The Estonian kitchen is characterised by the peasant and the fisher’s kitchen. Among the traditional Estonian dishes are sauerkraut with pork, black pudding served with mustard, spiced and salty sprat with hot boiled potatoes.

 

For foreigners the Estonian dish “Marineeritud angerjas” must be described as quite special. It is marinated eel and is served cold.

Another specialities are “keel hernestega” and “Sült”. The first dish is tongue and the latter is boiled pork in jelly.

 

Eggs, milk products and potatoes are all important ingredients in the Estonian kitchen.

The Estonians value local products highly and organic thoughts are developing very successfully in Estonia.

 

Centuries of foreign reign have made the Estonian kitchen a fusion cuisine. Visitors will find Russian, German, Finnish and Scandinavian elements, but the Estonians have added their touch and made it special for their country.

 

Of course you will find global kitchens in a modern city like Tallinn. New restaurants and cafés are opening all the time.

 

Special drink  

Like the Latvians, the Estonians have two special drinks made from respectively sour milk and unfermented beer.

“Kama” is sour or curdled milk with roasted and ground grains of rye, oat, barley and pea flour. Some even describes it as a dish.

 

“Kali” is a non-alcoholic sweet beverage made from unfermented beer. The ingredients are rye, beet sugar and yeast. In Latvia the same drink is called “kvass” and in Lithuania “gira”.

It is said to be the Baltic version of the American coke.

 

Head isu – Bon appetit in Estonian!