10 regional dishes covered across Estonia, each with the canonical version and where to eat it, city by city.
KiluvõileibMain course · TallinnBaltic sprat open sandwich on Estonian black rye bread, with butter, hard-boiled egg and dill.
KohukeMain course · TallinnEstonian curd snack: a fresh-cheese bar dipped in dark chocolate, sometimes with vanilla, jam or coconut in the curd.
KringelMain course · TallinnEstonian sweet braided bread scented with cardamom, raisins and citrus zest, baked golden and brushed with butter.
Mulgi PuderMain course · TallinnEstonia's national peasant dish: a creamy porridge of mashed potato and pearl barley, finished with butter, bacon and onion.
Vana TallinnMain course · TallinnEstonian rum-vanilla-citrus liqueur, served neat as a dessert pour or stirred into coffee at the end of dinner.HapukapsasMain course · TallinnEstonian sauerkraut: fermented white cabbage, eaten with verivorst at Christmas, alongside roast pork year-round, and as the everyday vegetable.LeibBread · TallinnEstonian dense fermented rye bread, the daily staple across the country.RosoljeMain course · TallinnSültMain course · TallinnEstonian head cheese: meat from pork hocks slow-boiled with bay, allspice and pepper, then set into a clear aspic.VerivorstMain course · TallinnEstonian blood sausage made from pig's blood, pearl barley, onion and marjoram in an intestine casing.