A traditional Finnish pie made with rye dough, filled with small fish like perch or vendace, pork, and baked until the crust is firm. 1)
A soft and slightly chewy flatbread made with barley flour, served warm with butter or alongside soups and stews. 2)
Fresh whitefish from local lakes, lightly pan-fried with butter and dill, served with mashed potatoes. 3)
A hearty pea soup featuring pork, carrots, and Finnish mustard, traditionally served on Thursdays. 4)
A dessert made by whipping semolina porridge with lingonberry juice until light and fluffy, served cold. 5)
A squeaky, oven-baked cheese, often served warm with a drizzle of cloudberry jam or fresh berries. 6)
Thinly sliced reindeer meat sautéed with onions, seasoned, and served with mashed potatoes and lingonberry sauce. 7)
Patties made from minced pike, breadcrumbs, and spices, fried and served with a creamy dill sauce. 8)
Cabbage leaves stuffed with liver, rice, and onions, baked in a rich broth and served with lingonberries. 9)
A crispy rye bread with a tangy flavor, traditionally eaten with butter or topped with fish spreads. 10)
A dessert made with a rye crust filled with wild blueberries, baked until the berries bubble through the crust. 11)
Thinly sliced whitefish cured in salt, sugar, and dill, served as an appetizer with rye bread or boiled potatoes. 12)
A sweet and tangy marmalade made with golden cloudberries, enjoyed as a spread or filling for pastries. 13)
Lamb slow-cooked in a wooden trough with root vegetables, seasoned simply with salt, to highlight its natural flavors. 14)
A local specialty made with mashed potatoes and barley flour, cooked in a hot oven and enjoyed with butter or cheese. 15)