Traditional Food and the Best Restaurants in the Baltics

Text and photos by Solveiga Kaļva, www.solveigaspiedzivojumi.lv

Traditional food in the Baltic countries – Latvia, Lithuania, and Estonia – reflects a deep connection to the land, the seasons, and centuries of adaptation to both nature and history. Rooted in agrarian lifestyles, Baltic cuisine has long emphasized simple, nourishing ingredients sourced close to home. Families traditionally grew much of their own food, relying heavily on what could be harvested from forests, fields, and gardens. Foraging, fishing, and farming shaped not only daily meals but also long-standing preservation practices like pickling, fermenting, and smoking.

 

Nature remains an essential part of the kitchen. Berry picking in summer and mushroom hunting in autumn, often described as the region’s unofficial national sport, are beloved traditions across all three countries. Smoked fish is a coastal staple, prepared in traditional ways. Wild game features prominently in rural and festive meals, reflecting the enduring importance of hunting. Beekeeping is another common tradition – almost everyone knows someone who keeps bees, producing honey that sweetens both dishes and drinks. These practices are not just culinary – they are cultural, passed down through generations and celebrated today as part of a proud, sustainable Baltic heritage.

Seasonality plays a central role in Baltic food culture. Spring brings birch sap, fresh greens and herbs, summer yields berries and vegetables, while autumn is the time to harvest root vegetables and prepare preserves for the colder months. These seasonal rhythms continue to influence cooking today, even in urban settings.

 

Culinary traditions have also been shaped by historical influences – from German, Polish, and Russian rule to Scandinavian ties. This created a blend of rustic local foods and outside culinary touches, leading to diverse regional variations. Yet at the heart of Baltic food remains a sense of simplicity and respect for nature.

 

Due to various influences, there is often debate among locals about what should be considered traditional food in Latvia, Lithuania, and Estonia. Still, here is our curated list of traditional dishes, products, and beverages that you should try when visiting the Baltics.

Traditional dishes you should try in Latvia

  • Pelēkie zirņi ar speķi (grey peas with bacon): this is one of the most traditional dishes you can find in Latvia. It is exactly as simple as it sounds – grey peas with bacon and caramelized onions, but this dish is very delicious and filling, perfect for long days of walking and exploring the surroundings.
  • Sklandrauši: a rye flour pie filled with salty mashed potatoes and sweet carrots. Coming from Courland region, it might be a bit harder to find it in Riga, but you can try looking for it at Saturday’s farmers’ market at Kalnciema Quarter or at Agenskalna market. This is also a great reason to explore more of Latvia, especially the Courland region.
  • Asinsdesa (blood sausage): yes, this traditional dish contains blood, a lot of it, but it tastes fabulous. Often filled with barley and served with lingonberry jam, asinsdesa offers a bold and unusual flavor combination.
  • Aukstā biešu zupa (cold beetroot soup): every Latvian will tell you that this is a must on a hot summer day. Kefir, beetroot, eggs, cucumber, dills – some of the most important ingredients for this refreshing traditional dish.
  • Kartupeļu pankūkas (potato pancakes): some might say that this is a German dish, some – Polish, but who else eats potato pancakes with lingonberry or cranberry jam and sour cream? Only Latvians.
  • Jāņu siers (Jāņi cheese): a sour milk cheese, brightly yellow as the sun and enrichened with caraway seeds is a must on summer solstice celebration table.
  • Rupjmaize (rye bread): a classic for almost any meal. While in Latvia, try “Ķelmēni” bread – it has one of the most traditional rye flavors.
  • Rupjmaizes kārtojums (rye bread dessert): rye breadcrumbs, lingonberry jam and whipped cream create a dessert you will be longing to eat again and again.
  • Maizes zupa (rye bread soup): a delicious – if not particularly pretty – dessert made out of rye bread, combined with dried fruits and served cold with whipped cream. Yes, rye bread is a big deal in Latvia!
  • Debesmannā: the most popular traditional childhood dessert for most Latvians, it is soft and sweet semolina mousse made with various berries and served with cold milk.
  • Melleņu klimpu zupa (blueberry dumpling soup): a real summer time delicacy made with handpicked blueberries straight from the forest.

Traditional beverages you should try in Latvia

  • Kvass: yet another thing made out of rye bread – fermented rye bread drink. Non-alcoholic and suitable for everyone.
  • Bērzu sula (birch tree sap): in the spring time, Latvians drill holes into birch trees to collect sap, it can be drunk fresh or fermented. You can find fermented birch sap from the brand “Birzī” in major grocery stores.
  • Alus (beer): for a classic taste, try “Valmiermuiža”, but if you are curious enough to explore the scene of craft beer, try “Labietis”, “Nurme”, “Malduguns”, “Viedi” and others.
  • Rīgas melnais balzams (Riga Black Balsam): some say it tastes like medicine, some love it and bring back home bottles and bottles of it. Created in 1752 as an actual medicine, it is a must try for any tourist nowadays.

The best restaurants in Latvia

To experience both traditional flavors and modern Baltic cuisine, here’s a selection of some of the best restaurants in Latvia.

