Olea opens for breakfast and stays lit through dinner. The kitchen works a Greek Mediterranean line: olive oil, fresh herbs, vegetables charred over open flame. Simplicity defines the plates. Pure ingredients, clean flavours, and thoughtful preparation carry each course. The Michelin Guide 2025 lists the resort, placing Olea alongside Lithuania's most noted dining.
Mizu by Heji occupies the lakeside, open Wednesday through Sunday. A Robata grill anchors the menu, producing smoky cuts of premium fish alongside hand-sliced sashimi. Signature cocktails and a curated wine selection follow the Japanese-inflected kitchen. In Vilnius, the parent restaurant Heji runs an East-West fusion counter with more than six hundred wine labels, raw seafood, dim sum, and open-fire grilling. Dining here is guided by the seasons and defined by simplicity.