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Bountiful Food OF THE BALTICS Yasemen Kaner-White
Having travelled extensively throughout the Baltics which encompasses Latvia, Lithuania and Estonia, it is clear emphasis is on local produce, freshness, seasonality and preserving. Summer brings a bounty of berries for example cloudberry used in both sweet dishes and savoury such as a sauce with local venison, and punchy sea buckthorn often drunk as a tea. The berries are foraged and preserved in preparation for winter enabling locals to retain the vital vitamins needed for the long cold season. Winter welcomes hearty meals, heavy with meat, grains and potatoes to keep people fuelled and strong. Hunting is common from
wild boar to deer; I was even offered bear in a restaurant in Estonia – a first for me. Dining outside in beautiful natural surroundings is common whether by a lake or in a forest among birch trees, it’s always invigorating eating al fresco and the Baltics have so many stunning natural spots to sit and take it all in. As well as homely style cooking, the sheer array of high-end fine dining and innovative, beautifully presented plates of food using delectable natural indigenous produce, is very impressive and a joy to experience. Below is a breakdown of each country highlighting their famed dishes as well as favoured ingredients.
Valmiera Restaurant, Latvia Fifth Chukker Magazine | Issue 16
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