Must-Try Finnish Cuisine and Foods in Finland for the First Time!

Over the years I’ve transformed from being a backpacker to more of a flashpacker. Part of this transformation has to do with my ever demanding taste buds that constantly are on the lookout for exotic foods. When I landed in Finland for the first time, roughly one month ago, I was just as eager to sample local Finnish cuisine as I was to explore Helsinki and engage in adventure sports in the Finnish Archipelago.

Arriving without many preconceived expectations, I was wearing my culture vulture crooked hat with the idea I’d just dig right in – indulging in as many Finnish foods as I possibly could.

The following is a sample of some of my favorite Finnish treats, in chronological order, as they appear in the video:

Finnish Reindeer Meat

I grew up idolizing Rudolph the red nosed reindeer. How could I possibly think of sinking my teeth into Santa’s Little Helper? Well, considering I’ve tried exotic meats such as llama in Peru and dog in South Korea, I’m always game for trying something at least once.

A lovely plate of assorted Reindeer cold cut meat was brought to our table with a side of lingonberries and potatoes lightly dressed with a vinaigrette.

My first bite of authentic Reindeer meat (more on that later) immediately had me thinking this was the richest meat I’ve ever tasted. Tender and rich in flavor it certainly tasted like other game meat I’ve tried in the past. I noticed immediately it had a bit of a sour aftertaste. Although, I wouldn’t rank it as my favorite meat, by any stretch of the imagination, I would certainly try it again. In fact, I did get to sample it again in the form of meatballs which had more of a generic taste. If I had to choose between the two I would definitely go with the cold cuts.

Salmiakki (Salty Black Licorice)

I come from a family who adores licorice in all shapes, sizes and flavors; however, I’ve never tried salty licorice before in my life. Many foreigners, trying Finnish salty licorice for the first time, spit it out immediately as it simply overwhelms their palette with its overpowering astringent, salty flavor; if you search on YouTube, you can have a laugh watching them cringe as they pop it in their mouth. Prior to eating my first bite of Salmiakki, I was convinced I was going to like this.

Unsurprisingly, I did. In fact, I couldn’t stop devouring it! It’s certainly one of those polarizing foods that you one typically either loves or hates. Audrey, ended up spitting it out (which you’ll notice if you watch the video clip above). Salmiakki, is a staple in Nordic countries and is especially popular in Finland. It reminds me of the love affair Aussies have with Vegemite; an acquired taste (or not) for most.

Karelian Pastries

While having breakfast at the Finnish Jailhouse Hotel in Helsinki, we noticed a peculiar shaped pie being offered up as part of the breakfast buffet. These pastries, typically made from a thin rye crust have potatoes, buckwheat, barely, rice or millet as a filling.

The ones we tried had potatoes inside and were an immediate hit; we both ended up going back for seconds. Known locally as karjalanpiirakat or karjalanpiiraat these pastries are also a quite popular in Estonia.

Salmon with Rye Bread & Cream Cheese (or hummus) spread

Last but certainly not least is Finnish smoked salmon used as a topping for rye bread with copious amounts of cream cheese and/or hummus spread. This literally became our favorite picnic meal or do it yourself dinner during our short stay in Finland. As salmon worshipers, we couldn’t get enough of this stuff; literally, eating it every day at least once.

What enhanced things even more was pairing the salmon with Finnish rye bread. On our flight from Instanbul to Helsinki, we started chatting with a Finnish girl returning home from extended travels. We asked her what Finnish foods she missed the most – without hesitation she stated rye bread.

Karjalanpiirakka

Karjalanpiirakka, or Karelian pasty, is a beloved Finnish delicacy. Originating from the Karelia region, these small, rye-crusted pies are typically filled with rice porridge, although variations with potato or carrot fillings are also popular. The contrast between the hearty, slightly tangy rye crust and the creamy, comforting filling creates a unique flavor profile.

