“From Forest to Table”<\/span><\/a> starts tomorrow, November 3, across Southern Estonia and will continue for more than two weeks until November 19. Restaurants from six counties in Southern Estonia will participate in the event.<\/p>\nDuring the food extravaganza, you can enjoy the special menus of restaurants and cafes all across Southern Estonia, where at least one ingredient has come from the forest, and which mainly consist of local ingredients. The price of the special menus are 25\u201330 euros.<\/p>\n
In Southern Estonia, a lot of different foods containing grain have been traditionally eaten for hundreds of years. Porridges and soups, potatoes, cabbage and legumes have also played a leading role in the areas cuisine. Fish has been caught from Peipse and Sibultee’s onions are known nationwide. Even today, southern Estonian food is characterised by clear and simple flavours.<\/p>\n
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Tartumaa<\/b><\/h2>\n
Tartu’s food culture has been influenced by many national cuisines throughout the ages. Pleasant additions to the local dining table have been made by Russians, the Votian people, Poluverniki, Setos, Russian Old Believers and Baltic Germans. Fish has been an important food, being caught from Peipsi and V\u00f5rtsj\u00e4rv lakes.<\/p>\n
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V\u00f5rumaa<\/b><\/h2>\n
Flavours characteristic of the region include V\u00f5ru meat smoked in a smoke sauna and tasty soups, as well as Seto cheese “Seto s\u00f5ir” and baked porridge. V\u00f5rumaa’s food culture has been influenced by the indigenous V\u00f5ru (v\u00f5rukesed) people and Setos, who have lived in the area for centuries, and who have their own language, but who today have merged with the native population while still preserving their own customs, culture and language.<\/p>\n
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Viljandimaa<\/b><\/h2>\n
This time, 13 exciting eateries from the city of Viljandi and its surroundings have joined the event. The local food culture has developed rapidly in recent years. Restaurant Fellin, which turned ten years old, receiving the prestigious Michelin Bib Gourmand earlier this year.<\/p>\n
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P\u00f5lva County<\/b><\/h2>\n
P\u00f5lvamaa’s food culture combines the foods of Southern Tartumaa, Setomaa, and V\u00f5rumaa. Special attention should be paid to P\u00f5lvamaa’s hemp and linen products, whose cultivation traditions go back to the distant past. In addition to delicious farm products, the local fish of Peipsi and L\u00e4mmij\u00e4rvi lakes are also delicious in the dishes of the people of P\u00f6lva.<\/p>\n
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J\u00f5gevamaa<\/b><\/h2>\n
J\u00f5gevamaa shares common food traditions with old Tartu and Viljandimaa, because before the Second World War, the current area of J\u00f5gevamaa belonged to these counties.<\/p>\n
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Valgamaa<\/b><\/h2>\n
Valgamaa is Estonia’s southernmost county, where different peoples and cultures and a rich food culture intertwine, starting from Mulgimaa, intertwining with Latvian food culture and passing through Old Tartumaa and Otep\u00e4\u00e4 to Otep\u00e4\u00e4’s old V\u00f5rumaa.<\/p>\n
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