Teeing off at the par-5 15th at the V Golf Club Clubhouse terrace and 10th green, Capitals Golf ClubThe
the cool and moist northern climate such as barley, rye,
potatoes, beets, greens, fungi and wild berries. Pork is the
most popular meat, and fish caught in the area such as pike
or perch are often baked whole or stuffed. sunbathing in summer, to cross-country skiing and
ice-skating in winter.
Our starter is barščiai (hot beetroot soup) accompanied
by homemade dumplings with baravykas (dried boletus
fungi). The potato is the mainstay of the nation’s larder and
features as the central ingredient in a couple of Lithuanian
specialties that follow; Žemaičių blynai (made from grated
potatoes and filled with chopped cooked meat), and
cepelinai (also known as zeppelins because of their shape,
which are potato dumplings stuffed with meat, mushrooms
or cheese). Pork steak with mushroom sauce and mashed
potatoes is our main dish with cheesecake and berries for
dessert.
In the afternoon, there’s time to fit in a siesta before
checking out the resort’s facilities, including the ‘Oasis Spa
& Gym’ consisting of a spacious fitness centre, a 20-metre
indoor pool, jacuzzi, saunas, steam bath, spa treatments
and aerobic room. In addition to golf, other outdoor
recreational activities on offer include Nordic walking,
biking, tennis, volleyball, lake fishing, boating, swimming and
In the evening we visit the resort’s Bora Bora Grill
Restaurant & Bar down by the lakeside. This attractive
floating island consisting of a boardwalk and wooden
cabanas with thatched roofs looks like it was transported
from the Maldives or Seychelles, and creates an exclusive
summer haven to enjoy exotic cocktails, a chilled beer and
a barbecue.
Day 3- The Capitals Golf Club
It’s our last full day in Lithuania and we are heading towards
the final golf course of our trip, situated 45 km west of the
Vilnius Grand Resort. The main highway is soon replaced
by smaller country roads that offers a window on rural
life. We pass through small villages and golden fields of
wheat backed by stands of silvery birch trees. Colourful
houses and rustic farm buildings dot the landscape along
with orchards and vegetable plots. An elderly man leads a
cow on a rope to a barn for milking, and in the middle of a
nearby field is a weathered trailer bulging with hay drying
in the sun – it’s a scene that looks like it hasn’t changed in
decades.
Volume 4 • Issue 49
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