Good use of local products It is one of the key aspects of Finnish gastronomy. In the Savonlinna Lakeland in Finland, the consumption of organic and vegan food It is present in most restaurants. However, it is not conceived as a fad, but as a lifestyle in which organic ingredients are used on a daily basis.
For this respect and appreciation for nature, one of the most frequent activities in the months of July and August is the collection of red fruits In the woods. These are used to make delicious blueberry tarts (Mustikkapiirakka), which are often served with fresh milk. Also, you can find all kinds of juices (Limonadi Mustikka) and smoothies in which red fruits are the essential ingredient.
Instead, one of the most illustrious beers of Savonlinna and its surroundings is called “Ice ice maybe “, a cloudy blonde “Pale Ale”, with a lot of foam, dense and with an intense hop flavor. Also noteworthy is the “Enonkoski 140 Vuotta”, A light, light, dark, blond beer.
If what you are interested in is knowing what to taste as an appetizer or main course, I suggest you try the “loertsy“. This local dessert originally invented in Savonlinna is stuffed with meat and rice, and is flavored with pickled cucumber, chopped raw onion, mustard and ketchup. On other occasions, this cake is eaten as a dessert, because it can also be filled with apple jam.
Another very popular dish is Karelian cake (Karjalanpiirakka), made from puff pastry and filled with mashed potatoes or rice pudding. It is usually served with plenty of fresh butter or a dollop of spreadable egg butter.
the most appreciated
One of the delicacies of this part of Finland is the Salmonpresented on many occasions also in the form of creamy soup (Lohikeitto), accompanied by onions, potatoes and dill. However, it is also very common to consume pikethe perch and the zander.
On the other hand, the moose meat it is very valuable and can be eaten stewed, in the form of a hamburger and, sometimes, it is introduced as an ingredient in pizza. It is low in fat, its flavor is resembling beef and it is usually eaten from autumn, when the hunting season begins. Plus, if you like meat, another delicious dish is pork stew with potatoes and dill.
Don’t forget to try the “cheese bread“(Leipäjuusto), a soft and savory cheese made from cow’s milk. The milk is first curdled, then cooked, finally cut into thin wedges and served. This cheese is often served with blackberry jam for dessert, but the traditional way of eating is for dipping cheese hot black coffee.
As an accompaniment to fish or meat, or as an appetizer, an exquisite option is the mushrooms and champignons. In fact, it is common to find all kinds of activities related to mushroom picking, such as the “mushroom cruise“(Mushroom cruise). During this experience you cruise around the islands of Savonlinna, look for and analyze mushrooms and mushroom-based lunches.
One of the most renowned places in Finland for its excellent mushroom and mushroom treatment is the Punkharju hotel restaurantwhere kitchen chief Mikko Lahtinen works with ingredients such as fresh fish, vegetables from local farms and organic herbs, berries and mushrooms harvested on the same day from nearby forests.
You can also find fresh, local ingredients inspired by Finnish nature Kuru Resort restaurantrun by chef Remi Trémouille, who has lived much of his life in Finland, it perfectly reflects the importance Finns attach to ecology and vegan food.
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