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Home , Bigos, Cepelinai, Estonian cuisine, Gravlax, Knedle, Lithuanian cuisine

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This project was implemented with the support of the the of support the with implemented was project This www.balticseaculinary.com

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been used for centuries and appear in new forms and tastes in cuisine cuisine in tastes and forms new in appear and centuries for used been vet). Norwegian farmers also produce very good quality lamb.

rivers, lakes and sea, and from Lapland provide us with

savour the traditional and a great variety of products that have have that products of variety great a and foods traditional the savour The traditional cider production has its renaissance, as well as the

the Baltic Sea. With this map a traveller will be able to find and and find to able be will traveller a map this With Sea. Baltic the famous akevitt (aquavit). strong flavours and the four seasons are shown. The location be-

guidance and inspiration for an exciting culinary experience around around experience culinary exciting an for inspiration and guidance tween East and West has given a powerful impact on our food. We

features of the Baltic Sea region cuisine. The map will give some some give will map The cuisine. region Sea Baltic the of features www.visitnorway.com have rich regional food and cultures, alongside with completely

countries in the Baltic Sea region and its aim is to highlight the best best the highlight to is aim its and region Sea Baltic the in countries www.hanen.no

This map is created by 10 partner organisations representing representing organisations partner 10 by created is map This www.nasjonaleturistveger.no new functional food innovations.

down - come and taste it yourself! it taste and come - down www.visitfinland.com West, the North and the South. Taste cannot be described or written written or described be cannot Taste South. the and North the West, www.aitojamakuja.fi

creative ease, comfort and elegant style. Take a bit from the East, the the East, the from bit a Take style. elegant and comfort ease, creative tes

ou www.tasteoffinland.fi from nature, among traditions and innovations, careful work and and work careful innovations, and traditions among nature, from R

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- What is the taste of foods alongside the Baltic Sea? The most impor most The Sea? Baltic the alongside foods of taste the is What u D C E

SWEDEN a W

Crackling, crunching, sizzling, bubbling, boiling, quietly steaming. quietly boiling, bubbling, sizzling, crunching, Crackling, e

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What sounds are heard in the alongside the Baltic Sea? Sea? Baltic the alongside kitchens the in heard are sounds What i

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Sweden is one of the largest countries in Europe. With a

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and gingerbread, pink , silvery and golden fish, orange pump orange fish, golden and silvery desserts, pink gingerbread, and habited, wild nature is one of its greatest assets. Tradition- among and berries, brown nuts, mushrooms, roasts, cakes roasts, mushrooms, nuts, brown berries, and vegetables among

White dairy products, black blood , a rainbow of colours colours of rainbow a sausages, blood black products, dairy White al dishes are based on what the land and sea have to offer. Luleå What colours are found in the kitchens alongside the Baltic Sea? Sea? Baltic the alongside kitchens the in found are colours What Long, cold winters have made different methods of preserva- Actually, is a cuisine of more than 190 nations!

Russia is located in 11 time zones, and it implies totally different

of distilled drinks like aquavit and . and aquavit like drinks distilled of tion an important part of tradition. Cured, salted and pickled fish,

and chocolate that are made to local delicacies. A bit strong because because strong bit A delicacies. local to made are that chocolate and and vegetables lay at the very heart of the Swedish . Oulu climatic conditions and accordingly rich and various national tradi-

and malt. A bit tempting because of , cardamom cardamom cinnamon, of because tempting bit A malt. and mustard Nature’s pantry provides products of unique quality and diversity! tions of . Two regions of Russia have an access to the

, cream and cheese. A bit intriguing because of seeds, seeds, caraway of because intriguing bit A cheese. and cream milk, Baltic Sea: Kaliningrad and Leningrad regions, including the city of because of the peels of new potatoes. A bit gentle because of fresh fresh of because gentle bit A potatoes. new of peels the of because www.tryswedish.com Saint Petersburg. On the one hand, the influence of the Baltic Sea gas-

