Food in Finland
When you are in Finland, of course you have to try the food in Finland.
Here are some well-known local and tasty dishes that make ordering well worthwhile.
Lihapullat (meat balls) 4,5*
The crispy, golden Finnish meatballs are traditionally made with beef, with the occasional addition of ground pork. The meat is frequently seasoned with allspice and combined with a mixture of soaked bread, eggs, and onions. Although they appear in numerous varieties throughout the country, Finnish meatballs are usually round and small in size, with a light, airy texture.
Typically consumed as the main course doused in a creamy brown sauce, they can also be enjoyed as a light cocktail snack.
Lohikeitto (Salmon soup) 5*
Lohikeitto is a creamy Finish salmon soup that is also known as laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream.
This comforting winter dish is generously seasoned with dill and served alongside buttered rye bread or lemon wedges.
Karjalanpiirakka (Savory Pie) 4*
Karjalanpiirakka is a traditional Finnish 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.
When baked, each piece is brushed with melted butter and usually enjoyed as a hearty breakfast or lunch. Traditionally, Karelian pasty is served topped with munavoi—a creamy butter and egg spread.
Muikku (Fried Vendance) 5*
Vendace, or “muikku” in Finnish, is not only a very tasty little fish but also a central part of any visit to the Saimaa area in Lakeland, Finland. Just about every Finn, big or small, has eaten vendace at least once because it’s one of the best specialities of the Saimaa region. Vendace (also called “white fish”) is usually pan-fried or smoked, or traditionally as “rantakala,” prepared as soup on the beach in a pot with a knob of butter and nowadays perhaps herbs and potatoes. The saying goes that it will be cooked by the time your nets are cleaned! Vendace roe is also very popular as a delicacy.
“Muikku” is such a part of the Finnish culture that when someone takes a photo, it’s the go-to word to say when getting everyone to smile, just like saying, “cheese!”
Silakat (Salt Water Fish Dish) 4*
Small Baltic herring, called silakka in Finnish, is the key ingredient of this traditional fish specialty hailing from Finland. Silakat is typically made by dredging whole cleaned herrings (or herring fillets with their skin attached) in flour combined with pepper, salt, and sometimes lime zest before pan-frying them in hot oil or butter.
The crispy herring fillets are then generously seasoned with crushed sea salt and accompanied by a side of mashed potatoes, pickled cucumbers, or lime wedges. After frying, silakat can also be pickled with vinegar, carrots, bay leaves, and onions.
Leipäjuusto (Cheese) 4*
Leipäjuusto or Juustoleipä is a Finnish cheese characterized by the sound it makes against the teeth when one bites into its firm and chewy body, which is why it’s also known as Finnish squeaky cheese.
The cheese is made from cow’s or reindeer’s milk (rarely goat’s) and has a pleasantly sweet and fresh aroma. Its flavor can best be described as mild, salty, and sweet, while its name can be translated to bread cheese or cheese bread, since it is lightly toasted during the preparation.
In the past, people often let the cheese get fully dried so it could be stored for up to several years. Because it was almost rock hard, they heated it over a fire in order to soften and to develop its typical appetizing aroma. It is recommended to pair it with a drizzle of honey or a dollop of fruit jam.
Alternatively, do it like the Finns – dunk the strips of cheese in your coffee so that the heat softens it.
Runebergintorttu (Dessert) 4*
Named after the acclaimed Finnish poet, the Runeberg cake is a small, cylinder-shaped delicacy prepared with a combination of wheat and almond flour. The cake is characterized by strong ginger and cardamom flavors, and a tender, dense texture. This dessert comes in various shapes, and the essential addition to each cake is a dollop of raspberry jam, enclosed by a layer of plain white icing.
Believed to have been invented by the poet’s wife, this flavor-packed national treat is usually enjoyed throughout January leading up to Runeberg’s birthday, celebrated on the 5th of February.
Mansikkakakku (Strawberry Meringue Cake) 4*
Mansikkakakku is a traditional cake originating from Finland. The cake is usually made with a combination of strawberries, almonds, sugar, egg whites, salt, heavy cream, and vanilla. The egg whites are beaten with salt and sugar until stiff peaks form.
The almonds are ground and mixed with sugar, and the mixture is folded into the meringue. The meringue is baked and dried, then topped with whipped cream and strawberries. The process is repeated again with the same layers, and the cake is then chilled before serving.
