28 May 2026
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Arnas Petronis spent his childhood summers with his grandmother in her outdoor barn kitchen. Together, they baked freshly caught fish over fire, cooked caramel candies and prepared vegetables straight from the garden. In the Lithuanian countryside, close to Zarasai, he watched as flour was milled, butter and cheese were made, and meat was prepared – “respected from start to finish”.
This was the first step on a culinary journey that would take Petronis around the world, back to the Lithuanian countryside and then on to Vilnius to launch B’ARN Bistro. The compact restaurant, named in tribute to those formative summers – as well as a nod to his own name, ‘By Arnas’ – was not only awarded a MICHELIN Bib Gourmand for its great quality, great value cooking, but won the MICHELIN Guide's Opening of the Year 2025 thanks to the passion evident in Petronis’ exciting, globally influenced cooking.
This was the first step on a culinary journey that would take Petronis around the world, back to the Lithuanian countryside and then on to Vilnius to launch B’ARN Bistro. The compact restaurant, named in tribute to those formative summers – as well as a nod to his own name, ‘By Arnas’ – was not only awarded a MICHELIN Bib Gourmand for its great quality, great value cooking, but won the MICHELIN Guide's Opening of the Year 2025 thanks to the passion evident in Petronis’ exciting, globally influenced cooking.
Summers in the Barn
Petronis’ connection with food started in very early childhood, during summers spent in the countryside with his grandparents. “I grew up watching how ingredients were prepared by hand and, at the same time, I became part of those processes myself,” he explains. “Food was always made from the very beginning – naturally, slowly and with care”.Based in the rural village of Ajočiai, they grew all manner of produce, from potatoes, pumpkins and asparagus to thyme, dill and parsley. Wild berries sprung up all around the homestead and the family tended to bees.
“Because it was a remote one-house farmstead, life there was naturally very close to organic - vegetables were grown seasonally, with respect for nature, the soil and traditional farming methods,” Petronis remembers. “The garden wasn’t just a source of food, but a way of life built around simplicity, sustainability and using what the land could provide.”
These early experiences continue to shape the passionate chef-owner’s approach to food. “For me, cooking has never been only about technique – it’s about connection, tradition, atmosphere and creating something honest with your own hands,” he says.
When the Covid pandemic struck, Petronis returned to his roots. He moved back to his grandparents’ old countryside homestead, where his uncle now resides, spending two years there cooking in an outdoor kitchen, which he appropriately christened ‘BARN’.
It was there that the idea of opening an intimate, small-scale restaurant first took shape. “I realised that I didn’t need a huge kitchen or luxury surroundings to create meaningful dining experiences,” he says. “What mattered most was emotion, hospitality, fire, nature and the feeling people take home after sharing a meal together.”
“Spending so much time there – cooking outdoors, growing vegetables, fishing and living closer to nature – had a huge influence on the philosophy behind B’ARN Bistro and our wild dining experiences today.”
While much of Petronis’ philosophy is anchored in the Lithuanian countryside, the chef – a keen traveller – also draws creative inspiration from further afield. From Japanese cuisine, he admires the precision, balance, umami and minimalism; from Thai cooking, the acidity, freshness, spice and energy. Nordic kitchens have shaped his appreciation for simplicity, seasonality, preservation and respect for ingredients, while Southern European dining resonates with him on a more emotional level – “the warmth, generosity and the way food naturally brings people together”.
Petronis explains that he never directly copies traditional dishes, instead taking techniques, flavours and memories from different cultures and reinterpreting them through his own perspective, using local ingredients.
Tiny Kitchen, Intimate Experience
At B’ARN Bistro, Petronis continues to honour the principles he learned at his grandmother’s knee – not least that you don’t need a large, luxurious space to cook great food. The “very dedicated” five-strong team operates out of a 5 square-metre open kitchen, but rather than limiting the experience, the tiny space defines it.Petronis shares the space with Vaiva Jundulaitė, in the cold section, Mantas Fiodorenko in the hot section and Mykolas Macijauskas in desserts. The team is rounded out by a single waiter, Vitaras Skranas, although Petronis makes a point of presenting every dish personally. “For me the story, emotion and idea behind the food are just as important as the taste itself,” he explains.
“Because the restaurant is very small and the kitchen is so close to the guests, everything feels more alive and connected,” Petronis says. “Everyone works extremely closely together and every person becomes an important part of the experience."
