Restaurant

EUROPEAN CUISINE IN A LITHUANIAN PINE FOREST

You'll probably agree that good rest goes hand in hand with good food. When designing the menu at Margio's, we followed three main principles: trends in European cuisine, the potential of using local products, and above all, the feedback and preferences of our customers. We make sure our food is healthy and natural, using fresh herbs and spices that we grow ourselves. We pay great attention to the aesthetics of both the food we serve and the environment. Last but not least, the wines on the menu have been carefully selected by our connoisseurs for your appreciation.

The 70-seat restaurant is located on the ground floor of the hotel and offers a panoramic view of Lake Margios, while lunch or dinner on the outdoor terrace, breathing in the fresh air of the pine forest, is an unforgettable pleasure that you will definitely want to repeat.
At our clients’ request, we organize business lunches, receptions, and banquets, accommodating and serving up to 100 guests.

Restaurant opening hours
I-IV   12:00 – 22:00 h.
V-VI  12:00 – 23:00 h.
VII    12:00 – 22:00 h.

Breakfast time:
I-V       08:00 – 10:00 h.
VI-VII   09:00 – 11:00 h.

SALADS

Salad with tiger prawns

and Caesar dressing

Salad with aged beef

entrecôte and red lentils

Salad with chicken fillet

with fried bacon and Caesar dressing

Burrata cheese salad with cherry tomatoes,

our homemade pesto sauce, and balsamic pearls

SNACKS

Bruschetta 

with duck breast with red onion jam and blue cheese (4 pcs)

Tiger prawn carpaccio

with chopped avocado, seaweed, and citrus fruits

Beef carpaccio

with aged cheese

Snack platter for drinks:

marinated green and Kalamata olives, blue and aged cheeses, savory crackers

Homemade potato pancakes

with crispy bacon and quail egg

Handmade

kibinai with pork (2 pcs)

SOUPS

Fish soup

with zander and perch fillet

Cold beetroot soup

with roasted potatoes

HOT DISHES

Falafels

with yoghurt sauce and fresh vegetables

Homemade sheet cakes

with tiger prawns in a creamy sauce

Salmon steak

with cauliflower and green pea purée

Octopus tentacles (2 pcs)

with nut cheese cream and baby potatoes

Duck breast

with carrot–orange purée and poached pear

Pork cutlet

with chopped potatoes, caramelized parsnips, and porcini mushroom sauce

Aged beef entrecôte steak

with roasted fennel and chimichurri herb sauce

Aged beef burger

with roasted potato wedges

DESSERTS

Homemade “Semifreddo” ice cream

with berries and pistachios

 

Dark chocolate soufflé

with vanilla ice cream

Panna Cotta

with wild berry compote and meringue crisps

Cheesecake

with berries and vanilla ice cream