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November 2-8. Food lovers should be on the calendar as this date marks the eighth week of Lithuanian gastronomy, hosted by Lithuanian hotels and restaurants and Lithuanian restaurant chefs and pastry chefs associations, according to a press release. 49 Lithuanian restaurants will open their doors to gastronomy lovers and will invite you to familiarize yourself with the gastronomic culture, the latest trends and the dominance of restaurant chefs, and 10 of them will invite you to taste the dishes of the national menu created by “Travel in Lithuania”.
“Food tourism is becoming very popular with local travelers, but for traditional dishes these tourists are very strict, looking for new experiences and interesting tastes. Gastronomy Week is a great opportunity to discover unusual interpretations of painful dishes and to explore high-class cuisine at an affordable price not only in the big cities, but also in the regions, ”says Dalius Morkvėnas, Travel Director in Lithuania.
The National Tourism Promotion Agency “Travel in Lithuania”, in cooperation with the Lithuanian Hotel and Restaurant Association and the Lithuanian Association of Restaurant Chefs and Confectioners, conducted a public survey this year, which was attended by more than 10 a thousand people. Lithuanian, and based on his results, compiled a menu of 15 Lithuanian dishes over three days.
The first day’s menu features cold beets, cheese-baked bread, zeppelins, twigs, and kvass. The second – sauerkraut soup, casserole with potatoes, as well as kugel, apple cheese and beer. The menu for the third day includes mushrooms, herring with potatoes, pigeons and sloths and mead for a sweet finish. Festival organizers and the “Travel in Lithuania” team during Lithuanian Gastronomy Week invite you to discover the following dishes in seven places in Lithuania: Vilnius, Birštonas, Anykščiai, Šakiai district, Palanga, Klaipėda district. and in Rokiškis.
In Vilnius, the “Solt Dining” restaurant will invite you to taste herring and castin with pickled potatoes, and for dessert it will offer you to enjoy a duet of fork and sloth. Mason Restaurant will prepare a lazy black bread, while Farmer & The Ocean will allow you to enjoy a snack bar with a casserole with hemp seeds, a hedgehog potato and Lithuanian flax. Meanwhile, the tavern of the mythical Hotel Stikliai will prepare zeppelins for potato lovers with a meat filling and dried boletus and onion chips and bacon or cottage cheese and mint.
Vacationers from the country’s resorts will also have the opportunity to enjoy a memorable dinner. The Vytautas Active restaurant in Birštonas, a luxurious wellness complex, will prepare a 100-leaf potato with pastry cream, boletus and sauerkraut sauce, as well as chocolate apple cheese and branch ice cream for dessert. The Amsterdam Plaza restaurant in Palanga will pamper guests with cashew with hemp, truffled potatoes and balsamic beet cream and creamy boletus soup.
The restaurant “Miške” in Anykščiai will also transfer the goodies from the surrounding forests to the tables; here will be presented the forest mushroom soup from the Anykščiai region with herbs, puff pastry stick and boletus powder, for dessert, a piece of sloth with fresh berries.
The restaurant “Kuchmistrai”, which operates in the Zypliai mansion, will offer a menu no less original. The nobles’ kitchen will be introduced to the rich beet beet (no, not a treat for you, the restaurant team calls this cold soup cold beet), flavored with rye bread and crayfish tails, as well as puree cold “baumkuchen” and mead kvass. In the Rokiškis region, the Senas grafas café will meet you with herring “Nekalta” and mashed potatoes, and in Kretingale, the café “Kukudra” you can taste herring with crispy potato and celery pancakes, carrot and apple or the real caste Samogitian.
Evalda Šiškauskienė, president of the Lithuanian Hotel and Restaurant Association, which organizes the festival, says that restaurants that have included dishes from the national menu on the Gastronomy Week menu have not lacked originality and will be delighted not only by the indifferent tastes, but also with seasonal products.
Read more about the Lithuanian Gastronomy Week and the dishes on the national menu during it.
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