I’ve compiled my list of traditional and most popular Lithuanian dishes. Even though, some are adopted from abroad. Also, when consuming it be cautios as most of the potato dishes are quite heavy to digest, so moderate yourself. In addition to that, most of the traditional food is also quite fatty, especially if it is fried. Please, have that in mind and consume in moderation as it might upset your digestion system as well. It is always a good idea to wash it down with some cold Lithuanian beer or Gira (non-alcoholic kvass) 😉.
Table of Contents
Traditional Food in Lithuania
Šaltibarščiai – Cold Borch soup
Šaltibarščiai, the vibrant pink cold beet soup, is a beloved staple of Lithuanian summers, celebrated for its refreshing qualities. The preparation of Šaltibarščiai is surprisingly simple. You begin with a base of tangy kefir (a fermented milk). Nowadays some people also use buttermilk or even plain yogurt. Add finely grated or julienned cooked beetroot, which will give the soup its distinctive rosy hue. Then add fresh, crisp cucumber and chopped aromatic dill. Stir it well and add sliced spring onions, which provides a delightful textural contrast and fresh flavor. Cut hard boiled eggs in quarters or smaller pieces and add it to the soup. It can also be served as garnish if someone can’t eat them. Add a pinch of salt and pepper to the mixture. Chill the soup in the refrigerator for at least an hour or even overnight. It allows the flavors to meld beautifully.
It’s should be always served cold, often accompanied by hot, boiled potatoes on the side. The interplay of temperatures and textures makes it a delicous summer delight. Nowadays, you can find them being served without eggs and also with mashed potatoes or potato fries instead. I’d say stick to the traditional one if you want to have a real taste.
Cepelinai/Didžkukuliai – Potato Dumplings
Cepelinai or Didžkukuliai, Lithuania’s beloved and often considered number one national dish, are hearty Zeppelin-shaped dumplings. They are typically made from a combination of grated raw and cooked potato. The potatoes are finely grated, squeezed of excess liquid. Then mixed with a smaller proportion of mashed cooked potatoes to achieve the perfect consistency. This potato dough is then carefully shaped around a savory filling, most commonly seasoned ground pork. Once formed, these substantial dumplings are gently boiled until cooked through and tender. They are traditionally served hot, often glistening with a generous dollop of sour cream and crispy fried onions and bacon.
Variation of Cepelinai
Nowadays cottage cheese or mushrooms filling are also popular vegetarian alternatives. Also, now you can find it server with just sour cream or some mushrooms sauce etc. In any case, after few of them you will be stuffed as it is quite heavy for your digestion.
Also, have in mind tha there are variations of how they are prepared too. My suggestion, is to always ask if they are from raw potatoes. Some regions, like in Žemaitija, prepare them from mainly boiled potatoes and often already cooked meat and they are called Didžkukuliai, which is often called the same for raw ones too. The taste is very different though and I do prefer raw potatoe ones.
In addition to that, you can find also fried Cepelinai. In households it is normally how they are warmed up the warmed the next day when you have a leftover. They are sliced and fried on oil in the pan. Personally, I love that one and you can find it in the restaurants.
Kugelis – Potato Pie
Kugelis, often dubbed “Lithuanian potato pudding” or “potato pie”. It is a comforting and hearty dish that showcases the humble potato in a truly delicious way. To make it, raw potatoes are finely grated, much like for cepelinai. Then mix it with eggs, milk (or cottage cheese), and often finely diced or grated onions. Optionally you can add crispy fried bacon bits and their rendered fat, which are stirred into the potato mixture. Personally, I preferrer other type of meat as described below. However, bacon creates a moist and savory batter. The entire concoction is then poured into a baking dish and baked until golden brown and cooked through. It decelops a wonderfully crispy exterior and a tender, flavorful interior.
Kugelis is typically served hot, often accompanied by a dollop of sour cream. In addition, it can be served with fried onions and bacon. Also some serves with a side of cranberry sauce (never tried this option though). Please note, that this is also very heavy food! So better don’t eat it for dinner. Oh yes! The best part of Kugelis are corners. My family and friends always want the crispy corners!
Variations of Kugelis
The same as Cepelinai, when re-heated traditionally it is sliced and fried on the pan in oil. It makes crust very crispy and it tastes really good! I don’t think you will find this option in the restaurants.
There are also variations of this dish, especially when made at home. Quite often people put chicken wings or thighs inside of the mixutre. The fany ones put even duck or goose meat. It gives a specific flavour to the potatoes and some fat from the meat. My most favourite is with minced beef or the absolute best Stewed Steak and Gravy from the can. The fatty beef makes Kugelis just melt in your mouth when you eat it.
