Estonian curd snack: a fresh-cheese bar dipped in dark chocolate, sometimes with vanilla, jam or coconut in the curd. Found in every Estonian fridge and corner shop, eaten daily year-round.
Where to eat it: 3 restaurants across 1 city.
Kohuke evolved from the Estonian tradition of fresh curd cheese (kohupiim), which farmers made from soured milk and salt for centuries. In the 1950s, Estonian dairy factories began shaping the curd into bars and dipping them in dark chocolate, sometimes adding vanilla, jam or coconut to the curd. The kohuke became Estonia's universal snack: roughly a hundred kohuke per Estonian per year by current dairy industry estimates. Every Tallinn supermarket counter carries five or six varieties at the cash register.
Common allergens: Milk
Tip from the editors. Add a teaspoon of jam to each bar before freezing for the classic Estonian raspberry-vanilla version.
Maiasmokk on Pikk has been Tallinn's confectionery cafe since 1864, the oldest continuously operating cafe in Estonia with a marzipan-painting room daily.
Signature drink: Hot chocolate with marzipan
Order: Hot chocolate and a piece of hand-painted marzipan; the kringel sweet bread is the everyday order.
Tip: The marzipan room runs an audioguide tour. Cake counter at the door for takeaway.
Kalev on Roseni in the Rotermann Quarter is the historic Estonian confectionery brand's flagship shop, with house chocolate, marzipan and kommid sweets.
Worth the queue: Estonian marzipan figures
Balti Jaama Turg next to the Baltic rail station runs nearly 300 vendors across three floors, with produce, fish and street-food downstairs, design upstairs.
More cities are in research. Want kohuke covered somewhere specific? Tell us where you want to eat.