Kristoforas - The essence of Vilnius flavours
Reserve a table
I-IV 11:00-23:00
V-VI 11:00-01:00
VII 10:00-18:00
Didžioji g. 31, Vilnius
restoranas@kristoforas.com

If you wish to celebrate a personal or corporate event at our restaurant, please send an inquiry to restoranas@kristoforas.com.
Our dining hall accommodates up to 100 guests.

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LT / EN
Reserve a table
I-IV 11:00-23:00
V-VI 11:00-01:00
VII 10:00-18:00
Didžioji g. 31, Vilnius
restoranas@kristoforas.com

If you wish to celebrate a personal or corporate event at our restaurant, please send an inquiry to restoranas@kristoforas.com.
Our dining hall accommodates up to 100 guests.

Follow us:
LT / EN

About

Kristoforas Restaurant-Bar is the essence of Vilnius flavours. The bar and the à la carte restaurant can accommodate up to a hundred guests. It is perfect for hosting private celebrations, ceremonies, corporate parties, or business lunches. The bar and the à la carte restaurant can accommodate up to a hundred guests. It is perfect for hosting private celebrations, ceremonies, corporate parties, or business lunches. The bar’s exquisite décor and first-class service, carefully selected top-quality drinks and wine list, snacks and exclusive menu items are the ingredients for a great evening.

The bar is complemented by an à la carte restaurant with a capacity for half a hundred guests, which can be used for private celebrations and ceremonies, corporate parties or business lunches.

Kristoforas

Restaurant

Chef Ernestas Viršilas’ menu is a prime example of how global flavors can be showcased while adhering to the principles of classical French cuisine. Known for his creativity and meticulous craftsmanship, Ernestas has worked in prestigious and aristocratic kitchens in London and Lithuania, as well as with the renowned chef Gordon Ramsay. His vision inspires his team and food enthusiasts who appreciate high-quality culinary experiences and authentic ambiance.

SOUPS

CHICKEN CONSOMMÉ

autumn vegetables | delicate dumpling filled with roasted chicken and vegetables

9

FRENCH ONION SOUP

rich beef consommé | caramelized onions | Gruyére-topped toasted brioche

12

SALADS

BEETROOT SALAD

multi-colored beets | goat cheese | toasted pistachios | mixed greens | poached pear in wine | raspberry vinaigrette

12

VEAL LIVER SALAD

pan-seared veal liver | young spring onions | roasted pears | raspberry and balsamic glaze | fresh raspberries

16

STARTERS

ROCK CRAB

brown crab | marinated daikon radish | vanilla sauce

21

KRISTOFORAS' SMOKED SALMON

Scottish salmon fillet, lightly cured and smoked over applewood | lemon cream | kizami wasabi | black bread

14

VITELLO TONNATO

veal loin | tuna and anchovy sauce | roasted capers

14

BEEF CARPACCIO

beef fillet | porcini cream | salted wild mushrooms | roasted mushroom vinaigrette | nasturtium oil

15

WARM FOIE GRAS

brioche | berries | red wine reduction

18

RAW SELECTION

RAZOR CLAMS (3 PCS)

lemongrass oil | chili | cilantro

6

SENTINELLES OYSTERS No. 5

red wine vinegar | onion mignonette | citrus

4

JAPANESE SERIOLA

Sicilian oranges | lime | yuzu | avocado

14

BEEF TARTARE

hand-cut beef fillet | shallots | chili | shiso sauce | quail egg | fries

15

MAIN COURSES

CAULIFLOWER

cauliflower infused with Himalayan salt | velvety mashed potatoes | Jerusalem artichoke crisps | shiso & chimichurri sauce

14

CABBAGE

Tahini dressing | burnt paprika oil | Jerusalem artichoke and nut crumble

16

SQUID

Patagonian baby squids | capers | chili | sun-dried tomatoes | chives | kimchi emulsion

17

CEDAR PLANK ROASTED SALMON

perfectly roasted Scottish salmon fillet | lime leaf purée

22

PERCH

perch fillet | olives | sun-dried cherry tomatoes | artichokes | fresh basil

26

DUCK BREAST

21-day dry-aged duck breast | broccoli | caramelized carrot purée | Pedro Ximenez reduction

22

ROAST QUAIL

deboned quail | broad beans | black trumpet mushrooms | quail bone JUS

27

VENISON ROSSINI

Lithuanian venison | porcini mushrooms | sautéed spinach | foie gras | red wine sauce

36

STEAK AU POIVRE (PEPPER STEAK)

aged beef fillet | green peppercorn sauce

32

Side Dishes

BUTTERED MASHED POTATOES

4

GRILLED VEGETABLES

zucchini | eggplant | broccoli | cauliflower

6

JERUSALEM ARTICHOKES

4

POTATO GRATIN

4

SAUTÉED SPINACH

4

BROCCOLINI

5

PICKLED VEGETABLES

pickled zucchini | mini pattypan squash | roasted hazelnuts

4

DESSERTS

SORBET TRIO

Thai mango | lime, basil and raspberry sorbet

3

PAIN PERDU

caramelized buttery brioche | mascarpone cream | fresh berries | lime zest

9

CHOCOLATE PORCINI

10

BEER TRUFFLE

2

Kristoforas

Wine list

For more than seven years, restaurant owners Jolanta and Dalius Šlapeliai have been curating an exquisite wine collection, now made accessible to everyone. The restaurant’s wine list has been meticulously selected in collaboration with wine expert Jūratė Sprindžiūnaitė.

Menu

 

Kristoforas

The Bar

Vyginta Gerulytė, the head bartender of the Kristoforas Restaurant-Bar, delights Vilnius gourmets with unique cocktails that refresh and offer an adventurous taste experience. Every drink she crafts is a stylish harmony of expertly blended flavors, bringing customers back for more. From refreshing classics to bold experimental combinations, Vyginta creates cocktails that captivate even the most discerning guests. Embark on this gourmet journey and experience the art of masterful mixology at Kristoforas.

COCKTAILS

HARVESTED MEADOW

Tanqueray London Dry, Cardamaro, Sage and mint oil, Wine cordial, Fennel seeds

12

STEM IS LONELY

Junimperium Rhubarb, Hibiscus, Syrah salt, Black cardamom, Bergamotto liqueur, Dry vermouth, Wine reduction

12

RELEASE THE JUICE

Haig Club Clubman, Apricot liqueur, Lime, Coriander seeds, Timut pepper, Muscat syrup, Soda

12

WHAT A PICKLE

Tanqueray Sevilla, Chardonnay grappa, Liquore pino mugo, Malic acid cordial, Pu-Erh tea, Lime, Star anise and clove syrup

14

MELLOW ACID

Fenugreek infused Jose Cuervo Silver, Liquor chinotto, Tonka, Wine foam, Green tea

12

PLEASE CLARIFY

Clarified Ketel One, Acqua di Mandorla, White tea, Dry vermouth, Lemon pepper, Fermented kampot pepper

12

LOOKING OLD, HOLDING ON

Pere Magloire Calvados V.S.O.P, 400 Conejos Mezcal, Smoked salt, Saffron, Lime, Earl grey, Sumak, Red kampot syrup

14

Kristoforas

Gift Vouchers

For late breakfasts, lunch, dinner, or drinks at the bar.
To purchase a gift voucher, email us at restoranas@kristoforas.com and indicate the desired amount.

  • The voucher is valid for 6 months from the purchase date and is non-refundable or exchangeable for cash.
  • Unused voucher funds will not be refunded.
  • No change is given if the services cost less than the nominal value of the voucher.
Kristoforas

Events

OPENING EVENT

Kristoforas