Azerai Investments Group — Azerai, Ugruzina, Osh Halal, Rustam Mangal: restaurants in Vilnius and Kaunas

A family restaurant group. Eight restaurants, three kitchens of our own, a family of almost two hundred.

Khinkalipinched by hand, every onePlovcooked in the kazan, never stirredChicken dönerboned and marinated by usLamb liversixty seconds over coalsKhachapuriour own cheese from raw milkLagmannoodles pulled that morningKharcholamb from AnykščiaiLavashbaked before you wake
Whole lambfrom Anykščiai farmersNothing ready-madeeverFermentedno sugar, no preservativesSaltonly at the skewerHalalwhere it says halal800,000 followersUgruzina

We built the factory so the kitchens would never have to compromise. Most groups buy their semi-finished products from industry. We make ours.

  • 8restaurants
  • 2opening soon
  • 3kitchens of our own
  • ~200people
  • 800 000+followers
Meet our brands↓

Atlas eight doors, two coming soon

Choose a house, then an address, for hours and a map.

Enter Azerai

Enter Ugruzina

Enter Osh Halal

Enter Rustam Mangal

The factory

The meat plant
approved cutting plant
The lavash bakery
baked every morning
The central kitchen
cheese, adjika, frozen

All three units are ours. They supply eight restaurants. Nothing arrives ready-made. Enter the factory and the pantry

Get in touch

Restaurant 1 / 4 · four doors in Vilnius, one in KaunasAuthentic Azerbaijani family kebab house

Azerai

A kebab house where everything is made from scratch. No corners cut.

Five counters, one standard. We bone and marinate the chicken ourselves and build the spit in our own plant. The lavash is baked in our bakery the same morning; sauces and kharcho come from our central kitchen. Meat is sliced only when you order.

MenuBook us for an event
Lavashchicken or falafelPlaterice or friesMix platedöner and falafelHummus plateour hummusKharcholamb, adjikaLavash + friescombo
Lavashbaked this morningChickenboned and marinated by usFalafelshaped by handSlicedonly to order

On the table

LavashChicken döner or falafel, fresh lavash
PlateChicken döner or falafel, rice or fries
Mix plateDöner and falafel on one plate
KharchoLamb, homemade adjika, rice
Hummus plateour hummus
Lavash + friescombo

Why leg quarters

Breast dries on the spit. Skin-on leg quarters hold moisture, carry the buttermilk marinade and taste like döner should. Boned by hand at our own plant.

Full menu

Bone, marinate, bake

Doors five

Open an address for hours and a map.

Kitchen closes 15 minutes before the door. Delivery on Wolt and Bolt Food until 15 minutes before closing.

Restaurant 2 / 4 · Kalvarijų 59A, Vilnius · two doors coming soonGeorgian and Azerbaijani home cooking

Ugruzina

A family restaurant where everything is made from the ground up.

We make our own cheese from fresh farm milk. Our lamb comes whole from Anykščiai and we prepare every part ourselves. Lavash and bread are baked every day, vegetables are fermented, the baklava is handmade. Over 800,000 people follow us: the most followed Georgian restaurant in the world.

MenuReserve a tableCall +370 672 77294Book us for an event
Khinkalipinched by handKhachapuri Adjaruliegg yolk, butterKubdarichopped lambLula kebabdry-aged beefKharchohomemade adjikaChachagrape brandy
Whole lambAnykščiaiCheesefrom raw milkFermentedevery vegetableBaklavaby handGelatoevery week

On the table

KhinkaliLamb or our own fresh cheese
Khachapuri AdjaruliBoat, yolk, butter, our cheese
Giz-BizLiver, heart, kidneys, lungs, chilli
KubdariSoft bread, chopped lamb, onions
Lula KebabMinced lamb, dry-aged beef
Gelato with burnt baklavaMascarpone, rosehip powder
Kharchohomemade adjika
Chachagrape brandy

Whole animal, every part

The lamb arrives whole from Anykščiai. Rack, leg, belly for hot-smoking, liver, heart, kidneys and lungs for Giz-Biz, bones for kharcho. Nothing is ordered by the cut.

Full menu

How it is made

Doors one open, two coming soon

Open an address for hours and a map.

Delivery on Wolt and Bolt Food. Frozen khachapuri to take home at the bill.

Restaurant 3 / 4 · L. Stuokos-Gucevičiaus 7 · Kalvarijų 22 · VilniusThe real Uzbek taste, halal

Osh Halal

Every morning we knead the dough, set the stock and put the vegetables to ferment.

