, magic words in anyone’s language) Cepelinai hits the spot to reline the stomach and imbue the consumer with a warm inner glow of nothing short but pure satisfaction. Almost spiritual. So rich, so creamy, so oniony, so meaty, sThis is Where I Ate a Thigh of Roe Deer and washed it Down with Acorn Coffee!

If you’ve ever wanted to savour the culinary delights of beaver, cow’s tongue or smoked hog’s ear- and who hasn’t? - the east is where to feast. In Vilnius they’ve got a specialty beer divined from both malt and peas and a cup of coffee is traditionally made from ground acorns. There’s a lot to love about traditional Lithuanian fare and not least because it has ‘hangover cure’ written all over it. Imagine waking up after a serious night on the tiles, so hungry you’re willing to gnaw your big toe off, your stomach has that old time vat of acid feeling and you’re dreaming of a greasy fry-up. This is where Cepelinai steps up to the plate. Described by a respected food writer as “a Zeppelin-shaped parcel of potato dough” filled with meat, covered in a sauce of onions, cream, butter and bacon bits, (and bacon bits, magic words in anyone’s language) Cepelinai hits the spot to reline the stomach and imbue the consumer with a warm inner glow of nothing short but pure satisfaction. Almost spiritual. So rich, so creamy, so oniony, so meaty, so

o feast. In Vilnius they’ve got a specialty beer divined from both malt and peas and a cup of coffee is traditionally made from ground acorns. There’s a lot to love about traditional Lithuanian fare and not least because it has ‘hangover cure’ written all over it. Imagine waking up after a serious night on the tiles, so hungry you’re willing to gnaw your big toe off, your stomach has that old time vat of acid feeling and you’re dreaming of a greasy fry-up. This is where Cepelinai steps up to the plate. Described by a respected food writer as “a Zeppelin-shaped parcel of potato dough” filled with meat, covered in a sauce of onions, cream, butter and bacon bits, (and bacon bits, magic words in anyone’s language) Cepelinai hits the spot to reline the stomach and imbue the consumer with a warm inner glow of nothing short but pure satisfaction. Almost spiritual. So rich, so creamy, so oniony, so meaty, s‘hangover cure’ written all over it. Imagine waking up after a serious night on the tiles, so hungry you’re willing to gnaw your big toe off, your stomach has that old time vat of acid feeling and you’re dreaming of a greasy fry-up. This is where Cepelinai steps up to the plate. Described by a respected food writer as “a Zeppelin-shaped parcel of potato dough” filled with meat, covered in a sauce of onions, cream, butter and bacon bits, (and bacon bits, magic words in anyone’s language) Cepelinai hits the spot to reline the stomach and imbue the consumer with a warm inner glow of nothing short but pure satisfaction. Almost spiritual. So rich, so creamy, so oniony, so meaty, s-up. This is where Cepelinai steps up to the plate. Described by a respected food writer as “a Zeppelin-shaped parcel of potato dough” filled with meat, covered in a sauce of onions, cream, butter and bacon bits, (and bacon bits, magic words in anyone’s language) Cepelinai hits the spot to reline the stomach and imbue the consumer with a warm inner glow of nothing short but pure satisfaction. Almost spiritual. So rich, so creamy, so oniony, so meaty, s, magic words in anyone’s language) Cepelinai hits the spot to reline the stomach and imbue the consumer with a warm inner glow of nothing short but pure satisfaction. Almost spiritual. So rich, so creamy, so oniony, so meaty, so bacony and so simple in its delight that it makes you want to take the Tesco ‘Five a day’ and moon the daylights out of Gordon Ramsay and that bloody Gillian you-are-what-you-eat-woman. Taste it. Love it. Become a new man.

And This is Where I Drank this Random Honey Stuff

So what are you waiting for? Get involved. Knowing that you’ve got a sure fire hangover cure gives you no legitimate excuse for turning down the God bestowed nectar that is Lithuania’s Special Honey Mead Balsam. Amateurs need not apply. There are two main types; Suktinis at 50% proof and Zalgaris which is a scorcher at a staggering 75%. Seventy-five. You could, however just as easily stick to the vast array of boutique beers from the surrounding breweries, the best of which are the pale bronze lagers made from both malt and peas, a fine drop by the name of ‘Sirvenos’ is a good place to start. You’ll also find ma