Estonian cuisine — Nordic tradition, Finno-Ugric roots. Black bread, smoked fish, sour cream, berries. Simple, nature-close.
Black Bread
Black rye bread — national symbol. Dark, sour, essential at every meal. Estonian rye bread UNESCO candidate. Sandwich, snack, omelet, smoked fish — all with bread.
Verivorst (Blood Sausage)
Blood sausage — Christmas food. With potatoes and sauerkraut with lingonberry jam. Christmas table classic.
Sült
Sült — head cheese made from boiling pork. Christmas food. Earned a place in Estonian hearts.
Berries and Mushrooms
Blueberries, lingonberries, cranberries, raspberries. Every Man's Right — pick freely from forest. Mushrooms: chanterelles and porcini, saffron milk caps. Berry and mushroom pies.
Fish
Baltic herring (pickled, smoked) — Estonian national fish. Smoked fish — sprat, salmon, perch. Sprats — Estonian most known worldwide (Soviet era).
Sweet
Kohuke — curd cheese bar with chocolate (Estonian made, but Soviet-era technique). Pirukad pies (with apple, berries). Estonian chocolate — Kalev.
Drinks
Saku, A. Le Coq — beer classics. Vana Tallinn — famous liqueur (rum-based, vanilla, lemon). Kvass (rye bread fermentation). Coffee important daily.