From the White Guide Nordic 2018:

Nineteen18

Global Masters Level 88
Food rating:36/40Service rating:18/20
Wheelchair access
  • Address: Didzioji Gatve 7, LT-01128 Vilnius
  • Phone: +37060808950
  • Web: www.nineteen18.lt
  • Seats: 27

An Introduction into Baltic Tastes

Thereis a deep meaning to the name of the restaurant at the intriguing new design hotel Pacai in Vilnius. The processes that started in the Baltic states in1918 culminated with the three becoming independent countries. The restaurant serves Baltic cuisine. Itis the first and only such in all three states. Apart from this historic date, the Baltics are certainly similar in their Nordic landscape. Anything else, though? Itis too early to tell. The restaurant is conducting R&D to find out. The Nineteen 18is a small restaurant in the back of a large hotel complex. Its limited space is divided into anopen kitchen and a small dining hall seating just 22. Its interior isminimalist, with black-painted walls and a low white ceiling. The tables are made of dark wood and the chairs are upholstered in grey. The overall impression is formal and slightly introverted. Not unlike, perhaps, the first impression upon meeting Baltic natives...Dinner at the Nineteen 18is a single tasting menu. The dishes are kept secret until they hit the tables. The guests have a single choice to make: whether toopt for the alcoholic ornon-alcoholic matching drinks selection. The head chef, Matas Paulinas, is a Grand Old Man in Lithuanian culinary circles. It took him just a year to skyrocket his previous restaurant, Nüman in Kaunas, to the position ofthe top restaurant in Lithuania. His ambitions for the Nineteen 18 seem tobe even higher. Matas’ cuisine is honest, thoroughly original fine dining. Every concept is taken toaninnovative, original solution. Vegetables, grown on the restaurant’s own farm, dominate themenu. The most spectacular of the dishes is the turnip-stuffed turnip. A turnip is hollowed outand filled with creamy churned milk-horseradish sauce, with layered, pastry-like squares of baked and marinated turnip. Simple and clear flavors are Matas Paulinas’ signature. Hehas a way of blazing trails, doing what others haven’t tried. The food is paired with house-made juices (or if you chose the alcoholic selection, try atleast the carrot-hazelnut juice or the smoked beetroot juice to know what you're missing out on). Or with a selection of alcoholic drinks, of which some Latvian and Estonian ciders are the most memorable. The challenge posed by Baltic cuisine is massive. Each of the three national cuisines isstill undefined. So how can there be overlap when there are no boundaries? But you have to start somewhere. The first menu at the Nineteen 18is a first, brief, but appealing excursion to this undiscovered land. We look forward to the next steps...

To read the whole review go to Buy The White Guide Nordic 2018.

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