A sweet, dark rye bread made with malt, buttermilk, and syrup, giving it a dense, moist texture—perfect with butter, cheese, or smoked salmon. 1)
A layered dish with fresh Baltic herring, sliced potatoes, onions, and a creamy milk-egg mixture, baked until golden brown. 2)
A world-famous, slightly spicy mustard, originally created in Turku in 1926, used for sausages, pea soup, and sandwiches. 3)
A thick, oven-baked pancake flavored with cardamom and vanilla, often served with whipped cream and prune jam. 4)
A rich, creamy salmon soup made with fresh fish, potatoes, leeks, and dill, often served in coastal towns like Naantali. 5)
A hearty stew combining beef or pork with root vegetables, cabbage, and allspice, reflecting the region's love for slow-cooked meals. 6)
A lightly cured salmon dish, flavored with sugar, salt, dill, and sometimes aquavit, often served on archipelago bread. 7)
Fresh perch fillets from the Turku archipelago, pan-fried with butter, sea salt, and lemon, served with mashed potatoes. 8)
A fluffy, pink porridge made by whipping semolina with lingonberries, giving it a tangy yet sweet taste. 9)
A dish using fresh pike, breadcrumbs, eggs, and cream, shaped into patties and pan-fried—often served with dill sauce. 10)
A regional sausage variety, made with pork, barley, and blood, enjoyed either grilled or fried with lingonberry jam. 11)
A local twist on cabbage rolls, stuffed with minced meat, rice, and spices, slow-baked in a sweet, syrupy broth. 12)
A traditional fish pie where vendace is baked inside a thick rye crust, similar to the Savo-region’s Kalakukko. 13)
A simple yet delicious spread, made by mashing boiled eggs with butter, often served on archipelago bread. 14)
A luxurious seafood dish, featuring buttered toast topped with crayfish tails, dill, and lemon aioli, often served at summer crayfish parties. 15)