Our culinary journey begins in Lapland, where reindeer dominates the dishes, before moving to central Finland to savor hearty stews. From there, we pass through Tampere, heading towards the southwestern coast and finally Helsinki, enjoying various sausages along the way. Finally, we delight in the traditional meat dishes of southeastern Finland and Karelia.
Sautéed reindeer, or poronkäristys, showcases the unique flavors of reindeer meat, which is lean, tender, and rich in taste. The dish is typically made by thinly slicing reindeer meat and sautéing it in butter.
Traditional Finnish beef stew (palapaisti) is made by thoroughly browning chunks of beef, which creates rich flavors, and slowly simmering them over low heat.
Pyttipannu has roots in Scandinavian cuisine, originating from Sweden’s "pytt i panna," meaning "small pieces in a pan".
Dating back to the 16th century, Finnish Mustamakkara is part of Europe's long blood sausage tradition.
Finnish Christmas ham (Joulukinkku) is a holiday staple, traditionally slow-roasted and glazed with mustard and breadcrumbs for a golden crust.
