Elēno

Rows of vivid pickled-vegetable jars line the open kitchen, a deliberate burst of color against an otherwise monochrome room. This is a creative French restaurant where the chef weaves Japanese technique through a classical base, so dishes tend to be elegant-looking with flavor combinations that land somewhere unexpected. The chicken liver pâté on Hokkaido milk bread quietly updates an old family recipe. New to the Vilnius dining scene, it's already in the Michelin Guide.

One honor, in evidence: