The Ministry of Regional Affairs and Agriculture has been selecting culinary regions since 2016. The culinary region programme is different every year, characterised by the region that holds the title. For the local community and businesses, this is an opportunity to cooperate, develop new culinary tourism services, and introduce their local area through food culture.2016 – Year of Hiiumaa Flavours. Fish – garfish, flounder and salted Baltic herring – are definitely an inseparable part of the flavours of Hiiumaa as the second largest island in Estonia The traditional method of preparing fish, which is drying, is widely used in Hiiumaa. The Hiiu viiul (Hiiumaa violin), i.e. dried leg of lamb, is an interesting and traditional food of Hiiumaa. The tuhlitamp (mashed potatoes) has historically been another traditional food eaten in Hiiumaa. The island is also known for its coffee-drinking culture – the people of Kärdla have been called coffee guzzlers for a long time. The tradition of organising café days in Estonia also started from Hiiumaa.2017 – Year of Peipsimaa Flavours. Peipsimaa is known as the pantry of Estonia. The culinary region of Peipsimaa consisted of four counties and its culinary culture is mainly influenced by Lake Peipus and the food heritage of the Old Believers. Peipsimaa is known for fishing and onion growing, and more recently also for growing cucumbers, tomatoes and other vegetables. The cuisine of Peipsimaa is characterised by an abundance of fish dishes and onions, all kinds of pies and a diverse use of forest fare. After the Year of Flavours, Peipsimaa has stood out as the organiser of big and innovative food events – the Great Peipus Food Festival, the Peipus Food Street, the Night Feast, and more.2018 – Year of Pärnumaa Flavours. The flavours of Pärnumaa that characterise the region are Baltic herring and cucumber. Several recognised cider farms are also located here. Baltic herring is the everyday food of the coastal people and, as the national fish, the most highly regarded fish in Estonia, which tastes equally good whether salted, fried or marinated. Cucumbers have been a vital part of the coastal cuisine for centuries. The people of Pärnumaa have their own cucumber variety, Tahkuranna muurom, and the dedicated Cucumber Festival, which brings thousands of visitors to the area every year.2019 – Year of Vana-Võromaa Flavours. Vana-Võromaa is a region in southern Estonia, which covers eight historical parishes of Põlva, Valga and Võru counties. The region’s cuisine is characterised by products such as smoke sauna ham, curd cheese, barley bread and fermented birch juice. The region has worked systematically for a long time to develop its food culture and has come up with the regional label UMA MEKK – OUR FLAVOUR. Vana-Võromaa has many unique small producers with a rich product range.2020 – Year of Haapsalu and Läänemaa Flavours. Haapsalu is Estonia’s oldest resort, which in the present day is characterised by a wide range of cultural events and a café culture that started thriving in the early 19th century. Haapsalu, dotted with quaint little cafés, lives at a leisurely pace, enlivened by bustling summer events. The food culture of Läänemaa in general has been influenced by the lifestyle of the coastal Swedes. In addition to the bilingual place names on the islands of Vormsi and Osmussaar and the Noarootsi Peninsula, traces of the culinary traditions of the coastal Swedes can be found in the form of modernised traditional recipes.2021 – Year of Northern Estonian Flavours. With the slogan “Tastes from the Limestone Coast”, Northern Estonia underlines the fact that food growing starts in the ground. Fish, potatoes and barley are typical ingredients used in North-Estonian cuisine. The food culture of the region has been influenced by the presence of beautiful manor houses, which according to food lore have played a very important role in shaping the region’s diet. For example, vodka has been an ingredient widely used in the region, as distilleries were an important part of the lifestyle of the landowners. Numerous grand glasshouses were built on manor estates in the 19th century as the importance of gardening increased. In addition to growing more exotic plants, people also enjoyed drinking coffee there in autumn and winter. The glasshouses next to the manor houses are characteristic of Northern Estonia in particular.2022 – Year of Järvamaa Flavours.  The Järvamaa culinary region is located in Central Estonia, in the heart of Estonia. Järvamaa has stood out as a dairy county – it has the most dairy cows and the largest dairy herds, is home to the most modern new dairy factories in Estonia and the Estonian Dairy Museum, which organises a milk day every year. Dairy is undoubtedly the white gold of Järvamaa, which is used to introduce the region to the wider public. When the county was the culinary region of the year, the Järvamaa Foundation registered poktail, which means piimakokteil (milkshake in Estonian), as a trademark.2023 – Year of Mulgimaa Flavours. With the slogan “Mulgi Food – New and Old Together”, the region emphasises innovation and the potential of food technology. The main idea behind the Year of Mulgimaa Flavours is based on traditional Mulgimaa foods – Mulgi porridge (potato and barley porridge), Mulgi sauerkraut (sauerkraut with barley), Mulgi korp (flat pastry with filling) and mixed kama (mixture of grains and ground dried pulses). Mulgi porridge has been entered in the UNESCO Intangible Cultural Heritage List.