• Hearty Rye Crust: The rye dough used for Karjalanpiirakka is rolled thin, creating a sturdy yet tender shell that perfectly complements the creamy filling. The robust flavor of the rye adds depth to the overall taste, making each bite both hearty and satisfying.
• Creamy Fillings: Traditionally filled with a simple rice porridge, the filling is rich and creamy, offering a comforting contrast to the more robust crust. Whether it’s the classic rice or variations like potato or carrot, the filling is always the star of the show.
• Traditional Serving: Often enjoyed with a generous spread of egg butter (a mixture of hard-boiled eggs and butter), Karjalanpiirakka is traditionally served warm. The egg butter adds a rich, savory element that elevates the simple ingredients to a whole new level of deliciousness.
• Cultural Significance: This dish holds a special place in Finnish hearts, representing resilience and tradition. The Karelian pasty has been passed down through generations, making it a true staple of Finnish cuisine.

Ruisleipä

Ruisleipä, or Finnish rye bread, is much more than just bread. Made from wholegrain rye, this dense, dark bread is known for its rich, slightly tangy flavor and hearty texture. It’s a staple in Finnish households, often enjoyed with butter, cheese, or cold cuts, and is an essential part of everyday meals.

• Hearty and Nutritious: Ruisleipä is packed with fiber and nutrients, thanks to its wholegrain rye base. Its dense texture makes it incredibly satisfying, keeping you full and energized throughout the day.
• Distinctive Flavor: The natural sourness of the rye, combined with the long fermentation process, gives Ruisleipä its distinctive taste. It’s a flavor that’s both earthy and slightly sour, offering a unique bread experience that’s deeply rooted in Finnish tradition.
• Tradition and Heritage: Ruisleipä is often made using traditional methods passed down through generations. Many Finnish families still bake their own rye bread, maintaining a connection to their heritage and the land that produces the rye.
• Versatility in Every Meal: Ruisleipä can be enjoyed in many ways—whether as a simple slice with butter, as the base for an open-faced sandwich, or alongside a bowl of hearty Finnish soup. Its versatility makes it a beloved part of Finnish cuisine, adaptable to any meal.

Kalakukko

Kalakukko is a traditional Finnish dish that’s as hearty as it is unique. Originating from the Savonia region, this savory pie is made by encasing fish—usually perch or vendace—along with pork and bacon, in a dense rye bread crust. The ingredients are then slow-baked for several hours. This allows the flavors to meld together into a rich, satisfying meal. The result is a dish that’s packed with the earthy flavors of the Finnish countryside.

• Slow-Cooked Perfection: The long baking process ensures that the fish becomes tender and flavorful, while the rye crust absorbs the juices, creating a deliciously moist and savory filling.
• A Meal in Itself: Kalakukko is a complete meal encased in bread. The combination of fish, pork, and rye makes it a nutrient-dense dish that’s both hearty and satisfying.
• Cultural Heritage: Kalakukko is deeply rooted in Finnish culture. Making it is considered an art, with recipes passed down through generations. It’s a dish that embodies the simplicity and resourcefulness of Finnish cuisine.
• A Rustic Delight: The dish’s rustic nature and deep flavors offer a connection to Finland’s agricultural past, making it a must-try for anyone interested in authentic Finnish food.

Korvapuusti

Korvapuusti isoften referred to as the Finnish cinnamon roll. It’s a pastry that embodies the warmth and comfort of Finnish baking. These delicious rolls are made from a rich, buttery dough, generously spiced with cinnamon, and sweetened with sugar. Unlike other cinnamon rolls, Korvapuusti are known for their unique shape—flattened and folded, with the cinnamon spirals visible on top, and often sprinkled with pearl sugar for a delightful crunch.

• Unique Shape and Texture: The distinct folding technique gives Korvapuusti its characteristic shape, with layers of cinnamon-sugar goodness in every bite. The dough is soft and fluffy on the inside, with a slightly crisp exterior, making it a perfect combination of textures.
• Aromatic Spices: The cinnamon in Korvapuusti isn’t just a flavor; it’s an aroma that fills the air, making these pastries irresistible as they bake. The warm, inviting scent of freshly baked Korvapuusti is enough to draw anyone into a café or bakery.
• Café Culture: You’ll find Korvapuusti in almost every Finnish café, making it a must-try for visitors. It’s the perfect accompaniment to a cup of coffee, especially during the cold winter months when a warm, spiced pastry is just what you need to feel cozy.
• Homemade Goodness: Many Finns bake Korvapuusti at home, often using recipes passed down through generations. The act of baking and sharing these rolls is a cherished tradition, bringing families and friends together.

