A group of famous faces appeared in public: among them, Juodeika with a younger lover.

“The Lithuanian table must be abundant and full,” did not hesitate the television producer and actor Gediminas Juodeika, adding with a smile that more and more often in companies he hears about the fact that Lithuanians who have already tried a meal gourmet at a Christmas table prefer to see a gourmet meal. Than fancy oysters or gold-covered desserts.

Dozens of famous people who attended the festivities testified that they love the zeppelins in Lithuanian cuisine and appreciate them when they are prepared like “at their mother’s house”.

“From time to time, we hold zeppelin balls in our homes. It is true that we produce simpler than the masters of the “Berneliai tavern” who follow the ancient traditions, but we are always happy with the result “, said the members of the group” 16 Hz “Petras and Robertas Jucevičiai.

Siblings in the family were amazed that the chefs used both grated and boiled potatoes to make dumplings. By the way, they prepare the latter at night: leaves cooked overnight.

“The peeled roots preserve the starch better. So this is logical advice from professionals, “said R. Jucevičius, adding that choosing the right amount of starch when preparing zeppelins is the most difficult time for him.

When he only liked curdled zeppelins as a kid, now he prefers meat-stuffed potatoes.

In the Jucevičius family, works made with potatoes were called frogs or diamonds. The latter were prepared with grated potatoes and the former with boiled potatoes.

Gediminas Juodeika also considers zeppelin cooking a family tradition. He assured that he could prepare them himself, because he had learned it when he was little. The interlocutor still remembers how Juodeika potatoes were grated with a grater.

“How the situation has improved when the potato grater machine appeared!”, G. Juodeika recalls the joy of the women of the family until now.

The zeppelins of the second day were the most delicious for him, which the grandmother with the brilliant memory kept warm in the pots with towels and blankets.

The singer Gabrielė Rutkauskienė – Vasha – a real idiot in the production of potato dishes. She claimed that she had learned to cook naturally, observing her great-grandmother, grandmother and mother.

“I like zeppelins and everything else made with potatoes. But I rarely indulge in that, “said the interlocutor.

The house of the dancers Gintarė and Tomas Slausgalviai is dominated by flour dishes, because their daughters like them better.

“I made a kugel. Then I borrowed a potato grater from my grandmother. I was still tempted to cook zeppelins, but … I find it easier to make lasagna,” G. Slausgalvienė did not hide.

Florist Modestas Vasiliauskas is a frequent guest at Berneliai Inn. Not only is she in charge of decorating the parties that take place here, but she also eats lunch.

“I have many favorite dishes. And those in which they are prepared according to very deep traditions, are the ones I like the most. For example, Napoleon’s cake ”, said the interlocutor.

The first Bernelių užeigos restaurant in Lithuania was opened more than two decades ago in the center of Kaunas. The second catering establishment in this network was located in Šilainiai. The place that promotes traditional Lithuanian cuisine has repeatedly received awards for it, its menu includes a number of dishes with heritage status. All “Bernelių užeigas” dishes are made according to unique recipes. Some of them are even called noble because they use historical descriptions of food production. Currently, there are up to 10 “Berneliai pubs” in the world. Over the past two decades, the restaurant chain has organized many promotions, participated in international and local exhibitions and has repeatedly reached Lithuanian records. For example, the chefs managed to bake the longest fan, cook the largest zeppelin, and create the largest anthill.