Finnish Cuisine

Finnish Cuisine

The better Finnish restaurants offer some of the country's most stunning game -- pheasant, reindeer, hare, and grouse -- accompanied by wild-berry compotes and exotic mushroom sauces. The chanterelle grows wild in Finland, as do dozens of other edible mushrooms, the tasty morel among them. Fish wears many hats in Finland, and is especially savored smoked. Come July 21, crayfish season kicks in.

Other specialties are poronkäristys (sautéed reindeer), lihapullat (meatballs in sauce), uunijuusto (light, crispy baked cheese), and hiilillä paistetut silakat (charcoal-grilled Baltic herring). Seisova pöytä, the Finnish version of the smorgasbord, is a cold and hot buffet available at breakfast, lunch, or dinner, and is particularly popular on cruise ships. To stretch a tight travel budget, eat a hearty breakfast in your hotel (always included in the price unless stated otherwise) and grab a snack for lunch.

Local yogurt and dairy products are extremely good and ice cream is popular; an increasing number of places sell low-fat flavors or frozen yogurts, although the fat-free craze hasn't completely taken over. Finnish desserts and baked goods are renowned. Mämmi, a dessert made of wheat flour, malt, and orange zest and served with cream and sugar, is a treat during Easter. More filling are karjalan piirakka, thin, oval rye-bread pirogi filled with rice or mashed potatoes and served warm with munavoi, a mixture of egg and butter.