Fran Agudo, head chef of Mont Bar, traveled from Barcelona to Vilnius to meet Lithuanian chef Arnas Petronis of the restaurant Bistro B’ARN. For one night, both culinary visions came together to engage in a dialogue of flavors and techniques, combining two distinct cuisines into a single service that stood out for its singularity.
- On the night of January 16, Mont Bar—the first bar in Barcelona to earn two Michelin stars—brought its bar concept to Vilnius, the capital of Lithuania, in a four-handed collaboration with Lithuanian chef Arnas Petronis. Fran Agudo runs Mont Bar
- The proposal combined the Mont Bar, renowned for transforming snacks into haute cuisine through technique and concentrated flavor, with Bistró B’ARN, a space that blends local Lithuanian products with international influences and conveys a cozy atmosphere in a small bistro
- The event, held in collaboration with chef Arnas Petronis, sold out all available seats
- Fran Agudo presented Mont Bar’s signature dishes, such as his Chicken skin and squid sandwich and his Iberian sobrasada and Mahón cheese mochi while Arnas Petronis offered new creations from his menu.
- A masterclass was also given by Fran Agudo during this trip, and it was organized by Bocuse d’Or Lithuania at the VESK school.
Vilnius, January 19, 2026. Mont Bar took center stage at a unique evening event last Friday 16 of January, bringing its neighborhood bar concept to the Lithuanian capital for one night only. The event, held at Good Food Studio (Aguonų g. 9), sold out just a few days after reservations opened.
During the dinner, Fran Agudo presented a selection of emblematic dishes from Mont Bar, such as Chicken skin and squid sandwich and his Iberian sobrasada and Mahón cheese mochi. Meanwhile, Lithuanian chef Arnas Petronis, from Bistro B’ARN, unveiled creations that will feature on his future menu. The evening enabled guests to experience the perfect harmony of two perspectives of contemporary Spanish and Lithuanian cuisine.
The menu consisted of:
Ceviche toast with sea bass
Chicken skin and squid sandwich
Shrimp vol‑au‑vent with tosazu and wasabi
Wagyu terrine with foie gras and horseradish
Mushroom ice cream, portobello mushroom and truffle
Turbot, beurre noisette, caviar and grapes
Beetroot, Eel, Salmon Roe and Redcurrants
Scallop, Cauliflower, Morels and White Chocolate
Lamb, Lapasang Souchong, Cabbage and Aubergine
Dark Chocolate, Earl Grey and Hazelnuts
Rice ice‑cream sandwich, nori seaweed and caviar
In addition to the four-hands dinner, as part of his visit to Lithuania, Fran Agudo also took part in the masterclasses organized by Bocuse d’Or Lithuania, held on January 14 at the VESK school (Žirmūnų g. 143, Vilnius). The training sessions, aimed at chefs and industry professionals, once again sold out completely.
During an intensive session of approximately six hours, the chef shared the conceptual and technical foundations that underpin the Mont Bar project: the concentration of flavor in small snacks, technique as a creative tool, and the bar format as a stage for haute cuisine. In this context, the snack was approached not as an appetizer, but as a complete form of gastronomic expression, rooted in classical flavor and contemporary technique.
Fran Agudo begins 2026 with a trip that brought the flavours and new techniques of Mont Bar to an international stage. This experience further strengthens Mont Bar’s commitment to innovation in bar cuisine and extends its reach beyond Spain.
About Fran Agudo
At the creative heart of Mont Bar is Fran Agudo, one of the most influential chefs of his generation. His cuisine begins with local ingredients and draws on tradition, while incorporating a contemporary vision that combines technical precision, small bites full of intent, and a keen sensitivity to textures and contrasts. His experience in renowned kitchens such as Tickets and El Celler de Can Roca has allowed him to develop a distinctive identity: dishes that move diners without artifice, snacks that concentrate flavor in just a few bites, and a way of cooking that sees creativity as a natural extension of the local territory.
About Mont Bar (**MICHELIN)
Since its opening in 2013, Mont Bar has established itself as a restaurant that celebrates the quality of its ingredients. It works with local, seasonal produce and continually evolves to deliver the finest ingredients in every dish. Today, Mont Bar still embodies “the essence of a neighbourhood bar” in its atmosphere, without relying on white tablecloths. Despite its accolades, it retains a warm, relaxed, and authentic character.
Since chef Fran Agudo joined in 2020, the culinary offering has grown significantly, with creativity, technical mastery, and a keen sensitivity to ingredients transforming Mont Bar into a top-tier dining experience.This commitment was recognised in 2022 with its first Michelin Star, followed by a second in 2025.
About Bistró B’ARN
Bistro B’ARN, led by chef Arnas Petronis, is a compact space that blends Lithuanian tradition with international influences. Its cuisine is characterized by a focus on local ingredients and the creation of dishes designed for sharing, where technique is integrated with direct flavors and worldly nuances. This bistro represents Petronis’s most personal project, born from his experience in a small family barn, and reflects his vision of gastronomy as a warm, human-centered space, where each dish conveys both technique and personality.
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