
lohikeitto
Salmon soup with potato, carrot and leek, in a broth finished with cream and fresh dill on top. It’s a nationwide dish, served in lunch restaurants, cafés and homes, almost always with rye bread.
Flavors · Lappeenranta
Fried meat pie, split open and filled with ham and boiled egg, with mustard, ketchup and cucumber salad. With only one of the two fillings it’s called atomi. It’s the snack sold at the market square and harbour stalls in Lappeenranta.
Traditional dish from Lappeenranta, Carélia do Sul
Also known as: vedyt, atomi, atomit
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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vety — Lappeenranta, Finland
The vety is a variation of the lihapiirakka, the fried meat pie sold at Finnish stalls, made with yeast dough and filled with minced meat and rice. In Lappeenranta the pie is split open and given extra fillings: ham, smoked or boiled, and slices of boiled egg. With both fillings it’s called vety, which means hydrogen. With only one of them, ham or egg, it’s called atomi, atom.
Local tourism says the pies were originally named atomic bomb and hydrogen bomb, and that they have been served in the city for more than 40 years. The market square and harbour stalls sell them all day, and in summer the harbour — by Lake Saimaa and the fortress — is particularly busy.
Toppings are the usual street-pie condiments: mustard, ketchup, chopped onion, cucumber salad and, at some stalls, butter or mayonnaise. The customer chooses the filling and sauces at the counter, and the pie is served hot to eat on the spot.
Lappeenranta , Carélia do Sul
Lappeenranta is the city of vety and atomi: the pies have been sold at the market square and harbour stalls for more than 40 years.
Fried meat pie (yeast dough, minced meat and rice). Smoked or boiled ham and boiled egg. Mustard, ketchup, onion and cucumber salad.
Hot, eaten with the hand, bought at the market square or harbour stalls.
An everyday snack, at any time of day.
Your questions
A fried meat pie, split open and filled with ham and boiled egg, with mustard, ketchup and cucumber salad. It’s sold at the market square and harbour stalls.
The vety contains both ham and egg; the atomi contains only one of the two. The names mean hydrogen and atom and, according to local tourism, come from hydrogen bomb and atomic bomb.
At the market square stalls in the centre and the harbour square stalls by Lake Saimaa and the fortress, the latter busier in summer.
Flavors of Finland

Salmon soup with potato, carrot and leek, in a broth finished with cream and fresh dill on top. It’s a nationwide dish, served in lunch restaurants, cafés and homes, almost always with rye bread.

A dark Easter sweet made from rye flour and rye malt slowly cooked until they sweeten on their own, with bitter orange peel. It is served cold with heavy cream and sugar, and appears throughout the country before Easter.

Dark, dense, sour bread made from whole rye flour and natural fermentation, formed round, with or without a hole, or dried. It appears at almost every meal and was chosen as Finland’s national food in a 2017 public vote.

Traditional farmhouse beer made from barley malt and other cereals, filtered over juniper branches in a wooden trough without boiling the wort. Its production method is protected by the European Union and it is included in Finland’s inventory of living heritage.

Open, oval pastry made with a thin rye dough, with pleated edges and filled with rice porridge, potato or barley, served with egg butter. It comes from Karelia and its method of preparation is protected by the European Union.

Oven-baked pudding made from semolina or rice porridge with milk, eggs and cardamom, served in squares with dried plum cream and whipped cream. The islanders of Åland chose it as the dish of the century.

Small round open tart made with a rye crust, filled with mashed potato sweetened by the potato itself and crushed lingonberry. It is the specialty of the Kainuu region and has a protected geographical indication from the European Union.

Rye dough bread filled with lake fish and pork belly, baked for hours until the crust darkens. It’s the food of Kuopio’s market square, sold hot, and its method of preparation is protected by the European Union.

Sliced reindeer meat, sautéed with onion and butter and simmered in broth or beer, served with mashed potatoes and lingonberries. It’s the dish most associated with reindeer herding in Lapland.

Lamb and potatoes slow-roasted for hours in a wood-fired oven in a long birch wooden trough called särä. It is Lemi’s traditional food in South Karelia, served with barley bread.

A small cylindrical cake made with almond and cookie crumbs, moistened with rum or punch and topped with a ring of icing with raspberry jam in the center. It is named after the national poet Johan Ludvig Runeberg, who lived in Porvoo.

Thin, flattened half-moon pastry, fried in oil, filled with meat or apple jam. It’s Savonlinna’s specialty, sold at the market square next to the steamboat passenger harbor.

A black sausage made from blood and pork with ground cereal, sold hot at Tampere’s market squares and served with lingonberry jam. The city’s tourism board calls it Tampere’s emblematic dish.