mobvet

Food

Finnish cuisine combines international inspiration with seasonal domestic ingredients. Fish, game (eg. elk and reindeer), forest mushrooms and wild berries form the basis of Finnish gastronomic culture, and the four seasons bring their own contributions. Burbot stew in the middle of winter, blinis and burbot roe at Shrovetide, mämmi (a pudding made from rye flour and malt) and roast lamb at Easter, new potatoes and herring at Midsummer, crayfish in August, game in Autumn and ham at Christmas.

Nowadays internationalization has affected people’s eating habits and food is quite similar in all the western countries. You can get pizzas, kebabs and hamburgers everywhere.

It is common to start your morning with oatmeal porridge and coffee. In all primary and secondary schools, including high school and vocational school, a hot free lunch is served as part of Finland’s welfare state system. Meals are usually single-course, commonly consisting of meat or fish and potatoes, rice or pasta with it. There is usually a vegetarian/vegan option also available.

Some typical Finnish dishes:

Salmon soup

salmon