Make it a night to remember. 10% off with code DOVANOS10 — ends Feb 14.




Tasting Dinner at Telegrafas Restaurant
85,00 € – 150,00 €Price range: 85,00 € through 150,00 €
Gift an extraordinary culinary journey, where every dish tells a story. The Tasting Dinner at Telegrafas is a harmonious dialogue of flavours, textures, and emotions — born from the Chef’s creativity and inspired by the season.
Carefully selected ingredients, locally sourced produce, and modern interpretations of timeless classics create an experience that delights all senses. Each dish is a small work of art, reflecting our Chef’s philosophy and deep respect for flavour.
Enhanced by a curated wine pairing experience, this dinner invites you to savour the perfect harmony between food and wine. Set against the warm, elegant backdrop of the restaurant with views of Cathedral Square, the evening becomes truly unforgettable.
More than just a dinner — it’s an evening of discovery, crafted for those who appreciate subtlety, craftsmanship, and distinction.
How to receive your vouchers and products?
– Electronically: vouchers are sent by e-mail free of charge. You can download them in PDF format and print instantly.
– In person: vouchers or products can be collected directly at our hotel:
Universiteto g. 14, Vilnius, Lithuania
Tel. +370 5 220 1100
info@curiocollectionvilnius.com
All vouchers are presented in an elegant gift envelope – with no additional packaging fees.
Products are not shipped. For any delivery-related inquiries, please contact our reception team individually.
Telegrafas Restaurant
Featured in the Michelin Guide in Lithuania.
Once home to the city’s Telegraph office, today Telegrafas offers captivating views over Vilnius Cathedral Square. It is a place where historical spirit meets contemporary elegance.
The culinary journey unfolds in a warm and inviting atmosphere, complemented by impeccable service and a distinctive repertoire of dishes inspired by our Chef’s vision.
Each plate is crafted with meticulous attention, harmoniously balancing locally sourced, premium ingredients with refined flavours and textures.
Executive Chef Donatas Šatkauskas
“Being a Chef is not a title or a position.
Being a Chef is a deliberate choice of a path where you remain a student forever.
You are constantly searching — for a solution, a flavour, a scent.
You cannot create unless you live within the process itself — where ideas and creativity, inside pots and plates, turn into reality.
I am not the author — I simply strive to be a damn good director.”
— Executive Chef Donatas Šatkauskas







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