Cuisine

Russian cuisine is famous for its soups, meats (often in pies or casseroles) and cooked vegetables (especially cabbage). Pelmeny is Russia’s version of ravioli. Pancakes (bliny) or porridge (kasha) are common for breakfast. Russian vodka is ubiquitous and very good.

In Estonia, be prepared for a lot of good smoked fish (especially trout, the Estonian specialty) and heavy sausages. More specialties include blood sausages (verevorst) and blood pancakes (vere pannkoogid). Liqueurs are especially good and strong, particularly the sweet Vana Tallinn.

Smoked foods, sausages and soups are also staples of the Latvian diet. Smoked herring, eel and flounder are among the items found on a typical Latvian menu, although international dishes are growing in popularity.

Lithuanian cuisine is perhaps the richest you’ll find on this tour. Be sure to try to some technicolor borscht, lingonberry-filled saltnosiukai dumplings and kibinai, a savory puff-pastry dish of onions and mutton derived from Crimean Tartar traditions.