This Baltic country is a land of rich cuisine and even richer traditions. It shares the traditions of other countries in the Eastern region, while also safeguarding its own identity. Historically Lithuania has been closely connected to many countries throughout different periods such as Polandand Germany, Latvia and, of course, Russia.
Regional varieties in national cuisine are mainly based on two factors: climate and neighbouring countries’ influences. Inland is typically agrarian, as are most countries of this region. Cereals and vegetables are extremely popular in these regions, as well as meat, especially pork and beef. On the Baltic coast, people eat more fish and seafood. The local recipes in these areas are very similar to other countries of Northern Europe, such as Sweden, Norway and Finland.
Also, other countries have had a significant influence on Lithuanian cuisine. Poland and Latvia, for instance, share the tradition of preparing pirogi. Pirogi and bliny(‘crepes’) are popular throughout the entire former Eastern block, though they might exist with different names. The German influence in western regions is also quite strong. This influence is apparent mainly in potato dishes, meat and sausages, some of which have become national specialties. One of them is Kugel, a delicious potato pudding − or the Vedarai, a sausage made from potatoes. Due to various historical events and European trends, other influences have affected Lithuanian cuisine. For instance, the Napoleon Torte became a national specialty after the invasion of Napoleon’s campaign in the past.
Generally, Lithuanian cuisine is based on agrarian products, among which the most important are barley, wheat, rye, potatoes, cucumbers and radish, meat and dairy products. Bread is an inseparable part of most meals in Lithuania. The most popular local version is dark rye bread called duona. Cabbage is also one of the most popular vegetables used. It is used for making soups, second courses and very often for wrapping various fillings. Pork is the most popular meat, followed by beef. An essential part of local cuisine is dairy products. Local cream and butter are uniquely rich and very delicious. One to recommend is the mild white curd cheese, especially when served with honey. Lithuanian food is filling and usually tasty. Some traditional recipes include the Skilandis, or ‘smoked meat’, Salti Barsciai, a tasty cold soup and Cepelinai, grated potatoes filled with minced meat. The Baltic area of the country also specialises in  smoked eel.
Popular drinks in the region are also found in neighbouring countries – from kvass all to vodka. Beer is also commonly served, both local and imported. Another tasty local drink is a mild liqueur made of honey.
Waiting service is typical for most restaurants, as well as for many coffee houses and bars. Still, counter service is also very common. Prices are moderate and often perceived as cheap by western visitors. Tipping is left to customer discretion and no fixed amount is recommended. However, the average of 5 to 7 percent is acceptable.

Welcome to the European Network of Regional Culinary Heritage

This is a European Network with member regions all across Europe with the common goal to develop our regions through the promotion of local and regional food.