Authentic Uzbek cooking, halal certified. Plov simmered in the kazan, lagman noodles pulled by hand, manti steamed to order, samsa from the tandoor. No semi-finished products, no added sugar. Served in wooden bowls: wood keeps warm.

MenuReserve a tableBook us for an event
Plovfrom the kazanLagmanhand-pulledMantisteamed to orderSamsafrom the tandoorMastavaweekday lunchKazan kebabbeef neck, mutton leg
Kurdyuksheep tail fatYellow carrotcumin, riceWooden bowlswooden spoonsHalalcertified

On the table

PlovLamb, yellow carrot, rice, cumin
LagmanHand-pulled noodles, beef, vegetables
Manti3 pieces, steamed to order
Kazan kebabBeef neck, mutton leg, potatoes, black plums
Samsafrom the tandoor
Mastavaweekday lunch

Lunch, weekdays 11:30–15:00

Mastava, plov and a salad. One price, one bowl of each, the way the cooks eat.

Full menu

Kazan, tandoor, steam

Doors two in Vilnius

Open an address for hours and a map.

Dine in or order on Wolt and Bolt Food. Frozen plov portions to take home.

Restaurant 4 / 4 · Trakų 14–16 · Vilnius Old TownAuthentic Turkish mangal

Rustam Mangal

The mangal in the Old Town that people cross the city for because of the liver and the heart.

A Turkish mangal. What made the name is the offal: lamb liver, heart and Khan kebab over coals, salted at the skewer, pulled the moment they are done. Then lamb skewer, liulia, chicken. The lamb comes from Anykščiai farmers and is cut in our own plant; lavash from our bakery.

MenuFind the doorBook us for an event
Lamb liveron the skewerLamb hearton the skewerKhan kebabliver and fatLamb skewer150 gLiulia kebabhalalDürümany meat
Whole lambAnykščiai farmersSaltat the skewerCharcoalonlyHalalchicken and liulia

On the table

Lamb liverOn the skewer, 150 g
Lamb heartOn the skewer, 150 g
Khan kebabLiver and fat roll
Dürüm kebabAny meat, grilled vegetables, butter-toasted lavash
Lamb skewer150 g
Liulia kebabhalal

Why the offal

Liver, heart and Khan kebab are the fastest, hottest things a mangal can do, and the easiest to ruin. Sixty seconds too long and the liver is chalk. That is the cook’s whole reputation, every skewer.

Full menu

Fire, offal, timing

Doors one, in the Old Town

Open an address for hours and a map.

Walk in, or order on Wolt and Bolt Food.

The factoryThree units

The factory

Three units. They feed eight restaurants.

The meat plant, the lavash bakery and the central kitchen are ours. They supply all four restaurants, so nothing in any kitchen arrives ready-made. Two refrigerated runs leave every working day.

Meat plantapprovedLavash bakerydailyCentral kitchenraw milkRaw milk3× a weekCold chainlogged at the door
CutmarinateKneadbakeFermentjarFreezeshockWeightwice

The meat plant

The meat plant

Whole lamb from Anykščiai broken down to every cut. Beef flat iron for shashlik, dry-aged beef for lula, skin-on chicken leg quarters boned for döner and marinated in buttermilk. Every pack is catch-weight labelled and weighed again at receiving.

Status
Approved by the State Food and Veterinary Service: cutting plant and meat preparations.
Feeds
Azerai · Ugruzina · Osh Halal · Rustam Mangal
Chicken dönerskin-on leg quarters, buttermilk, built on the spit
Kebab and shashlik meatcut and marinated
Whole lambevery cut and the offal
Liulia and lula mincelamb, dry-aged beef for Ugruzina

The lavash bakery

The lavash bakery

Thin lavash from flour, water and salt, baked every morning for the kebab counters and the mangal. Delivered up to six times a week to the busiest doors, dry and stackable.

Status
Next door to the plant; loaded on the same van.
Feeds
Azerai · Ugruzina · Rustam Mangal
Lavashthin, flour, water, salt
Bread for the Georgian tabledaily

The central kitchen

The central kitchen

Fresh cheese from raw milk collected from a farm three times a week. Adjika and sauces from tomatoes and chilli bought at the wholesale base. Fermented vegetables. Kharcho. Hummus and baklava. Nothing leaves hot.

