Baltic Sea cuisine


Finnish, Estonian and Latvian cuisine is based on natural products from clean environment. Spring and summer seasons are characterised by lighter dishes like greens, dairy products and seasonal fish, grilled meat, forest berries and mushrooms. Meat dishes with vegetable and grain side dishes, fermented and pickled vegetables dominate cold seasons meals.

There are three meals during the day – breakfast, dinner and supper. There could be tea or coffee breaks between them with tiny snacks. The main meal is dinner, with choice of soups, main dishes and desserts. Bread of various types is always served on the table.

Rural pubs have simpler meals that are richer in calories and the servings are larger. The restaurant servings are smaller, with more emphasis on quality. Chefs create refined taste combinations and surprise their customers with food as a special adventure by using fresh and seasonal local dishes.