Pirukas is a typical Estonian snack consisting of dough pockets filled with a variety of ingredients. It can be classified into three categories: küpsetatud (small, baked), praetud (small, fried), and plaadipirukad (large, baked). The dough can be made with a crumbly, flaky puff pastry, or with regular bread dough. The fillings range from meat, ham, and cabbage to rice, mushrooms, and carrots. Small pirukas can be filled with a variety of different ingredients, but the large ones are filled exclusively …

The Kama is prepared with a combination of roasted and finely milled flour types, usually oat, rye, barley, and pea flour. The mixture is then blended with dairy products such as buttermilk, kefir, or sour milk in order to create a creamy dish similar to porridge, or a thinner variation that is usually enjoyed as a drink. Kama is usually served as a nutritious breakfast or a healthy dessert that is often sweetened and complemented by fruits.

Verivorst is traditional Estonian blood sausage and the country's national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of verivorst sausages are roasted together with potatoes and pork. The sausage consists of barley, onions, allspice, marjoram, and blood. All of the ingredients are stuffed into a pig's intestine, and the sausage is typically accompanied by butter, sour cream, and sauerkraut on the side.

Kohupiimakreem is an Estonian dessert consisting of a delicious cream made from curd cheese which is combined with vanilla, sugar, and whipped cream. This dessert is always served cold, and it is recommended to top it with raisins or fresh berries for maximum enjoyment.

Rosolje is a popular fuchsia-coloured salad is a staple side dish in traditional Estonian cuisine. It is prepared with pickled herring and bite-sized pieces of beets and potatoes, all coated in a refreshing, creamy dressing. The salad is easily adaptable and often includes onions, pickles, smoked meat, hard-boiled eggs, or apples, while the dressing is usually made with a combination of mayonnaise and sour cream, with the occasional addition of mustard, horseradish, and various fresh herbs. Rosolje is typically served …

Leivasupp is a thick, creamy, and sweet bread soup that is usually made with soaked and mashed bread, raisins, fruit juice, cinnamon, and sugar. It is typically prepared with traditional, dense rye bread, and is often complemented by milk, cream, fresh fruit, and nuts. This bread soup can be served warm or chilled, and it is usually enjoyed as a dessert or a light afternoon snack, but it is also a popular school lunch in the country.

Kiluvõileib is a traditional Estonian open-faced sandwich consists of a slice of rye bread that is topped with a marinated sprat fillet. The bread is often buttered, or coated with munavoi—the coarse egg and butter spread—while the fillets are occasionally complemented by poached or hard-boiled eggs, green onions, and fresh herbs.

Mulgipuder is a rustic Estonian porridge consisting of mashed barley and potatoes. It often incorporates bacon and sautéed onions and is usually served as the main course, accompanied by sour cream and rye bread, or as a side dish complementing various roasted meat dishes.