A true Estonian happily eats both sprat sandwiches and mayonnaise. Gourmands will surely not get bored in Estonia!
During the inter-war period, Estonian housewives took to making various desserts out of black bread, e.g. a chocolate pudding with black bread.
Barley has been cultivated in Estonia longer than any other crops and pearl barley has been a staple food for Estonians through the ages
Estonian fishermen have caught sprat from our waters for ages. It is not unlikely that Baltic Germans learned to appreciate sprat from Estonians
Prior to the 19th century, rhubarb was used primarily as a medicinal plant and became more common as food only later
A lot of beetroot dishes reached us through Slavic cuisine, so dishes like Russian beetroot, potato salad and Borscht were known already in Germany
Mushrooming became a national hobby during Soviet times, when any festivities could not be considered a proper celebration without pickled mushrooms
In addition to whipped semolina pudding and kogel mogel, higher class families loved snowball soup, also known as the dessert of "swimming islands"
Foods that incorporated berries became popular at the start of the 20th century, when women learned to make various jams and preserves
Nowadays, Kombucha is a trendy beverage. Known for its health benefits and refreshing taste, Kombucha could even be offered at dinner parties.
The layered beetroot and herring salad (translated from Russian as "Herring under a winter coat salad") originates from East Slavic cuisine.
People in Southern Estonia started boiling potatoes and pearl barley together in the 19th century as the combination was very filling.
A recipe for fish cutlets can be found in the first Estonian-language cookbook, which was published in 1781 and was meant for cooks in manors.
Vendace is a tasty and highly nutritious river fish, which was dried and salted during the olden days to be eaten daily with some black bread.
Traditional Estonian food at its best, prepared with time-tested methods, enjoyed in nostalgic surroundings.
Steak tartare with raw egg was popularised in 20th century and made its way to Estonia soon after
Stewed beef seasoned with spices was a common dish in medieval Livonian towns. Peasants were more used to stewing beefl in a Dutch oven overnight.
Pork was smoked already in the Middle Ages and can be considered one of the pillars, as smoked ham was never missing from festive dinners.
Learn about the history of the oldest Christmas tree in Europe at Tallinn's Christmas Market.
Rye bread, an Estonian food staple, is made from a grain with an extensive history.