Lääne County and islands

Throughout history, what provided daily food to the table in Western Estonia was the fields, forests and sea coast of this region. The dishes typical of Western Estonia today are rye bread, fish, vegetables and grains. The species of fish known in this area are Baltic herring, sprat, European perch, freshwater bream, vimba bream, European whitefish, European flounder and garfish. The menu is enriched and diversified with organic grass-fed beef and lamb. Countryside families will often have sauerkraut and potato soup, dumpling soup or “white sausage” made of pork and barley groats. Preserves, sauces and various syrups also play an important role.
The foods authentic for Saaremaa region are pan-fried flatbread, smoked fish and hapurokk, which is slightly fermented flour drunk from Muhu island.
Hiiumaa food resembles a busy village, one taste leading to another; from a charming café you can go to a real tavern and listen to the flow of friendly Hiiumaa dialect while you enjoy the inimitable tradition-respecting environment. Barley flour rolls made with blood or without are considered to beHiiumaa specialty.
The oldest type of sauce known On Saaremaa and Hiiumaa was sprat brine. On Hiiumaa, another sauce was made of meat brine, water and barley flour. When it was “enhanced” with fat or adding pieces of meat, it became gravy.
Beer brewing is generally characteristic of Estonian islands and western region. Wherever juniper grows, juniper branches have always been used in brewing.

All regions