A rich creamy salmon soup, made with locally caught salmon, potatoes, leeks, and fresh dill, served with rye bread. ¹⁾

A beef and onion casserole, slow-cooked in beer with bay leaves and allspice, originally a favorite among seafarers in Kotka. ²⁾

A sweet, cardamom-flavored pretzel with a soft inside and crispy sugar-coated crust, originating from Vyborg (historically tied to Kymenlaakso). ³⁾

A pan-fried dish made by stuffing two Baltic herring fillets with mustard, onions, and dill, then frying them in butter. ⁴⁾

A savory rye bread pudding, where rye dough is fermented and baked with pork or fish, giving it a unique tangy flavor. ⁵⁾

A Finnish take on sauerkraut, fermented with juniper berries, caraway seeds, and apples, often served as a side to meats. ⁶⁾

A soft and chewy flatbread made with mashed potatoes, barley flour, and buttermilk, traditionally baked on a hot stone. ⁷⁾

A classic open-faced sandwich with buttered dark rye bread, fresh crayfish tails, and dill mayonnaise. ⁸⁾

A twist on Finland’s national dish, this slow-cooked stew combines beef, pork, and lamb with root vegetables, often served with lingonberries. ⁹⁾

A hearty potato dish, fried with smoked sausage, onions, and eggs, sometimes topped with pickled beets. ¹⁰⁾

A dense, rye-crusted pie, filled with freshwater fish (such as perch or whitefish) and pork fat, slow-baked to perfection. ¹¹⁾

A moist lingonberry cake, flavored with cinnamon and cardamom, often served with vanilla sauce. ¹²⁾

A traditional preserved fish, where herring or perch is salted and stored for weeks before serving with boiled potatoes. ¹³⁾

A traditional blueberry-filled dessert, baked in a crispy rye crust, similar to a pie but with a more rustic texture. ¹⁴⁾

A dark, sweet rye bread, flavored with malt, molasses, and bitter orange peel, typically eaten during Christmas. ¹⁵⁾