Estonian dishes revolve around nature's bounty.
The Estonian kitchen uses a collection of pure, regional ingredients. Staples like rye bread, cheese and herring compliment seasonal products. In autumn, forest mushrooms are foraged, wild game like elk appears on tables, apples are picked from orchards and root vegetables are unearthed. What cannot be served fresh is preserved and enjoyed throughout the winter thanks to methods like salting or marinating. These age-old methods remain popular even today.