A bit fresh because of pickles, chopped and chives. A bit bitter bitter bit A chives. and dill chopped pickles, of because fresh bit A www.visitsweden.com tronomy traditions is very strong in these regions. On the other hand, XIX century

of alder smoke from the smokehouse, blue cheese and hemp . butter. hemp and cheese blue smokehouse, the from smoke alder of www.culinary-heritage.com

duced by bees, cells of wax and linden blossoms. A bit spicy because because spicy bit A blossoms. linden and wax of cells bees, by duced SWEDEN in Saint Petersburg was marked by the formation of the Russian imperial cuisine

- strawberries, the evening fog in a field of , some that is pro is that honey some rye, of field a in fog evening the strawberries, traditions.

ruff and the juniper berries. A bit sweet because of sun-warmed wild wild sun-warmed of because sweet bit A berries. juniper the and ruff Östersund FINLAND www.russiatourism.ru

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the forest, the mushrooms, the mint, the wild , the sweet wood sweet the thyme, wild the mint, the mushrooms, the forest, the es from the sea, the fishing nets and the boys. A bit dizzying because of of because dizzying bit A boys. the and nets fishing the sea, the from t ou en.visit-russia.ru

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DENMARK l A u Ålesund What is the smell of kitchens alongside the Baltic Sea? Every season, season, Every Sea? Baltic the alongside kitchens of smell the is What C M

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C O NORWAY Lappeenranta Known for the high quality of its food products such as T a

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food production taking place in close harmony with nature. in cities. Use of domestic and local, incl. organic, foodstuffs is typi- Using the traditional commodities such as potatoes, root vegeta- Helsinki St. Petersburg tes cal of Estonian food culture. Different seasons are clearly expressed ou Bergen R bles, combined with local herbs and the skilled chefs in Oslo ry on Estonian food table. Besides fresh and lighter summer and autumn a Denmark give you great and memorable taste experiences. in l dishes, preserves and dishes are prevailing on food table in winter u Haugesund C www.smagenafdanmark.dk Moss and spring. Spring is the season of fish dishes, summer is the season of berries and a Stockholm

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Northern Germany is famous for its unique nature and a t

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great variety of regional products. The culinary facets are as

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It is distinctly seasonal with a strong emphasis on wild food.

the state offer their own home-made brew. However - locals and

Kaliningrad tourists celebrate the tasty, healthy dishes as part of the fish festivals, cu- Spring brings birch juice, the Summer Solstice brings caraway Gdynia linary days and manor kitchen weeks during the whole year. The food, Sassnitz seed cheese and beer. In Autumn, mushroom hunting and cran- served in the stylish ambiance of tasteful manor houses and magnificent Kiel Rostock Gdansk gathering becomes a national obsession. Winter is the time of Rostock- palaces, touches all the human senses. Lübeck Laage smoked meat and fish, warming and bacon pies. For the simplest Szczecin of snacks, just smear hemp butter and honey on a slice of ! www.off-to-mv.com/en/cuisine Hamburg www.ruegenprodukte.de Bremen www.countryholidays.lv Poznan Modlin www.latvia.travel Warsaw

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potatoes dishes, dairy products and smoked meat. are

Baltic Sea

dishes have always been full of flavours and aromas. They proud of old going traditions of local bear, and fruit vines. have been seasoned with many local herbs, as well as Herbs and plants from Lithuanian meadows together with wild brought from faraway lands. While our cold meat, bread and berries and mushrooms from the ancient woodlands make Lithuanian dairy products are already known in many countries, a number of seasonal dishes even more colorful. delicious soups and different kinds of roast meat are still waiting Culinary www.countryside.lt to be discovered. Thanks to the contributing partners: NGO Estonian Rural Tourism (Estonia), Olustvere School of Rural Economics and Service Industry Studies (Estonia), Latvian Rural Tourism Association www.poland.travel “Lauku Celotajs” (Latvia), Institute of Agricultural Resources and Economics (Latvia), Lithuanian Routes www.minrol.gov.pl Countryside Tourism Association (Lithuania), Polish Tourist Organisation (Poland), HANEN www.produkty-tradycyjne.pl (Norway), Sydvestjysk Udviklingsforum (Denmark), SÖSK (Culinary Heritage Europe) (Sweden), Lahti University of Applied Sciences Ltd. (Finland), LLC “International Center of and Gastronomy” (Russia), Mecklenburg-Vorpommern Tourist Board (Germany). LOCAL TASTE FROM nature forests Meadows and pastures Rivers, lakes, the sea Home and garden Rye bread Milk, cream, butter and cheese

