The chef recommends various drinks which go well with the lamprey appetizer, for example, vintage champagne, Pinot Gris wine, Lithuanian dry pink gooseberry wine, organic apple pear cider or beer.

Bird dish can be paired with aged, intense, full-bodied, rich in flavours and long aftertaste red wine such as Chateauneuf-du-Pape from South France or Barolo from Italy.

Sparkling wine with a creamy style and gentle sweet aroma, such as Cartizze from Italy, will go well with the dessert. Pair together the dessert and sweet Lithuanian beer for an interesting combination.

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