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Lohikeitto
A creamy salmon soup made with potatoes, carrots, leeks, and a generous amount of fresh dill.
The must-try food that defines Helsinki, FI's culinary culture
A creamy salmon soup made with potatoes, carrots, leeks, and a generous amount of fresh dill.
A traditional rye-crust pastry filled with savory rice porridge and topped with egg butter.
The national bread of Finland, a dense and nutritious sourdough made from 100% rye flour.
Thinly sliced sautéed reindeer meat served with mashed potatoes and tart lingonberry jam.
Small freshwater vendace fish coated in rye flour and fried in butter until golden and crispy.
Hearty Finnish meatballs served with brown gravy, mashed potatoes, and pickled cucumbers.
Traditional green pea soup often served with ham and followed by a dessert pancake on Thursdays.
Large, buttery cinnamon rolls flavored with plenty of crushed cardamom seeds.
Fresh salmon cured with salt, sugar, and dill, typically served on thin slices of rye bread.
Pan-fried Baltic herring, a quintessential coastal dish often found at Helsinki's Market Square.
A mild, squeaky oven-baked cheese typically served warm with sweet cloudberry jam.
A traditional savory pie consisting of fish and pork fat baked inside a thick rye bread crust.
Seasoned freshwater crayfish boiled with dill, central to the late-summer crayfish party tradition.
Thick Finnish sausages grilled over an open fire or at market stalls, served with spicy mustard.
A classic Finnish blueberry pie made with wild forest berries and a soft crust.
A thick and creamy rice porridge traditionally served with cinnamon, sugar, and a hidden almond.
Cabbage rolls stuffed with a mixture of minced meat and rice, drizzled with dark syrup and baked.
Rich mashed potatoes prepared with plenty of butter and milk, served as a staple side dish.
A velvety soup made from wild-foraged chanterelle mushrooms during the Finnish autumn.
A traditional liver casserole with rice and raisins, often served with a side of lingonberries.