Dishes of Finno-Ugric cuisine can now taste in Tallinn
Narva, who in 2025, as you know, officially wears the title of the cultural capital of the Finno-Ugric world, inspired the Tallinn gastrobar No Concept to create a unique menu, familiarizing with the culture and traditions of Ingria’s peoples. Moreover: in No Concept appeared a large mural in the Finno-Ugric theme.
At the presentation of the unusual menu in No Concept yesterday, April 7, the journalist of the Narva newspaper also visited.
-Thanks to acquaintance with the head of the Narva House of Ingria Ekaterina Kuznetsova, I am in the course of the traditions of Finno-Ugrov. He went to Narva for the grand opening on the occasion of the announcement of Narva in 2025 by the cultural capital of the Finno-Ugric world. And in conversations with Catherine, the idea was somehow spontaneously born to present the culinary traditions of Ingria in Tallinn, because the Finno-Ugric peoples live in all countries of the Baltic region, in Scandinavia. But, of course, a new reading of traditional dishes was required, ”Konstantin Chadlin, who recommended himself as a passionate local historian and friend of the Tallinn gastrobar No Concept and the Narva House of Ingria, told NG.
The owner of the gastrobar No Concept Anastasia Rouan actively supported this idea. “The creation of our new menu, which will be available before the end of 2025, is not just a business. We appreciate the lean approach, local products, Estonia and its history. And this is a simple but fascinating way to show which local ingredients were used earlier and how. This is part of Estonian culture, not a restaurant story, ”said Anastasia Ruan at the presentation. “But another thing is important: to show how to prepare the easiest product so that it is not inferior to Michelin level dishes.”
In addition, Anastasia emphasized, a multinational team gathered in No Concept, which is sincerely in love with a local flavor. “And one of our tasks is to tell about Estonia and its culture from an unexpected angle, which can surprise even the Estonians themselves,” the owner of Gastrobar shared her thoughts.
No Concept Chef Viktor Mordovets went to Narva to first-hand to get recipes for folk cuisine. And, relying on the experience of Ingria’s house, I developed a new menu of three dishes for a gastrobar: a creamy fish with salmon, a warm salad, a dessert on oatmeal milk with lingonberry jam.
– The dishes of traditional cuisine are very simple – they used everything that grows and is mined in these parts. At the same time, the fishermen brought some spices and seasonings from the sea. We took it as a basis. But still in modern people, taste preferences are more developed than our ancestors. Therefore, it was necessary to approach the reproduction of original recipes creatively, ”the chef Viktor Mordovets describes her task. – Having finalized the dish, we did not change its essence. Thus, culinary traditions remain alive, but they develop, following the evolution of people’s tastes. ”
So, for example, the basis of a warm salad is a traditional vinaigrette Ingermanlanders: forest mushrooms, young potatoes, onions, greens, spinach. But! Author’s honey-stringing refueling was added to it. “It is thanks to her that the taste of the ingredients is revealed and makes the salad even more fresh,” the chef said. And, I will add from myself: he already makes it a restaurant dish.
– And what to drink to our hearty dishes? “We asked the question and made a choice in favor of the Hands,” Anastasia Ruan told and suggested that reported the contents from five multi -colored bottles at the presentation to reporters. Everything is from the Estonian manufacturer of strong alcohol.
Hands is a traditional alcoholic beverage of the people of the Seto people, a sealing moonshine. It is made of rye malt, the strongest of those that are offered in a gastrobar, exceeds 60 degrees. You can try with different tastes – mountain ash, sea buckthorn, wild garlic, several types of garlic. The Gastrobar team “rethought”, gave with the help of Hands exclusivity and its traditional cocktails.
It is noteworthy that the changes occurred not only in the menu, but also in the design of No Concept: a large mural in the Finno-Ugric theme appeared on the wall-a stylized image of the winter-beaming bird, fragments of ornaments. “In fact, the winter hut has turquoise plumage, but here it is white – so that the focus remains on the colors of the background. Winter-rod and background colors were inspired by the Finno-Ugric peoples, ”explained the creator of the mural artist Minty Shrimp.
Dishes of Finno-Ugric cuisine in Tallinn NO Concept can be tasted today. And on May 18, at the bottom of the metropolitan district of Kalamaya, they will be represented in a gastrobar tent.
Well, what about getting to know the tastes of Ingria directly in Narva?
As the head of Ingria, Ekaterina Kuznetsova, told the Narva newspaper, on Saturdays in the House of Ingria (Vakzali, 19), culinary evenings are held. “Of course, we do not serve restaurant dishes, as in No Concept, but very simple – in home. Come, because local cuisine is a good opportunity to get acquainted with the original culture of the people, ”invites Catherine.
Our certificate:
With the Narva program-the cultural capital of the Finno-Ugric world 2025 can be acquainted here: https://www.narva2025.org
The program will end on December 6, on the Independence Day of Finland.
The main platform for events is the Narva House of Ingria on the street Vakzali, but events cover the entire Ida-Virumaa region.
Photo: Svetlana Zaitseva
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