Hernekeitto

Hernekeitto, or Finnish pea soup, is a must-try dish for anyone visiting Finland. Made from dried peas, often with the addition of smoked ham or pork, this thick, hearty soup is traditionally served on Thursdays in Finland. It’s often followed by a dessert of pancakes (pannukakku). The soup’s simplicity is what makes it so special—just a few ingredients, slow-cooked to perfection, result in a dish that’s both satisfying and full of flavor.

• Simple Ingredients, Rich Flavor: Hernekeitto is made with just a handful of ingredients—peas, ham or pork, onions, and a few seasonings. The long cooking time allows the flavors to meld together, creating a soup that’s rich, savory, and deeply comforting.
• Traditional Thursday Meal: In Finland, Hernekeitto has a long tradition of being served on Thursdays, dating back to when it was common to fast on Fridays. This tradition continues today, with many Finns enjoying a bowl of this warming soup as part of their weekly routine.
• Historical Roots: The tradition of eating Hernekeitto on Thursdays is thought to have originated in the Middle Ages, tied to Catholic practices of fasting on Fridays. This practice has continued in Finland, making Hernekeitto a dish with deep cultural and historical roots.
• Communal Experience: Hernekeitto is often enjoyed in communal settings, whether at home with family or in a public cafeteria. It’s a dish that brings people together, offering warmth and nourishment, especially during the cold winter months.

Mustikkapiirakka

Mustikkapiirakka, or Finnish blueberry pie, is a delightful dessert that showcases the bounty of Finland’s forests. Made with fresh or wild blueberries, this pie is beloved for its simplicity and natural flavors. The crust is typically a buttery, shortbread-like dough, providing the perfect base for the sweet and slightly tart blueberry filling. It’s a dessert that embodies the Finnish love for nature, using ingredients that are often foraged during the summer months.

• Fresh and Wild Berries: In Finland, wild blueberries, known as bilberries, are abundant during the summer. These smaller, more flavorful berries are the star of Mustikkapiirakka, giving the pie a distinct, tangy taste that’s less sweet than cultivated blueberries.
• Simple and Rustic: The pie is often made with a straightforward recipe, letting the natural flavor of the berries shine. It’s a dessert that feels both homey and indulgent, perfect for enjoying with a cup of coffee.
• Summer Tradition: For many Finns, summer isn’t complete without picking berries and baking Mustikkapiirakka. It’s a tradition that connects people to the land and the rhythm of the seasons.
• Versatile Dessert: Mustikkapiirakka can be enjoyed warm with a scoop of vanilla ice cream or served cold, allowing the flavors to meld even further. It’s a versatile dessert that’s just as good as a simple weekday treat or a special occasion dessert.

Leipäjuusto

Leipäjuusto is better known as Finnish squeaky cheese or bread cheese. Made from cow, goat, or reindeer milk, this fresh cheese is known for its mild flavor and characteristic “squeak” when chewed. It’s typically served warm, either grilled or heated, which enhances its soft, chewy texture and brings out its gentle, milky taste.

• Mild and Versatile: Leipäjuusto has a mild, slightly tangy flavor that pairs well with both sweet and savory accompaniments. It’s often enjoyed with cloudberry jam or dipped in coffee, offering a balance of flavors that’s both comforting and intriguing.
• A Regional Specialty: While Leipäjuusto is popular across Finland, it’s especially cherished in the northern regions, where it has been a staple for centuries. The cheese is often made by hand, following traditional methods that have been passed down through generations.
• Traditionally Served Warm: The traditional way to enjoy Leipäjuusto is warm, which makes it an ideal dish for chilly days. Heating the cheese enhances its texture and flavor, making it a comforting treat that’s perfect for sharing.
• Pairing with Cloudberry Jam: One of the most popular ways to enjoy Leipäjuusto is with a spoonful of cloudberry jam. The tartness of the berries complements the mildness of the cheese, creating a delightful contrast that’s quintessentially Finnish.

How to Structure a Finnish Food Day

Think of your day in “food moments”: breakfast, lunch, coffee break, dinner, and snacks. If you line those up with some of Finland’s greatest hits, you cover a lot of ground without even trying.

Finnish Breakfast: Hotel Buffets and Bakery Runs

If you’re staying in a hotel, the breakfast buffet is your first playground.

You’re looking for:

• Karelian pies (karjalanpiirakka) with egg butter
• Ruisleipä (rye bread) with cheese and cold cuts
• Yogurt or filmijogurtti with berries
• Slices of cucumber and tomato (Finns take their breakfast veg seriously)

If you don’t have breakfast included, hit a local bakery or supermarket instead:

• Grab a couple of Korvapuusti (cinnamon rolls) or other pulla pastries
• Pick up a small carton of juice or a coffee from a kiosk
• Add a pot of yogurt or a chunk of cheese plus rye crackers from the supermarket

Suddenly you’re eating like a local for a few euros and your day is off to a very Finnish start.

Lunch: Chasing the “Lounas” Buffet

Lunch is where you can try a lot of traditional dishes without destroying your budget.

Look for the word “lounas” on restaurant signs and chalkboards. This usually means:

• A rotating lunch menu with:
  • A hot main dish (often fish, stew, or meatballs)
  • Soup option (hernekeitto on Thursdays, salmon soup on other days)
  • Salad bar
  • Bread (often rye) and coffee included

You might find:

• Hernekeitto (pea soup) with pancakes
• Lohikeitto (creamy salmon soup)
• Meatballs with mashed potatoes and lingonberry
• Occasional reindeer dishes, especially in Lapland-style spots

The lunch crowd is mostly office workers and students, which is a fun way to feel the everyday rhythm of Finnish life while you quietly shovel soup into your face.

Coffee Break: Fika, Finnish Edition

Finns are world-class coffee drinkers, and coffee + Korvapuusti is a ritual.

In the afternoon:

• Drop into a café
• Order a filter coffee (it’s what locals drink)
• Add a Korvapuusti, berry tart, or slice of Mustikkapiirakka

It’s the most pleasant way possible to sit out a rain shower or a -15°C windchill.

Dinner: Reindeer, Fish, and Comfort Food

Dinner is your chance to go a bit deeper:

• In Helsinki and bigger towns:
  • Try reindeer in different forms: stew, cold cuts, burgers, meatballs
  • Sample Kalakukko if you see it on the menu, especially in eastern or central Finland
  • Look for fish-heavy menus: salmon, perch, vendace, herring
• In Lapland:
  • Reindeer is the star: roasts, stews, cold cuts, smoked, grilled
  • Plenty of dishes with mashed potatoes, root vegetables, and lingonberries

If you’re traveling on a tighter budget, dinner can also be:

• A supermarket picnic with:
  • Ruisleipä
  • Smoked salmon
  • Cream cheese or hummus
  • Sliced cucumber and tomato
  • A wedge of cheese
  • A chocolate bar and a small bag of Salmiakki

Find a park, a harbour bench, or your hotel room floor. It still counts as a food experience.

Where to Explore Finnish Food in Helsinki

You can absolutely eat well across the entire country, but most first-time visitors start in Helsinki. The city is compact enough that you can walk between markets, cafés, and restaurants while burning off at least some of those cinnamon rolls.

Neighbourhood Snapshot for Food Lovers

Here’s a quick way to think about Helsinki through a food lens:

Even if you don’t have a neighbourhood strategy, aim for:

• One stop at a market hall for soup and bread
• One café stop for Korvapuusti
• One dinner that leans into reindeer, fish, or a hearty traditional dish

Helsinki alone can give you a pretty good snapshot of Finnish food culture over 2–3 days.

Beyond Helsinki: Regional Food “Themes”

If you’re leaving the capital, food becomes even more fun because it starts lining up with landscapes.

Lapland: Reindeer, Berries, and Winter Fuel

Up north, you’ll see:

• Reindeer everywhere on menus: smoked, grilled, stewed, cold cuts
• Hearty sides: mashed potatoes, root vegetable purées, lingonberries
• Desserts with cloudberries and other wild berries

Lapland is excellent if you want to lean into game meats and dishes that feel like they belong to minus temperatures and snowstorms.

Lakeland and Eastern Finland: Fish and Kalakukko

In the lake regions and eastern areas:

• Fish is the star: perch, vendace, pike-perch
• Kalakukko is the iconic dish: fish and pork baked inside rye crust
• Plenty of rustic, homestyle cooking: soups, casseroles, stews

You’ll find this kind of food in local cafés, market halls, and traditional restaurants.

Coastal Areas and the Archipelago: Islands and Buffets

On the coast and islands:

• Lots of fish: herring, salmon, smoked and pickled varieties
• Summer island cafés and buffets when the weather cooperates
• Simple plates built around bread, fish, potatoes, and salads

In summer, a plate of smoked fish with potatoes and dill, eaten outside with a view of the water, is a very “this is why people love Scandinavia” moment.

Supermarket Safaris: Eating Finnish Without Breaking the Bank

Finland isn’t a cheap country, but supermarkets are your secret weapon. They’re also perfect if you want to build your own tasting menu of Finnish snacks without committing to full restaurant prices.

One-Stop Food Shop: What to Grab

Here’s a simple shopping list for a very Finnish DIY meal:

• Ruisleipä (rye bread), sliced or whole
• Smoked salmon or other cured fish
• Cream cheese or hummus
• A wedge of Finnish cheese
• Sliced cucumber and tomato
• A small tub of potato salad or beetroot salad
• A bag or box of Salmiakki
• A bar of Finnish chocolate (bonus points if it includes Salmiakki pieces)
• Yogurt or quark with berries for dessert or breakfast

Put all of that in your basket and you’ve essentially built a mini Finnish buffet.

Why Supermarkets Are Great for Food Travelers

• Cheap compared to eating every meal in restaurants
• Let you try everyday products locals actually buy
• Easy to customise: vegan, vegetarian, lactose-free, gluten-free options are clearly labelled
• Ideal for picnics in parks, on ferries, or in your room when you’re tired

If you’re doing Finland on a budget, you can happily eat:

• One restaurant meal a day
• One supermarket-built meal
• One café or bakery snack

You still experience a lot of Finnish flavours without needing to sell your camera.

Understanding Finnish Menus and Labels

Menus can look intimidating at first, but there are a few key words that unlock a lot of dishes.

Handy Food Words You’ll See Everywhere

You don’t need to become fluent, but recognising a few of these words makes ordering a lot more fun.

Dietary Needs

Finland is quite good for dietary requirements:

• Vegetarian and vegan options are increasingly common
• Lactose-free products are everywhere (many Finns are lactose-intolerant or sensitive)
• Gluten-free bread and snacks exist in most supermarkets

Look for clear labels and symbols; even if you don’t speak Finnish, the packaging is usually straightforward.

Seasonal Finnish Food: What to Expect When You Visit

The food you’ll see and crave changes a lot with the seasons.

Spring

• Lighter meals start to creep in
• Early greens and fresh veg appear
• Still plenty of soups and hearty dishes, especially up north

Summer

• Peak berry and mushroom season
• Mustikkapiirakka (blueberry pie) and other berry desserts everywhere
• Grilled fish, summer potatoes, salads
• Market stalls selling new potatoes, strawberries, peas

Autumn

• Mushrooms, game meats, warming stews
• Heavier, comforting foods return as weather cools
• Lots of root vegetables, baked dishes, oven casseroles

Winter

• Soups, casseroles, hearty roasts, baked fish
• Hernekeitto hits the spot on cold days
• Christmas buffets (joulupöytä) filled with herring, casseroles, ham, beetroot salads, and more

If you’re flexible with your trip dates, summer and early autumn are especially fun for food because markets are overflowing with fresh produce and the forest bounty ends up on your plate.

What a Realistic Food Budget Looks Like

Everyone’s idea of “affordable” is different, but here’s a rough feel for daily food spending per person in Finland if you mix things up.

Shoestring but Curious

• Supermarket breakfast and dinner
• One lounas buffet or cheap café meal
• Occasional coffee and pastry

You still get to try Karelian pies, rye bread, salmon, Salmiakki, pastries, soups – just mostly outside of full-service restaurants.

Midrange, Food-Focused

• Hotel or café breakfast
• Lounas buffet for lunch
• Sit-down restaurant for dinner a few nights a week
• Coffee + Korvapuusti breaks because life is short

This is the sweet spot if you want to explore food without thinking about prices every second.

Treat Yourself

• Restaurant lunches and dinners most days
• Tasting menus, game-meat restaurants, special wine or cocktail pairings
• Frequent café stops and desserts

Fun, but your credit card may need its own nap at the end of the trip.

A 2-Day Finnish Food Itinerary in Helsinki

To make this more concrete, here’s how two days in Helsinki could look if you build them around food. Adjust prices and exact venues as you like; the idea is the rhythm.

Day 1 – Classic Highlights

Breakfast

• Hotel buffet or bakery:
  • Karelian pies with egg butter
  • Ruisleipä with cheese and cold cuts
  • Coffee

Late Morning

• Walk the harbour and city centre
• Browse a market hall and note what locals are ordering

Lunch

• Order a bowl of lohikeitto (salmon soup) with rye bread and butter
• If there’s a salad bar included, pile your plate high

Afternoon Coffee

• Café stop: filter coffee + Korvapuusti
• If you see Mustikkapiirakka, that’s also a strong choice

Dinner

• Traditional-style restaurant:
  • Reindeer served as cold cuts, stew, or meatballs
  • Side of mashed potatoes, root veg, and lingonberries
• Finish with a dessert featuring berries or a scoop of ice cream

Nightcap (Optional)

• Try a Salmiakki liqueur shot if you’re curious
• Decide whether you’re on Team Love It or Team Never Again

Day 2 – Markets, Supermarkets, and Snacks

Breakfast

• Supermarket run:
  • Yogurt or quark
  • Small pack of rye crispbread
  • Cheese or cold cuts
  • Juice or coffee from a kiosk

Late Morning

• Explore a different neighbourhood: maybe Kallio or the Design District
• Duck into a small café for a mid-morning coffee if needed

Lunch

• Spot a lounas deal:
  • Maybe Hernekeitto if it’s Thursday
  • Or another hearty Finnish main with salad and bread

Afternoon

• Supermarket adventure:
  • Ruisleipä, smoked salmon, cream cheese
  • A bag of Salmiakki
  • A Finnish chocolate bar
  • Some fruit or berries

Early Evening Picnic

• Take your picnic to a park, waterfront, or your room
• Build open-faced rye bread sandwiches with salmon and cream cheese
• Finish with chocolate and a few pieces of Salmiakki

Later That Night

• If you still have energy, find a cosy bar or café
• Order something small and savour the fact that you’ve basically eaten your way through a crash course in Finnish cuisine in just 48 hours

First-Time Finnish Food Questions Answered: Must-Try Dishes, Budgets & Local Tips

Is Finnish food really worth planning a trip around or is it more of a side bonus?

Absolutely. Finnish food is one of those cuisines that doesn’t shout for attention, but once you actually sit with it for a few days, it becomes a huge part of why the trip feels memorable. Between the rye breads, slow-cooked soups, berry desserts, reindeer in Lapland, and coffee-and-cinnamon-roll culture, you can easily build whole days around meals and still feel like you’re eating like a local rather than chasing gimmicks. If you’re already heading to Finland, it’s 100% worth giving the food its own space in your itinerary instead of treating it as an afterthought.

What are the must-try Finnish dishes if I only have a couple of days in Finland?

