About the Guide
Luxeat Guide was shaped over years of travelling through food — from quiet neighbourhood dining rooms to destination kitchens where craft and conviction define the experience. It is not a collection built quickly or widely, but slowly and deliberately, through return visits, conversations, and memory. Each address has earned its place not through trend or visibility, but through lasting impression.
How The Guide Began
What began as a personal exploration of restaurants gradually became something more defined: a curated guide grounded in experience. Over time, certain places stood apart — not because they were loud or fashionable, but because they returned the same clarity and integrity each time. The Guide exists to share those places, chosen for substance and integrity.
The Ethos
Luxeat Guide is built on personal experience rather than trend watching. Every place featured has been visited, eaten at, and remembered. It does not aim to be exhaustive, nor does it follow rankings, hype, or novelty. Selection is guided by craftsmanship, clarity, and a strong sense of self. Whether modest or ambitious, each address shares a commitment to doing things properly, in the kitchen, in sourcing, and in hospitality.
Craftmanship
Clarity
Sense of self
How restaurants are chosen
1
Craft & Precision
The cooking shows skill and care. Technique supports flavour, not display.
2
Ingredients Come First
Menus follow the seasons. Products are treated with respect.
3
A Clear Identity
The restaurant knows what it does well — and stays true to it.
4
Proven Over Time
One great meal is not enough. Quality must hold across visits.
5
Independently Run
Preference is given to restaurants where decisions are personal and not driven by scale.
6
Sense of Place
The cooking reflects its surroundings — local culture, landscape, and produce.
7
Genuine Hospitality
Service feels warm, attentive, and natural — never forced.
8
Hidden, Not Hyped
Found through instinct, word of mouth, and return visits — not marketing.
Behind the Guide
Aiste Misevičiūtė
Founder & Curator
Luxeat Guide was founded by Aiste Miseviciute, a long-time food writer and curator of culinary journeys across Europe. She leads the editorial direction and selection, drawing on years of travel and close collaboration with chefs. Each address in the Guide reflects personal knowledge and long-term observation, ensuring a perspective that remains thoughtful, independent, and grounded in lived experience.
Evelina Gasiūnaitė
Development & Partnerships
Evelina leads development and client relationships for the Luxeat Guide. She works closely with partner hotels and restaurants, guiding collaborations and ensuring a clear, consistent experience from first contact to publication. With a background in business and international experience, she focuses on clarity and continuity while supporting the practical side of the Guide.
Sarah de Castro
Content Editor
Sarah de Castro works between Paris, Northern Italy and her native New Zealand, accompanying people in their search for clarity, transformation and optimal experience as a coach at The Vision Stories. This same pursuit of connection and beauty extends into her contributions to LuxEat. She is drawn to places where beauty is intentional and experience carefully shaped.
AS FEATURED IN
For those seeking something more personal
The Guide is only one expression of Luxeat. For private recommendations and tailored culinary journeys, bespoke services are available upon request.