Traditional rye bread is nothing more but rye flour, water with the few caraway grains. The true quality starts with the starter and dough fermentation. This is a long process and traditional bread tasting could be an entire masterclass and discover...

In the world where any food is accessible our team inited you meeting traditional Lithuanian recipes with a modern attitude, where fresh local products take the first place. Let us propose our favorite restaurants in the city or far away village.

There is only one traditional cheese technology popular in this region – cottage cheese. However hundreds of varieties of cottage cheese awaits to be tasted: smoked, dried, baked, fermented etc. We use all possible herbs, spices, fried fruits and vegetables to make cheese recipe special.

There is only one traditional cheese technology popular in this region – cottage cheese. However hundreds of varieties of cottage cheese awaits to be tasted: smoked, dried, baked, fermented etc. We use all possible herbs, spices, fried fruits and vegetables to make cheese recipe special.

There is only one traditional cheese technology popular in this region – cottage cheese. However hundreds of varieties of cottage cheese awaits to be tasted: smoked, dried, baked, fermented etc. We use all possible herbs, spices, fried fruits and vegetables to make cheese recipe special.

Skilandis is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic. The ground meat is traditionally pressed into a pig's stomach or bladder. The sausage is dried and cold-smoked. Skilandis dates back to at least the 16th century, that is why tasting it nowadays is so exciting!

Lithuanian šakotis ("tree cake") is a cake made of butter, egg whites and yolks, flour, sugar, and cream, cooked on a rotating spit over an open fire. It looks impressive, but tastes even better!

A traditional Tartar bakery, often prepared for various traditional celebrations. Made from layered yeast dough it requires a lot of skill.. When the latter rises, even two people pulls it by the edges. Double amount of efforts and love is the secret of the great taste.

The special and healthy sweet 85% based on apple and 15% on sugar. Try it here and bring back home is an apple cheese. Cheese just because it is pressed and has the same shape as the traditional cottage cheese.

Smoked, dried and salted or fresh meat products prepared according to the old recipes by the ancestors. Salt, locally-grown natural spices, alder firewood, and special juniper smoke – this is the simple and true recipe for meat products. Constantly growing and improving farmers often renew their production, giving buyers new tasting pleasures.

Try lake and the sea fish, enjoy it smoked, dried, made on a fire, fried or made in many other ways. Bream, perch, pike-perch, roach, zanthe, Baltic herring and other fish is what we put on the table.

Baltic people have a long traditions of consuming fermented foods: cabbage and cucumbers, fermented rye bread, soured milk, to advance the fermentation process using more versatile products like herbs and wild edible plants, which are abundant in Lithuanian meadows and forests.

The process which traditionally lasted a couple of weeks ended up by the great traditional beer. In the regions where beer is brewed since ages locals know – no sugar or artificial substitutes should be used in the brewing process.

As rye bread was taken for gold, locals learned to use the remaining of it for producing the fermented drink. Looks like a beer, smells like the bread, taste like caramel. Nowadays we can find industrial gira, but nothing compares to the pleasure of tasting our own artisanal.

Locally produced wines is a sweetly fragrant sip of summer that will be ready to warm you during winter's darkest days.
As the local grape crop contains not enough of sugar locals make fruit, berries and blossom wine. There is no doubt that flower dandelion wine wins above all, however we recommend trying apple, cherry and even nettle wine.

There is a great way to collect, grind and roast coffee without using the coffee beans. Thus acorns contain no caffeine, but are rich in various healthy substances. Acorn coffee generally strengthens the body, cleanses the blood, removes toxins from the body, and it is double more valuable with cinnamon.

March is when we invite to taste the very fresh raw birch or maple sap is being collected. Although the sap season is short, the technologies allow to taste the fresh sap all year round!

The dandelion flowers and leaves, nettle, tree buds, ground elder and other goods are called superfoods by locals. Prepare it as salad or smoothy and feel energy boosting within an hour. Get back all the elements and vitamins after the long winter.

The golden spring crop much appreciated for its leaves and flowers. Eat it the salads, smoothies and omelette. The biggest traveling gourmands we encourage making so called dandelion honey (sirup) or even a dandelion wine.

At least 500 plant species have been utilized as traditional remedies. However baltic people finds the most attractive ways of using various greens, roots, blossoms, and buds in the daly or occasional food.

At least 500 plant species have been utilized as traditional remedies. However baltic people finds the most attractive ways of using various greens, roots, blossoms, and buds in the daly or occasional food.

No one can tell how many natural treasures for the food and medicine the baltic nature offers all year round. We encourage you discovering the natural treasures for your joy and health.