If you’ve only got a short window, I’d go for a greatest-hits list. Try Karelian pies (karjalanpiirakka) with egg butter for breakfast, salmon soup (lohikeitto) or pea soup (hernekeitto) for lunch, and something with reindeer if you’re comfortable with game meat. Add in rye bread (ruisleipä), a Korvapuusti cinnamon roll with coffee, and a slice of blueberry pie (mustikkapiirakka) if you see it. That little line-up gives you a surprisingly wide snapshot of Finnish flavours without needing a 10-day food mission.

Is reindeer meat really common in Finland and where should I try it?

Yes. Reindeer is a completely normal, everyday ingredient in the north and shows up on plenty of menus further south too. In Helsinki, you’ll see it in traditional restaurants as cold cuts, meatballs, or stews, often with mashed potatoes and lingonberries. In Lapland, it’s even more ubiquitous: smoked, grilled, slow-cooked, or turned into burgers. If you’re curious, start with a smaller portion or a mixed platter so you can taste it without committing to a massive plate you’re not sure you’ll finish.

I’m not very adventurous with food—will I still find things I like in Finland?

Definitely. For all the talk of reindeer and salty licorice, Finland is very gentle if you prefer “comfortably familiar” food. You’ll find great bread, soups, grilled salmon, potatoes, salads, and pastries that feel cosy rather than intimidating. Most cafés and lunch spots serve simple dishes like meatballs with mash, creamy salmon soup, or baked fish with vegetables. You can absolutely skip the more extreme or unfamiliar things and still feel like you’ve had a proper Finnish food experience.

How expensive is it to eat out in Finland and what’s a realistic daily food budget?

It’s not cheap, but you can manage it with a bit of strategy. A basic lunch buffet (lounas) with soup, salad, bread, and coffee usually runs somewhere in the mid-teens in euros, while a sit-down dinner in a casual restaurant can easily land in the 20–35 EUR range for a main, before drinks. If you mix supermarket picnics, one good-value lunch, and maybe one restaurant meal every day or two, a curious but budget-conscious traveller might spend around 25–40 EUR per day on food. If you want regular restaurant dinners, more like 40–70 EUR per day is realistic.

Are Finnish restaurants and supermarkets good for vegetarians and vegans?

Yes. Finland is much friendlier to vegetarians and vegans than people expect. You’ll see veggie symbols and clear labelling in supermarkets, with plant-based milks, spreads, and ready meals widely available. Many lunch buffets include at least one vegetarian option, and larger cities have fully vegetarian or vegan restaurants. You might have to look a bit harder in small towns, but even there you can lean on soups without meat, bread with cheese or spreads, salads, and supermarket finds. Vegans will have to be a bit more intentional, but it’s very doable.

Is Salmiakki (salty licorice) actually good or is it more of a “locals trolling tourists” thing?

It depends. Salmiakki is one of those love-it-or-hate-it flavours, and Finns are genuinely obsessed with it. To a first-time visitor, it can taste aggressively salty, medicinal, and weirdly addictive all at once, which is why you see so many hilarious reaction videos. I’d say approach it like a mini taste experiment: start with a small piece after a meal, don’t expect “normal candy,” and give it a second try even if the first bite surprises you. Worst case, you spit it out and have a good story. Best case, you join the Salmiakki fan club.

Is Finnish food kid-friendly if I’m travelling as a family?

Yes. Finland is actually a really easy country to eat your way through with kids. Most children are happy with the basics: meatballs and mash, simple fish dishes, soups, bread with cheese and cucumber, pancakes, and pastries. Cafés and market halls are relaxed environments where you can order a few things to share and keep it low-pressure. Supermarkets are great for quick, familiar snacks and picnic-style dinners if your kids are wiped out by the end of the day. If you’ve got picky eaters, you’ll still find plenty of “safe” options.

Are there any important food customs or etiquette rules I should know in Finland?