In September, Tallinn hotels are putting a special spotlight on Estonian food by showcasing local flavors at breakfast.Estonian food is clearly labelled on the breakfast tables, with a selection of dishes and flavors that are close to Estonians’ hearts. These include traditional dark rye bread with fresh butter, homemade berry jams and, of course, kama – a traditional Estonian grain mixture served with kefir and jam or fresh berries.Hotels featuring Estonian breakfast foods include Mövenpick Hotel Tallinn, Mercure Tallinn Hotel, Kalev Spa Hotel, Nordic Hotel Forum, My City Hotel, Radisson Collection Hotel, Tallinn, Swissôtel Tallinn, Palace Hotel Tallinn, Go Hotel Shnelli, Hyatt Place Tallinn, Hotel Telegraaf, Autograph Collection, Tähetorni Hotel, Kreutzwald Hotel Tallinn, Centennial Nexus Hotel Tallinn, The von Stackelberg Hotel Tallinn, Radisson Blu Hotel Olümpia and Original Sokos Hotel Viru.Estonian food starts with breakfast!The initiative is led by Visit Tallinn. More information is available on the Visit Tallinn website

Estonian food is a tasty reflection of thousand-year-old traditions, pure nature and smart producers.

Embark on a culinary journey into ancient and modern Estonia at your home kitchen.

Estonian Culinary Route is a part of the Baltic Sea Culinary Route.Find exciting suggestions for thrilling dishes and aknowledged restaurants in different regions in Estoniawww.toidutee.ee/eng 

1. Kiss a bread Since bread has been a symbol of food in Estonian farms for centuries, there are numerous interesting beliefs regarding this matter. Many of these are related to that the bread luck would remain in the house and food would never end on the table.  For example, a loaf of bread was not be placed on the table the cut end toward the door for that way bread could have left the house.  Likewise, a warm bread was to be broken, not cut with a knife - otherwise the bread luck may leave the house.  However, there is one belief that is still followed in many homes - in case a piece of bread is dropped, it should be picked up and given a kiss in order to show a respect for the bread.    2. Bread for Dessert Black bread is quite a mandatory food on every Estonian's dining table, therefore, this is also a main food product that the Estonians living abroad ask to bring it along when you visit them or take it with them when moving far from home.   Thus you should not be surprised when Estonians eat bread for snacks between meals or use it for making a dessert.  In thousands of homes hardened bread slices are placed into water to soak and boil in order to eat this soup cooked with raisins, cinnamon and sugar with sour cream for a dessert. Sometimes also apples are added to the bread soup, however, some families love to add whipped cream or milk to the soup instead of milk. It's a matter of taste!   3. Bloody delicacies Since by traditions when animals were slaughtered in farms, everything in animals had to be used for food or forage, then Estonians were very skilful in making dishes of blood.  Even today, the Christmas table of every respectable Estonian includes blood sausages cooked to black and a sourly lingonberry jam is added to black sausages to give a special taste. But there are even more other delicacies of blood that Estonians to a greater or lesser extent eat nowadays. For example, you could buy a blood dumpling (In Estonian verikäkk) that tastes good with sour cream. Blood can be also used to cook blood pancakes and even a blood bread.   4. Estonian national dish - shashlik There is one day in a year when all Estonians consider an Armenian national dish shashlik an inseparable part of the traditional cuisine - 23 June, the Midsummer Eve.  Estonians rush into shops where the shelves are filled with hundreds of types of shashlik - made from pork, chicken, turkey, lamb and in all sorts of interesting marinades. In the night of 23 June, bonfires are started in all over Estonia and shashliks are skewered and grilled slowly by the fire.  Naturally, a proper Midsummer Eve includes good Estonian beer, lots of merry songs and dances and an ancient tradition - jumping over or in some case through the fire. Notably, old Estonians knew that the bonfire has a healing and purifying power. In addition, the girls who were thinking about their loved one during the jump got married shortly. 5. Explosive mustard Estonians have traditionally seasoned their food with salt and pepper and we do not see herbal or oriental spicy tastes in our national dishes. However, there is one ingredient that takes even some of the foreigner's breath away - this is our strong mustard. Mustard has been part of Estonians' food table much longer than for example the world's most popular sauce, ketchup. And unlike the Nordic countries where mustard is a pleasantly mild and even a slightly sweet sauce, our mustard has always been salty and very strong - even so strong that overly large drop on a piece of meat may make you cry like many less informed eaters have experienced over and over again.  Therefore, it is not a surprise that mustard is very respected also in medicine - mustard that instantly opens your nostrils helps to alleviate cold and even a sore throat. Estonians are also placing mustard plasters on their chest and back against the cold and soothing the tired feet with a mustard bath.   

Although Estonian cafés and restaurants mainly find their inspiration from the Mediterranean cuisine, there are many which respect traditional as well as contemporary Estonian food and Estonian quality basic products. An increasing amount of the production of Estonian farmers finds its way to the menus of Estonian cafés and restaurants, and the chefs are discovering new and interesting ways to combine traditional Estonian cuisine with new techniques or taste combinations. If you are looking for a special experience from a restaurant or café which has been elected among the top 50 best restaurants in Estonia, then find a suitable venue here: The 50 Best restaurants Get to know the Estonian culinary regions and follow a delicious route through Estonia by spotting the best, most tempting restaurant near your location from the map: Estonian culinary route Find exciting suggestions for thrilling dishes and acknowledged restaurants in different regions of Estonia, pick out a restaurant from the interactive map and book a table: VisitEstonia.ee