Baltic Sea Region
The Baltic Sea Region 100 Best Restaurants
Baltic100BestRestaurants.eu presents the list of the 100 best restaurants in Baltic Sea Region (Quality List). These are the most famous „Baltic” tables, exceptional establishments.
Baltic100BestRestaurants.eu aggregates the notes of different guides (Michelin, Gault&Millau, TripAdvisor, White Guide, Andy Hayler' Restaurant Guide, Poland 100 Best Restaurants ) in order to calculate a finer and more objective overall score. This is the Quality score of the restaurant which makes it possible to establish the list of the best restaurants in Baltic Sea Region.
The flavour of Denmark is a fascinating mixture, embracing both the gourmet aspects of The New Nordic kitchen as well as the traditional local cuisine.
Known for the high quality of its food products such as bacon, beer, dairy products, fish & seafood, and cookies. Denmark is a leader when it comes to organic food, with much food production taking place in close harmony with nature.
Using the traditional commodities such as potatoes, root vegetables, cabbage combined with local herbs and the skilled chefs in Denmark give you great and memorable taste experiences.
Estonian cuisine has developed on the basis of traditional farm and estate cooking and offering, later following the traditions of cooking in cities. Use of domestic and local, incl. organic, foodstuffs is typical of Estonian food culture. Different seasons are clearly expressed on Estonian food table. Besides fresh and lighter summer and autumn dishes, preserves and meat dishes are prevailing on food table in winter and spring. Spring is the season of fish dishes, summer is the season of berries and autumn is the time for mushroom and game dishes.
Finnish food has its origins in the tastes of the nature. The wild berries, mushrooms and game animals in the forests, the fish in rivers, lakes and sea, and reindeer from Lapland provide us with strong flavours and the four seasons are shown. The location between East and West has given a powerful impact on our food. We have rich regional food and bread cultures, alongside with completely new functional food innovations.
Northern Germany is famous for its unique nature and a great variety of regional products. The culinary facets are as manifold as this piece of land is. Right at the top of the menu is fresh fish, prepared in several ways. Mostly in autumn also venison from the forests is offered. Specialities made from sea buckthorn are also typical of the North.
And last but not least there is a great brewing tradition for 700 years.
Latvian culinary has influences from both East and the West. It is distinctly seasonal with a strong emphasis on wild food. Spring brings birch juice, the Summer Solstice brings caraway seed cheese and beer. In Autumn, mushroom hunting and cranberry gathering becomes a national obsession. Winter is the time of smoked meat and fish, warming soups and bacon pies. For the simplest of snacks, just smear hemp butter and honey on a slice of rye bread!
Lithuanian cuisine is known for the black rye bread, big choice of potatoes dishes, dairy products and smoked meat. Lithuanians are proud of old going traditions of local bear, mead and fruit vines. Herbs and plants from Lithuanian meadows together with wild berries and mushrooms from the ancient woodlands make Lithuanian seasonal dishes even more colorful.
Sweden is one of the largest countries in Europe. With only 9,3 million citizens and merely 3 % of its surface inhabited, wild nature is one of its greatest assets. Traditional dishes are based on what the land and sea have to offer.
Long, cold winters have made different methods of preservation an important part of tradition. Cured, salted and pickled fish, meats and vegetables lay at the very heart of the Swedish kitchen. Nature’s pantry provides products of unique quality and diversity!
Owing to its location and history, Poland has very rich culinary heritage. Many Polish dishes exhibit traces of the cuisine of the East and West, North and South.
Polish dishes have always been full of flavours and aromas. They have been seasoned with many local herbs, as well as spices brought from faraway lands. While our cold meat, bread and dairy products are already known in many countries, a number of delicious soups and different kinds of roast meat are still waiting to be discovered.