Status
Registered food business operator, prepared meals.
Feeds
All four restaurants
Fresh cheesefrom raw farm milk
Adjika and saucesjarred hot
Kharcholamb, adjika, rice
Fermented vegetablesno sugar, no preservatives
Hummuschickpeas, tahini, lemon
Baklavahandmade

Two runs a day

Take it home

Adjika
in the jar

Adjika in the jar

Tomatoes and chilli, cooked at the central kitchen, jarred hot. The same adjika that goes on the kebab counter and into the kharcho.

Made at
Central kitchen
Keep
Ambient until opened, then chilled
Pack
200 g jar
Khachapuri
frozen, Imeruli

Khachapuri frozen, Imeruli

Ugruzina’s Imeruli, assembled with cheese from our own raw-milk cheese room, baked in the stone oven and frozen at once. Bake from frozen. Ask at the Ugruzina bill.

Made at
Ugruzina kitchen
Keep
−18 °C
Pack
Single, vacuum-packed
Plov
frozen

Plov frozen

Osh Halal’s plov: lamb, yellow carrot, rice, cumin, cooked in the kazan and frozen in portions. Halal. Heat covered, do not stir.

Made at
Osh Halal kitchen
Keep
−18 °C
Pack
350 g tray
Hummus
Upcoming

Hummus Azerai Upcoming

Chickpea hummus from the Azerai counters, in a jar. The recipe that goes on the hummus plate.

Made at
Central kitchen
Keep
Chilled
Pack
200 g jar
Chili-garlic paste
Upcoming

Chili-garlic paste Azerai Upcoming

Garlic and chili fried in oil, the paste from the Azerai kebab counter, in a jar.

Made at
Central kitchen
Keep
Ambient until opened, then chilled
Pack
200 g jar

Where to buy

The groupOne rule

How it works

Eight restaurants, two coming soon, three factories, one head office, one rule.

The rule: nothing arrives ready-made. Everything else on this page exists to make that rule survivable at eight doors.

info@aigroup.lt

Six rules

Written down, argued over on Tuesdays, rewritten when they fail.

One factory, four restaurants

All production sits in one factory. It supplies every restaurant on the same terms, and is run as a supplier, not a department, so it is never allowed to get lazy.

Scratch, measured

No bought-in semi-finished products in any kitchen. Each dish has a technical card with weights, method and a mandatory control point. Theoretical consumption is compared with actual consumption per unit every week. The gap is discussed, not the budget.

The Tuesday table

Every Tuesday at eleven the unit heads and head office sit together. One item never leaves the agenda: which procedure failed this week. Documents that do not survive that question get rewritten.

Cold to the door

Chilled and frozen goods travel in a refrigerated van. Each crate is labelled, weighed at packing, weighed again at receiving, temperature recorded when the door opens. Hot food is never transported.

Halal where it says halal

Osh Halal is certified. The certificate hangs in the restaurant; the requirement follows the meat from the plant to the plate rather than being left to memory.

Guests first, then cost

Cost discipline is applied behind the pass. Portion, plate, service, and the price of a kebab for a student at the station are protected from it.

Story

It began as a kebab counter with one conviction: the meat, the bread and the sauce should each be made by someone who cares about that one thing. Azerai is a family project. The face in the logo is the founder’s father; the food, the staff and the manner of the counter are Azerbaijani because that is where the family is from.

Ugruzina grew out of the community around that counter: a Georgian and Azerbaijani family table, the kind where nothing on the plate is bought ready-made. Its videos, made with the people who eat there, turned it into the most followed Georgian restaurant in the world, with more than 800,000 followers.

Osh Halal brought Uzbek cooking to Vilnius the way it is cooked at home, and is halal certified so the word means something. Rustam Mangal carries the name of the founder’s grandfather Rustam, who served as personal bodyguard to the president of Azerbaijan and, later in Lithuania, to Algirdas Brazauskas. His table was fire, lamb and no fuss; the mangal keeps it that way.

Then the group built the pieces the restaurants were missing: a meat plant with a veterinary approval, a lavash bakery next door and a central kitchen with a cheese room, because khachapuri is only as good as the cheese and the cheese is only as good as the milk. Eight restaurants, two more opening soon, three factories, one head office in Vilnius. The next step is the same as the first: make the thing properly.

