Baltic Way Of Taste

Lithuanian Cepelinai (Zeppelin Dumplings)

These large, tapered dumplings are made from a mixture of raw and boiled grated potatoes. They are stuffed with seasoned minced meat or curd, boiled, and then generously ladled with a thick sauce of sour cream, bacon bits, and onions.

Šaltibarščiai (Cold Pink Beet Soup)

This striking, neon-pink Lithuanian cold soup features shredded beetroots, crisp cucumbers, kefir, and fresh dill. It is traditionally garnished with halved hard-boiled eggs and always served with a side of hot, pan-fried potatoes.

Latvian Speķa Pīrāgi (Bacon Turnovers)

A staple at any Latvian celebration, these small, crescent-shaped yeasted buns are stuffed with finely diced smoked bacon and sautéed onions. Baked until golden brown, they release a rich, savory aroma when pulled apart hot

Latvian Karbonāde (Breaded Pork Cutlet)

Latvia’s cherished variation of the classic schnitzel consists of a boneless pork chop pounded flat, seasoned, egg-washed, and breaded. It is pan-fried until golden, often topped with creamy mushroom sauce, and served with boiled potatoes.

Estonian Mulgipuder (Potato and Barley Porridge)

Originating from Estonia's Mulgimaa region, this ultra-hearty peasant dish is made by slow-cooking coarsely mashed potatoes and pearl barley together. It is traditionally served warm with a deep well of fried onions and smoky bacon bits.