Rye bread is made of freshly ground rye tasty. Rye bread is strong and nourishing, mains. Rye breadcrumbs are used in many Milk in the Baltic region comes from and drunk with or legume dishes. Norwegian export. Rather more unusual . Homemakers and small businesses and even a small slice may be enough for of the countries to produce a with a cows, goats and sheep, and dairy products Cottage cheese is produced quickly and is Gietost brown cheese, which is actu- use starter and wood-fired a . Rye bread can be stored for a long sour berry jam and sweet cream. People in have been a key part of the Baltic diet easily from leavened milk. It is eaten ally caramelised cow milk. In the Polish stoves. Loaves can be round or angular, time and is a popular souvenir for tourists. Poland use rye starter to cook a sour since antiquity. Milk is used to produce with potatoes, baked into buns, used for mountains, shepherds use sheep’s milk to with all kinds of additives such as seeds, People in all Baltic Sea region countries bread called “zurek.” cream, soured milk products and cheese. , and also used for cakes and produce Oscypek, which is pressed into grains, , caraway seeds or malt, eat various kinds of on a Rye bread is not baked in Norway, where Soured cream is used for salads pies. All of the countries of the Baltic Sea special wooden forms. Germany produces all of which make the bread aromatic and daily basis. Bread is served with soups and people prefer whole-grain bread. and added to soups, , meat dishes, region produce tasty , best of fresh, retted and hard cheeses. Tilsiter is casseroles and baked goods. Butter is all from real milk and cream. There are popular. Or Alter Schwede (Old Swede) churned from sweet or soured cream. It is a great many different kinds of cheeses which is produced and very much loved spread on bread, used to cook vegetables, in the region. Latvians produce a Sum- in North Germany. Lithuanians offer mushrooms, meat and , and mer Solstice cheese with eggs, butter spicy hard cheeses (Džiugas). The pride added to . It is irreplaceable and caraway seeds, and and of Finland is crunch Lapland cheese that for fine cakes and other baked goods. Lithuanians have a similar one. Danes is grilled and eaten with cloudberry jam. A unique soured milk product is , are proud of their bleu cheese (Danablu), which is produced with a specific fungus with being a famous

