Estonian National Cuisine Week: June 30 – July 6

Estonian cuisine has traditionally been known for its simplicity – neither the methods of preparation nor the ingredients used were particularly complex. Nonetheless, Estonian dishes are full of flavor, as locals made use of everything offered by the fields, forests, gardens, and barns.

The tavern of the Estonian Open Air Museum has put together a small selection of national dishes and invites you to taste food that today is rarely found elsewhere!

 

Menu

Lääne-Virumaa

Rye Flour Porridge

Although the conditions in Northern Estonia are not ideal for growing rye, dishes made from rye flour were especially common along the northern coast, where fishermen traded their catch for rye. This salty porridge was eaten hot with butter, fried bacon, or fresh milk.

 

Setomaa

Porcini Mushroom Soup

Seto cuisine clearly shows its ties to Russia. In a Seto household, one could always find mushrooms – porcini, russulas, and saffron milk caps – as well as various wild berries.

Meat dishes were far less common in traditional Seto cuisine than in other parts of Estonia.

 

Saaremaa

On Saaremaa, a wide variety of dumplings are still made today: white (bread dumplings), blood dumplings, and also unusual ones not found in other regions – grated dumplings (bread dumplings with grated potato). On the Sõrve Peninsula, dumplings are still called palt in the Swedish manner; in western Saaremaa, pall is used, and in some places limp (in the Mustjala parish – klimp). In eastern Saaremaa, the term käkk is now the most commonly used.

 

Northern Estonia
“Küpsik”

In fishing families, fresh or salted Baltic herring was traditionally baked in the oven on a bed of straw. At the beginning of the 20^th century, this fish was prepared this way for festive occasions. In Kuusalu, the dish was called küpsik (from küpsetama – to bake).

 

Ida-Virumaa
Cabbage Bread

The Avinurme kapsapiirakas is a homemade fermented-dough bread with a filling of sauerkraut and bacon. Until the mid-20^th century, it was mainly known as a provision for Avinurme traders, who took it with them on long journeys to markets.

 

Mulgimaa
Mulgi korp, or Mulgimaa Curd Tart

This curd tart originates from the South Estonian region of Mulgimaa, hence the name. These tarts were mostly baked for festive occasions. They were eaten at Easter, Pentecost, Midsummer, weddings, and other celebrations. The Mulgimaa tart is included in Estonia’s list of cultural heritage.

 

Drinks

Mead

Until the 13^th century, mead was one of the most common alcoholic beverages in Estonia, but during the crusades it was gradually replaced by beer. It is not known how exactly ancient Estonians made their mead.

 

Price of the set: €20

Suitable as a full meal for one person or a tasting set for several.