Thin rye crust pastries filled with rice porridge, served with a mixture of butter and egg known as “munavoi.” ¹⁾

A traditional Finnish fish pie where fish (often perch or salmon) and pork are baked inside a dense rye bread crust. ²⁾

Dense and dark rye bread, a staple of Finnish cuisine, often enjoyed with butter, cheese, or smoked fish. ³⁾

A mild cheese traditionally made from cow's or goat's milk, often served warm with cloudberry jam. ⁴⁾

Thinly sliced reindeer meat sautéed with onions and butter, typically served with mashed potatoes and lingonberry sauce. ⁵⁾

A creamy soup made with fresh salmon, potatoes, leeks, carrots, and dill, often finished with cream. ⁶⁾

A thick, green pea soup traditionally served on Thursdays, often accompanied by mustard and Finnish pancakes (pannukakku). ⁷⁾

A traditional Finnish dessert made with fresh blueberries and a creamy custard filling on a buttery crust. ⁸⁾

A hearty stew made with a mix of beef, pork, and sometimes lamb, slow-cooked with root vegetables and seasoned simply with salt and pepper. ⁹⁾

Salmon fillets cured with a mixture of salt, sugar, and dill, thinly sliced and often served with rye bread and mustard-dill sauce. ¹⁰⁾

A traditional Easter dessert made from water, rye flour, and powdered malted rye, flavored with molasses, orange zest, and salt, typically served with cream and sugar. ¹¹⁾

A colorful beetroot salad made with boiled potatoes, carrots, pickles, and onions, often dressed with a sour cream and vinegar dressing. ¹²⁾

Cabbage leaves stuffed with a mixture of ground meat (usually pork or beef) and rice, baked in the oven with a tomato or cream sauce. ¹³⁾

Whitefish from Finnish lakes, lightly salted and cold-smoked, often served with potatoes and a dill sauce. ¹⁴⁾

A tart and sweet jam made from lingonberries, commonly served as a condiment with meat dishes like meatballs and reindeer. ¹⁵⁾