Pas mus

Pas mus loosely translates as ‘our house’ and that sums up this special spot perfectly. Chef-Owner Vita and her small team do everything they can to make the experience thoroughly enjoyable and you can really feel their passion. Candles drip on the walls as you sit at wooden tables made by Vita’s partner, enjoying a succession of innovative dishes that blend together seamlessly. The menu is a seasonal surprise and Vita regularly raids her mum’s garden for produce as well as going on foraging trips. The scallop 'pizza' is memorable, as is the homemade brioche that accompanies the beef tartare.

A Two-Chef Open-Kitchen Speakeasy-Style Fine Dining

• Pas Mus is run by two chefs, Matas Paulinas and Vita Bartininkaitė, with an open kitchen and an 8-seat bar at the front, creating a dynamic, intimate atmosphere and a restaurant that feels more like a personal kitchen than a formal dining hall.

The Candle Alley: Signature Visual Identity

• The restaurant is widely recognized for its legendary candle-lined alley, a distinctive design feature that immediately cues guests into the warm, nostalgic mood of the space.

Seasonal, Local, Foraged Cuisine with a Vegan Tasting Option

• The menu evolves with nature's cycles, emphasizing local produce and foraged ingredients. Pas Mus also offers an 8–9 course vegan tasting dinner by advance notice, lasting about three hours, alongside its standard tasting format.

Signature Ingredients

• Local seasonal vegetables and herbs: Sourced from familiar Lithuanian farmers and grown to reflect the natural cycles. These vegetables form the backbone of the tasting menu, showcasing the terroir and ever-changing flavors as the seasons shift.
• Wild foraged ingredients: Collected from Lithuania’s forests and meadows, these elements bring a distinct, forest-fresh character to the dishes. They are often incorporated in their most vibrant forms and are sometimes intensified through fermentation to reveal deeper notes.
• Fermented components: A signature technique at Pas Mus, used to preserve and elevate seasonal produce, add texture, and create bold, nuanced flavors that tie the tasting menu together.
• Beef tartare: A highlighted course in the tasting sequence, featuring high-quality beef prepared to emphasize bright, clean flavors and a striking contrast with accompaniments such as glazed brioche bun for a playful textural balance.
• Scallops: A key seafood element, notably showcased in the restaurant’s scallop-forward preparations (including the notable scallop pizza), illustrating the harmony between marine sweetness and inventive, foraged-inspired pairings.
• Fresh rye bread: Served with caramelised butter as a signature bread course, underscoring the rustic-minimalist ethos and regional bread culture that anchors the meal.
• Cherry snow dessert: A standout finale that centers on local cherries, praised for its ethereal texture and precise balance of tart and sweet, encapsulating the seasonality and craftsmanship of Pas Mus.