Write to us

← AzeraiAzerbaidžanietiška kebabinėAzerbaijani kebab houseАзербайджанская кебабная

Azerai menu

Azerai — kebabinė, kurioje viskas daroma nuo nulio. Vištieną nukaulinam ir marinuojam patys: kulšelės su oda, pasukos, prieskoniai, iešmas surenkamas mūsų mėsos ceche. Lavašą kepam savo kepykloje tą patį rytą. Padažus, charčio ir fermentuotas daržoves gaminam centrinėje virtuvėje. Falafelius formuojam rankomis. Jokių pusgaminių ir jokių nukirstų kampų. Mėsa nuo iešmo pjaustoma tik užsakius.Azerai is a kebab house where everything is made from scratch. We bone and marinate the chicken ourselves: skin-on leg quarters, buttermilk, spices, the spit built in our own meat plant. The lavash is baked in our bakery the same morning. Sauces, kharcho and fermented vegetables are made in our central kitchen. The falafel is shaped by hand. No semi-finished products, no corners cut. Meat is sliced from the spit only when you order.Azerai — кебабная, где всё делается с нуля. Курицу обваливаем и маринуем сами: окорочка с кожей, пахта, специи, вертел собирается в нашем мясном цехе. Лаваш печём в своей пекарне тем же утром. Соусы, харчо и ферментированные овощи готовим в центральной кухне. Фалафель лепим руками. Никаких полуфабрикатов и никаких срезанных углов. Мясо срезается с вертела только по заказу.

Alergenai: 1 glitimas · 3 kiaušiniai · 6 soja · 7 pienas · 8 riešutai · 11 sezamas · 12 sulfitai. Dėl kitų alergenų teiraukitės personalo.Allergens: 1 gluten · 3 eggs · 6 soy · 7 milk · 8 nuts · 11 sesame · 12 sulphites. For other allergens ask the staff.Аллергены: 1 глютен · 3 яйца · 6 соя · 7 молоко · 8 орехи · 11 кунжут · 12 сульфиты. Об остальных аллергенах спросите у персонала.

Vokiečių g. 8 · Jeruzalės g. 21 · Architektų g. 152A · Geležinkelio g. 8 · Žemaičių g. 31, Kaunas · Į namus — Wolt ir Bolt FoodVokiečių g. 8 · Jeruzalės g. 21 · Architektų g. 152A · Geležinkelio g. 8 · Žemaičių g. 31, Kaunas · Delivery — Wolt and Bolt FoodVokiečių g. 8 · Jeruzalės g. 21 · Architektų g. 152A · Geležinkelio g. 8 · Žemaičių g. 31, Kaunas · Доставка — Wolt и Bolt Food

← UgruzinaKartvelų ir azerbaidžaniečių šeimos restoranasGeorgian & Azerbaijani Family RestaurantГрузинско-азербайджанский семейный ресторан

Ugruzina menu

Ugruzina — šeimos restoranas, kuriame viskas daroma nuo pradžių. Sūrį verdame patys iš šviežio ūkio pieno. Ėrieną gauname iš Anykščių raj. ūkio — visą gyvūną, kurį skerdžiame ir paruošiame savo cechuose. Mūsų meniu rasite viską: nuo nugarinės iki subproduktų ir kaulų. Lavašą ir duoną kepame kiekvieną dieną. Daržoves rauginame, padažus ir marinatus gaminame centrinėje virtuvėje. Baklava — mūsų rankų darbo. Ledai — kas savaitę šviežiai iš vietinio italų gelato meistro. Neperkame pusgaminių ir nenaudojame šaldytų produktų. Viskas šviežia, paprasta — be pridėtinio cukraus ir konservantų. Daugiau nei 800 000 žmonių seka mus socialiniuose tinkluose — esame vienas žinomiausių restoranų Baltijos šalyse.Ugruzina is a family restaurant where everything is made from the ground up. We make our own cheese from fresh farm milk. Our lamb comes whole from a farm in the Anykščiai region — we butcher and prepare every part ourselves. You will find it all on our menu: from the rack to the offal and bones. Lavash and bread are baked every day. We ferment our vegetables, make our sauces and marinades in our central kitchen. The baklava is handmade. The gelato comes fresh each week from a local Italian artisan. We do not buy semi-finished products or use anything frozen. Everything is fresh, simple — no added sugar, no preservatives. Over 800,000 people follow us on social media — we are one of the most recognised restaurants in the Baltic states.Ugruzina — семейный ресторан, где всё делается с нуля. Сыр мы варим сами из свежего фермерского молока. Ягнят получаем целиком с фермы Аникщяйского района — разделываем и готовим в собственных цехах. В нашем меню вы найдёте всё: от корейки до субпродуктов и костей. Лаваш и хлеб печём каждый день. Овощи квасим, соусы и маринады готовим в центральной кухне. Пахлава — ручной работы. Мороженое — каждую неделю свежее от местного итальянского мастера. Мы не покупаем полуфабрикаты и не используем замороженные продукты. Всё свежее, простое — без добавленного сахара и консервантов. Более 800 000 человек следят за нами в социальных сетях — мы один из самых известных ресторанов Балтии.

