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Lithuanian cuisine is based on traditional rural fare. Typical starters include marinated mushrooms (marinuoti grybai), herring (蝉颈濒办臈) and smoked sausage (rukyta desra) along with cold beetroot soup (蝉补濒迟颈产补谤蝉膷颈补颈). A popular national dish is cepelinai, or zeppelins 鈥� cylindrical potato parcels stuffed with meat, mushrooms or cheese. Others include potato pancakes (bulviniai blynai), and 办辞濒诲懦苍补颈 鈥� boiled or fried dumplings with meat or mushroom filling. Popular beer snacks include deep-fried sticks of black bread with garlic (kepta duona) and smoked pigs鈥� ears. Pancakes (blynai, blyneliai or lietiniai) come in a plethora of sweet and savoury varieties.

Most caf茅s and bars serve reasonably priced food. Well-stocked supermarkets, such as Iki and Maxima, are found in the main cities and towns. Many restaurants are open between 11am and midnight daily, with caf茅s open from 8/9am and bars closing at 2am at the earliest.

Beer (alus) is popular, local brands being 艩vyturus, Utenos and Kalnapilis, and so is mead (midus), Lithuania鈥檚 former nobleman鈥檚 drink. The leading local firewaters are Starka, Trejos devynerios and Med啪iotoj懦 鈥� invigorating spirits flavoured with herbs. Many lively bars in Vilnius and Kaunas copy American or Irish models, although there are also plenty of folksy Lithuanian places, while caf茅s (办补惫颈苍臈) come in all shapes and sizes. Coffee (kava) and tea (arbata) are usually served black; ask for milk (pienas) and/or sugar (cukrus). Forego international fizzy beverages in favour of gira (kvass), a refreshing drink made from fermented bread.