cepelinaiLithuanian dinners usually include meat, potato, vegetables and sometimes a curd sauce of some sort. Case in point: the cepelinai, or zeppelins, which are meat filled potato-starch based zeppelin-shaped masses traditionally slathered in a sauce of sour cream, butter, and pork cracklings. Pork is traditionally eaten, beef much less so. Needless to say, vegans will have a hard time eating out, although some large restaurant chains will have vegetarian dishes on the menu.

Some fast food in Lithuania, such as Kibinai, (from the Karaim people) small turnovers usually filled with spiced lamb, and Cheburekai (a Russian snack), large folds of dough with a scant filling of meat, cheese, or even apples, can be found around the city.

Many restaurants have menus in English (usually in the Lithuanian menu) and to a lesser extent, Russian. Though use caution as sometimes menus in other languages may have inflated prices, although this is a rarity, and won’t be found in Vilnius, or the better known chains such as Čili Pica (Chili Pizza).

If you are traveling to Lithuanian shore from the eastern part of Lithuania and you are passing through Karmelava you must try Cepelinai. The Restaurant is called Briedžių Medžioklė (address Vilniaus street 54, Karmėlava) and they have the biggest size Cepelinai in the whole country. Usually, 3 or 4 homemade Cepelinai call fill up a big person. To eat 2 Cepelinai at Briedžių Medžioklė is a huge achievement. Usually Lithuanians make the stop at Karmėlava because in their eyes a trip to shore is extremely long and across the country, even though it lasts only a little bit over 2hours.

Main Lithuanian dishes that are worth to taste:

Potato pancake

Blynai – although blynai is often translated as pancakes, they are usually more similar to crepes. They are either wafer-thin, as crepes are, or made froma yeast-risen batter, often mixed with grated apple or potato.


Žemaičių blynai – made from boiled potatoes and filled with chopped cooked meat.


Skilandis or Kindziukas – pig stomach stuffed with meat and garlic and cold-smoked.


Balandėliai (“little doves”) – cabbage leaves stuffed with meat and braised.


Kibinai – pastry with mutton and onions, a Karaite dish.


Poppy seed is sometimes used as a swirl filling in dessert bread (Poppy seed roll and šimtalapis) and as a flavoring in other pastries.


Šakotis (also called raguotis) – a Lithuanian variant of German baumkuchen, with a very distinctive branching form; it is essentially a poundcake grilled layer by layer.

Traditionally, the centerpieceduona1 of Lithuanian cuisine is dark rye bread (ruginė duona) which is used substantially more often than light wheat breads. The dough is usually based on a sourdough starter, and includes some wheat flour to lighten the finished product. Rye bread is often eaten buttered or spread with cheese. It is sometimes flavored with caraway, or with some onion. Émigrés from Lithuania will often mention their native rye bread as the food that they miss the most.


Kugelis (also bulvių plokštainis, the lexically correct non-foreign name, literally “flat potato dish” or banda – this usage predominates in the Dzūkija region) – potato pudding made with grated potatoes and eggs. It is usually served with sour cream and/or spirgai.


Cottage cheese may be sweet, sour, seasoned with caraway, fresh, or cured until semi-soft.