Wild game

There are vast pine forests in the lands value is higher than in the case with live- depend on the animal’s gender, the season that surround the Baltic Sea, which were stock from farms. Popular animals in the when it was hunted, and other circum- Photo - SIA Kuldīgas maizes ceptuve the origin for the famous mineral that is area of wild game include reindeer, deer, stances such as the terroir that makes the amber. There are also fir forests and mixed rabbit and beaver. are hunted in diversity of tastes and flavours amazingly tree forests that are home to various wild Nordic countries, and good chefs can also wide. Wild game often requires more Grains and legumes Stream water animals and birds. Wild game, therefore, is produce tasty dishes of wild board and stag. than domesticated animals and birds and an inherent part of Baltic cuisine. People hunt ducks, geese, grouse and other cooking times are longer. The results are Buckwheat, barley, pearl barley and oats are barley and flour, as well as dried jellies. Of great value is pure and tasty drinking quality and can be drunk. People who are full of unnecessary calories. The quality Wild game is very healthy, the animals have birds. always delightful with natures own pure used to cook porridges or steamed as sides peas. The mixture is not cooked. It is eaten Various seeds are used for bread and water from a stream, well, or a deep well. accustomed to high-quality water often of water is also importance in the produc- eaten the cleanest food so the nutritional The specifics of the taste of wild game will raw materials. for meat dishes. People have cooked peas with soured milk products or added to pastries, including flax, poppy, sunflower Tap water is usually of perfectly good refuse carbonated sweet drinks that are tion of local beverages. and beans since time eternal. Throughout desserts. and other valuable seeds. Hemp seeds are Photo - z/s Vecsiljāņi the Baltic region, people cook yellow pea Semolina is used for desserts. One popular pressed in Latvia to produce oil and butter. or bean soup with smoked , while in version involves berries or fruit to cook a Rapeseed oil is common all around the Forest berries Latvia cooks also use grey peas. Estonians dessert that is eaten with milk or a Baltic Sea. Freshwater fish Meat use kama flour that is a combination of rye, . Semolina is served with The season for wild berries starts in June, the summer there are yellow cloudberries, and-sour jams or sauces. They are also used River and lake fish are available all year fishing pole, ice fishing and, in accor- on coals or in the oven, served in creamed People in the Baltic Sea region eat pork, kotletes in Latvian). On November 10, stored for a longer time. In Scandinavia, when the colour red dominates – aromatic orange rowan berries and sea buckthorn. for traditional desserts such as cakes, , round – , pike, , bream, roach, dance with legal regulations, fishing with sauces, smoked, salted or dried. Round- , lamb, , and rabbits. Pork St Martin’s Day, Latvians serve stuffed the method is used for salmon as well as wild strawberries and sweet raspberries. Berries are red again in the autumn – red , beverages or jellies. Potatoes vimba, , etc. Crayfish are available nets are all possible. Fresh fish are used mouthed lampreys are also common in is roasted, boiled or smoked. It is used for goose, duck or chicken. On Easter in for wild game since ancient history. In July, there are dark blue blueberries and and cranberries that are full of vi- during the season. Early sunrises with a to cook aromatic soups. They are cooked the Baltic States. sausages and jellied pork, for roasts and Scandinavia, a common dish is a roast Hot-smoked dishes involved pork and bilberries, as well as blackberries. Later in tamins and are frozen or cooked into sweet- Potatoes are the most popular root veg- potatoes are caramelised with and in Lithuania, and Klöße in Germany). pork chops. North Germans like to stuff leg of lamb with and rosemary fish that are juicier and softer than cold- etable in Latvia. They grow very well in butter at Christmas to produce Brunede Lithuanians also produce a savoury pud- pork ribs with dried plums. Beef is used served with potatoes or bans. During smoked ones. Alder wood has particularly our climate, are tasty, and are known as kartofler. Potatoes are mashed and added ding known as . for steaks, as well as thick and hearty warm weather, outdoor grilling is popular aromatic smoke, and marinated herbs are second bread. Potatoes are the most popu- to soups and sautés. Grated potatoes are Crispy potato chips are useful for quick soups such as solyanka, which comes throughout the region. often used to ensure a more interesting lar side for main dishes. They are cooked used to make pancakes, and potatoes are snacks. They are made of specific types from Russian cuisine. Throughout the Many farms in the Baltic States tradi- taste. Smoked meat is eaten on its own, with or without their peels, baked in the used to cook dumplings ( in Po- of potatoes and enriched with various region very popular are balls or patties tionally smoke pork, sausages and fish. cooked with eggs or potatoes, sautéed, or oven or cooked on a pan. In Denmark, land, which are sweet or salty, interesting combinations of tastes. made of mixed ground meats (Frikadel- There are hot and cold methods, with added to different soups to offer them a len in Germany, Köttbullar in Sweden, cold- or meat being able to be unique taste. , slating, marinating

During the autumn and winter, people filling as any main. During cold weather, vegetables are available year-round at pickle cabbage, adding caraway seeds, is a good source of vitamins supermarkets, but recipes nurtured during or cranberries. The resulting and is good for your health. numerous generations are still used. At sauerkraut is eaten as a salad, sautéed, For winter storage, people also or the beginning of the summer, each market or cooked in soups. Sauerkraut soup is marinate and can tomatoes, smells of low-salt pickles to which aro- served with potatoes, and the soup is as squash and red peppers. Fresh fruits and matic herbs and garlic are added.