Vėdarai – Potato Sausages
Vėdarai, a distinctly Lithuanian dish, often earns the title of “potato sausage” due to its unique preparation. It begins with a filling similar to Kugelis, composed primarily of finely grated raw potatoes. It is often mixed with sautéed onions and sometimes bacon bits for added richness and flavor. What sets Vėdarai apart is that this mixture is then carefully stuffed into cleaned natural hog casings, just like sausages. Once filled, these potato “sausages” are typically baked in the oven until they are beautifully golden brown and cooked through. The becomes satisfyingly crispy with a tender, moist interior. They are served hot, generously topped with sour cream and often a garnish of fried bacon and onions.
Variations of Vėdarai
There is another variation of this too – Kraujiniai vėdarai or blood sausage. The mashed potatoes or rice are mixed with fresh pig’s blood and then cooked in the same way. Personally, I have never tried it as I don’t like blood pudding either. However, if you do like blood pudding, maybe that’s something you should explore.
This is also heavy food and also personally I prefer to eat it when it is home made. The reson for that are hog casings needs to be cleaned really well. People often soak them in vinegar for some time to remove any unpleasant smells or taste. Quite often in restaurants it has a funny aftertaste.
Bulviniai Blynai – Potato Pancakes
Bulviniai Blynai, or Lithuanian potato pancakes, are a beloved and incredibly versatile dish, often enjoyed for breakfast, lunch, or dinner. Raw potatoes are finely grated – sometimes also incorporating finely diced or grated onion for added flavour. An egg is added to this potato mixture to bind it. Depending on the starchiness of potatoes you may add a touch of flour or sometimes even semolina. It helps to achieve the right consistency. Personally, I prefer adding corn or potato starch as it tastes better.
Season the mix with salt and pepper. Put the mixture as flat pancakes with a spoon into hot pan with a bit of oil. Cook it until it is golden brown and crispy. The inside remains tender and savoury. Bulviniai Blynai are most often served hot with a generous dollop of sour cream. Traditionally it can also be served with a side of savoury fried bacon bits or even a mushroom sauce.
This dish, also has some variations. Sometimes it can be stuffed with meat inside before cooking, making it a layered delicacy! My absolute favourite is when it is served with sour cream, which has dill and garlic in it.
Šašlykai – Shashlik
Šašlykai, while having North Caucasus roots, holds a special place in Lithuanian culinary traditions, particularly during summer gatherings and barbecues. It’s essentially a form of shish kebab, most commonly made with succulent chunks of pork (pork shoulder). Chicken or beef were less popular, but nowadays you can find them too. Personally, I’ve ate chicken, lamb or beef shashlik only in restaurant. No one I know ever cooked it at home – it was always pork.
The key to authentic Lithuanian Šašlykai lies in the marinade. It typically involves an acidic base like vinegar, dry white wine or beer with a lot of sliced onion. Some even add kefir or sour fruit juice for marinate. Don’t forget a variety of herbs and spices. You can also buy Šašlykai mix of spices in the supermarket, but not as good as your own recipe. Then the meat is left to marinate overnight (sometimes even two nights). That allows it to become incredibly tender and infuse with flavour. The marinated meat is then threaded onto skewers and grilled over hot coals. The skewer is rotated until beautifully charred on the outside and juicy within.
Šašlykai is served straight off the grill often accompanied by fresh salads and boiled white rice. The most important are in vinegar marinated onions (not the ones from marinate due to contamination). Topping with a good quality tomato sauce or simply just ketchup makes your mouth watering.
Good Šašlykai is a Form of Art
Preparing and cooking a delicious shashlik is an art. Choosing the right marinate to make the meat moist after grilling and taste delicious is quite difficult. Also, you cannot marinate too long as the meat will become to mushy. I must admit, some of restaurants do serve really good quality shaslik. However, it is quite difficult to find the authentic one. Quite often the marinate is not what I would expect or the meat too dry, or no smoky taste. Personally, I like mostly home cooked ones or at the fairs, such as Kaziuko mugė in Vilnius.
Smoked Pig Ears Snack
Smoked pig ears, known as rūkytos kiaulės ausys in Lithuanian, are a distinctive and popular snack in Lithuania. They are particularly cherished as an accompaniment to beer. The process typically begins with carefully cleaning the pig ears. Then boiling them in a seasoned broth for several hours until they become tender. After boiling, they are often seasoned further with spices like garlic, black pepper, and sometimes chilli. The ears are then hot-smoked, traditionally over wood chips (often apple or alder wood). It imparts a rich, smoky flavor and a slightly chewy yet yielding texture. Once smoked and cooled, they are often sliced into thin strips, making them convenient to pick at and enjoy.
This unusual, yet surprisingly delicious, snack is a true taste of Lithuanian culinary. If you are adventurous enough you should give a try! Personally, I like them to put some lemon with black pepper after slicing, giving it additional taste.
