After the success of Kitchen Coffee, expanding felt like the natural next step for Mikhail and Hanna Tsiukhtsiayeu, a husband-and-wife duo. Drawing on years of experience in hospitality, food, and specialty coffee—from roasting beans to running cafés across Minsk—they opened plusone just next door.
Tucked away on a quiet street in Vilnius Old Town, the restaurant has quickly become a local favourite, known for dishes such as its vitello tonnato and thoughtfully curated selection of natural wines. Yet it’s something far less tangible that keeps people coming back: plusone’s warm, intimate atmosphere—the kind that makes you want to linger just a little longer.
From vision to reality
“At first, we never imagined opening a restaurant. But when the neighbouring space became available, we saw an opportunity to create something we felt was missing in the city,” say the founders of plusone.
In other words, a place centred around thoughtfully prepared dishes, a carefully considered wine list, and a welcoming atmosphere. A place where quality is paramount, yet guests never feel intimidated—where you can arrive in a hoodie or a dinner jacket and feel equally at home.
“When we first arrived in Vilnius nearly five years ago, we couldn’t have known it would become home. Today, we can’t imagine living anywhere else. It’s where we’re raising our son, where our community has grown, and where we see our future. As we settled into the rhythm of the city, it became clear there was room for a place like plusone.
Originally, the venue was conceived as a bistro built around food meant for sharing. “We love the experience of gathering around a table, opening a bottle of wine, and trying different dishes together. For us, hospitality has always been less about formality and more about bringing people together,” says Hanna.
We love the experience of gathering around a table, opening a bottle of wine, and trying different dishes together. For us, hospitality has always been less about formality and more about bringing people together
Wine, however, became a story of its own. “We always knew it would play an important role, but neither of us came from a wine background. Everything changed when we met sommelier Eugenia Lapatsueva. It was through her guidance that we discovered the world of natural wine and quickly realised it was far more diverse and exciting than the stereotypes surrounding it. She showed us that natural wine can be elegant, precise, and deeply expressive while remaining approachable,” Mikhail explains.
That discovery soon led to a new direction. After initially working with local distributors, the team began importing wines directly, building relationships with independent producers across Europe. Today, every bottle on plusone’s wine list is imported by the restaurant itself, giving guests access to labels rarely found elsewhere in Lithuania.
As for the name, it carries several meanings. “plusone quite literally represents one more step beyond Kitchen Coffee—an extension of what we were already building. Around the same time, our family also grew by one with the arrival of our son, Adam, our own little ‘plusone’. But perhaps our favourite meaning is the simplest: there is always room for one more at the table—one more friend, one more bottle of wine, or one more story.”
The city’s changing palette
One of the most exciting changes, they say, has been witnessing their guests’ growing curiosity. As Vilnius continues to evolve, so do locals. They travel, explore new cuisines, and become increasingly interested in what they eat and drink. Alongside that comes a deeper appreciation for quality, craftsmanship, and the stories behind the products they consume.
“This is especially noticeable when it comes to wine. When we first opened plusone, many people associated natural wine with something funky and unpredictable. For some, it was a category defined by its extremes. And yet, over time, we’ve had the opportunity to introduce thousands of guests to a different perspective and have watched many go from scepticism to genuine enthusiasm. It’s exciting to be part of this moment in Vilnius’ evolution. While natural wine is still a relatively new discovery for many, people have become increasingly open and curious—and that’s all it takes to begin exploring its world,” says Mikhail.
Generally speaking, Vilnius is a dynamic city, and that energy is clearly reflected in its restaurant scene. There is a genuine appetite for new openings, new concepts, new dishes, and new drinks. Each new arrival brings curiosity and excitement, contributing to the momentum that continues to shape the city’s evolving dining culture. At the same time, while fresh ideas and ambitious concepts can quickly capture attention, consistency and longevity are qualities that reveal themselves over time.
At plusone, the focus has always been less on chasing novelty and more on creating an experience that stands the test of time. While guests may initially arrive out of curiosity, it is the quality of the food, wine, and hospitality that brings them back. Rather than constantly reinventing itself or following every passing trend, the restaurant has chosen to build on what works. Many of its most beloved dishes have remained on the menu for years—not because of a lack of new ideas, but because they have become part of what keeps guests coming back.
The philosophy behind every dish and pour
At the core of plusone’s philosophy are two simple principles: taste always comes first, and doing things a little better than the day before. The same approach shapes the menu. Dishes that resonate with guests remain over time, and there’s only a finite amount of space for trendy items.
“First-time visitors are often surprised by how familiar and approachable the menu feels. Rather than reinventing dishes, the kitchen focuses on creating food that people genuinely want to return for. Among the long-standing favourites are the vitello tonnato, prepared with the restaurant’s own New Zealand roast beef, and the salmon crudo, which has become one of plusone’s signature dishes. The team is equally proud of its vegetable offerings, including Ramiro peppers with mozzarella and baked eggplant,” shares Hanna.
For plusone, everything begins with taste. While guests may not remember every detail of a restaurant’s concept, they remember the feeling of a dish, the bottle of wine they tasted, and the experiences created while sharing both. This is why the team’s focus lies not in unnecessary complexity but in continuously refining the details—from improving recipes and sourcing better ingredients to investing in their team’s development.
The restaurant’s distinctive ambience plays a significant role. Set in the heart of Vilnius, its historic surroundings naturally invite guests to slow down. During the renovation, the team restored the space’s original character, uncovering preserved frescoes and adding vintage furniture and objects collected over time, each with its own story.
Yet the true character of plusone lies in the people behind it and those who gather around its tables. As a family-run restaurant, every element—from the menu and wine selection to the way guests are welcomed—continues to carry a personal touch.
What’s next
Looking ahead, plusone’s focus remains on the values that have shaped it from the beginning: refining the food, expanding the wine programme, continuing to learn, and sharing new discoveries with both locals and visitors. The team is also open to future collaborations, having found some of its most rewarding moments through guest dinners, pop-ups, and creative partnerships with like-minded people.
Beyond the restaurant, Hanna is already dreaming about a future summer project—perhaps a venture serving handmade ice cream from a van alongside her son Adam. Yet for now, plusone remains a place best understood through experience: the warmth of the room, the flavours on the table, the wine in the glass, and the moments shared within it. For those interested in a dinner or a celebratory occasion, you can book a table online or visit their website for a more elaborate experience.
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