SEA OF FOOD

We invite you to cruise through the most sophisticated dishes, whose main ingredients are fish and seafood. Our journey will start with traditional Finnish and Estonian appetizers and end with Russian and Croatian specialties. All dishes will surely provide you with an unforgettable visual experience.

Graavilohi, Finland

Graavilohi is a traditional Scandinavian dish, usually served as a snack for dark bread or young potatoes. It owes its name, which literally means 'salmon from a hole', to the medieval process of preparing this dish. It consisted of burying gutted pieces of salmon rubbed with salt, sugar and dill in the sand for at least three days. Nowadays the fermentation process takes place in the fridge, so that the pieces are no longer as dry as they used to be.

Graavilohi

Rosoje, Estonia

We all love mayonnaise salads. Although we try to avoid them as long as possible because we care about the line, it is hard to resist the unique taste. One such temptation is rosoje - a traditional Estonian fuchsia-coloured salad. It is made from boiled beets and potatoes, onions, pickled cucumbers and pickled herrings or meat. It should be noted that some Estonians claim that if the salad does not contain herring, it is not a real rosoje. Dressing is made from mayonnaise and sour cream, sometimes mustard, horseradish and fresh herbs.

Rosoje

Chow Mein, China

If you have ever been to a Chinese restaurant, there was a dish called chow mein on the menu with almost 100% confidence. It is extremely popular in all Chinese restaurants around the world. Chow mein is nothing but the most ordinary, thinly sliced egg noodles. This, contrary to the way we know how to prepare it (boiling), we fry it for a while in deep fat, which makes it a pleasant crunch. Combine the prepared pasta with the sauce of squids, shrimps and scallops. Ready dish is served with a glass of dry white wine.

Chow Mein

Ukha, Russia

Ukha is a very saturated, thickety broth made from several species of fresh fish such as zander, perch, ruffian, carp, salmon or carp. It is usually cooked on potatoes, with the addition of celery and spices. The principle is simple: the fatter the fish, the more spices must be added, and these are parsley, bay leaf and black pepper. Interestingly, fishermen prepare a ukha on water from the river, because they think it gives it a unique aroma. The whole process of preparation is crowned by adding a glass of vodka to the soup - it is supposed to improve the taste and neutralize the aroma characteristic for some species of fish. The finished soup is served with slices of lemon and freshly chopped dill.

Ukha

Peka, Croatia

Peka is the best known dish of traditional Croatian cuisine. It is prepared in a special cast-iron or clay dome dish, which is then filled with heat for about two hours. This unique cooking process gives Peka its aromatic and intense taste. The dish itself usually consists of octopus or meat sprinkled with olive oil, potatoes, vegetables and aromatic herbs. Peka is usually served with a glass of wine and a salad of tomatoes or cucumbers poured with vinegar.

Peka