Come to the Baltic countries for the Stomach Fiesta!

Overview of Baltic cuisine:
Dark bread has a special place in the Baltic consciousness, and respect for it is encouraged from early childhood. Pork is an ever present entree in Baltics and visitors are adviced to bring healthy apetites for meat and potatoes.
However the local chefs have envisioned feast far beyond meat and potatoes – an edible show of food from around the world greets the visitors of Vilnius, Riga and Tallinn. Espeacially are popular dishes from wild animals‘ meat. And last but not the leats – locally produced beer, mead and other spirits add Baltic flavour to any meal.
There can be a lot of discussions about the taste of the food, though gourmet travellers agree that Baltic countries still use little of preservatives and has hight quality meat and milk products.
Local specialties:

Lithuania

Sauerkraut soup - ofter offered with smoked and fried bacon pieces (spirgai);

Herring with hot potatoes - speciality from western Lithuania – the seaside;

Cepelinai - boiled mashed potato dumplings stuffed with meat, cottage cheese or wild mushrooms. It’s said that this is “the must to try” once you are in Lithuania;

Kugelis - mashed potato pie baked in oven;

Potato pancakes - mashed potato pancakes mostly offered with sour cream and fried bacon pieces;

Cottage cheese or cucumbers with honey;

Dark bread desert with fruit jam;

Šakotis (pronounced Shakotis) - a cake in a shape of Christmas tree;

It's also possible to organize a Šakotis making lesson.

Cranberries jelly drink (Spanguoliu kisielius);

Latvia

Janis' Cheese ( Janu Siers) – specialy prepared cheese product.

Latvian Bacon Buns – pastry with meat.

Latvian Sour Cream Soup.

Latvian Kringel – a coffee cake.

Latvian-style Cheese Danishes (Biezpien maizites)

Latvian Manna (Buberts) – a cold creamy dessert.

Latvian Fruit Sauce or Fruit Jelly drink (Kiselis)

Estonia

Verivorst a blood sausage, served with mulgikapsad, which is basically sauerkraut stew.

Marineeritud angerjas - Marinated eel, served cold.

Keel hernestega - Another cold appetizer whose identity we didn't want to divulge, for obvious reasons: tongue. At Eesti Maja the dish has been dubbed "Gossip's fate." It's served with horseradish, which gives it a lot of zing.

Sült - Boiled pork in jelly. The jelly is made by boiling the pork bones, sometimes hooves and heads. It's often made in large batches

Mulgikapsad - Sauerkraut stew with pork, served with boiled potatoes.

Karask - One of the desert items was this cake-like barley bread.

Kama - There's really no equivalent in most other traditions. Basically it's a thick desert drink made with sour milk (keefir), and a mixture of ground grains - rye, oat barley, and pea flour.

Alcohol drinks
Lithuanian Midus - strong liqueur based on honey. (25 - 70 %).
Latvian Riga‘s Black Balsams – liqueur based on herbs, flowers, juice and berries (up to 45 %).
Estonian Vana Tallinn – bittersweet liqueur based on rum, vanilla, citrus oils, cinnamon (up to 50 %).
Beer - local beer is extremely good and compared only with German, Dutch and Czech.
Most popular brands:
Švyturys in Lithuania
Aldaris in Latvia
Saku in Estonia