Part 5/7:
At the acclaimed restaurant 14 Horses, chef Justinas showcased small plates that highlight seasonal and local produce. The experience began with a Lithuanian twist on the Scottish classic, a Scotch egg, which stunned the taste buds with its minced lamb and handmade condiments.
No visit is complete without tasting šaltibarščiai, a traditional cold beetroot soup that bursts with refreshing flavors, often paired with boiled potatoes and rye bread. The undisputed star of Lithuanian comfort food is cepelinai, or zeppelins—potato dumplings traditionally filled with meat and generously topped with sour cream.
Accompanying these hearty dishes is Lithuania’s esteemed beer culture, complemented perfectly with deep-fried rye bread topped with garlic, butter, and cheese—an unequivocal indulgence.