ENJOY EVERYTHING FROM BURGER JOINTS TO À LA CARTE-RESTAURANTSFoods available include, for example, local game and fish dishes, as well as berries and wild herbs.
Jermy Janin, Visit Finland
ORGANIC, HOME-MADE, AND LOCAL SPECIALTIES
High-quality, diverse, and organic raw ingredients are an important part of a Muonioan’s kitchen. Stop to taste for yourself.
NATURAL, CLEAN FLAVORS
The most important ingredients in a Muonioan’s kitchen have always been reindeer and game, specifically from elk and forest birds. The pure flavors are upheld with care. Don’t leave Muonio without tasting a local baked good called mettäkakko. It’s a combination of a biscuit and a bun, and tastes better than both together!
RIVERS, LAKES, AND FELL CREEKS ARE KEPT CLEAN AND FULL OF FISH
Pike, whitefish, vendance, burbot, perch, and ruffe are some of the fish found in our lakes. In the rivers, you’ll find wild salmon and grayling.
Pick vitamin-rich foods in the forests and swampy areas, such as cloudberries, cranberries, lingonberries, and blueberries, as well as ceps, chanterelles, and milkcaps. You can also find wild herbs, such as stinging nettle, spruce, rosebay willowherb, and hierochloe, as well as the traditionally known Angelica, growing under the midnight sun and nightless nights.
THE SHORT, QUICK, AND BRIGHT GROWING SEASON MAKES EVERYTHING MORE AROMATIC
Because of the midnight sun and nightless nights, the plant life here tastes different. Berries, herbs, and other plants get their strong aroma from being exposed to so much light. You won’t necessarily find similar tasting or smelling plants from other areas in the north with nightless nights, because of the absence of the Gulf-Stream. One of Lapland’s specialties is the puikula-peruna, a small, almond-shaped potato, that was granted the Protected Designation of Origin by the EU, the first in Finland.