★ rekomenduojame · kainos EUR★ we recommend · prices in EUR★ рекомендуем · цены в EUR

Kalvarijų g. 59A, Vilnius · +370 672 77294 · Pirm 11:30 – 21:00 · Ant–Sekm 11:30 – 22:00Kalvarijų g. 59A, Vilnius · +370 672 77294 · Mon 11:30 – 21:00 · Tue–Sun 11:30 – 22:00Kalvarijų g. 59A, Vilnius · +370 672 77294 · Пн 11:30 – 21:00 · Вт–Вс 11:30 – 22:00

← Osh HalalAutentiška uzbekų virtuvėAuthentic Uzbek CuisineАутентичная узбекская кухня

Osh Halal menu

Kiekvieną rytą užminkome tešlą, užkaičiame sultinį, užraugiame daržoves. Be pusgaminių, be pridėtinio cukraus. Tikime, kad maistas išsaugo tai, su kuo buvo gamintas — todėl virtuvėje niekas neskuba. Patieksime mediniuose induose, drožtuose iš abrikoso ir riešutmedžio. Medis laiko šilumą ir neatima skonio, o kiekvieno indo raštas vis kitas — kaip namuose, kur nė vienas dubuo nepanašus į kitą.Every morning we knead the dough, set the broth to simmer, ferment our vegetables. No shortcuts, no added sugar. We believe food keeps what it was made with — so no one hurries in our kitchen. Your food arrives in wooden dishes carved from apricot and walnut. Wood holds warmth and takes nothing from the taste, and every bowl carries a different grain — like at home, where no two bowls are alike.Каждое утро мы замешиваем тесто, ставим бульон, заквашиваем овощи. Без полуфабрикатов и без добавленного сахара. Мы верим: еда хранит то, с чем её готовили, — поэтому на кухне никто не спешит. Мы подаём еду в деревянной посуде, вырезанной из абрикоса и ореха. Дерево держит тепло и не отнимает вкус, а узор у каждой миски свой — как дома, где нет двух одинаковых.

Alergenai: 1 glitimas · 3 kiaušiniai · 6 soja · 7 pienas · 8 riešutai · 9 salierai · 12 sulfitai Dėl išsamios informacijos apie alergenus kreipkitės į aptarnaujantį personalą.Allergens: 1 gluten · 3 eggs · 6 soy · 7 milk · 8 nuts · 9 celery · 12 sulphites Please ask our staff for detailed allergen information.Аллергены: 1 глютен · 3 яйца · 6 соя · 7 молоко · 8 орехи · 9 сельдерей · 12 сульфиты За подробной информацией об аллергенах обращайтесь к персоналу.

L. Stuokos-Gucevičiaus g. 7 · Kalvarijų g. 22, Vilnius · pirmadienį laikinai nedirbameL. Stuokos-Gucevičiaus g. 7 · Kalvarijų g. 22, Vilnius · Monday temporarily closedL. Stuokos-Gucevičiaus g. 7 · Kalvarijų g. 22, Vilnius · в понедельник временно закрыто

← Rustam MangalAzerbaidžanietiška · turkiška · mangalo virtuvėAzerbaijani · Turkish · mangal cuisineАзербайджанская · турецкая · кухня мангала

Rustam Mangal menu

Rustam Mangal — mangalas Senamiestyje, žinomas dėl subproduktų: ėrienos kepenys, širdys ir Khan kebabas ant iešmo virš žarijų. Ėriena — iš Anykščių regiono ūkininkų, sukapota mūsų pačių mėsos ceche. Lavašas iš mūsų kepyklos, acuka ir padažai iš mūsų centrinės virtuvės. Sūdome tik ant iešmo, kepame tik ant anglių. Jokių pusgaminių.Rustam Mangal is an Old Town mangal known for its offal: lamb liver, heart and Khan kebab on the skewer over coals. The lamb comes from Anykščiai region farmers and is broken down in our own meat plant. Lavash from our bakery, adjika and sauces from our central kitchen. Salted only at the skewer, cooked only over charcoal. No semi-finished products.Rustam Mangal — мангал в Старом городе, известный субпродуктами: печень, сердце ягнёнка и хан-кебаб на шампуре над углями. Баранина — от фермеров Аникщяйского района, разделана в нашем собственном мясном цехе. Лаваш из нашей пекарни, аджика и соусы из нашей центральной кухни. Солим только на шампуре, готовим только на углях. Никаких полуфабрикатов.

