Lithuanian Gastronomy Week 2026 · “Flavours Bring Us Together”
Gastronomy Week in Klaipėda: at one table of the Klaipėda region
Book a tableFrom 9 to 15 November, Mosso takes part in Lithuanian Gastronomy Week with a four-part dinner where the historic flavours of the Klaipėda region – Lietuvininkai rye bread, Tilsit cheese, smoked bream from the lagoon, Samogitian kastinys – meet contemporary Mosso cuisine. In Klaipėda Old Town, on the bank of the Danė.
- Dates
- 9–15 November 2026
- Dinner
- 4 parts: welcome, starter, main, dessert
- Price
- Announced soon
- Venue
- Mosso, Žvejų g. 18A, Klaipėda Old Town
At one table of the Klaipėda region
The culinary history of the Klaipėda region was shaped by fishermen of the lagoon coast, Lietuvininkai families, farmers and neighbours bringing their produce to the city markets. Bread, fish, dairy, vegetables and hospitality brought them together around one table.
For this dinner, we bring the familiar flavours of the region into contemporary Mosso cuisine. Žemaitija meets Pamarys, while memories of home cooking are reimagined through new textures and modern techniques.
Dinner menu
Chef’s welcome · Ruginis pasisveikinimas
Rye crisp with Tilsit cheese cream
Pickled apple, caraway
Rye bread recalls the everyday table of the Lietuvininkai, while Tilsit cheese reflects the cheesemaking tradition of Lithuania Minor.
Starter · Žemaitija sutinka pamarį
Crispy potato pave with kastinys and smoked bream
Pickled onion, dill oil
The Samogitian combination of potatoes and kastinys – a soured cream butter – meets the fishermen’s table of the lagoon coast.
Main course · Krašto sekmadienis
Slow-braised pork cheeks
Potato and celeriac purée, butter-roasted Savoy cabbage, pickled apple, toasted hazelnuts, apple cider and juniper jus
Familiar flavours of pork, cabbage, apple and juniper from the region’s home cooking, given a contemporary form – our take on a Sunday table.
Dessert · Saldžios vaišės
Sour cream panna cotta with plums
Plum compote, crisp žagarėlis
A thin, flower-shaped žagarėlis – a traditional Lithuanian fried pastry – adds a light, crisp finish.
Frequently asked questions
What is Lithuanian Gastronomy Week?
A nationwide week from 9 to 15 November when restaurants across Lithuania serve special menus. The 2026 theme is “Flavours Bring Us Together”. In Klaipėda, Mosso dedicates it to the historic flavours of the Klaipėda region.
Where can I try the Gastronomy Week menu in Klaipėda?
Mosso is in Klaipėda Old Town at Žvejų g. 18A, by the Danė river, in the historic 18th–19th-century Michaelson (“Venetian”) warehouses, now the Michaelson Boutique Hotel.
Do I need to book?
We recommend booking ahead, as Gastronomy Week evenings fill up. You can book a table online in under a minute.
What is on the menu?
Four parts: rye crisp with Tilsit cheese cream, potato pave with kastinys and smoked bream, slow-braised pork cheeks, and sour cream panna cotta with plums and žagarėlis.
