A regional twist on kalakukko, using local lake fish, onions, and butter baked inside a thin rye crust. ¹⁾

A clear fish broth made with freshwater perch, potatoes, leeks, and dill—light yet full of flavor. ²⁾

A protein-rich vegetarian dish made from broad beans, onions, and herbs, cooked into a thick stew. ³⁾

A tangy dish where small herring fillets are pickled in vinegar, onions, and spices, served with rye bread. ⁴⁾

A specialty of South Savo, trout from Lake Saimaa is grilled or smoked and served with herb butter. ⁵⁾

Fresh vendace is minced and mixed with rye flour, then shaped into small patties and fried. ⁶⁾

A rye-crusted pie filled with seasoned mashed potatoes and sometimes layered with onions or pork. ⁷⁾

A traditional dessert where coffee is mixed with fresh milk and served with sweetened barley pearls. ⁸⁾

A refreshing salad made with smoked salmon, potatoes, eggs, and a mustard-dill dressing. ⁹⁾

A tart and slightly sweet side dish made by mashing lingonberries with sugar—often served with game dishes. ¹⁰⁾

A thick porridge made from barley or rye flour, often enjoyed with milk and berries. ¹¹⁾

Wild duck is baked in hay, similar to Heinämakkara, to enhance its deep, gamey flavor. ¹²⁾

A slow-cooked barley dish baked in the oven, giving it a thick and creamy texture. ¹³⁾

A clear fish soup with handmade flour dumplings, a comforting dish for cold winters. ¹⁴⁾

A sweet syrup made from reduced birch sap, often used as a drizzle for pancakes or porridge. ¹⁵⁾