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At your request, we serve breakfast and dinner. We love to go crazy in the kitchen, so you have the opportunity to try freshly baked bread, homemade jams, ketchup and granola. In addition, Lithuanian toasts, frittata and blueberry pancakes often appear on the table. It happens that we will serve you a smoothie with nettle, blueberries or strawberries. Our meals also go to non-edible bellies - we have children ourselves and we know how to feed little explorers.
Dinners consist of soup, main course and dessert. We serve regional dishes: lentils, grapeshot, potato cake, but also pork chops in chanterelle sauce, roasted turkey with root vegetables from our garden and a whole lot of other delicacies. We cook seasonally: dishes made of tomatoes, dill, spinach, blueberries, chard and fresh herbs land on the table. Desserts are the icing on the cake for us - they are supposed to complement dinners beautifully and tasty. In this topic, we charm fruit cakes, peanut butter brownies, lemon curd cheesecake and fruit sorbets.
Shaking ears, full bellies and grunts of satisfaction fill our kitchen - because we cook from the heart, with taste and from products from local breeders and suppliers. We serve what we eat ourselves and consider to be the best - that's why everything is homemade: my mother charms the world's best pork knuckle, my mother-in-law's finger-licking roulades, and I specialize in cold meats, pates (also vegetable). Amazing cheeses are made by Ala's neighbor, whose cows are probably the happiest cows in the district (they graze in the meadow near the forest) and I must say that what Ala charms with their milk is insane, for example her ricotta with raisins. We get our breakfast eggs from my mother-in-law's hens, and our 5-year-old son hunts for them. We also like to make preserves and experiment with combining flavors (the queen of the last season was pear and blackberry). Our mirabelles are used to make tinctures, jams, preserves and juices - no fruit will be wasted (my daughter Zosia will see to it). Other fruits and vegetables for preserves come from our or neighboring gardens.
In addition, we will invite you to the evening tasting of our liqueurs. We talk, get to know each other, have fun and guess the ingredients from which a given tincture was made - we promise it will be delicious.
As guests, you have access to your own kitchen - we prepare food in the second one, so that no one has to push their elbows at the counter.