Lithuanian meat. Lithuanian national cuisine

A very relevant dish on fasting days. Low-calorie, but at the same time - a storehouse of vitamins. Cooking is easy and simple.

A classic cabbage dish of Slavic and Baltic cuisine. With what they just don’t cook it ... I suggest trying bigos with meat - it’s satisfying, healthy, and tasty!

This is a recipe for lovers of cabbage dishes and happy owners of a slow cooker. Nothing will burn, no need to stir - cooking is a real pleasure. And the taste of the dish will delight you.

One of the most popular recipes. Without much hassle, relatively cheap - and you have a great dish for lunch or dinner on your table.

A delicious dish that is especially good to eat in winter and in early spring. After all, it will replenish your body with vitamin C. And it is easy and simple to prepare it.

To your attention, Lithuanian kugelis is a very simple and tasty dish of Lithuanian national cuisine, which is made from potatoes. Something like our casserole. Sweet and simple.

Christmas cookies "Kuchukai"

In Lithuania, 12 Lenten dishes are prepared for Christmas. One of them is leavened dough cookies with poppy seeds. These cookies are cut into small cubes and baked. Kuchukai are served in a bowl with poppy milk.

When I came to live in Lithuania 30 years ago, I have never tasted such soup as beetroot. Especially on kefir or buttermilk. Now in the summer this is our usual and everyone's favorite cold soup. Here is the prescription.

I can eat Lithuanian refrigeration around the clock. There are several options for the Lithuanian refrigerator, I offer you the most successful one, in my opinion. My recipe is somewhat unconventional, but also Lithuanian!

Potato zrazy with meat is a hearty dish, the homeland of which is considered to be several countries at once. This is far from the only dish that Poland, Lithuania, Belarus and Ukraine share among themselves. Ready? :)

I think if you were in Lithuania in Trakai, you must have tried Karaite pies - kibins, which are considered a local attraction there. I propose classic recipe kibinov.

If you are tired of ordinary meatballs, then it's time to try cooking zrazy. Today I will tell you how to cook potato zrazy with minced meat.

Lazanka is a national dish of three countries at once - Poland, Lithuania and Belarus. Historically, these three states were once one. We will cook lasagna according to the simplest recipe.

Potato sausages "Vedaray"

The recipe for a traditional Lithuanian potato dish - Vedarai potato sausages. A very tasty and budget dish that regularly appears on the tables in Lithuanian families.

Cooking real Lithuanian zeppelins is not easy, but believe me, it's worth it. One of the most delicious meals that I had to cook and try. So, my master class of cooking zeppelins.

Until the 19th century, there was a cuisine for the wealthy class in Lithuania, the so-called Old Lithuanian cuisine. It was based on the products of fishing and hunting. But, from the middle of the 19th century, the state disappeared, which means that the nobility for which this cuisine was created did not become. Since that time, "peasant" or Novolitovskaya cuisine began to emerge, which gradually developed into the national cuisine of Lithuania. Cereals, vegetables, potatoes, dairy products and meat have become traditional ingredients of the dishes.

Because of the similarity climatic conditions, the national cuisine of Lithuania is similar to the Belarusian one. Therefore, the main product for cooking is potatoes. What Lithuanian culinary specialists don’t make from it: pancakes, sausages, puddings and, of course, the famous Lithuanian dish - “ « . Potato zeppelins are stuffed with meat, and on top they are poured with kastinis sauce - this is sour cream with butter m and various spices. There is also a second name for this dish - "didzhkukulyay « .

A feature of the national cuisine of Lithuania is the abundance of pork and poultry dishes. If you happen to visit Lithuania, be sure to try "Šiupinis" - a porridge made from potatoes and peas, with the addition of fried pork. Skilandis is popular - smoked pork sausages, which are cooked in every restaurant and cafe. Quite unusual are Lithuanian dumplings, in which, as a filling, potatoes, cottage cheese, chopped pieces of meat are added and then sprinkled with bacon greaves on top. More from meat dishes it is worth trying kumpis - pork ham stuffed with garlic, herbs and spices, and Lithuanian beef zrazy. A festive dish in Lithuania is a goose stuffed with mushrooms, apples, cabbage and cooked in lard.

