Table of Contents
Central Finland cuisine
Metsästäjän Pata (Hunter’s Stew)
A rich, slow-cooked game meat stew (often elk, deer, or moose) with mushrooms, root vegetables, and juniper berries, giving it an earthy, slightly tart taste. 1)
Jyväskylän Muikkukukko (Jyväskylä-Style Fish Loaf)
A variation of Kalakukko, this rye-crusted pie is stuffed with vendace (muikku) or perch, butter, and pork fat, then baked for several hours. 2)
Ahvenkeitto (Perch Soup with Milk & Dill)
A creamy perch-based soup cooked with potatoes, onions, and milk, then topped with fresh dill. This dish is often eaten after a day of fishing. 3)
Riistakäristys (Sautéed Game Meat with Mashed Potatoes)
A regional take on the Lapland reindeer dish, using moose or elk instead, sautéed in butter and served with mashed potatoes and lingonberries. 4)
Keskisuomalainen Juustokeitto (Central Finnish Cheese Soup)
A creamy, slightly sweet soup made with local leipäjuusto (Finnish squeaky cheese), milk, and a touch of cinnamon, served warm. 5)
Järvikalapihvit (Lake Fish Patties)
Made with minced freshwater fish (pike, perch, or zander), mashed potatoes, rye flour, and spices, these crispy patties are a beloved everyday meal. 6)
Hirvikäristys (Slow-Cooked Moose Meat)
Tender moose meat is braised for hours with onions, allspice, and bay leaves, creating a rich, deeply flavored dish. 7)
Korpikuusen Kuha (Forest Pike-Perch with Spruce Tips)
A unique dish featuring locally caught zander (pike-perch) baked with spruce tips, which give the fish a citrusy, forest-like aroma. 8)
Mustikkakukko (Blueberry Rye Pie)
A rye-crusted pie filled with fresh, juicy wild blueberries (mustikka), often served with vanilla sauce. 9)
Mämmi Keskisuomalaisittain (Central Finnish Mämmi – Traditional Easter Pudding)
A local variation of mämmi, Finland’s famous Easter dish. This version is smoother, sweeter, and often baked with honey rather than the more traditional bitter version. 10)
Keskisuomalainen Puolukkahillo (Lingonberry Jam with Honey)
A regional take on lingonberry jam, where honey is used instead of sugar, making it less tart and more aromatic. 11)
Nokipannukahvi ja Kuusenkerkkäsiirappi (Campfire Coffee with Spruce Tip Syrup)
Coffee brewed over an open fire and sweetened with spruce tip syrup, creating a smoky, citrusy drink enjoyed outdoors. 12)
Ruisleipä Järvikalalla (Rye Bread with Lake Fish & Butter)
A simple but classic Central Finnish dish: dark rye bread, butter, and smoked lake fish (such as pike or perch), often enjoyed with a glass of milk. 13)
Metsämarjapuuro (Forest Berry Porridge)
A whipped porridge made from semolina flour and wild berries (bilberries, lingonberries, and raspberries), creating a light, mousse-like texture. 14)
Kaskinauriskeitto (Burnt Swede Soup)
A rare traditional dish where swedes (rutabagas) are first charred in a fire, then mashed into a creamy soup with butter and milk, giving it a smoky-sweet taste. 15)