In the anticipation of returning to Riga, the capital of Latvia, thoughts are dominated by the city's culinary offerings. The longing for its cafes, bistros, and moody beer bars, filled with the promise of memorable flavors, is palpable. Smoked sprats, black pudding sausages, quince lemonade, cloudberry jam, pickled garlic, herby butters, and bitter balsams tasting of liquorice – these are just a few of the tantalizing delights that await.
As one ponders the journey, a question arises: why do certain countries earn renown for their food while others remain overlooked? The rich and imaginative Baltic cuisine, akin to that of the nearby Nordic countries, often goes uncelebrated. Yet, the Baltic trio of Estonia, Latvia, and Lithuania offers a culinary experience that is as vivid and captivating as the scent of pine forests and the last remnants of winter's snow on sand and driftwood.
In the charming town of Pärnu, Estonia, the local flavors come alive in dishes like the traditional Estonian black pudding, a savory sausage made with pork blood, barley, and spices. Served with a tangy lingonberry sauce, it is a perfect representation of the region's hearty and comforting fare.
However, it is at the markets that one truly experiences the essence of Baltic flavors and traditions. The Riga Central Market, a sprawling indoor market housed in five giant hangars built during World War I, is a must-visit destination. Here, visitors can discover the Baltic's natural larder, with richly stocked lanes showcasing a dazzling array of gilded-looking fish, including Riga's famous smoked sprats in tins and jars, as well as lesser-known varieties like bitterling, tench, butterfish, garfish, pipefish, and lumpfish.
One dish that left an indelible mark on the palate was the Lithuanian šakotis, a traditional spit cake made with layers of dough coiled around a spit and baked over an open fire. Served in a glass ramekin, it was like a trifle crossed with a Christmas pudding, and once tasted, its rich, fruity flavor lingers in the mind.
Today, Baltic cities boast chefs who are only slightly swayed by global trends and are instead celebrating their own cuisines while challenging outdated notions of their regional food. Dining out is not an obsession, but there are plenty of excellent places to eat, such as Milda in Riga, where the menu proudly reflects the local land and the sea.
Spring is an ideal time to visit the Baltic region, when the air is crisp and the forests are awakening from their winter slumber. As the snow melts, the markets burst with the season's first offerings, from tender asparagus and vibrant rhubarb to fragrant wild garlic and earthy morel mushrooms. It is a time when the flavors of the Baltic truly come alive, as vivid and captivating as the scent of pine forests.
