Set over three floors of a historic townhouse in the city centre, this charming restaurant comes complete with parquet flooring, fine period artwork and a fittingly historical menu comprising either seven or nine courses. The interesting dishes date from a bygone era and could include beetroot soup with lamb (16th-century), goose pie with black sauce (17th-century) or elk pekenfleišas with samogitia (19th century). Following each dish comes an explanation of its origins, providing sustenance for your brain as well as your body.