Traditional dishes you should try in Lithuania

  • Cepelinai: Lithuania’s most famous dish, large potato dumplings usually stuffed with minced meat. Served with a rich sour cream and bacon sauce, this is the ultimate comfort food.
  • Kibinai: originally from the Karaim community in Trakai, these pastry pockets are filled with minced meat, onions, and spices. Perfect to grab on the go while exploring Lithuania’s castles and lakes.
  • Kugelis: a baked potato dish made with grated potatoes, eggs, and bacon. Hearty, flavorful, and typically served with sour cream.
  • Žemaičių blynai (Samogitian pancakes): potato pancakes from the Samogitia region, filled with meat and then fried until golden. Best enjoyed hot, with a generous spoonful of sour cream.
  • Vėdarai: for the adventurous travelers – this dish consists of pig intestines stuffed with grated potatoes and baked. It is rustic and very traditional.
  • Šaltibarščiai (cold beetroot soup): another version of this refreshing pink soup that Latvians and Lithuanians constantly argue about – which one is better? The Lithuanian version is served with potatoes on the side.
  • Skilandis: smoked and dried sausage made of seasoned pork, garlic, and spices, encased in a pig’s stomach. It has a strong, smoky flavor and pairs perfectly with dark rye bread.
  • Šakotis: a traditional tree cake made by pouring batter onto a rotating spit over an open fire. It has a distinctive spiky appearance and a sweet, buttery flavor.
  • Skruzdėlynas: fried pastry strips stacked into a mound and drizzled with honey and poppy seeds. The shape resembles an ant hill. A very sweet and sticky dessert.
  • Spurgos: Lithuanian doughnuts, often filled with jam or curd and dusted with powdered sugar.

Traditional beverages you should try in Lithuania

  • Gira: a fermented, non-alcoholic rye bread drink similar to Latvian kvass.
  • Midus: traditional Lithuanian mead made from fermented honey. It has a smooth, rich taste and often includes herbs or spices. One of the oldest alcoholic drinks in the region.
  • Alus (beer): for a classic taste, try “Švyturys”. For craft beer lovers, look for brands like “Dundulis” or “Raudonų plytų”.

The best restaurants in Lithuania

Whether you are in the mood for time-honored dishes or bold reinterpretations, these standout restaurants across Lithuania promise memorable tastes and authentic experiences.

Traditional dishes you should try in Estonia

  • Mulgipuder: a creamy mash made from potatoes and barley, enriched with bacon. Once a peasant food from southern Estonia, it is now beloved for its simplicity and deep flavor.
  • Kiluvõileib: rye bread topped with butter, marinated sprats, and usually a slice of egg. A true taste of the Baltic Sea, this sandwich is a common sight at breakfast tables and holiday gatherings.
  • Rosolje: a colorful beetroot and herring salad, mixed with potatoes, pickles, and a touch of mustardy mayonnaise.
  • Mulgikapsad: A long-simmered dish of sauerkraut with barley and fatty pork. It is a cold-season classic often paired with boiled potatoes and black bread.
  • Sült: a meat jelly, seasoned with garlic and traditionally eaten with mustard. A dish with deep roots in Estonian country kitchens, it is still a must at family feasts and national holidays.
  • Hapukapsas: fermented cabbage, gently cooked with spices and meat. This sauerkraut has a mellower flavor than its German cousin and plays a starring role on winter menus.
  • Kama: a mix of finely ground roasted grains (barley, rye, oats, and peas), usually stirred into kefir or buttermilk. Its nutty taste and floury texture might surprise you, but it is as Estonian as it gets.
  • Vastlakukkel: soft, lightly spiced buns filled with whipped cream, enjoyed on Vastlapäev (Shrove Tuesday). Airy and sweet, they mark the start of spring and are available in bakeries well before the holiday arrives.

Traditional beverages you should try in Estonia

  • Kali: a naturally fermented bread drink similar to Latvian kvass and Lithuanian gira.
  • Õlu (beer): while big names like “Saku” dominate the shelves, smaller craft brewers such as “Põhjala”, “Pühaste”, and “Lehe” are gaining attention with creative beers.
  • Vana Tallinn: a smooth and aromatic liqueur made with rum, spices, and citrus. Sipped just as it is, added to coffee, or drizzled over desserts – it is Estonia’s liquid signature.

The best restaurants in Estonia

From rustic heritage recipes to contemporary culinary artistry, these exceptional Estonian restaurants offer a delicious insight into the country’s evolving food culture.

Things to know about restaurants in the Baltics

  • Michelin in the Baltics: For a sophisticated dining experience, you can choose one of the restaurants that have received a Michelin star or are included in the Michelin Guide. You can find the list of restaurants here: https://guide.michelin.com/en/restaurants
  • Reservations are recommended: In popular restaurants, especially in capitals like Riga, Vilnius, or Tallinn, it is wise to book a table in advance, particularly on weekends. However, if you are not set on dining at a specific place, you can easily walk around and find a restaurant with an available table.
  • Tipping etiquette: Tipping is not obligatory but is appreciated – rounding up the bill or leaving 5–10% is common.
  • Multilingual menus: Most places have English menus and English-speaking staff, especially in tourist areas, making it easy to navigate your choices.
  • Paying by card: Most restaurants and bars accept bank cards, but if you travel to rural areas, be sure to bring enough cash with you, as some places might not accept cards.
  • Vegetarian and vegan options: Although traditional Baltic cuisine relies heavily on dairy, meat, and fish, it is increasingly common to find vegetarian and even vegan-friendly meals in restaurants, especially in bigger cities.

 

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