The great Baltic Sea, its fish fauna, the boundless Northern Lands with their meat and vegetables varieties are Balticbar’s heart. Baltic culinary art blends Scandinavian and Danish culture, Lithuanian aromas and Estonian fragrances. This mix is reflected in dishes with an elegant, new and always exquisite organoleptic balance. Deer tartare or reindeer fillet with mugo pine, pike perch with shallot cream, or the extraordinary speck of duck and goose with brown sauce to be enjoyed on black bread croutons.There is no shortage of delicate desserts, always in a Nordic key.

Scroll to Top