If you really like them, you can always buy it in the supermarket in vacuum and bring it home. Just be cautios, of your country restrictions of brining in pork from EU / Lithuania.
Kepta Duona – Fried Bread
Kepta duona, or Lithuanian fried bread is a popular as a salty snack to a cold beer. Its preparation is delightfully simple yet yields incredibly satisfying results. Typically, dense, dark rye bread (good luck finding that in UK!) is sliced into slender sticks or wider pieces. Then pan-fried in oil until it achieves a wonderfully golden-brown, crispy exterior. The magic often happens after frying: the hot bread is immediately rubbed generously with fresh garlic cloves and salt. It infuses it with a pungent aroma and a sharp, savory bite. There are modern variations of it and you might see Kepta Duona topped with melted cheese, a creamy garlic-mayonnaise sauce. You can even find a blend of both, making it an irresistible and comforting Lithuanian treat. It is very addictive snack! I wish McDonalds served them instead of fries! Oh yes, it has a ton of calories!
Kibinai – Pastry with Meat Filling
Kibinas are traditional Lithuanian pastries with a fascinating history, primarily associated with the Karaite ethnic minority who settled in Lithuania centuries ago, particularly in the town of Trakai. That’s where you will find best Kibinai. These crescent-shaped hand pies are made from a rich, often flaky, dough, typically enriched with butter, eggs, and sour cream or kefir, which gives them a tender yet robust texture.
The most traditional filling for Kibinai is finely minced or chopped mutton (lamb) or beef, seasoned generously with onions, salt, and black pepper, creating a savoury and juicy interior. While lamb remains the classic, modern variations now include fillings like pork, chicken, mushrooms, or even cottage cheese and spinach, catering to diverse tastes. Once filled, the dough is carefully folded over and crimped along the edge, creating their distinctive half-moon shape, before being brushed with egg wash for a golden-brown finish. They are then baked until the pastry is golden and flaky and the filling is cooked through. Kibinai are a popular and convenient snack or light meal, often enjoyed warm, and are a must-try for anyone visiting Lithuania, especially in Trakai.
Gira – kvass
Gira, often referred to as Lithuanian kvass or rye bread drink. It is a traditional fermented non-alcoholic (or very low volume of alcohol) beverage deeply ingrained in the country’s culinary heritage. It is especially popular as a refreshing thirst-quencher during warmer months. The unique flavor comes from the fermentation of dark rye bread. The bread is typically dried or slightly toasted, then steeped in hot water. This infusion is then mixed with sugar, and often active yeast, and left to ferment. During this process, the sugars convert, creating a lightly carbonated drink with a distinctively malty, slightly sweet, and tangy profile.
Some variations might include additions like mint leaves, raisins, or even fruits for nuanced flavors. Once fermented to the desired taste, the gira is strained and chilled thoroughly before serving. You can find home made Gira in restaurants as well. It can be recognised it when it is served with floating raisins and a bit murky look.
You can also buy it widely in supermarkets and gas stations in cans and bottles. It costs almost the same as beer and probably contains more calories when beer too!
Other Important Dishes
Čičinsko kepsnys
In case you are visiting North Lithuania, in Particularly Panevežys, you must try bife of Čičinskas (Čičinsko kepsnys), which is a mince of beef or pork meat (or mix of them) wrapped around the batter and deep fried. They often come with garnish similar to Šašlykai. One of the best places is is Restaurant Čičinskas in Panevezys
Other dishes to mention are, which are also more vegetarian friendly: Žemaičių blynai, boiled and mashed potato pancakes (more typical in Žemaitija, but you can get it almost in every region), varškėtukai – mix of flour and cottage cheese and shaped like little hedgehogs and boiled in the water, varškės apkepas – cottage cheese pudding, very delicious dish and often served as desert as well. It may contain rasins (for the ones that don’t like rasins do ask your waiter).
Lithuanian Sweets
I am not going to talk about regular chocolate sweets, those you will have to taste and decide. Though my favourite ones are “Pupa”- chocolate with coffee.
Šakotis – Bankuchen
Šakotis, meaning “tree with branches” or “branched tree,” is an iconic and visually striking Lithuanian cake, instantly recognizable by its distinctive spiky, tree-like appearance. Its creation is a fascinating and laborious process: a rich batter, typically made with a large number of eggs, flour, butter, sugar, and cream, is slowly and continuously poured over a rotating spit (a metal or wooden rod) that is positioned over an open fire or a special oven. As the spit turns, the batter gradually cooks in thin layers, and with increasing rotation speed, drips of batter form the characteristic “branches” or spikes, giving the cake its unique shape. When sliced, the cake reveals concentric rings, further cementing its resemblance to a tree trunk.