Nope. There’s nothing overly complicated or stiff about Finnish food etiquette. People are generally quite relaxed, and as long as you’re polite, don’t cut queues at buffets or market stalls, and don’t waste huge amounts of food, you’re fine. At lunch buffets, it’s normal to clear your tray or dishes to a collection point if staff aren’t doing it for you. In someone’s home, you’ll usually be encouraged to take seconds, but it’s also totally okay to say you’re full. And if you’re trying something like Salmiakki and you don’t like it, Finns won’t be offended—they’ve heard it all before.

What’s the best time of year to visit Finland if I care a lot about food and seasonal ingredients?

If you’re chasing seasonal food, summer and early autumn are fantastic. Summer means market stalls overloaded with fresh berries, new potatoes, peas, and simple grilled fish dishes. You’ll see Mustikkapiirakka and other berry desserts everywhere, and island cafés open up along the coast and in the archipelago. Early autumn is peak mushroom and game season, with more stews, casseroles, and warming plates showing up on menus. Winter has its own charm with heavy soups and Christmas buffets, but if you want the widest range of fresh, seasonal flavours, late June through September is hard to beat.

Where should I go in Helsinki specifically to sample traditional Finnish food without only eating in tourist traps?

Helsinki is actually pretty compact, which helps. For a first visit, I’d mix a couple of classic market halls and a few neighbourhood spots. The city centre and harbour area are good for salmon soup, rye bread, and simple plates built around fish and potatoes. Kallio gives you more local, slightly scruffier spots with cheaper lunches and bars. The Design District and Punavuori neighbourhood tilt towards cafés, good coffee, and modern takes on Finnish classics. If you aim for one market hall, one café day, and one more traditional restaurant, you’ll get a nice cross-section without wandering too far.

Is it easy to eat Finnish food on a tight budget or will I be surviving on instant noodles?

Not really. You don’t need to suffer through instant noodles unless you want to. Supermarkets, lunch buffets, and bakery runs are your best friends when you’re watching your spend. A supermarket picnic built around rye bread, smoked fish, cheese, salad, yogurt, and a few treats is much cheaper than a restaurant dinner and still feels like a very Finnish meal. Add one good-value lounas buffet most days and maybe one or two proper restaurant meals for the whole trip, and you can eat well without torching your budget.

Are there any Finnish foods that are especially good for cold-weather trips?

Absolutely. Finland is built for cold-weather comfort eating. Hernekeitto (pea soup), creamy salmon soup, casseroles, oven-baked fish, and hearty stews are all perfect after a day out in the snow or slush. Rye bread with butter and cheese suddenly becomes a highlight rather than just a side. In Lapland and northern regions, reindeer dishes, mashed potatoes, and berry-based desserts or sauces feel tailor-made for winter. Even just ducking into a café for coffee and Korvapuusti becomes a little ritual that makes the dark, cold months feel a lot more inviting.

How can I explore Finnish food if I have dietary restrictions like gluten-free or lactose-free?

Finland is quietly great for this. Lactose-free products are everywhere because a lot of Finns are sensitive, so you’ll see lactose-free milk, yogurts, creams, and even ice cream clearly marked. Gluten-free bread, crackers, and snacks are widely available in supermarkets, and many cafés carry at least one gluten-free baked option. When eating out, you’ll often find symbols or abbreviations on menus indicating gluten-free, lactose-free, and vegan choices. If you learn just a couple of key words or look for the abbreviations, it becomes much easier to spot what works for you without relying on guesswork.

Final Thoughts: Let Finland Feed You Slowly

Finnish food isn’t showy. It’s not trying to impress you with a dozen sauces and Instagram drama.

It sneaks up on you in quieter ways:

• A perfect slice of rye bread that ruins all future supermarket loaves back home
• A Karelian pie that you casually grab at breakfast and suddenly miss a month later
• A bowl of pea soup on a cold day that somehow feels like it’s been cooked for you personally
• A piece of Salmiakki that makes you question your life choices… and then reach for another

If you give yourself a couple of days to wander markets, linger in cafés, raid supermarkets, and sit down to a few traditional meals, Finnish food stops being “that place where I tried reindeer once” and turns into one of the main characters in your trip.

And once that happens, you’re probably already planning what you’ll eat on your second visit.

Now over to you! What is your favourite Finnish food?