Guide to Finland’s traditional and iconic foods

Finland’s food culture is shaped by the past and especially by the short but light-filled summers and hard winters. For centuries, survival meant preserving, stretching, and improvising. Pickled vegetables, dried mushrooms and preserved berries weren’t fancy. They were necessary. That same spirit still guides Finnish cooking.

Finnish cuisine is all about letting ingredients speak for themselves. It might not be spicy or loud, but there’s beauty in its restraint – in the sour tang of dark brown rye bread, the clean taste of cold-water fish, and the crisp taste of lingonberries. You won’t find overwhelming richness or aggressive seasoning. But you will find depth, balance, and a deep respect for simple ingredients. 

Here's a look at the most iconic Finnish foods and where to taste them.

One of Finland’s most loved savoury pastries is the karjalanpiirakka, or Karelian pie. Originating from the Karelia region, it’s made with a thin rye crust and filled with rice porridge, traditionally served with a spread of egg butter. Recognised by the EU with Traditional Speciality Guaranteed status, only pies made using traditional methods and ingredients can be called karjalanpiirakka.

A close relative is the riisipiirakka – similar in look and taste, but more flexible in preparation. Found in bakeries, cafés and supermarkets across Finland, it shows how traditions continue to evolve while staying true to their roots.

Few dishes capture the Finnish idea of comfort food as well as lohikeitto, or salmon soup. Made with soft chunks of salmon, potatoes, carrots, leeks, and a touch of cream, it’s a simple, hearty soup that warms you from the inside out. A generous sprinkle of fresh dill adds that unmistakable Nordic flavour. It’s a staple at lunch cafés, traditional restaurants, and home kitchens, especially when the weather turns cold.

Local tip: One of the most famous places to try salmon soup is at the Löyly sauna and restaurant in Helsinki.

Poronkäristys is one of Finland’s most iconic regional dishes, especially in the north. It’s made from thin slices of reindeer meat, slowly sautéed with onions, butter, and often a splash of beer or stock, until meltingly tender. Traditionally served with mashed potatoes and lingonberries, it’s a dish that’s both earthy and elegant.

Reindeer herding has been part of Sámi and Arctic Finnish culture for centuries, and this dish reflects that deep connection between people, animals, and the land. Yes, reindeer are beloved here – and yes, they’re sometimes eaten too. Much like similar game meat in other parts of the world. That’s life in the North: seasonal, practical, and sustainable. 

Local tip: Are you visiting Helsinki and would like to try a reindeer dish? Visit a traditional restaurant like Kolme Kruunua, Lappi, or Cella for some tasty poro flavours.

Muikku, or vendace, are small freshwater fish from Finland’s clean lakes and a true summer favourite. Lightly floured, pan-fried until crispy, and often served whole with mashed potatoes and a slice of lemon, they’re packed with flavour and beloved for their no-fuss appeal.

In Finland, vendace isn’t fine dining; it’s market food, festival food, boat-harbour-after-a-sauna-and-swim food. You’ll spot locals eating them from paper plates with forks, fingers, or just good aim.

Local tip: If you are visiting Eastern Finland, head to Kuopio and restaurant Sampo: a legendary spot that’s been serving muikku since 1931.

Leipäjuusto, known also as “squeaky cheese,” is a mild, incredibly tasty cheese that’s typically made of cow’s milk. First, the milk is curdled, then it’s baked it in the oven, and finally, it’s cut into thin wedges and served. The exterior of the cheese gets its spotted black and white colouring from the heat of the oven, and it’s Finnish name means “cheese bread” (since it’s baked like bread).

You can find leipäjuusto in most supermarkets in various sizes in the cold section next to other cheese products. Pair it with fresh cloudberries – lakka or hilla in Finnish – or cloudberry jam, lakkahillo.

Local tip: Leipäjuusto is often served with cloudberry jam as dessert, but the traditional Sámi way of eating it is to dip the wedges in hot, black coffee. Try it to experience the perfect blend of smooth, fatty cheese cut by hot, bitter coffee.

Few things are as deeply Finnish as a plate of new summer potatoes and pickled herring. Known as uudet perunat ja silli, this dish is a summer ritual, especially around Midsummer.

The potatoes are the star: small, just harvested, with thin skins and a sweet, earthy flavour that comes from growing in cool soil under endless light. Boiled simply, served with a knob of butter, fresh dill, and a pinch of salt. And that’s it. Add a slice or two of pickled herring, perhaps in mustard, onion, or creamy sauce, and you have a meal that’s unequivocally Nordic.

You'll find uudet perunat in supermarkets and local market squares in the summer, especially around June. Canned, pickled herring is available year-round.

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