Dear foodie colleagues and friends,
We can’t wait to discover the culinary soul of Vilnius with you! Vilnius has become one of the most exciting food destinations in Europe in recent years – let’s find out why together. Let yourself be enchanted by the hospitality of the Lithuanians and experience how the young generation of chefs is taking their country’s rich culinary heritage into the future.
From traditional cepelinai to modern fine dining interpretations, from the vibrant market culture to the innovative restaurant scene – this trip promises unforgettable insights into one of Europe’s most exciting up-and-coming cuisines. The detailed program and further information about our trip can be found below.
Vilnius: Itinerary
Monday, 04.11. 2024
Arrival Hamburg: 12:55 (please check for changes)
Arrival Munich: 14:40 (please check for changes)
Arrival Berlin: 11:25 (please check for changes)
Arrival Stuttgart: 13:30 (please check for changes)
You will be taken directly from the airport to the Hotel Narutis.
16:00: Lokys (traditional appetizers).
20:00: Dinner Džiaugsmas *
Tuesday, 05.11. 2024
10:00 am: Vilnius Tour
Guided Vilnius tour with the focus on Vilnius gastro scene and included Hales market
13:00: Private lunch at the Demoloftas
16:00: Workshop Yeast buns with mushrooms and with curd
with Asta Petrusiene at Desertu klubas.
20:00: Dinner at Nineteen18 *
23:00: Guided Bar Tour
Wednesday, 06.11. 2024
09:00 am: Individual tours, free time, breakfast
Guided
13:00: Trakai Trip
Visit castle, traditional Kibinai workshop
20:00: Dinner at the Pas mus *
Thursday, 07.11. 2024
12:00: Lunch at Baleboste.
Departure Hamburg: 17:55 ( please check for changes)
Departure Munich: 17:15 (please check for changes)
Departure Berlin: 13:25 (please check for changes)
Departure Stuttgart: 07:50 (please check for changes)
The new stars above Vilnius: these restaurants have had a star since 2024
Nineteen18
Head chef: Andrius Kubilius
Džiaugsmas
Head chef: Martynas Praškevičius
Demoloftas
Head chef: Tadas Eidukevičius
Pas mus
Head chef: Vita Bartininkaitė
The classics: What you should definitely try in Vilnius...
Kepta Duona [kep-ta duo-na]
Kepta Duona is the ultimate Lithuanian bar snack and literally means “fried bread”. For this classic, strips of dark rye bread are deep-fried in garlic oil until golden brown or pan-fried. The crispy bread sticks are served hot and usually accompanied by a sauce of mayonnaise, garlic and cheese for dipping. The dish is so popular that it is a must in every Lithuanian bar and is often ordered as an accompaniment to beer. The intense garlic flavor and crispy texture make kepta duona an addictive snack.
Šaltibarščiai [schal-ti-barsch-tschai]
This cold pink soup is the star of Lithuanian summer cuisine and a real Instagram highlight. It gets its characteristic pink-purple color from boiled and grated beet mixed with kefir or buttermilk. Chopped spring onions, fresh dill, cucumber and hard-boiled eggs are also added. Šaltibarščiai is traditionally served with hot potatoes, which are served separately. The refreshingly sour taste makes it the perfect summer dish. This soup originally comes from Eastern European cuisine and has developed into different variations in Poland, Russia and the Baltic states.
Cepelinai [ce-pe-li-nai]
Cepelinai are the Lithuanian national dumplings, named after their elongated shape, which is reminiscent of zeppelin airships. These large potato dumplings are made from a mixture of raw and cooked grated potatoes and filled with a savory minced meat filling (traditionally pork). The trick is to get the consistency of the potato mixture right – it has to be perfectly balanced so that the cepelinai don’t fall apart when cooked. They are served with a rich sauce of fried diced bacon, onions and sour cream. A real cepelinai meal is always a convivial event, as the preparation is time-consuming and particularly suitable for large portions.
Koldūnai [kol-du-nai]
Koldūnai are the Lithuanian version of Eastern European dumplings, comparable to Polish pierogi. These small, crescent-shaped dumplings are traditionally prepared with a minced meat filling, but there are also variations with mushrooms, quark or potatoes. The thin pasta dough is carefully folded around the filling and the edges are pressed together firmly. Koldūnai are usually cooked in broth and served with melted butter, crème fraîche or fried onions. They are a popular comfort food and can be found on festive tables as well as in everyday cooking.
Our contact details
Denise Snieguolė Wachter
Kaiserhappen, Hamburg
+49 178 8854668
cheers@denisewachter.com
Stevan Paul
Kaiserhappen, Hamburg
+49 171 4760259
stevan@kaiserhappen.com
Oliver Wagner
Kaiserhappen, Hamburg
+49 151 16134272
oliver@kaiserhappen.com
Gintare Kavaliunaite
Public Relations Manager
+370 617 45202
gintare.kavaliunaite@govilnius.lt
Important addresses and links
Our hotel: Narutis
Pilies st. 24, Vilnius
Lithuania LT01123
Google Maps
Hashtags
We would be delighted if you used these hashtags where appropriate:
#govilnius
#vilnius
Join our group!
The WhatsApp group about our trip. Important for the short line for all questions.
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