While Šakotis is deeply embedded in Lithuanian festive traditions, especially as a centrepiece for weddings, Christmas, and Easter, its origin is shared with similar “tree cakes” found across Central and Eastern Europe, such as the German Baumkuchen and the Polish Sękacz. Historical accounts suggest that these spit cakes originated in 15th-century Europe, with recipes often kept secret by monks. Šakotis is believed to have arrived in Lithuania in the late 19th or early 20th century, likely from Germany, and was initially baked in monasteries before becoming widely popular. Regardless of its exact lineage, the meticulous craftsmanship and the impressive final product have made Šakotis a cherished symbol of Lithuanian culinary heritage.
Šimtalapis – Hundred Leaves
Šimtalapis, meaning “hundred-leaf” in Lithuanian, is a truly remarkable and complex cake, primarily associated with the Lithuanian Tatars, an ethnic minority with a rich history in the country. This impressive dessert is renowned for its numerous, incredibly thin layers of dough, giving it its namesake.
The preparation of Šimtalapis is a labor of love, often taking several hours and sometimes even requiring two people to handle the delicate dough. A yeast-based dough is prepared, and once risen, it is meticulously rolled and stretched into paper-thin, almost transparent sheets. These sheets are then generously brushed with melted butter and sprinkled with a sweet filling, most commonly a mixture of ground poppy seeds and sugar, sometimes with the addition of raisins. Layer by layer, these buttered and filled dough sheets are carefully stacked, often rolled or folded to create the distinctive layered structure. The entire, substantial cake is then formed into a large, round shape and baked in an oven until golden brown and fragrant.
The origin of Šimtalapis lies with the Lithuanian Tatars, who settled in the Grand Duchy of Lithuania centuries ago and brought with them their unique culinary traditions. This layered cake became a cherished part of their celebratory meals, particularly for special occasions like weddings and holidays. While its roots are distinctly Tatar, Šimtalapis has transcended its ethnic origins and is now widely recognized and enjoyed across Lithuania, celebrated not only for its delicious, rich flavour but also for the intricate craftsmanship involved in its creation.
Skruzdėlynas – Anthill
Skruzdėlynas, literally translating to “anthill” in Lithuanian, is a unique and festive sweet pastry that truly lives up to its name with its intricate, piled-up structure. It’s a cherished dessert, especially popular during holidays like Carnival, weddings, and other family celebrations.
The creation of Skruzdėlynas involves preparing a relatively simple dough made from flour, eggs, and often sour cream, which gives it a delicate texture. This dough is then rolled out very thinly and cut into small, irregular strips or shapes. These pieces are then deep-fried in oil until they are light, crispy, and golden. What truly defines Skruzdėlynas is the way these fried dough pieces are assembled: they are meticulously stacked, layer by layer, to form a conical or dome-like “anthill.”
Once built, the entire structure is generously drizzled with a warm, sweet syrup typically made from honey, butter, and sometimes a touch of sour cream or water. This honey glaze permeates the layers, binding them together and providing a rich sweetness. Finally, the “anthill” is liberally sprinkled with poppy seeds, which represent the “ants,” along with other garnishes like raisins, chopped nuts, or dried fruits, adding both texture and visual appeal. While its exact origin is sometimes debated and shared with similar Polish “mrowisko,” Skruzdėlynas is undeniably a beloved and traditional Lithuanian delicacy, showcasing both culinary skill and a playful nod to nature.
Beer Culture Over Wine
So, here’s the thing about Lithuanians. The old town of Vilnius might look like youre in som Italian town, all red roofs and renaissance architecture. Don’t let that fool you! Deep down, Lithuanians are all about that frothy, golden goodness – beer, I’m talking about beer. Forget your fancy Chianti or Montepulciano, give us a Švyturys any day! Or even better, locally brewed beer (as Švyturys is mass produced). Finding a place that truly celebrates the Lithuanian brew in Vilnius alone is quite easy. Make sure you try few of different kinds to find your favourite beer. My favourites are Švyturys Draught (unfiltered) and Švyturys Baltijos (stout beer). Another one is more difficult to find – Kabapinis Nefiltruotas Šviesus Alus (unfiltered light beer).
Please note, that if you are buying beer in the supermarket, you will have to pay a deposit for the can or bottle. The beer prices have doubled in the last 8 years.
Also, if you like experimental beers, you should try the cherry beer “Kriek” when you get a chance. They probably won’t serve them in the pubs though. There are different brands in supermarket, I’ll let you taste it and decide which one is your favourite.
If you really want to push a limit, you should give a try to a warm beer with honey. Kind of like muller wine, just with beer and no additional spices. Not all establishments serve it, but “Alaus studija” used to have Čižo beer with honey. It tastes amazing in colder months, especially if you have a sore throat and don’t want to consume cold drinks.
I’ve listed the ones I know and visited, they all also serve traditional Lithuanian food.
