Lithuanian cuisine features the products suited to its cool and moist northern climate: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialities. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with other Eastern European (Polish, Ukrainian and Russian) cuisines, and shares some similarities to Hungarian, Romanian, and Georgian cuisines as well as Ashkenazi cuisine. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the country's long and difficult history. Because of their common heritage, Lithuanians, Poles, and Ashkenazi Jews share many dishes and beverages. Thus there are similar Lithuanian, Litvak, and Polish versions of dumplings (kold?nai, kreplach or pierogi), doughnuts spurgos or (p?czki ), and blynai crepes, (bliny, or blintzes). German traditions also influenced Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis or kugel) and potato sausages (v?darai), as well as the baroque tree cake known as Sakotis.

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