Not the last place in the national cuisine of Lithuania is occupied by fish dishes. Worth a try:

• smoked eel, which is caught in the Curonian Lagoon;
• pike with sour cabbage, or under horseradish (" Lideka);
• carp fried on coals, or grilled;
• herring with sour cream and fried onions;
• breaded and fried smelt.

Another pride of Lithuanians is black Rye bread. It tastes amazing and can be stored for a long time without losing taste. Pieces of bread are fried, rubbed with garlic, sprinkled with grated cheese - you won't find anything more delicious to go with amazing Lithuanian beer.

In addition, the national cuisine of Lithuania is replete with sweets and all kinds of desserts. Delicious cakes in Lithuania "švyturys" « , cupcakes, cookies, jelly, curd cream, dark chocolate and sweets. A, traditional Lithuanian cake "Shakotis « , many tourists take away from Lithuania as a souvenir.

Lithuanian cuisine uses products available in the cool and humid Lithuanian climate: potatoes, barley, rye, beets, herbs, mushrooms, dairy products, meat. Many dishes of the Lithuanian national cuisine are very similar to the traditional dishes of other Eastern European nations, but it also has its own distinctive features that distinguish Lithuanian cuisine and make it one of the most distinctive cuisines in the region.

Without a doubt, the most popular Lithuanian dish is zeppelins - huge potato dumplings stuffed with meat (rarely with cottage cheese), which are usually served with cracklings. Many Lithuanians consider this dish to be their own, but this opinion is erroneous - very similar dishes are observed in other national cuisines, in particular, in Polish and Czech.

In general, Lithuanian traditional cuisine is very closely related to Polish, many dishes are equally popular in both countries - dumplings, dumplings, pancakes, donuts. The German influence is also tangible: the Germans taught the Lithuanians how to cook numerous pork and potato dishes. Lithuanian cuisine, recipes with photos of which are presented in this section, has a lot of common dishes with Belarusian cuisine - these are potato pancakes and pancakes, potato pancakes, potato sausages. Influenced on the features of Lithuanian cuisine and Jews, and even the Tatars-Karaites.

As in other Baltic countries, Lithuania has a very diverse menu of cold snacks. The ancestors of modern Lithuanians worked a lot in the field, and therefore it was cold snacks that you could take with you from home that formed the basis of their diet. Today these are all kinds of cheeses, dairy products, smoked meat and fish products, sausages.

Incredibly wide range of hot dishes. Today, the most popular dishes of the Lithuanian national cuisine are the aforementioned zeppelins, all kinds of potato pancakes and casseroles (in particular, Samogitian pancakes and Jewish kugel), boiled potatoes with curdled milk, dumplings, dumplings, cabbage rolls, meatballs, zrazy. Obviously, many of these dishes are not originally Lithuanian, but in Lithuania they have taken root very well and acquired local flavors. It is also worth noting that Lithuanian cuisine consists mainly of fatty and hearty dishes, but this does not prevent Lithuanians from being the most slender nation in Europe - namely in Lithuania lowest percentage obese people. It's a paradox, but it's true.

Another incredibly popular Lithuanian dish, which in its popularity is able to compete even with zeppelins, is Lithuanian cold borscht shaltibarschai. Again, many Lithuanians tend to attribute the authorship of this dish to their people, although in reality this cold beetroot soup is well known in Poland, Latvia, and Belarus. One way or another, this cold beetroot soup on kefir, which is always served with separately boiled hot potatoes, is the most popular dish on the table of every Lithuanian in the warm season. In the cold season, hot soups are very popular, which are not much different from soups common in neighboring countries - these are borscht, pickle, cabbage soup, pea soup, etc.

An integral part of any meal is Lithuanian black bread. If you ask any Lithuanian living outside the homeland what he misses most in a foreign country, he will immediately answer - Lithuanian black bread.

When it comes to Lithuanian drinks, the undoubted leader here is beer. Lithuanians are a beer nation. The Lithuanians originally adopted the brewing traditions from the Germans, but subsequently developed them to such an extent that today Lithuanian beer is considered by experts to be one of the best in the world. Ordinary bottled beer, produced by the largest Lithuanian brewing companies and sold in supermarkets, can outperform many of its Czech and German counterparts, but despite this, Lithuanians prefer to buy draft beer, which is brewed by dozens of small breweries throughout Lithuania. In addition to beer, strong alcoholic drinks are also popular - especially various herbal tinctures. Popular non-alcoholic drinks are unoriginal - tea, coffee, kvass and compotes.

