Country Holidays
ERDF Interreg CB

GoRural Food and Drinks

GoRural Food and Drinks

Finnish, Estonian and Latvian cuisine is based on natural products from clean en vironment. Spring and summer seasons are characterised by lighter dishes like greens, dairy products and seasonal fi sh, grilled meat, forest berries and mushrooms. Meat dishes with vegetable and grain side dishes, fermented and pickled vege- tables dominate cold seasons meals.

There are three meals during the day – break- fast, dinner and supper. There could be tea or coffee breaks between them with tiny snacks. The main meal is dinner, with choice of soups, main dishes and desserts. Bread of various types is always served on the table.

There are three meals during the day – break- fast, dinner and supper. There could be tea or coffee breaks between them with tiny snacks. The main meal is dinner, with choice of soups, main dishes and desserts. Bread of various types is always served on the table.

Rural pubs have simpler meals that are richer in calories and the servings are larger. The restau- rant servings are smaller, with more emphasis on quality. Chefs create refi ned taste combina- tions and surprise their customers with food as a special adventure by using fresh and seasonal local dishes.

Available in languages: English, Japanese
ERDF Interreg CB
This project is part-financed by the European Union and European Regional Development Fund Central Baltic Programme
This publication reflects the views of the author(s). The Commission cannot be held responsible for any use which may be made of the information contained therein