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In an airy loft space in the capital’s New Town district, Chef Tadas Eidukevičius set up a restaurant that does not fit any labels. Along with a diverse selection of a la carte dishes, Demo offers so-called small plates, made of seasonal produce, and a changing conceptual tasting menu, which addresses different societal and environmental issues through food.

In an airy loft space in the capital’s New Town district, Chef Tadas Eidukevičius set up a restaurant that does not fit any labels. Along with a diverse selection of a la carte dishes, Demo offers so-called small plates, made of seasonal produce, and a changing conceptual tasting menu, which addresses different societal and environmental issues through food.

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