Cepelinai are the Lithuanian national dish: large potato dumplings stuffed with pork (or curd, or mushrooms) and served with bacon-mushroom sauce and sour cream.
Where to eat it: 6 restaurants across 1 city.
Cepelinai (zeppelins) take their name from the German zeppelin airship that flew over Lithuania in 1908. The dish itself predates the airship by centuries as didžkukuliai. The modern cepelinai recipe of grated and shredded potato dough stuffed with pork-and-onion mixture solidified in interwar Lithuania (1918-1940) and became the national dish through Soviet kitchens. Today every Lithuanian restaurant runs a version, from Etno Dvaras's Heritage Fund recipe to Lokys's medieval-cellar plate.
Common allergens: Gluten, Eggs
Tip from the editors. Use the right potatoes: starchy floury types only. Waxy potatoes will not bind. Squeeze the grated potato dry.
Lokys on Stiklių stays open to midnight every night; the medieval cellar that has fed Vilnius wild boar and venison since 1972 takes late-evening covers.
Try: Wild boar with lingonberry
Tip: Last bookings around 22:00; walk-ins possible later in the cellar. A solid post-Alchemikas dinner option.
Etno Dvaras on Aušros Vartų cooks dishes certified by the Lithuanian Culinary Heritage Fund in a cavernous cellar with street-level windows on the strip.
Signature: Cepelinai, Bulvių blynai potato pancakes, Šaltibarščiai
Order: Cepelinai with bacon-mushroom sauce; pair with a bowl of šaltibarščiai cold beet soup.
Tip: Heritage Fund certification means every dish must be 100 years old by recipe. Touristy but real.
Senoji Trobelė on Naugarduko is a family-run Lithuanian room with painted ceilings and a 75-percent Žalgiris mead balsam fermented for two years.
Signature: Cepelinai, Vegetarian potato dumplings with spinach, Žalgiris mead balsam
Order: Cepelinai with curd cheese; finish with a glass of Žalgiris mead balsam.
Tip: Twelve minutes uphill from Vokiečių. Order the daily-baked linseed leaven bread to start.
Šnekutis on Šv. Mikalojaus pours 30-plus Lithuanian beers including small-brewery filtered and unfiltered, with cepelinai and smoked-pig snacks.
Signature: Cepelinai, Smoked pig ear, Lithuanian beer flight
Order: Cepelinai with spirgučiai pork cracklings; pick the unfiltered farmhouse ale.
Tip: Užupis branch closed; this Mikalojaus room is the original Šnekutis. Book ahead for evening.
Užupio Kavinė sits on the Vilnelė riverbank at the edge of the Republic of Užupis, the longest-running Lithuanian dining room of the bohemian district.
Signature: Cepelinai, Šaltibarščiai, Gira
Order: Cepelinai with curd cheese; cold beet šaltibarščiai in summer with new potatoes.
Tip: The terrace over the Vilnelė is the seat to ask for. The Užupis Constitution wall is across the bridge.
Forto Dvaras on Pilies stays open to midnight every night, the Old Town's reliable cepelinai-after-the-bars option with Lithuanian draught until last orders.
Try: Cepelinai with bacon-mushroom sauce
Tip: Last food order around 23:30. A solid post-Alchemikas Lithuanian-classics meal on Pilies.
More cities are in research. Want cepelinai covered somewhere specific? Tell us where you want to eat.