Finns appreciate fine cuisine, but consume it in moderation. They believe gastronomic delights and healthy habits go hand in hand. Although traditional foods such as sausage are still popular, today they are consumed with a concentration on more meat and less fat. A tradition of functional, healthy ingredients continues. Among these is rye, which has been scientifically demonstrated to improve well-being. Finns, especially young adults, are health conscious.

Most Finns prefer to prepare everything from scratch, but will settle for convenience foods on occasion. In comparison, Finns eat much less fast food than Americans.

In Finland, the main family meal is a full breakfast. Porridges are held in high regard, and many families also go for muesli, bran, cereals, yogurt, milk, and bread - a must at most tables. A Finnish breakfast is likely to resemble an American lunch!

Finland is a world leader in coffee consumption statistics, but tea is gaining ground. In addition to water, many drink milk, buttermilk or beer with their meals, while a small but growing group has discovered a love for wine.

Local and seasonal delicacies can be found throughout Finland. In Tampere, it is black pudding with lingonberry sauce, while a must at the Turku Market Hall is “raisin” or “onion” sausage. Pieksämäki and Oulu both have their own versions of rieska flat bread. North Karelia is the birthplace of Karelian pastries. This thin rye crust is filled with rice and shaped “like a moccasin,” noted one visiting tourist. The kalakukko fish pie from Savo is a well-known delicacy; it’s a round, loaf-shaped pastry filled with fish and fatty pork. On the Finnish coast, smoked Baltic herring is popular.

Lapland has had a strong influence on Finnish cooking. Reindeer stew with mashed potatoes has become popular everywhere in Finland. Salmon, reindeer or willow grouse, followed by golden cloudberries for dessert, are the heart of the Lapp menu on special occasions.