Nineteen 18
Client reviews and ratings
Devan S. Dined 4 years ago
Lina Dined 4 years ago
Vitalijus Dined 4 years ago
Nepatiko tikrai maistas. Buvo keli patiekalai skanūs, bet sumoj tikrai neskanu.
Rene C. Dined 4 years ago
Michelin whorty
Živilė K. Dined 4 years ago
Food experience was excellent - flavors spread in layers in each dish. Especially starters and dessert. For me there were too many main courses. If I may to suggest, I would give possibility for client to choose between meat or fish courses. For wine pairing - 6 points. Only dessert wine fit. And one more thing - coziness requires candles;) P.S. please clean all tables and windowsills once more before service, as dust settles again very quickly in a large spaces. THAKS ONE MORE TIME FOR EXCEPTIONAL EXPERIENCE OF SENSES!
Mindaugas J. Dined 4 years ago
Amazing
Gintarė Dined 4 years ago
Ingrida Dined 4 years ago
All was perfect, very special, delicious. Only remark- to much different products- caviar, eel, fish, beef, lamb, ice cream. Challenge for stomach
Joseph V. Dined 4 years ago
The best meal, service and ambience we’ve experienced in our lives. Thank you to the excellent chefs and team who gave us a magical evening.
Ignas Ž. Dined 4 years ago
amazing, must visit while in Vilnius
Unremarkable and misplaced the whole experience was. We’ve been to Vilnius a few times for weekends away and to indulge in the culinary delights of Lithuania, this would have to be the one time that stands out and for all the wrong reasons. In comparison to the service that other restaurateurs offer Nineteen18 falls short. The whole motto is local from small farms, but you never learn about the farmer or the origin, along with the cultural significance of these ingredients. The constant reassurance that they practice nose to tail is the only thing you walk away with, that is the main story of every single dish, these exact words. It is unfortunate since the room is quite minimal and embraces the story of the existing architecture, the sleek kitchen at the end of the room where the process is visible through out your dining experience. Minimal usually brings out the best of the place but this has an eerie unfinished feeling, it almost feels like it should belong in a hotel with the abundance of walnut that is used throughout. The element that is the most uneasy feeling is the library wall/display at the back of the room, it just wasn’t though out fully. Overall, the minimal room leaves you feeling like you are floating in space, out of the realm of reality since there is so much unused space there is no feeling of intimacy or warmth. With regard to the food the best descriptor would be underwhelming. Every dish looked beautiful the one to two elements smeared, quenelle, dolloped or poured onto the plate. The feeling of a new gastronomic take was not there since it was so safe, there was nothing pushing the boundaries and the element of taking risk was absent. It was one of those times where the team instead of cooking great food just chose to vacuum seal it and sous vide almost every element or just butter poach or steam the fish. The classic of bone marrow with a salad along side some bread that has been famous from St. John was tried but we got a measly piece of marrow accompanied with a wafery slice of bread. The folly of ants on the desert was the tipping point for the element of theatre one could almost laugh at. Now onto the service which was deplorable. The one thing that stood out to me that shows that this is infantile at best is that the servers along with the sommelier were taking smoke breaks during the dinner service and returning reeking of cigarettes. Oh, excuse my absence while I indulge in myself…. How pathetic. Overarching all of this is the fact that there was no narrative to any of the dishes, the whole story of Lithuania and how these ties into a modern gastronomic experience was absent the whole time, my partner and I made up stories of the significance, since she is Lithuanian and can attest to the value of each element through Lithuanian culture. There is one thing that stands out as a highlight which is the chef is wonderful and his tableside demeanour is great, he comes humble and with humour, all the things this staff are missing unfortunately. It would be hard for me to visit again since the service and price tag for this just didn’t hit the mark. I do hope this gets read and they do take the feedback and wake up. They do have a strong leader in the kitchen it just needs to be rearranged throughout the front of house to be honest.