A regional take on mämmi (Finnish Easter rye pudding) baked into a pie crust, making it a unique dessert with a rich, malty flavor. ¹⁾

Inspired by Swedish heritage, this feast-like platter includes pickled herring, cold-smoked salmon, cured meats, rye bread, and regional cheeses. ²⁾

Soft finger-shaped dumplings made from mashed potatoes and barley flour, served with butter and smoked fish. ³⁾

A local version of kalakukko, a rye bread loaf stuffed with whitefish or Baltic herring, baked slowly until it forms a savory, compact meal. ⁴⁾

A dense, almost black rye bread, fermented for several days for an intense, sour taste, often paired with butter and cheese. ⁵⁾

A traditional terrine-like dish made from pork head, trotters, and spices, served cold in thin slices, often with mustard and pickles. ⁶⁾

A centuries-old dish of lamb slow-roasted with root vegetables in a wooden trough, known for its tender texture and deep flavor. ⁷⁾

A popular pickled fish dish using perch or herring, marinated in vinegar, sugar, onions, and spices, served as an appetizer. ⁸⁾

A light, tangy buttermilk-based soup thickened with barley or wheat flour, eaten hot or cold with rye bread. ⁹⁾

A variation of Finnish dumpling soup, featuring barley or wheat dumplings in a rich meat broth, often served with smoked pork or beef. ¹⁰⁾

A regional version of vispipuuro, made with red currants or gooseberries instead of lingonberries, giving it a more tart and refreshing taste. ¹¹⁾

A sweeter rutabaga casserole, baked with cream, syrup, and a hint of nutmeg, making it a soft and caramelized dish. ¹²⁾

A playful dish where fried herring fillets are stacked on mashed potatoes, served with onions and a tangy mustard sauce. ¹³⁾

A creamy soup made with local farmhouse cheese, onions, and milk, giving it a mild, cheesy flavor, sometimes served with cinnamon or nutmeg. ¹⁴⁾

A rich and hearty sauce made from rendered pork fat, flour, and milk, poured over boiled potatoes for a simple but filling meal. ¹⁵⁾