Alergenai: 1 glitimas · 7 pienas · 8 riešutai · 11 sezamas · 12 sulfitai. Dėl kitų alergenų teiraukitės personalo.Allergens: 1 gluten · 7 milk · 8 nuts · 11 sesame · 12 sulphites. For other allergens ask the staff.Аллергены: 1 глютен · 7 молоко · 8 орехи · 11 кунжут · 12 сульфиты. Об остальных аллергенах спросите у персонала.

Trakų g. 14–16, Vilnius · Mūsų aviena iš Anykščių regiono ūkininkų · Į namus — Wolt ir Bolt FoodTrakų g. 14–16, Vilnius · Our lamb is sourced fresh from Anykščiai region farmers · Delivery — Wolt and Bolt FoodTrakų g. 14–16, Vilnius · Наша баранина — от фермеров Аникщяйского района · Доставка — Wolt и Bolt Food

RestaurantsEight doors · two coming soon

Four restaurants

Choose a restaurant.

CareersVilnius · Kaunas · the factory

Work with us

A family of almost two hundred. Eight restaurants, three kitchens of our own, two more doors opening soon. We hire cooks, mangal and kazan masters, bakers, butchers, waiters, drivers and managers.

Lithuanian, Russian, Uzbek, Georgian, Azerbaijani or English is fine: the kitchen speaks all of them. We teach the rest. Pay on time, meals at work, a schedule that is real.

Open roles

CookAzerai, Ugruzina, Osh Halal, Rustam Mangal · Vilnius and Kaunas
Mangal and kazan masterRustam Mangal, Osh Halal, events
Khinkali and khachapuriUgruzina kitchen and the events crew
BakerLavash bakery, early shifts
ButcherMeat plant, whole lamb and döner
Waiter · counterAll restaurants, part-time possible
DriverTwo refrigerated runs a day, category B
Restaurant managerNew doors in Vilnius and Kaunas

No role that fits? Write anyway. Say what you cook and where you have worked; we answer within a week.

Apply here

or write to karjera@aigroup.lt
EventsFood truck · kazan tent · live fire

Book us for an event

We bring the kitchen to you and cook in front of your guests.

A food truck and a tent with kazans. Any of the four restaurants, or a mix: kebab from the spit, plov in the kazan, khinkali and khachapuri, liver and lamb over the mangal. Everything is made on site, in the open, the way it is made in the restaurants. Festivals, weddings, company days, private tables.

Ask for a quoterenginiai@aigroup.lt

What we bring

The food truckKebab, lavash, fries, ayran, anywhere with a road
The kazan tentPlov and shurpa cooked in front of the guests
The mangalLiver, heart, lamb and chicken over coals
The khinkali kitchenPinched and boiled live, by the hundred
The khachapuri ovenAdjaruli and Imeruli baked on site, our own cheese

Guests watch the plov go into the kazan and the meat go onto the coals. Nothing arrives ready-made, even in a field.

How it works

Ask for a quote

Get a quote

Fill this in and we come back within two working days with a menu, a set-up and a price per guest.

What you want
Cuisines
or write to renginiai@aigroup.lt
Get in touchWe answer

Talk to us

One address for everything. Say which house or which product and it reaches the right person.

For a table, call or book online. For a delivery, use Wolt or Bolt Food. For events, press or anything else, write.

info@aigroup.lt

Where to write

Or write here

For events use the event form, for jobs the careers form.
Write · call

Get in touch

info@aigroup.lt
renginiai@aigroup.lt
karjera@aigroup.lt

Follow

Instagram · TikTok

@azerai_
@ugruzina69 · TikTok
@osh.halal
@rustam.mangal

Order in

Wolt · Bolt Food

All restaurants deliver.
Wolt · Bolt Food
Addresses and hours

Company

Azerai Investments Group

UAB Azerai Investments Group
Vilnius, Lithuania
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