Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas. However, it now shows influences from a variety of international cuisines and
The Baltic herring räim was elected the national fish of Estonia in 2007.
A half-loaf of fine rye bread
Oven-grilled pork (seapraad) with carrot slices
Bread retailed from street counters in Tallinn (photo from The Encyclopedia of Food by Artemas Ward, 1923).
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish di
Estonian cuisine
…a variety of international cuisines and ingredients, with a number of contributions from the traditions of nearby countries. German, Swedish, Russian, Finnish and other influences have played their part. The most typical foods in Estonia have been rye bread, barley, pork, fish, potatoes and cow dairy products…
Karelian pasty (karjalanpiirakka) is a traditional Finnish dish made from a thin rye crust with a filling of barley or rice. Butter, often mixed with boiled egg (egg butter or munavoi), is spread over the hot pastries before eating.
Beef and pork meatballs (lihapullat), served with mashed potatoes, creamy roux sauce, salad, and lingonberry jam
Reindeer stew (poronkäristys), a Lapland favourite, served in a potato mash bowl with lingonberries
Lingonberries (known in Finnish as puolukka) are common throughout Finland.