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Nowadays local cuisine recognize the value of simplicity and using less flavourings in food preparation, therefore enchanging the true flavour of ingredients. The northern climate gives a delicious zest to plants and berries grown in the region, that´s because of the summer´s short and intensive growing season. Also, there are fewer pesticides used than in Europe generally - the cold winter is a very good natural protector. Typical ingredients are fresh lake fish ( pikeperch, perch, vendance, salmon ), various game ( elk, reindeer, hare etc ), forest berries (blueberry, lingonberry, raspberry, arctic cloudberry), forest mushrooms ( boletus, milk chap, chanterelle, false more) and locally produced rye, oats, potatoes and root vegetables. Various types of breads, pastries and pies are made from these products as well as soups, consommés and casseroled meat and fish dishes.
Traditional Salted, smoke-cured, smoked meat and fish dishes are also popular with visitors. These foods can be eaten in local hotel restaurants or outdoor over a campfire or as snacks during various activity programmes.
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