you do that, recognition comes at some point," he says. restaurant "Demo" chef Tadas Eidukevičius.
However, he admits that the Michelin rating he received a year ago was completely unexpected, and there were many champagne corks popped in celebration. And soon after, the real change came - the restaurant was flooded with reservations, and visitors began to be more interested in the food culture and the stories that Tadas tells with his dishes.
"Our visitors are culture seekers. Thanks to them, I can boldly create, have more freedom, because I no longer have to prove anything. That's why our menu has changed four times over the years," notes Tadas Eidukevičius.
Andrius Kubilius, chef of the restaurant "Nineteen18", highlights another significant change that came with the Michelin star.
"Every night, year-round, we have a restaurant with no empty tables. This allows us to plan resources and know what will happen next. We can plan not a week ahead, but three months and more. This is the greatest success," says A. Kubilius.
At the time, Vita Bartininkaitė, the chef of the restaurant "Pas mus", said that the Michelin star was completely unexpected; at best, she expected to receive nothing more than a recommendation. Therefore, the rating in a restaurant was met with great joy. But with it came more responsibility.
"We earned the star by working in two or three teams. Over the years, the team has grown to at least seven people. So it's not only a joy, but also a responsibility. But most importantly, this assessment is confirmation that quiet work and quality food have value," says V. Bartininkaitė.
Positive impact on the entire hospitality industry
Michelin-starred chefs have no doubt that this recognition is extremely important not only for them, but also for the entire Lithuanian gastronomy scene, so they hope that even more restaurants will receive such recognition this year.
"This is another sign of our belonging to Europe and Western civilization. It means that we belong to something with centuries-old traditions. Gastronomy is another way to forget the years of Russian occupation and be in Europe, to be recognized as equal partners and friends," says A. Kubilius, chef of Nineteen18.
"Pas mus" chef V. Bartininkaitė also says that Lithuania's name in the Michelin guide returns prestige and respect to the chef's profession and gastronomy in general, which was systematically destroyed during the Soviet era. The recognized chef also believes that the examples of starred restaurants inspire the younger generation of chefs, encouraging them to improve and further grow the country's gastronomic scene. V. Bartininkaitė, who became the only female chef in the Baltic States to receive a Michelin star, also hopes that her example will encourage more women to choose this profession.
Demo chef T. Eidukevičius notes that Lithuania's inclusion in the prestigious Michelin guide signifies recognition of both our gastronomy and culture in general, and significantly contributes to shaping our country's image in the global market.
The National Tourism Promotion Agency Public Institution "Travel in Lithuania", head of the "Michelin" restaurant Olga Gončarova is convinced that "Michelin" stars not only shape Lithuania's gastronomic prestige, but also strengthen our country's attractiveness to foreign tourists.
"This is an important factor that helps Lithuania stand out in the competitive European tourism market and attract travelers looking for cultural and gastronomic experiences. This rating acts as a sign of tourism quality - proof that Lithuania can offer a top-class gastronomic experience. Inclusion in the Michelin guide not only strengthens the country's image, but also promotes tourism all year round, helps diversify inbound tourism and attracts higher-income travelers who value quality and are willing to spend more," says O. Gončarova.
A value chain is forming
In addition, all chefs emphasize that Michelin stars not only have a direct impact on the restaurants that receive them, but also contribute to much broader positive changes and form a certain value chain.
"This means that we will try even harder, do better, look for more unique products, work more with local farmers and small producers, which will encourage them to try harder too. We will learn from each other, so there will be more and better people in the market. Therefore, looking more broadly, the arrival of Michelin for our entire hospitality industry is a big shift towards better quality, higher standards and even greater efforts to provide guests with the best experience," says A. Kubilius.
