Estonian cuisine

Part of a series on the
Culture of Estonia
History Timeline list of wars Ancient Estonia Livonian Crusade Danish Estonia German Bishoprics Livonian Order Baltic Germans Livonian War Polish Livonia Swedish Estonia Great Northern War Russian Estonia Russian Livonia Age of Awakening German occupation Declaration of Independence War of Independence Battle of Võnnu Interwar period Era of Silence Occupation of Estonia Estonian SSR World War II Guerrilla war Ants Kaljurand Estonian partisans Deportations Government-in-exile Singing Revolution Declaration of sovereignty Restoration of independence
People
Languages
Mythology and folklore Kalevipoeg
Cuisine
Festivals
Religion
Art Architecture
Literature Poetry
Music and performing arts Theatre
Media Radio Television Cinema Films
Sport
Monuments World Heritage Sites
Symbols Flag Coat of arms National anthem
Estonia portal
v t e

Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas. However, it now shows influences from a variety of international cuisines and ingredients, with a number of contributions from the traditions of nearby countries. German, Swedish, Russian, Finnish and other influences have played their part. The most typical foods in Estonia have been rye bread, barley, pork, fish, potatoes and cow dairy products.^[1] In terms of staple food, Estonia is similar to other countries in the Baltic Sea region.^[2]