Traditional Lithuanian desserts are not much different from Polish ones - donuts, pies with apples and other sweet fillings, brushwood, chocolate. Worthy of special mention is a cake called Šakotis, a large tree-shaped birthday cake also popular in Poland and Germany.

National cuisine- one of the options for self-expression of the people. This is the same branch of culture as dances, costumes, language. In this regard, the Lithuanians have their own specific traits that distinguish their dishes from other European cuisines. If you want to cook something hearty, but simple, familiarity with Lithuanian recipes is a must.

Features of the Lithuanian diet

Lithuanian cuisine is a classic Baltic diet. The dishes here are hearty and fatty, with frequent use of root crops and vegetables. Of the meat products, Lithuanians use the most, replacing them, and sometimes the meat itself. This cuisine is suitable for those who love real, almost rustic, simple food. It is worth noting that it will be difficult for those who are losing weight to find a suitable recipe for themselves here, and for lovers of delicious food it will be easy.

Lithuanian gastronomic traditions are clearly divided into two periods: Old Lithuanian cuisine and peasant cuisine. The first is bright, rich, with fantasy and excesses, it is also called aristocratic. The second is the one that replaced its insatiable predecessor. It is the peasant cuisine that is considered national in Lithuania today. For seekers of new culinary adventures, it is worth getting acquainted with both the first and the second.

Starolitovskaya cuisine - extravaganza for aristocrats

Modern gastronomic tastes of Lithuanians are determined by the history of their homeland. Prior to independence in 1990, Lithuania experienced several sharp turns in its history.

After several Baltic peoples united to resist the crusaders, the first mention of Lithuania as a state appeared. That is, from the very beginning of the formation of the country, its cuisine consisted of different directions, which only made it better due to its diversity.

Since the XIV century, the national cuisine began to "get acquainted" with spices and herbs. This happened thanks to the close political ties and international trade of the Principality of Lithuania with Ottoman Empire and Crimea. The emergence of new ingredients made it possible to fantasize and experiment. Later, the principality became part of the Commonwealth, which also left its mark on the national cuisine.

After the symbiosis with the Polish state, not only the cuisine has changed, but also the way of life of Lithuanians, at least the rich ones. Wealthy merchants, landlords, and politicians became infected with a passion for feasts and treats that could delight both in appearance and taste. The cooks who worked in the medieval kitchens of the Lithuanian rich did their best. During this period, Lithuanian cuisine becomes very authoritative in the international gastronomic fashion.

In Russia, in 1740, a printed book “Lithuanian dishes” was published, this work described the most delicious dishes that were served at the table of wealthy Lithuanians. Here one could find a recipe for a stuffed bull with spices, and it was stuffed with veal, lamb, pheasant, blackbird and several other types of meat. Or, for example, an eel stuffed with "veal fashion".

Medieval chefs did not spare rare and expensive spices. They flavored their culinary delights with malvasia, hot pepper, paprika, berries, etc. Most of all, guests of the Grand Duchy of Lithuania were surprised by their love for soups. They were prepared here cold and hot, sweet and fatty. Pureed soups were considered an innovation of that time. The most popular is still the Old Lithuanian borscht, for the preparation of which 34 ingredients are used. Today one of the most simple ways to find out what the Lithuanian boyars ate - to cook Samogitian soup.

Samogitian goose soup

Ingredients:

• whole gutted (can be replaced with);
• 500 g;
• 1 glass;
• 4-6 ;
• 3 (Antonovka or other sour variety);
• 2 onion heads;
• 2 tbsp. l. ;
• root ;
• root ;
• juice of one;
• cumin and.

Soup preparation steps:

1. The bird must be divided into large parts, while removing excess fat. Place the meat in a deep bowl, add peeled carrots, roots, apples to it. Pour everything with water and cook under a lid over medium heat, pour half a teaspoon of cumin 5 minutes before full cooking.
2. Separately from the goose, you need to boil it for barley without, the porridge should be boiled and viscous. Place the oil in the finished cereal and grind everything until smooth, to simplify the task, you can use a blender. Then add sour cream to the pearl barley and beat everything again into foam.
3. Porcini mushrooms and onions are also boiled separately, the ingredients can be cut arbitrarily - into cubes or strips, or into large pieces. For the indicated amount of mushrooms and onions, half a liter of water is required. When everything is cooked, squeeze out the whole and mix.
4. All three decoctions must be combined and boiled again, but do not boil. Serve with chopped dill, you can add sour cream.