Wild mushrooms and beets Cabbages are eaten in the Baltic region the Christmas season. In Poland, beets are eaten in salads that are served People in all of the countries of the Baltic used for stuffing, salted or marinated into that are recognised and eaten by local most every day in coleslaw, soups and involves meat, dried boletes, black plums with herring, boiled potatoes and soured sea region eat and boletes, spicy snacks and salads. Frozen or dried residents, but beware of unfamiliar mush- sautés. Very popular in all of the countries and red wine. Danes cook rødkål, which cream. In Finland, the salads are known which have mild taste and can be used mushrooms are perfect for winter use, rooms in the forest, because they can be of the region is stuffed cabbage, which is made of red cabbage and a side of as rossoli, while in the Baltic States they for lots of different dishes such as , and mushrooms are an invaluable source poisonous! If you want to go mushroom involves ground meat and that are duck fat, sugar, vinegar, red wine, apples, are known as “herring in a coat.” Chilled creamed soups, sauces or sautéed dishes. of proteins for vegetarians. hunting, but have no experience, ask a stuffed inside cabbage leaves and then and spices. beet soup is popular in the summer, as is Mushrooms are added to meat dishes, There are lots of different mushrooms guide to come with you. sautéed in a sauce. People grow cauli- Red beets are also popular. They are in the winter. Borscht originated flower, broccoli and Brussels sprouts. boiled in their peels and then cleaned in Russia. Poles cook a clear beet soup Sautéed sauerkraut is often served along- and chopped up for salads or soups. In called barszcz z uszkami. side roast pork, ribs or sausages during Scandinavia and the Baltic countries, Flowers and grasses Garden fruits and berries

Wild plants are very nutritious and can flowers, leaves, mint and roots help to are liqueurs. Edible flowers and various Juicy berries and fruits ripen during blueberries are increasingly popular. cooked throughout the region, using ber- be used for dishes and beverages. Herbs ensure good health and to deal with various plants that are seen as weeds are used for the summer. Strawberries, raspberries, People use fruits and berries to produce ries, preferably red and sour ones, adding for herbal can be collected from the illnesses if knowledgeable people offer the salads and sandwiches, as well as green plums, sour cherries, pears and apples are jams, beverages, cakes, baked goods and sugar and potato starch (Rote Grütze in early spring until late in the autumn and right kinds of teas. Herbal teas are also used cocktails and smoothies. available in all countries in the Baltic Sea desserts. North German`s most favourite Germany and Rødgrød in Denmark for the then stored for the long winter. Blossoms, to produce various original balsams, which region. Fruit and berry orchards take up berry is the seabuckthorn which is used Christmas season). Juicy and sour rhubarb lots of land in Poland, where sweet cher- to make jam, juice, liqueur and different is particularly delightful in the spring, and Honey ries and apricots are also grown. Highbush kinds of sweets. Jellies made of berries are it is used for desserts and cakes.

