Vita Bartininkaitė

Chef Vita Bartininkaitė's culinary philosophy is deeply rooted in a profound connection to Lithuanian identity, locality, and seasonality, coupled with an unwavering commitment to craftsmanship. She views her work as an endeavor to elevate Lithuanian gastronomy, transforming traditional flavors and stories into a contemporary, sensory experience. Bartininkaitė's core ethos champions simplicity, authenticity, and restraint, believing that true luxury lies in these fundamental principles, rather than excessive embellishment. Her approach to ingredients is meticulously local and seasonal. She sources produce from Nineteen18's own farm, engages in extensive foraging, and relies on family-grown and preserved items, notably from her mother’s small yard. Bartininkaitė is a proponent of 'micro-seasons,' utilizing ingredients like Mirabelle plums at various stages of their development, from blossoms to unripe fruit and mature pits, showcasing the full spectrum of nature's bounty. She also embraces Vilnius’ historical legacy of diverse cultures and immigrants, weaving global culinary elements and techniques, such as Nordic and Japanese methods, into her work to provide fresh perspectives on familiar local products. Her overarching vision for the dining experience is to take guests on a narrative journey through time, flavors, landscapes, and personal stories. This approach aims to evoke strong nostalgic memories, resonating with both local Lithuanians and international visitors, thereby contributing significantly to the burgeoning 'New Baltic Cuisine' movement. Chef Vita Bartininkaitė's technical mastery is characterized by a precise and innovative integration of traditional preservation methods with modern culinary science. Her signature style is defined by extensive use of fermentation, drying, pickling, and blackening, techniques crucial for extending the short Lithuanian harvest season. A notable application of this is her work with koji mould, which she has mastered to create a diverse range of homemade soy sauces and garums. This dedication to fermentation extends beyond the kitchen, influencing a collaboration with the Lithuanian National Drama Theatre on a play exploring its possibilities. Bread-making is a central pillar of her cuisine, featuring a 100-year-old sourdough starter, gifted from San Francisco, used for her beloved brioche, which is then glazed with homemade garum. Her plating and flavor profiles are marked by elegance, simplicity, and a conscious restraint, where dishes are never overloaded with 'unnecessary details.' The tasting menu, typically around 10 courses, unfolds as a coherent narrative, with an emphasis on creating a 'Lithuanian haiku' in the opening course, often composed of seven intricately fermented ingredients. Signature dishes and elements that exemplify her artistry include: an outstanding scallop ‘pizza’ crafted from ultra-fine celeriac, cep purée, raw scallop, and homemade ‘soy’; an exciting white asparagus gelato with caviar; aged duck complemented by ramsons and salted gooseberries; a sunchoke basket filled with caramelised mushroom and potato foam, spruce-smoked cheese, and cured egg yolk; pumpkin seed milk tofu with Jerusalem artichoke and chicken jus; kojified sirloin with flower garum caramelised beef tongue; a burned eel dish balanced by a hot salad and kefir reduction foam; a refreshing fig leaves sorbet; and a delicate sour-cherry snow dessert with wild rose petal jam and sour cream ganache. These creations consistently offer a new perspective on Lithuanian flavors through refined global techniques.

Career

• Chef at Pas Mus