Klops are the hallmark of Kaliningrad cuisine, these mouth–watering meat balls can be found in almost any restaurant in the city. Unlike the usual meatballs, bedbugs are boiled in broth and then stewed in a delicate creamy caper sauce. They are traditionally served with boiled potatoes and a glass of local beer.  

Kaliningrad is famous for the affordable prices of venison, supplied from local farms. This meat is a real delicacy that can be tasted in various cooking options: from baked meat and steaks to roast venison and stroganina.  

Fish is the basis of Kaliningrad cuisine. Here it is prepared in all possible ways: fried, boiled, baked, smoked, salted. It is found in all kinds of dishes, from salads and appetizers to soups and hot dishes. Special attention should be paid to Baltic herring, especially cooked on the Curonian spit.  

Despite the unknown origin of its appearance in the local cuisine, this dessert is deeply rooted in the culture of the city. Kaliningrad marzipan has a special cooking technology: it is not baked, but baked in an oven, adding rose water. In the Marzipan Museum, located in the Brandenburg Gate, you can learn the history of this delicacy, get acquainted with the intricacies of its manufacture and even try yourself in marzipan painting.