Saareköök

Saareköök is a traditional Estonian cuisine that originates from the island of Saaremaa, the largest island in Estonia. The island’s remote location and maritime environment have shaped its culinary traditions, which emphasize simple, hearty, and locally sourced ingredients.

A defining feature of Saareköök is its reliance on fish, particularly herring, sprat, and salmon, which are abundant in the Baltic Sea. Dishes often incorporate smoked or salted fish, such as *saaremaa kala* (Saaremaa fish), a traditional smoked herring served with rye bread, onions, and sour cream. Another notable dish is *kali* (cod), frequently prepared in stews or as a fried side dish.

Meat is also used, though less prominently, with pork and beef appearing in stews like *kartulikarp* (potato and meat stew) or *verivorst* (blood sausage), which is often served with rye bread and pickled vegetables. Potatoes, cabbage, and root vegetables are staples, reflecting the island’s agricultural roots.

Fermented and preserved foods play a key role in Saareköök, including *hapukapsad* (sour cabbage) and *marjat* (berries), which are used in both savory and sweet preparations. Desserts may feature berries like lingonberries or cloudberries, often paired with dairy products such as *kohuke* (a traditional fermented milk drink).

The cuisine reflects the island’s self-sufficiency, with dishes designed to utilize seasonal ingredients efficiently. While modern influences have introduced new techniques, many traditional recipes remain central to Saaremaa’s cultural identity, celebrated in local festivals and home cooking.