It is hard to try to find restaurant with all Finnish menu, but fortunately traditional Finnish foods are quite easy and economical to make.

Here are some quite traditional Finnish foods and recipes:

Poronkäristys - Fried reindeer:

  1. Fry the reindeer meat in the butter in a kettle.
  2. Add some water (1-2dl) and salt allspices.
  3. Serve with mashed potatoes and some lingonberry jam.

This is very traditional dish from Lapland.

Rössypottu - Soup with potatoes and "rössy", blood pudding:

  1. Peel and cut the potatoes and carrot in to pieces, put them into a kettle and poor some water on the top of them so that they are covered. Boil until they are nearly done.
  2. add chopped onion and rössy cut into about 3cm x 3cm pieces. Add spices
  3. Boil until the potatoes are ready and the rössy is soft.

Rössy is back pudding made of rye flour and blood. Rössypottu is Oulu's real specialty.

Season treats

For every season and celebration there are some specialities that are served. There are some of them here:

Christmas (joulu):

Joulupiparit - Christmas cookies:

  1. Boil syrup and spices.
  2. Whip up butter and sugar in a bowl.
  3. Add chilled spicy syrup and an egg to the bowl.
  4. Mix soda to the flour and add the flour to the bowl.
  5. Let the dough rest in a fridge for a day.
  6. Roll the dough very thin (like 2mm or so) and take some cookies out with different shapes of moulds.
  7. Bake in the 200C oven for 7-10 minutes

You can also buy your dough in a store. It can be called "piparkakkutaikina" or "joulupiparitaikina".

These cookies are all time favourites and they can also be decorated with icing sugar paste:

Take a small plastic bag (the ones which are used for goods, in Finnish "pakastepussi" and put in 1dl icing sugar (tomusokeri) and few drops of lemon juice (if you have any) and a little bit of water. Close the bag and mix well so that the paste is smooth. If there is too much water, add some sugar. Cut a small hole in one corner of the bag. Decorate the cookies when they are chilled.

Joulutortut - Christmas tarts:

  1. Cut the pastry sheets in to two, so that they are squares.
  2. Then make about 4cm long cuts from every corner towards the centre of the square.
  3. Fold every second half-a-corner towards the centre. It should be star-shaped now.
  4. And one tbls of plum marmalade in the middle of the tarts.
  5. Bake in the 225C oven 5-10 minutes until they are nice and lightly brown.

You can add some icing sugar on the top of the tarts. These goodies are at their best on the day they are made, so eat them quick!

Riisipuuro - Rice porridge:

  1. Boil water and add rice.
  2. When the water has boiled off, add milk and let it boil on a low heat for about 45 minutes stirring it every now and then.
  3. Serve with cinnamon and sugar

Rice porridge is traditionally served on Christmas Eve. It is traditional to add one skinned almond in to the pot, and the one who gets it on hers/his plate, will have lots of luck next year.

Easter (pääsiäinen):


Put some tablespoons of mämmi in to a cup. Add some sugar on the top and pour milk and some cream on the top. Enjoy!

Mämmi is made of rye flour, malt of rye, sugar and syrup. It might look really revolting, but it is actually quite nice.

1st of May (vappu):

Tippaleipä - Mayday fritten:

  1. Mix all the ingredients and let the dough rest for half an hour.
  2. Pour the dough into an old ketchup bottle (if you have one, this way it is really easy). If you don't have any, use a plastic bag that has one corner cut out.
  3. Heat the oil warm enough for frying. Remember to have the cover of the kettle ready just in case the oil gets too hot and starts to burn.
  4. Poor some dough into kettle as thin "ribbon" as you can and you will have a tippaleipä, which honestly might look like small a brain. Fry it from both sides as long as it is golden brown.
  5. Let the tippaleipä cool down and put some icing sugar on the top of them.

Sima - mead:

  1. Boil 3-4l of the water and add the sugars. Add the rest of the water and sliced lemons.
  2. Let it cool down until it is 40 celcius degrees. Add the yeast.
  3. Leave it for 1-2 days in a warm place.
  4. Bottle the mead and add some raisins and a tablespoon of sugar to each bottle. Leave the cap quite loose, because of the pressure.
  5. The mead is ready in a week if the bottles are in a chilly place, and in three days if the place is warm.