Danish Restaurateur Calls for a New Baltic Cuisine to Match Nordic Success

A prominent Danish restaurateur with deep roots in Lithuania is urging the Baltic states to unite behind a shared culinary identity, drawing on the playbook that transformed Nordic food two decades ago. Niels Peter Pretzmann, who has invested roughly €50-60 million in Lithuania over 25 years, says the region should develop a New Baltic Cuisine to rival the global acclaim won by the New Nordic movement.

Speaking to Lietuvos Radijas ir Televizija, Pretzmann argued that Lithuania alone is too small to lead the region's gastronomic scene. Instead, he proposed a joint effort across Estonia, Latvia, and Lithuania, including a single Michelin ceremony for all three countries, similar to the shared event held in Denmark, Sweden, and Norway.

What is the New Baltic Cuisine idea?

Pretzmann, who opened his first restaurant in Vilnius 12 years ago, says the concept mirrors the New Nordic Cuisine that emerged in Denmark in the early 2000s. Before that movement, he said, Danes 'ate very, very badly.' Today, Danish food culture is celebrated worldwide, and Pretzmann believes the Baltics can follow the same path.

He emphasized that visitors to Lithuania do not want Italian or Spanish food; they want local flavors, but presented in a modern way. 'I think we should talk not even about a new Lithuanian cuisine, but about a New Baltic Cuisine,' he said.

Why does Lithuania need a regional approach?

Pretzmann cautioned that Lithuania is too small to achieve regional leadership alone. A unified Baltic strategy, he argued, would give the three countries greater visibility and influence, much like the collective Nordic approach did for Scandinavia.

'Lithuania is not a region; it is a small country and perhaps too small to achieve this goal on its own.'

He pointed to the success of the New Nordic Cuisine manifesto, developed by Noma chefs Claus Meyer and René Redzepi, which spread from high-end restaurants to canteens and home kitchens within two decades.

How is Lithuanian cuisine evolving?

Pretzmann acknowledged that Lithuanian food culture is still developing after the Soviet era, when food was standardized. He noted that the next phase was copying foreign cuisines, but he sees a shift toward local, modern interpretations.

He also observed that customers today are more sophisticated than when he started. 'Today's customer is better educated and has a wider range of experiences,' he said, adding that people increasingly see dining as an experience, not just fuel.

What are Pretzmann's plans for his restaurants?

Pretzmann, who runs several Michelin-recognized establishments including Dublis, Red Brick, Nineteen18, 14Horses, and Deep Roots, has concrete plans for expansion. At Nineteen18, he is opening a cocktail bar this autumn. Deep Roots will add a street-food area and a separate wine cellar entrance with a cigar room and foyer.

At his 600-hectare organic farm near Ukmergė, he is finishing a warehouse to accelerate entry into the food market. However, he ruled out opening new restaurants unless he finds a chef partner committed for at least five years.

Does Russia's aggression affect investment in Lithuania?

Asked whether Russia's war in Ukraine discourages investment, Pretzmann expressed cautious concern. He is not panicking or leaving, but he is weighing options. He noted a pattern of Russian aggression followed by international inaction.

'If we look at history, we have seen Chechnya, Georgia, Crimea, Donbas and so on. It seems Putin takes a step, the world screams, and then everyone forgets about it. Five years later, he takes another step.'

He said the greater risk will come after peace is reached, when Russia can rebuild its military capabilities. 'I am worried about what will happen in five to seven years, rather than now,' he added.

What are Pretzmann's favorite Lithuanian dishes?

Despite his international perspective, Pretzmann has embraced local food. His favorite dish is pancakes, which his wife makes at home. He also appreciates traditional dishes like cold beetroot soup and cepelinai, noting that his mother-in-law makes excellent ones. 'If the ingredients are good, the dish will always be very tasty,' he said.

Frequently asked questions

What is the New Baltic Cuisine movement?

The New Baltic Cuisine is a proposed initiative to create a modern, shared culinary identity for Estonia, Latvia, and Lithuania, inspired by the success of the New Nordic Cuisine in Scandinavia.

Why is a regional approach important for Baltic gastronomy?

Pretzmann argues that individual Baltic states are too small to gain global recognition alone. A joint strategy, including a shared Michelin ceremony, would increase visibility and attract more international attention.

How has Lithuanian food culture changed since the Soviet era?

After Soviet standardization, Lithuanian cuisine initially copied foreign styles. Now, with rising living standards, there is a growing interest in modern, local flavors and dining as an experience.

Is Russia's aggression affecting foreign investment in Lithuania?

Pretzmann remains cautious but committed. He continues to invest but monitors the long-term security situation, expecting potential risks after the current conflict ends.