Starolitovskaya cuisine adopted many interesting recipes from its neighbors and guests of the principality. So, Lithuania learned how to cook cabbage rolls from the Tatars. Initially, this dish was prepared from leaves, tail fat. The Lithuanians adapted the treat they liked to fit their set of products, and began to use cabbage leaves and.

From Russian cuisine, Lithuanians brought out a very useful and diverse dish for themselves - dumplings. Only here they were prepared not only with meat, but with any other fillings: fried lard, cabbage. It turned out something similar to dumplings, but in the form of a pie. The idea of ​​boiled stuffed dough was very fond of the Lithuanians, and they are still exploiting it.

The Lithuanian contribution to its own cuisine was the widespread use of game with red meat. Hunting was very popular among aristocrats, but inaccessible to peasants, since only the owner of the forest could catch game in the forest. So, the old Lithuanian diet made the fashion for bear, deer, elk, and wild boar meat especially popular. Also, cooking fish is considered distinctive feature Lithuanian gastronomy to this day. It is mostly stewed with sauces, seasoned with sour ingredients, eaten with potatoes and sauerkraut.

In the XVIII century, Lithuania withdrew from the Commonwealth, the way of life began to change. The layer of the aristocracy began to gradually decrease, and those who remained abandoned the costly feasts with stuffed bulls. The sophistication of aristocratic dishes began to be replaced by simple village food. Thus began the era of peasant cuisine, which continues to this day.

Peasant cuisine - a tribute to nature and customs to this day

Peasant cuisine also existed during the period of prosperity of the Old Lithuanian cuisine, but was not so popular. Foreign ambassadors and guests of the country usually ate in palaces, so the impression of the gastronomic culture of Lithuanians was formed based on the capabilities of the rich. The common people ate what the land and labor on it gave. The peasant's daily diet included dairy products, potatoes.

V summer time the meager list of ingredients expanded. Cooked, cabbage,. The tradition of stocking up food for the winter has been preserved among Lithuanians today. They cooked the same cabbage, slaughtered fattened cattle, smoked meat, made sausage and traditional skilandis. Eggs were considered practically a sign of prosperity, they were eaten mainly only on holidays, and scrambled eggs were served to guests, showing respect and hospitality.

Cheeses were and remain very popular. They are prepared salty and fresh, soft and hard. Cheese is eaten most often with fried bread, as snacks, to. It is very rarely added to dishes. The same applies to the rest of dairy products: sour and fresh,. Sour cream and butter are present in almost every recipe.

Most modern Lithuanian cuisine consists of potatoes. This ingredient acts as a separate dish and is combined with other products, replacing flour dough or fillings. Soups remain the same popular among Lithuanians; they are cooked with milk or broth, cold or hot. A distinctive feature of Lithuanian first courses is their density. This, one might say, echoes of aristocratic cuisine.

Today's traditional dishes include:

1. Vedarai. This is a kind of potato sausage. During its preparation, the intestine of the pig is not filled with minced meat, but with a mixture of mashed potatoes and lard. The product is first boiled, then it can be baked or fried until crispy. Salt is used to add flavor, and sometimes cumin. Potatoes in some regions of the country are usually replaced with.
2. Siupinis is a mixed porridge made from barley groats, lard,. It turns out a very satisfying dish, which is difficult to confuse with something. The peculiarity of this porridge is that all its parts are cooked separately from each other, and before serving they are mixed and flavored with sour cream.
3. Zeppelins. A real visiting card of Lithuanian cuisine. These are dumplings made from potato dough with various fillings: meat, green onion, cabbage. Most often they are boiled, but fried they do not become less tasty.
4. Skilandis is an unusual smoked sausage. For its preparation, not the intestines are used, but the pork stomach. For the filling, pig meat and lard are chopped, seasoned with spices,.
5. Žemaičiu - stuffed pancakes from dough based on the same potato. As a filling, minced meat with fried onions, salted cottage cheese are most often chosen. These pancakes are usually made large, for the whole pan, and then divided into portions. Served with sour cream or cracklings.
6. Shalltybar. An example of a classic Lithuanian cold soup. For its preparation, boiled beets, potatoes, carrots, are used. It looks and tastes like the familiar borscht, but cold.
7. Shakotis. The only dish that tourists most often buy and take away as a souvenir. This dessert belongs to a number of cakes, although it does not look like a cake at all, in translation into Russian it means “branchy”. It is obtained by dousing a hot skewer with egg dough.