Bees provide excellent honey from flow- should be bought for well-known beekeep- in Christmas gingerbread, which is usually Herbs and aromatics ers during the short Nordic summer. The ers or certified farms. In addition to honey, decorated in a beautiful way and presented insects collect pollen from various plants – other bee products that are sold include as gifts. Gingerbread can be bought at Food is supplemented with chives and Sea region have soups and salads that or a mustard sauce are served osier and pussy willows during the spring, pollen, ambrosia and propolis. Christmas markets. It has an enchanting fresh or sautéed onions to add taste and involve lots of dill, as well as parsley with fish. Garlic, thyme, and various flowers during the spring and sum- Honey is eaten with rye bread and milk, as aroma that can be felt from a great dis- vitamins. Many countries in the Baltic and celery or peppermint leaves. Grated rosemary are also quite common. mer (lime blossoms in particular), and then well as with cottage cheese and cheeses. tance, mixing together with the aromas of Saltwater fish heather in the autumn. Each type of honey People in the Baltic States bake honey cinnamon, orange peel and mulled wine. differs in colour, taste and aroma, and each cakes filled with soured cream. , salmon, plaice, herring, perch, bass form of buffets at hotels all in Latvia. Scandinavians prepare herring Beer person will find the perfect variety. Honey Honey is also one of the main ingredients – all of the fish from the Baltic Sea can- around the world. The word means “sand- in sweet marinade or a or mustard not be listed here. There are specific ways wich table,” and a proper smorgasbord sauce. This is a traditional holiday dish. Every country is proud of its beer, which is “purity law” from 1516. It means that beer with a rich taste. Unfiltered beer is alive, of preparing fish in each region of the has lots of cold cuts, including saltwater Germans roll up herring filets that are known as liquid bread. It is a light beverage may only consist of hop, malt, yeast and so it cannot be stored too long. Come for a countries that are along the sea. The fish fish that is salted and prepared in various stuffed with pickles or onions, and then that is full of vitamins, encourages appetite water. Any other ingredients are strongly visit to taste it! are salted ( in Norway is salted ways. These are put on bread for sand- put them in an herbed marinade. Catho- and is soothing during hot weather. Danes forbidden. Craft and niche are becom- In the Baltic States, rye bread and malt are and dried cod), salted (gravlaks with dill wiches. Norway is proud of its salmon, lics in Poland link herring to Lent. are proud of Tuborg and Carlsberg, Finns ing more and more popular in Poland. In used to produce a non-alcoholic, dark and in Norway, with a shot of cognac Denmark surprises with its delicious Sweden’s surströmming is fermented her- of Lapin Kulta, Swedes about all their the Baltic States, small breweries offer sparkling beverage known as . It is in in Sweden), fermented ( in Norway and , while Germany ring with a very sharp taste and powerful variety of microbreweries. Germans are unfiltered beer that is made on the basis of much demand during hot summer days. is fermented trout), hot or cold smoked, tempts gourmands with fresh smell. Transporting this product by plane known for their good beer which is brewed ancient recipes. It can be light or dark, made baked, cooked, marinated in spicy or (Miesmuscheln). is forbidden, so go to Sweden to enjoy it. according to the regulations of the so-called of barley with added hopes and malt, and gentle sauces and herbs. is easy to transport. Baltic herring and Baltic sprats are baked, People in Scandinavia cook Of particular importance is herring, marinated, served in herbed sauces or with milk. Kalakeitto in Finland is fish whether salted, marinated or smoked, wine sauces, salted or smoked. Aromatic Distillates Nuts and seeds soup with milk, while is fish served on buffets and in hot dishes. Baltic canned sprats are a wonderful export soup with cream. people eat herring with boiled potatoes, product from Latvia. During cold weather, glasses of warming of grain, potatoes, fruit, berries and even Gammel Dansk in Denmark, Vana Tallin beverages are perfect. All of the countries jams. Each country is proud of its special in Estonia, Black Balsam in Latvian, fruit Nuts grow in the wild and in gardens. baked goods. Walnuts are grown in Poland are nutritional, and they can also be pressed Scandinavians often serve food in the cottage cheese and onions. Low-salt her- around the Baltic Sea have ancient distilling beverages – Aquavit in Norway, Finlandia in Germany, Degtinė in Lithuania, Hazelnuts grow throughout the Baltic and Germany, while cedar nuts are found in for oil. smorgasbord fashion, as is seen in the ring is added to milk soup with vegetables traditions, which alcoholic beverages made in Finland, Absolut Vodka in Sweden, and Miody Dabrowski in Poland. region and are eaten raw or are used for the forests of the Nordic countries. All nuts

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