After a two year wait to return to the Top 30, Dia in Kaunas has taken the number 12 spot this year, hovering just outside the top 10. In fact, this year the Good Food Academy has voted Dia the best restaurant in Kaunas.
With a menu that outstrips its nearest competitors in terms of variety and scope, Dia sets itself apart from the city’s other quality restaurants. At Dia is distinct you’ll find a large freshly-chilled fish and seafood selection that is restocked three times per week.Another one of Dia’s strengths comes in the form of its experienced and friendly staff, who have been with the restaurant since its opening. Both regular and first-time guests alike can certainly relax and are made to feel at home. The restaurant’s fixed price lunch menu also has its advantages, providing à la carte quality dining at affordable prices (starter – EUR 4.50, main course – EUR 7, soup – EUR 2.50). It is no surprise, therefore, that you’ll find people who have been eating lunch at Dia for four years in a row.
The à la carte menu changes several times per year and showcases hits from world cuisine, taking in countries as diverse as France, Italy, Thailand, Japan, India and more. There is truly something for every taste: from tuna or salmon tartar to lobster, or beef carpaccio; from truffle ravioli, burrata, scallops or tuna tataki to risotto, curry, duck, octopus, various steaks, and much more. Vegetarians and vegans can also find something to fit their tastes.Everything is prepared on the premises and none of the food is pre-made. Every day begins with the careful selection of seasonal vegetables and other products, stock and sauce preparation, and the baking of Dia’s unique bread. The bread is usually baked in three batches each day, so that guests can enjoy it while it’s still warm. A paired wine selection is also prepared for each new menu.
Tuna tataki – EUR 14, hazelnut cheesecake with salted caramel ice cream – EUR 7, red curry duck – EUR 13.50, creamy tomato soup with crab meat – EUR 8.
Marius Paplauskas has known how to make Samogitian pancakes since he was five, so his decision to travel a culinary path came as no surprise. After finishing school, he went to Ireland to work and advance his skills. Marius quickly climbed the career ladder and became production manager at a food manufacturing company. He was especially drawn to the kitchen and decided to study the culinary arts part-time in Lithuania, and also to apply his new skill-set in a practical way by working in an open kitchen abroad. Upon returning to Lithuania, he had at least seven job interviews. At first, he worked in Vilnius, but returned to Kaunas a short while later and landed a position at Dia. That year, in 2016, Dia placed in the Top 30 Best Restaurants. Marius has gradually developed into his current position of head chef.