The Finnish cuisine – due to its position between West and East – also includes those typical of great Russian cuisine and refined Swedish cuisine, with many local offerings originating from this exceptional and tenacious land.

The meat dishes are echoes of the elegance given by the French “cousine”, excluding some important exceptions such as dishes based on reindeer and game. The same goes for the numerous soups, fish dishes, and desserts, typical dishes of good Finnish cuisine.

The potato is used in numerous recipes, then the fish (especially that of lakes and rivers), beef (naudanliha), and pork (sianliha), to which are added the particularly popular game meat, as well as those of reindeer and bear

10 typical dishes not to miss in Finland

Lihapullat

Small, crispy, golden meatballs made with beef, seasoned with allspice, and combined with a mixture of soaked bread, eggs, and onions.

Lohikeitto

A creamy salmon soup that is also known as laxsoppa in Sweden, traditionally made of chunks of salmon fillet, diced potatoes, and carrots cooked in a flavorful, buttery broth infused with fish stock and cream.

Silakat

Crispy herring fillets made by dredging whole cleaned herrings (with their skin attached) in flour combined with pepper, salt, and sometimes lime zest before pan-frying them in hot oil or butter.

Munavoi

Munavoi is a spread consisting of whipped butter combined with mashed hard-boiled eggs.

Poronkäristys

Poronkäristys is the national dish of Finland, prepared by sautéing reindeer meat. Thin slices of reindeer meat are sautéed in butter and slowly simmered in beer or stock until they develop a tender and succulent texture. Usually accompanied with creamy mashed potatoes and lingonberry jam.

Kalakukko

A dish consisting of a fish (usually vendace, perch, or salmon) and bacon filling that is baked inside a thick rye bread crust.

Mustamakkara

A blood sausage consisting of pig’s blood, pork meat and fat, crushed rye, and flour.

Karjalanpiirakka

A traditional pasty consisting of various fillings wrapped in a thin rye crust. It is traditionally formed into an oval shape, and the top is always left open to showcase the creamy filling that is nowadays mainly prepared with rice or barley porridge and mashed potatoes.

Munkki

Deep-fried doughnuts made with buttery, leavened dough.

Mämmi

A porridge-like dish prepared with a combination of rye flour, rye malt, and water. After it has been soaked, it is typically seasoned with dark molasses syrup, and the mixture is then baked in the oven until it develops a thick consistency and a dark-brown color.

Salmiakki

Salty, licorice rhomboid candies.

Viili

A traditional Finnish fermented milk product usually made with cow milk, that is often classified as yogurt. It has a mild flavor, and it can have a thick viscose texture or a creamy consistency, more similar to standard, commercially made yogurt varieties.

Koskenkorva

A clear spirit that is distilled from a combination of locally grown barley and unfiltered spring water.

Sahti

Traditional beer made with malted barley, other cereal malts, and cereals such as rye, barley, wheat, and oats.

Lakka

A liqueur produced with cloudberries that are macerated in a neutral spirit, while the final blend is then enriched with honey and spices such as cinnamon or cloves.

Salmiakki Koskenkorva

A popular licorice-based liqueur with a thick and viscous texture. It is based on Koskenkorva Viina vodka and the salmiakki licorice extract.