Finnish food culture and must-try local ingredients

Finland may not be the first country that comes to mind when thinking about Nordic or Scandinavian food, but that’s exactly why it surprises so many visitors. Tucked away in the north, Finland’s food culture is a blend of practicality and purpose. It’s deeply connected to the land, shaped by the seasons, and guided by a quiet kind of creativity.

Here, food is not about showing off. It’s about what feels right, tastes fresh, and fits the moment. Whether you’re enjoying a market lunch in Helsinki, tasting forest-picked berries on a hike, or dining at a restaurant in Lapland's wilderness, you’ll find ingredients that come from close by, prepared with care and intention.

Finland’s food philosophy has also been shaped by its past. This is a country that has lived through war, rationing, and long winters – times when ingredients were scarce and nothing could go to waste. Scarcity became the mother of invention, and that spirit remains today in the creative use of local resources, preservation techniques, and a cultural preference for making the most of what’s available.

With over 180,000 lakes and a long, rugged coastline, it’s no surprise that fish is a cornerstone of the Finnish kitchen. Whether you're in a fine-dining restaurant, a harbour-side café or a summer cottage kitchen, fish is often prepared with minimal ingredients letting its natural flavour shine. In the northern regions, especially Lapland, reindeer is a traditional and still widely enjoyed part of the local diet. Finnish kitchens also make use of moose, and forest birds like grouse and duck – all hunted in accordance with strict animal welfare regulations.

Here are a few favourites to try:

• Vendace (muikku) — small lake fish, often eaten crispy and whole
• Baltic herring — pickled, smoked or fried and served with rye bread
• Arctic char and perch — popular in restaurants from Helsinki to Lapland
• Reindeer stew (poronkäristys) — a traditional dish made of sautéed, thinly sliced reindeer 

Local tip: Smoking is one of Finland’s most beloved ways to enjoy fish especially in the archipelago and lakeside towns. You'll find both cold smoked fish, much like lox, as well as hot smoked fish, which is often salmon or arctic char.

In Finland, bread is more than a side dish – it’s a daily ritual, a comfort, and a symbol of home. At breakfast, lunch, or dinner, you’ll almost always find a basket of sliced bread on the table, served with butter, cheese, or just as it is. And more often than not, that bread is made with rye.

Rye, oats, wheat and barley are the cornerstones of Finnish grain farming, grown in fields that stretch across the southern and western parts of the country. Thanks to the cool northern climate, Finnish grains grow slowly, developing a full-bodied flavour that gives breads and porridges their distinctive taste.

Here are a few classic examples to try:

• Rye bread (ruisleipä) — dense, dark rye bread that’s deeply Finnish
• Oat porridge (kaurapuuro) — a humble breakfast classic, often served with berries or butter
• Karelian pasties (karjalanpiirakka) — thin rye pastries filled with rice or potato, topped with egg butter

Local tip: While rye bread is a Finnish staple, saaristolaisleipä — or “archipelago bread” — offers a uniquely coastal twist. Originating from the southwestern islands, this dark, dense, and slightly sweet bread is made with a blend of rye and wheat flour, malt, and syrup.

They may not grab headlines, but root vegetables and seasonal greens are at the core of Finnish cuisine. Grown in the clean northern soil and harvested in rhythm with the seasons, these humble ingredients form the base of everyday meals from home kitchens to high-end restaurants.

The secret to their taste? Finland’s long summer days and slow growing conditions, which help develop natural sweetness, density and depth of flavour. What they lack in glamour, they make up for in integrity. Try at least these ones:

• New potatoes — a summer favourite, best enjoyed with dill and butter
• Swede, beetroot, turnip and carrot — often roasted or served as purees
• Nettle, kale and cabbage — used in soups and baked dishes throughout the year
• Spring onions — another summer favourite, often found in summer market squares

Local tip: You can also find these ingredients in unusual but delightful places like beer, ice cream and even chocolate!

Can't get enough of Finnish food? Here's a curated collection of articles about Finnish cuisine.