Ten days from October 11th to 20th mark the grand return of Tablein Dining Week. This restaurant week promises food enthusiasts an exceptional culinary experience, with an autumn season motto of "quality at the lowest possible price". Guests can enjoy over 200 exclusive dishes prepared by top chefs, with prices starting at just 29 Eur for the entire 10-day event.
"Our main goal is to deliver chef-created gastronomy at an affordable price," said Eglė Puišytė, organizer of Tablein Dining Week. "In spring, we launched the first event, and its success guaranteed a return this autumn. The aim now is to respond directly to guest preferences. Since the two most popular prix fixe menu categories dominated in May, we are continuing to offer only those this October."
During the event, guests can enjoy special menus featuring two, three, or even five courses, available for 29 Eur and 59 Eur. However, Puišytė emphasized that affordable pricing is not a compromise on quality: "Cheaper doesn’t mean worse. Participating restaurants aim to impress guests with high-quality dishes made from selected ingredients, with over 200 options on offer throughout Tablein Dining Week."
While pricing is a key focus, the event also ensures greater value for money than ordering from the standard à la carte menu.
Sponsored by “Įranga restoranams”, specializing in restaurant equipment, Tablein Dining Week is a niche event open to a limited number of guests who appreciate high-quality dining. Customers can enjoy exclusive dishes from October 11th to 20th, but seating is limited, so early reservations are strongly encouraged. "Booking is simple through Tablein. With just a few clicks, anytime 24/7, you can check availability and secure your table without considering restaurant opening hours. Plus, fixed-price menus assure there won’t be any surprises on the bill – guests always know exactly what they’ll pay," the organizers explained.
This restaurant week provides a unique opportunity for guests to try chef-created menus that may be entirely new to them. "Such events also shape personal food culture, with diners trying not just one but multiple dishes, eating slowly, enjoying the experience, and engaging in conversations. From amuse-bouches and starters to main courses and desserts, Lithuanian restaurants offer a diverse range of flavours at an affordable price," added the Tablein Dining Week team, which is expanding beyond Lithuania this autumn to include Latvia.
"During Tablein Dining Week, we give restaurants the freedom to surprise their guests without imposing specific themes. It might be easier to work within a set framework, but creativity has no limits, so why restrict it?" Puišytė explained.
As menus get seasonal autumn updates inspired by the freshest ingredients, chefs are eager to experiment. However, these new creations must resonate with guests. "Participating restaurants also see Tablein Dining Week as an excellent opportunity to test new dishes. Thus, over the ten days, they welcome guest feedback, comments, opinions, and suggestions. The standout dishes from this restaurant week will likely make it onto the main menus," Puišytė concluded.