Lithuania, officially the Republic of Lithuania, is a country in the Baltic region of Europe. It is one of three Baltic states and lies on the eastern shore of the Baltic Sea. Lithuania shares land borders with Latvia to the north, Belarus to the east and south, Poland to the south, and Kaliningrad Oblast of Russia to the southwest. It has a maritime border with Sweden to the west on the Baltic Sea. Lithuania covers an area of 65,300 km² (25,200 sq mi), with a population of 2.8 million. Its capital and largest city is Vilnius; other major cities are Kaunas and Klaipėda. Lithuanians belong to the ethno-linguistic group of the Balts and speak Lithuanian, one of only a few living Baltic languages.
Lithuanian cuisine features the products suited to the cool and moistnorthern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Fish dishes are very popular in the coastal region. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has some similarities to Scandinavian cuisine. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the country’s long and difficult history. Dairy products are an important part of traditional Lithuanian cuisine. These include white cottage cheese (varškės sūris), curd (varškė), soured milk (rūgpienis), sour cream (grietinė), butter (sviestas), and sour cream butter kastinis. Traditional meat products are usually seasoned, matured and smoked – smoked sausages (dešros), lard (lašiniai), skilandis, smoked ham (kumpis). Soups (sriubos) – boletus soup (baravykų sriuba), cabbage soup (kopūstų sriuba), beer soup (alaus sriuba), milk soup (pieniška sriuba), cold-beet soup (šaltibarščiai) and various kinds of porridges (košės) are part of tradition and daily diet. Freshwater fish, herring, wild berries and mushrooms, honey are highly popular diet to this day. One of the oldest and most fundamental Lithuanian food products was and is rye bread. Rye bread is eaten every day for breakfast, lunch and dinner. Bread played an important role in family rituals and agrarian ceremonies. Lithuanians and other nations that once formed part of the Grand Duchy of Lithuania share many dishes and beverages. German traditions also influenced Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis or kugel) and potato sausages (vėdarai), as well as the baroque tree cake known as Šakotis. The most exotic of all the influences is Eastern (Karaite) cuisine – the kibinai are popular in Lithuania. Lithuanian noblemen usually hired French chefs, so French cuisine influence came to Lithuania in this way. Balts were using mead (midus) for thousands of years. Beer (alus) is the most common alcoholic beverage. Lithuania has a long farmhouse beer tradition, first mentioned in 11th century chronicles. Beer was brewed for ancient Baltic festivities and rituals. Farmhouse brewing survived to a greater extent in Lithuania than anywhere else, and through accidents of history the Lithuanians then developed a commercial brewing culture from their unique farmhouse traditions. Lithuania is top 5 by consumption of beer per capita in Europe in 2015, counting 75 active breweries, 32 of them are microbreweries. The microbrewery scene in Lithuania has been growing in later years, with a number of bars focusing on these beers popping up in Vilnius and also in other parts of the country. Eight Lithuanian restaurants are listed in the White Guide Baltic Top 30.
