Laplandian cuisine remains one of the most upscale and healthy in the world, because the main supplier of products for the local restaurants is nature itself. Since ancient times, local diet has been based on meat and fish; they continue to be main products of the national menu even these days. Forest lakes and rivers are rich in salmon; absolutely all national restaurants would offer it. Foodies should definitely evaluate rainbow trout baked in its own juice and salmon fillet cooked over an open fire.
Lapland is a recognized center of winter recreation, but those who prefer to devote considerable time to excursions would enjoy the region. It’s worth to start discovering sights with … 
Open
Open
Main attractions of Lapland are its beautiful natural places. In total, the region has 7 beautiful national parks, each of which features its own unique attractions. Lemmenjoen … Open
Open
Speaking of gifts of nature, it’s certainly worth to mention various berries of Lapland. The national symbol of the region is cloudberry; a very interesting local holiday is dedicated to it. Delicious berries are used for jams and preserves, juices, desserts and unusual wine that can be bought as a souvenir. Natural fresh products are important, but they are not the only distinctive feature of the local cuisine. Local residents treat food in a special way; they cook with great care and diligence.
National cuisine of Finland
The national cuisine of Finland can be called endemic: majority of its dishes cannot be tried in any other country. Traditional Finnish meal is food based on fish, meat, potatoes, mushrooms, and milk. Most dishes have an uncommon composition: the roast can be prepared from meat and fish, while milk and butter can be combined with anything. Salads are usually used as an appetizer: “rosolli” – from cooked vegetables with herring, “salamat” – from seafood and crayfish. Traditional Finnish appetizer is “graavilohi”, slices of rye bread with pickled fish. It is seasoned with salt, pepper and sugar, sprinkled with dill, after which it is then soaked in cognac or brandy. So the fish is marinated for several days. “Voilepakakku” is bread or a cake with butter, herbs and garlic. Caviar trout is mixed with sour cream and herbs, and then spread on bread.
… Open
