Sauna, supper and seasonal treats
Eating like a local in Finland is not (all) about ticking off Michelin stars. It’s about stepping into a sauna, wandering into the forest, or sitting down with a slice of rye bread that tastes better than it looks. Finland’s food culture may look modest on the surface, but it’s full of quiet surprises.
Sauna and supper
In Finland, meals don’t always begin at the table. They often begin in a cloud of steam. Sauna restaurants have turned a national ritual into a dining style of its own. One moment you’re sitting in the heat, the next you’re plunging into a lake, and before long there’s salmon soup or a hot sausage (saunamakkara) waiting for you. It sounds improbable, yet somehow it makes perfect sense.
The forest as pantry
Finns don’t go to the forest only to hike. Thanks to Everyman’s Rights, anyone can pick berries, mushrooms and herbs almost anywhere in the country (with some limitations, of course). Spring brings fresh greens and wild herbs such as nettles and dandelion leaves, used for teas and pestos. In July, fingers turn blue from bilberries. By September, baskets — and restaurants — fill with chanterelles and porcini. Guided foraging tours are available across the country.
Iconic flavors from rye to fish
Not everything requires a forest expedition. Some foods are simply part of daily life, as reliable as the changing seasons. Dark rye bread (ruisleipä) is on almost every table. Karelian pies (karjalanpiirakka), with their rye crusts and soft rice filling, appear at breakfast, lunch and everything in between. Fried vendace (muikku), tiny lake fish eaten whole and dusted with rye flour, are a beloved market snack that taste of summer by the water, especially in the Lakeland area. If you want to try cooking like a Finn, book a spot in a local workshop.
Finnish desserts
Finnish desserts rarely shout for attention, but they have a way of winning you over. In summer, bowls of fresh wild strawberries or bilberries with a splash of cream are enough to make locals swoon. Autumn brings golden and tart cloudberries from Lapland, often paired with soft bread cheese (leipäjuusto) or tucked into pastries. At Christmas, rice porridge (riisipuuro) appears on every table with sugar and cinnamon, sometimes hiding a single almond that brings luck to the finder. Even pulla, the humble cardamom bun, can feel like a dessert when shared over a coffee. These sweets are simple, seasonal and quietly irresistible. Much like Finland itself.
