A panoramic tour of Lithuania and Latvia with highlights of nature experiences in the National parks and nature reserves. A variety of landscapes, nature attraction sites, birds and wild animals, forests and seashore. The tour also offers some cultural and historical insights.

Baltic States are lucky to have plenty of untouched natural territories. During the Cambrian, Silurian and Devonian eras, the territory of the current Baltic States was often covered by seawater, which is why there are places where lots of geological evidence can be found about these periods in history.  These are manifested not just in fossils and various geological objects, but also in the unique landscape. For example, The Gauja River basin is an outstanding locations for Devonian cliffs and caves. Other interesting elements of the terrain relate to the development of the Baltic Sea in the past – the Baltic Ice Sea and the Littorine Sea. That is well presented at he landscape of hillocks and valleys in the Slītere National Park. Many forests  and bogs have remained virtually untouched as biotopes here.  The Ķemeri, Slītere national parks were all established to protect wetlands. Rivers in the Baltic States have not been straightened and dense areas of buildings are not common.  There are two “lands of lakes” in the Baltic States – Latgale and Augštaitija. The Baltic States are at the crossroads of the living areas of many different plants and animals, and that is why “northern,” “southern,” “western” and “eastern” species can all be found here. Some national parks have been established to protect distinctive local cultural heritage.

Nahe der Beerkopfdüne ist im Frühling 2006 „ein Brand der Jahrhunderte” gewessen. Es wurde der hundert Jahre alte Wald in der Fläsche von 235h ausgebrannt. Ein Pfad mit Holzbelag.

The Rauna cheese factory is owned by Ceriņš family, and for the past 10 years it has offered high-quality and nutritious products to its consumers – cheese, butter and macaroni.  The most popular product is “Green cheese,” in which one of the main ingredients, fenugreek, grows in the factory’s garden.  Fenugreek is a perennial with five leaves and blue flowers.  While the new shoots are soft, they are dried in a wood-fired drying house.  Then the fenugreek is ground up, sieved and added to a mass of protein that is put in thin layers in special wooden boxes and allowed to dry.  After the fenugreek is added, the cheese gets its typical taste, colour and smell.  Groups of 10 or more can apply in advance for tours of the factory and learn about how the cheese is made.

The lady of the house greets visitors in a folk costume, offering an educational programme in the local Žemaiši language.  She talks about herbal teas and how to find the herbs and brew them.  Along with the tea, the lady offers homemade cheese, bread, pierogi and honey.  The guesthouse is on the banks of Lake Beržoris, not far from Lake Platelys.  The Žemaitija National Park is nearby and easily reached on foot, by bike, by boat or by car.

The tour introduces modern day life in rural Latvia, Estonia and Lithuania and includes visits to small farms raising livestock and producing delicious foods, and to ethnographic villages preserving the traditional lifestyle in a contemporary environment. The tour also involves sites of historical and cultural interest.

The tour gives a look beyond the usual tourism sites to get to know the three Baltic states more deeply. It starts in the historic Latvian capital, Riga, followed by the Gauja National Park with its castles, manors and walking trails. Climb the tower of medieval Turaida Castle for amazing views over the valley and visit the ancient jewellery master in the castle of the charming town of Cesis. 

Across the border in Estonia, walk streets with elegant villas at Parnu sea resort before catching a ferry to Saaremma island. Ethnographic Koguva village, ancient churches and windmills are typical of the island, as is an embroidering tradition. Then it's off to Tallinn with its medieval Old Town and to the rocky landscapes of Lahemaa National Park with fishing villages and manors. Try Estonian national dishes at the pub in Altja. Driving back, stop at the university town of Tartu. In Latvia again, visit goat farms and a traditional black bread bakery. Then the tour heads towards the west coast with the cities of Liepaja and, across the border in Lithunaia, Klaipeda. Next is the incredible Curonian Spit. Before Vilnius, take a detour to Grutas Park with its bizarre Soviet statuary. Finish the journey at picturesque Trakai Castle in Lithuania and Rundale Palace in Latvia.

This is an unusual farm, one with no electricity (its owners use candle lanterns and petroleum lamps), with all work done by hand. Visitors can watch the milking of goats, the subsequent handling of milk, and the production of cheese. They can help to harness horses, try out sleds on wheels, and work with a scythe and a sickle. Livestock raised in the Latvian countryside can be viewed.

This venue is a lovely and calm place by a pond that will delight all fishermen with a massive number of fish. Guests will sleep in a granary that is 120 years old and has bedrooms, a kitchen and a sauna.

Nepilnus 3 km garā taka iepazīstina ar dziļo Imulas ieleju – Abavas kreisā krasta pieteku. Īpaši iespaidīga ieleja izskatās bezlapu periodā, kad ir apjaušami tās izmēri un formas. Viens no takas iespaidīgākajiem objektiem ir Buses jeb Matkules pilskalns. Apskatāmi citi objekti – Baznīckalns, Bedrīšakmens, Ķauķa kalns ar avotiņu. Atrodas dabas parkā „Abavas senleja”.

The Narūta River which flows out of Lake Ežezers is approximately 1 km long and ends at the small Obiteļi windmill lake.  On the right bank of the river is a windmill that was built around 1900.  Today the site has the Obiteļa leisure centre with a sauna and banquet facilities.

The bar is in Tirgus Square in the historical centre of Dobele, offering Latvian cuisine and Tērvete beer, which is brewed from Latvian ingredients. A summer terrace is open during the season.

Latvian cuisine: Cold soup, grey peas with bacon, Tērvete steak haché, Tērvete leg of pork.

Special foods: Tērvete cheesecake.