If there is a desire to try something Lithuanian, but within the limits of one's own cuisine, recipes are not difficult to find. In order to fully “taste” this culture, it is best to cook syupinis. This second dish, although it consists of the usual ingredients, due to their combination becomes very extravagant. To prepare it, you need to separately boil a glass of peas and half a glass of barley groats. Separately, fry 500 g of pork with onions. Combine the prepared ingredients, flavor with butter, roast pork, sour cream and chopped ham.

In addition to delicious and hearty dishes, drinks are also part of the national cuisine. A special place is occupied here, they drink mostly strong black, combinations such as latte or cappuccino are not very popular. You can also try liquor from any berry in restaurants. These alcoholic drinks have been popular in Lithuania since the Middle Ages.

Among drinks, one cannot fail to single out the love of Lithuanians for beer, it is in no way inferior to the love of Czechs or Germans for it. Like coffee, Lithuanian beer is distinguished by its strength; dark types of beer are especially popular here. Such a drink goes well with fatty and hearty meat and potato dishes, cheeses, so the choice of a national drink is not surprising.

The best Lithuanian beer is Svyturys.

It is worth paying attention to Lithuanian cuisine for several reasons. Firstly, it consists of the usual ingredients that are typical for the whole of Europe. You don't have to look for Indian spices or Vietnamese incense to try something new. Secondly, despite the simplicity, and sometimes some rudeness, of the dishes, they will delight you with the real taste of natural products. After all, "everything ingenious is simple."

Lithuanian national cuisine has evolved over time.

Despite the similarities with the cuisines of other peoples of Eastern Europe, Lithuanian cuisine has those hallmarks which make it one of the most idiosyncratic and idiosyncratic in this region.

Among the Baltic cuisine, Lithuanian national cuisine is distinguished by its historical closeness to Slavic cuisines and relatively little influence of German cuisine.

A Brief History of the Development of Lithuanian National Cuisine

Historically, two culinary trends have developed in Lithuania:

• Old Lithuanian cuisine (XIV-XVIII centuries);
• Novolitovskaya cuisine (since the second half of the 19th century).

The Starolitovskaya direction developed as a cuisine of the privileged estates of Lithuanian society - the gentry. At that time, Lithuania largely determined gastronomic fashion Europe.

It is Lithuania that is considered the ancestor of serving snacks to the table: in aristocratic estates, even in the reception room, guests were treated to various smoked meat and fish meats.

Based on local raw materials, the cuisine organically combined the features of Lithuanian, Russian, Polish culinary traditions with the influence of German and Tatar cuisine.

The cuisine of this period was characterized fine dining with a complex recipe - Samogitian goose soup, smoked eel stuffed with mushrooms and veal, bull stuffed with game and others.

With the collapse of the Commonwealth at the end of the XVIII century. and the gradual disappearance of the layer of the gentry, the old kitchen is gradually being replaced by the Novolitovskaya kitchen, based on peasant traditions cooking. The basis of the dishes began to be potatoes, meat and dairy products, rye bread.

Food was seasonal in nature - in summer more vegetables and fish were consumed, in winter the food was more satisfying (at that time pigs were slaughtered).

From anywhere in the world you can always be accepted by one of the largest airlines in Lithuania -. You can find out about the services that it can offer both on our website and on the official website of the airport terminal.

And the following materials will help you independently collect documents for a visa to Lithuania.

Characteristic features of Lithuanian national cuisine

Compared to Estonian and Latvian cuisine, Lithuanian cuisine is the least "marine", it can be called "forest": it actively uses game dishes, honey and berries.

Lithuanian cuisine is characterized by the following typical features:

• simple recipe dishes (a small number of food combinations);
• an abundance of starchy foods (potato, flour and cereals);
• widespread use of meat dishes (mainly pork);
• active consumption of dairy dishes, especially sour cream and cheeses;
• discreet use of spices when cooking (the most popular spices are cumin and marjoram).

Traditional Lithuanian dishes

In modern Lithuanian cuisine, breakfast is quite hearty: it is served with cereals, scrambled eggs in bacon, bread, cheese, butter, pancakes, tea or coffee.

