The unexpected flavors of Lithuania

During summertime, some Lithuanian chefs test innovative techniques using traditional ingredients to obtain one-of-a-kind gelato flavors

Proteic cricket gelato with black sesame or vanilla (Photo Central Grill & Lounge).

A culinary heritage reaches new heights when inspiration comes from indigenous ingredients. As in Lithuania, where gelato shops become as eclectic as the nature of the place and where gelato makers and chefs draw on tradition to offer some unexpected flavors, such as the ones included in the top ten 2022 summer tastes, ranging from herbs to crickets, from mackerel to sturgeon roe. Moreover, gelato has been a staple on the dessert tables of the aristocracy since the end of the 18th century with unconventional flavors such as rose, saffron and clove, having become favorites among the nobility.
In the Mackerel gelato with bread crumb, the smokiness of the fish is combined with the fresh notes of mulberry for a balanced palette of sweet and savory, while Seaweed gelato with lobster caramel crunch, hazelnut oil, and black sturgeon roe is recommended to travelers fascinated by the idea ‘to taste’ the sea.


Seaweed gelato with lobster caramel crunch, hazelnut oil, and black sturgeon roe (Photo by Vila Komoda).


Linden blossoms were important elements of ancient Lithuanian folk medicine. They are still found today in most home pantries and they are used to create a refreshing Linden blossom tea gelato. Also inspired by the national gastronomic tradition, buckwheat becomes the main ingredient of an intense flavored gelato, while Šakotis, a typical soft and buttery Lithuanian cake, is wrapped in a soft gelato.
The nettle becomes creamy and fragrant, black gelato is prepared with activated charcoal flavored with coconut and vanilla; dill gelato is paired with savory dishes, while quince gelato is served with fruit to create a satisfying mix of tartness and sweetness.

Menù Gelato

Articoli simili