Dish finder in Vilnius

Zeppelin-shaped grated-potato dumplings filled with minced meat or curd, under sour cream and fried bacon bits. Heavy: order one or two.

Bright pink chilled soup of kefir, beetroot, cucumber, dill and egg, with hot boiled potatoes on the side. A summer dish; it even has a festival.

Half-moon pastries filled with mutton, beef or vegetables, from the Karaim community of Trakai. Vilnius bakeries sell them hot.

Grated potato baked with bacon and onion into a dense slab, served with sour cream.

Grated potato pancakes fried crisp, with sour cream or apple sauce. Ask for them plain for a meat-free plate; the Žemaitian kind is filled with meat.

Strips of dark rye fried and rubbed with garlic, often with a cheese dip. The beer snack in every bar.

Cold-smoked meat in a casing, sliced thin on rye. On every board of snacks with beer.

Pig intestine stuffed with grated potato and roasted until crisp, with sour cream. A country dish served in traditional restaurants.

Cabbage leaves wrapped round minced meat and rice, braised in a tomato or sour cream sauce.

Forest mushroom soup, sometimes served in a hollowed loaf. Lithuanians forage seriously from late summer.

Dense, slightly sweet rye with caraway, on the table at every meal.

Small fried pancakes of curd cheese, with sour cream and jam. A breakfast in cafés and canteens.

A tall, spiky cake built by dripping batter onto a turning spit over a fire. Bought for weddings and holidays, and by the slice in bakeries.

No-bake slices of crushed biscuits in cocoa and condensed milk. Every grandmother's recipe.

Sugared yeast doughnuts, sometimes filled with jam or curd, from old-style bakeries that queue out of the door.