What is in season in Tallinn. and what to order when the market changes.
Spring
- Birch sap (kasemahl): Tapped from birch trees in late March and April across Estonia, sold at markets and brewed into spring water across Tallinn kitchens.
- Nettle and sorrel: Wild nettles and sorrel arrive at Balti Jaama Turg in April and May, used in soups and salads at Bib Gourmand kitchens like Fotografiska and Vesta.
- Spring perch: Perch caught fresh from the Baltic and Estonian lakes appears on tasting menus at NOA and 180 by Matthias Diether through April and May.
Summer
- Estonian strawberries: Maasikad ripen in June and July, sold by the basket at Balti Jaama Turg, Nõmme Turg and Keskturg, eaten with cream and on kringel.
- Wild blueberries (mustikad): Estonian wild blueberries arrive in late July, sold in plastic buckets at the markets and folded into pies and porridges across the city.
- Smoked Baltic herring: Smoked sprats and herring from the August fishery anchor the kiluvõileib open sandwich and bar snacks across the city's pubs.
- Garden cucumbers and dill: Estonian summer cucumbers and dill arrive at the markets by July, going into the year's pickle jars and cold cucumber soups.
Autumn
- Wild mushrooms: Estonian forests yield chanterelles, porcini and cep mushrooms from late August through October, sold at Balti Jaama Turg by foragers.
- Estonian game: Wild boar, elk and venison enter restaurant menus in October, with NOA Chef's Hall, Tuljak and Rataskaevu 16 leading the seasonal game course.
- Apple harvest: Estonian apples ripen across September and October, sold at markets and stewed into hapukapsas-side dishes for the winter.
- Lingonberry and cranberry: Wild lingonberries (pohlad) and cranberries (jõhvikad) arrive in October, hand-foraged from northern bogs and sold as jam across the markets.
Winter
- Verivorst at the Christmas market: Blood sausage with lingonberry jam and hapukapsas anchors the Tallinn Christmas Market on Raekoja plats from late November through early January.
- Sült and Christmas table: Pork-hock head cheese (sült) appears on Estonian Christmas Eve tables alongside verivorst, with most Old Town traditional rooms running it through December.
- Glögi mulled spirits: Tallinn's Christmas market sells glögi (mulled wine), often spiked with Vana Tallinn liqueur, plus mulled Põhjala porter through the dark months.
- Smoked fish and rye bread: Winter Estonia leans on the smokehouse: smoked salmon, herring and eel pair with dense Karjase Sai rye for everyday meals from December through March.