Lithuanian soups

For lunch, the first course is served (soup or borscht), a variety of meat, fish and potato dishes. A feature of Lithuanian cuisine is diversity recipes for first courses - from hot to sweet soups and cold borscht.

Traditional mushrooms are served on the table. borscht with "ears" in Lithuanian, tomato soup with rice, cabbage soup with smoked meats, Samogitian beer soup, cold kefir borscht.

Second courses in Lithuania

For the second, they usually use a variety of potato dishes– favorite product of Lithuanians: vederai (potato sausages), Žemaičiu blinai (potato pancakes with minced meat), švilpikai (baked potato sticks with sauce), plocksteinis (potato pudding) and many others.

Popular meat zrazy, a variety of pork dishes ( kumpis- pork hams, various meat rolls), goose; beef and lamb are used much less frequently. Fish dishes of Lithuanian cuisine are mostly stewed or baked. Famous seaside delicacy countries - smoked eel.

Among the flour dishes are dumplings, dumplings (sorcerer), pancakes with various fillings. Compared to potato dishes, porridges are less popular in Lithuania. Most often, a traditional dish is prepared from cereals - shupinis.

Drinks in Lithuania

Popular drinks in the country are kvass, various herbal teas, "cumin water" - a decoction of cumin seeds. Lithuanians are big fans of strong natural coffee(instant coffee is not popular in the country).

What are the must-try dishes in Lithuania?

A visit to Lithuania will not be complete if you do not enjoy the taste of dishes that are a kind of hallmark of the country.

The most famous national dish of Lithuania is zeppelins - large dumplings of a peculiar shape with all sorts of fillings - from vegetables, meat, cottage cheese ... With their own name zeppelins owe to the German airships of the early 20th century - during the First World War, the country's territory was occupied by German troops.

Of the first courses, cold borscht enjoys well-deserved popularity. “shaltibarshchiai”- beetroot on kefir with separately served boiled potatoes with dill.

Lithuanians prefer a light dinner, which is served with dairy dishes - soups, cottage cheese and a variety of cheeses.

Of the main courses, you should try the traditional skilandis - pork smoked in a pig's stomach with spices, or enjoy the heritage of the Old Litovian cuisine - fiery hunting kobaskas. For a side dish, you can try kugelis - a potato casserole or plocksteinis - an oven-baked potato pudding with an egg with a sauce of melted bacon and fried onions.

Do not neglect bread in Lithuania, especially black bread. Black Lithuanian bread, recognized one of the best in the world, has a unique taste and can be stored for up to two months.

Of the desserts, apple and curd cheese are especially popular, shvyturis - a cake with walnuts and šakotis, the national Lithuanian cake.

Lithuania is famous not only for its cuisine, but also for its beautiful places, such as which you can also find in our articles.

No less beautiful landscapes lurk in neighboring Estonia - the beauty of Old Tallinn will not leave indifferent even the most sophisticated traveler! about another fascinating Estonian walking route.

Well, of course, you will certainly want to learn about the picturesque corners of Latvia, in which we will also help you! - all about the sights of Sigulda, an amazing Latvian resort on the Gauja River.

Traditional wedding dish, an unusually shaped cake made of egg dough is cooked on an open fire. A masterpiece of culinary art cooked on a spit has excellent taste and can last for a long time. (up to six months) be stored.

As for non-alcoholic drinks, you should try kvass, which is prepared in many recipes in Lithuania. Beer fans will enjoy a trip to Lithuania, because the country is a real beer kingdom: more is known here 200 recipes brewing. It is no coincidence that “beer” tourism has been actively developing in the country recently.

The most famous beer is Švyturys, produced in Klaipeda since 1784. Any beer bar has a choice of a dozen a variety of snacks for beer - grilled kobaski, garlic croutons, dry cheese and many others.

Among strong alcoholic drinks, you should definitely taste the national Lithuanian balm "Suktinis", which has the status of the country's culinary heritage.

Strong (50 degrees) honey tincture is made according to an old recipe. It includes black currants, raspberries, juniper berries, poplar buds and other valuable plants.

Lithuanians prefer fast food traditional national dishes, so you can try them in numerous cafes and restaurants. Lithuanian cuisine restaurants in Vilnius and beyond will always be able to offer you a varied menu. A wide range of Lithuanian national dishes will not leave you indifferent true gourmets.