Demo

This deliciously different eatery starts out as a café during the day and then morphs into a restaurant on certain evenings near the end of the week. The monochrome décor takes in black ash units, black candles and tiny black & white portraits on the walls – an echo of the equal measures of boldness and restraint in the cooking. Chef-Owner Tadas is wise beyond his years and looks at food in a different way to most  His two imaginative set menus create excitement at every course and are well-matched by interesting wine pairings. The suckling lamb is a highlight, as are desserts like kogel mogel.

A multifunction loft that fuses cafe, fine dining and art

• Demo is located in a historic, industrial-style loft where the dining room is tied to a constantly changing second-floor art space, creating a space that blends gastronomy with visual art and allowing staff to interact with guests in a direct, human way without pretension.

Food as philosophy: daily-changing tasting menu and farmer's table

• The dining experience centers on a 7- or 10-course autonomous dinner, crafted from the freshest products received that day; guests can also opt for a farmer’s table tasting dinner prepared only from those day’s products. The menu is designed as a journey that analyzes consumption culture, behavior, traditions and ecosystem changes, offering more than a traditional meal and inviting reflection.

Michelin recognition and a chef with Michelin Young Chef credentials

• Demo earned one Michelin star in 2024, led by chef Tadas Eidukevičius, who is also recognized as a Michelin Young Chef Award recipient for his talent and approach to Lithuanian ingredients.

Signature Ingredients

• Lamb (modern version of Kogel Mogel): The dish that surprised Michelin inspectors; a contemporary interpretation centered on high-quality lamb sourced from local Lithuanian farms. The preparation emphasizes texture and tenderness, integrating the meat into a thoughtful, concept-driven course that challenges conventional expectations and reflects Demo's philosophy of transforming everyday ingredients into meaningful culinary statements.

• Local, seasonal Lithuanian produce from farmer partners: Demo’s core sourcing approach is built around fresh, regionally produced ingredients gathered daily from local farmers. The menu changes with the seasons and what nature provides, supporting a farm-to-table ethos. This emphasis is showcased through the restaurant’s daily and seasonal offerings, including a farmer’s table tasting dinner that features products delivered that day, ensuring ultra-fresh flavors and a strong connection to Lithuania’s terroir.