The Menu: Alive and Personal
“The philosophy of my kitchen is based on seasonality, fire, craftsmanship and emotion. I want the food to feel refined, but also alive and personal – never overly formal or distant,” Petronis states.The chef’s menu is deeply personalised, incorporating punchy, colourful and shareable plates. Each dish is inspired by a single ingredient, flavour combination or memory. From there, Petronis builds around balance, constantly simplifying dishes and stripping away unnecessary elements. “I believe every component on the plate should have a clear purpose,” he says.
One of Petronis’ favourite dishes is the dumplings filled with pork and Argentinian shrimp, served with a hazelnut-infused carrot foam and lobster bisque sauce. “The dumplings themselves feel familiar and nostalgic, while the shrimp, lobster bisque and delicate hazelnut aroma bring elegance and depth,” he says. “For me, it represents the direction of B’ARN very well – taking something emotionally recognisable and transforming it into a more modern and expressive dining experience without losing warmth or soul.”
Another highlight is the kombu-aged dorada ceviche with green curry sauce, passion fruit and yuzu. “I love this dish because it reflects many flavours and ideas that inspire me – freshness, acidity, sweetness, spice and balance,” Petronis says. “It also combines influences from different cuisines in a way that still feels natural and clean”.
Guests who want to be surprised should order the toro tartare, which is served with a crispy potato pillow filled with thin potato curls inside and truffle ponzu. Petronis notes that the combination of premium fatty tuna and potato can feel unexpected to many guests, but this is exactly what makes the dish exciting. “The richness of the toro works beautifully with the crisp texture and warmth of the potato, while the truffle ponzu brings acidity, umami and depth,” he says.
B’ARN Bistro also offers a carefully curated wine list that combines classic wine regions with smaller, more off-the beaten-track producers. Guests can ask for wine pairings, non-alcoholic pairings, premium-quality juices or speciality coffee.
One of B’ARN’s most popular wine pairings is the Loimer Loiserberg Erste Lage Riesling 2023 from Kamptal, Austria, paired with seafood such as ceviche, scallops or delicate white fish. The bright acidity and mineral character of the wine complement the fresh flavours and citrus-driven sauces of the dishes.
When it comes to non-alcoholic pairings, B’ARN works with refreshing botanical flavours such as the Sattlerhof ‘Juste Botanicals and Fruits’. This is typically paired with lighter seafood or vegetable-based dishes to bring freshness, herbal notes and a clean balance without overpowering the food.
'Relaxed, Welcome, Curious and Cared For'
Guests at B’ARN Bisto are greeted with a very warm welcome. Inside, exposed brickwork, simple wooden tables and the tiny, open kitchen hark back to the barn that inspired it all, while white upholstery, low lighting and black-and-white photography lend the room an understated elegance.Dining at the bistro has the feel of an intimate dinner party at an old friend’s house – and that’s exactly what Petronis is going for: “More than anything, I want people to feel as comfortable as if they were visiting someone close to them at home – relaxed, welcome, curious and cared for.”
“Even though we focus heavily on quality and detail, I never want guests to feel distance or formality between themselves and the experience,” he adds. For Petronis, it’s essential that guests leave remembering not only the food, but the way the restaurant made them feel.
Wild Dining: Trees, Smoke, Open Fire and Music
In keeping with his culinary roots, Petronis has now introduced an enchanting wild dining experience set deep within the forest, far removed from the city. There, surrounded by trees, smoke, open fire and music, guests are invited to share an intimate tasting dinner immersed in nature. It’s all about “bringing people closer to nature and creating a deeper connection through food, fire and atmosphere”.When cooking in nature, Petronis is guided by a philosophy of using every ingredient to its fullest potential while wasting as little as possible. The chefs preserve, ferment, creatively reuse products and cook over fire. Meanwhile, the menu evolves constantly, shaped by the seasons and the changing rhythms of the forest.
“For me, it’s not only about serving food – it’s about slowing people down, creating memories and reminding ourselves how beautiful simplicity, nature and shared moments around fire can be,” Petronis says.
From Barn Kitchen to Bistro
In many ways, B’ARN Bistro represents Petronis’ journey come full circle – from childhood summers spent cooking beside his grandparents in the countryside to a restaurant shaped by the flavours, techniques and perspectives gathered through his travels. And whether cooking in his restaurant’s tiny kitchen or in nature, it all comes back to the food and the feeling for Petronis.“I created the restaurant with the idea that great dining experiences don’t need huge spaces or luxury surroundings,” he says. “What matters most to me is creativity, emotion, hospitality and craftsmanship."
Hero Image: Chef Arnas Petronis at his Bib Gourmand-awarded restaurant B'ARN Bistro in Vilnius, Lithuania. © B'ARN Bistro
Article created by the MICHELIN Guide in collaboration with Lithuania Travel
