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A central counter carved from a single massive piece of wood sets the tone at this fire-and-steak restaurant in Vilnius, where the whole operation is built around cooking over glowing embers. The menu runs Lithuanian cuts alongside Wagyu and USDA Prime, some dry-aged for sixty days, priced and served by weight. The name means "ancestor," and the vibe, all huge wooden sculptures and open flame, commits to that premise without apology.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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USDA Prime rib-eye
“The steaks – some dry-aged for 60 days – are a mix of Lithuanian, USDA Prime rib-eye, Koji tenderloin and Wagyu from Japan and Australia”
Michelin Guide -
Koji tenderloin
“The steaks – some dry-aged for 60 days – are a mix of Lithuanian, USDA Prime rib-eye, Koji tenderloin and Wagyu from Japan and Australia”
Michelin Guide -
Wagyu from Japan and Australia
“The steaks – some dry-aged for 60 days – are a mix of Lithuanian, USDA Prime rib-eye, Koji tenderloin and Wagyu from Japan and Australia”
Michelin Guide
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- Da Antonio Italian Eat · 69
- Farmer & The Ocean Seafood Eat · 69
- Džiaugsmas Eat · 86
- Kristoforas French Eat · 69
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