Originally from eastern Finland but popular in Satakunta, Lörtsy is a thin, half-moon-shaped fried pastry, filled with either savory meat or sweet jam. ¹⁾

Satakunta’s coastline provides excellent whitefish (siika), which is often pan-fried and served with creamy mashed potatoes and dill sauce. ²⁾

A traditional school lunch favorite, this dish consists of small sausages in a creamy sauce, served over boiled potatoes or mashed potatoes. ³⁾

This local freshwater fish is oven-baked with cream, butter, and herbs, creating a tender, delicate dish. ⁴⁾

A regional twist on the classic Finnish meat stew, made with beef, pork, and sometimes game meat, slow-cooked with onions, allspice, and carrots. ⁵⁾

A quirky and old-fashioned dish, this homemade sausage includes ground pork, rye flour, and raisins, giving it a sweet-savory contrast. ⁶⁾

A dense, rustic rye bread without yeast, traditionally served warm with butter, cheese, or fish roe. ⁷⁾

A light yet flavorful fish soup, made with fresh perch, leeks, potatoes, and dill, finished with cream. ⁸⁾

This savory potato dish is slow-baked for hours, allowing the potatoes to caramelize, giving it a sweet and rich flavor. ⁹⁾

A fluffy, pink porridge made from semolina and lingonberries, whipped into a light, airy texture and served cold. ¹⁰⁾

A simple yet ancient dish, where lamb is slow-roasted in a wooden trough with potatoes, allowing the meat to soak up all the juices. ¹¹⁾

A sweet yet tart dessert, made by whipping lingonberry juice with semolina to create a light, mousse-like porridge. ¹²⁾

A cool and refreshing soup made from buttermilk, rye flour, and sometimes eggs, giving it a slightly sour yet creamy taste. ¹³⁾

A warming dish made from mashed turnips, potatoes, and cream, baked until golden and caramelized. ¹⁴⁾

A classic Finnish oven dish, where Baltic herring fillets are layered with butter, onions, and milk, then baked until tender. ¹⁵⁾