A Cavalcade of Four Gastronomic Seasons

Gastronomy

Picture: Elina Manninen / Visit Finland

Finnish cuisine reflects the country’s location between east and west.

You can also taste the endless summer days and the long winters in what Finnish cuisine has to offer. This year, as Finland celebrates its 100 years of independence, Finnish cuisine is in the spotlight.

The centenary has inspired both top professionals and home chefs to create traditional and completely new taste experiences. 

THOSE IN SEARCH of Finnish cuisine make their way to the market halls and market squares, which can be found in almost every locality.

In Helsinki, the Market Square, or Kauppatori, is much used by the city’s residents, and many statesmen have savoured smoked Baltic herring bought fresh from fishing boats moored along the picturesque waterfront, or enjoyed their morning coffee with a fritter or a meat pie from a market stall.

Local delicacies

The four seasons and local specialities create a colourful display across the markets of Finland.

In Tampere, for example, they sell hot black sausages, in Finnish mustamakkara and lingonberry sauce; in Turku, rusinamakkara, or raisin sausages, while in Pori in the autumn, fresh grilled river lampreys are sold in the market square.

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Local delicacies
Local delicacies
The four seasons and local specialities create a colourful display across the markets of Finland. In Tampere, for example, they sell hot black sausages, in Finnish (mustamakkara) and lingonberry sauce; in Turku, rusinamakkara, or raisin sausages, while in Pori in the autumn, fresh grilled river ...
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