Things To Do
in Jõhvi

Dense, sour-smelling rye bread eaten with every meal; available at bakeries and supermarkets across town.

Must-Try!

Locally smoked Baltic herring or whitefish; commonly served with potatoes, sour cream and dill and easy to find in restaurants and markets.

A traditional Estonian grain-and-legume flour mix usually served with yogurt or buttermilk as a simple breakfast or dessert; look for it in cafes and grocery shops.

Borscht, solyanka and pelmeni are commonly available due to the region's Russian-speaking population; good comfort food on cold days.

Small market stalls near the centre sell seasonal produce, smoked fish, cheeses and breads—great for picnic supplies and tasting local specialties.

During festivals and concerts you’ll find pop-up stalls offering grilled sausages, pastries and quick bites—handy for sampling regional flavors.

Be on time for appointments and tours—Estonians value punctuality.

Keep a low voice in public transport and shared spaces; blunt honesty is common but not intentionally rude.

Follow 'leave no trace' principles, respect protected areas and do not litter—locals take nature conservation seriously.

Northeast Estonia has a large Russian-speaking population—using a few Estonian phrases is appreciated, but Russian or English may be encountered widely.

Tipping is appreciated but not mandatory; rounding up the bill or leaving 5–10% for good service in restaurants is common. Taxi drivers and bar staff usually expect small rounding up rather than large tips.

Estonia uses the euro. Cards (Visa, Mastercard) and contactless payments are widely accepted; carry some cash for small market stalls or rural vendors. Mobile payments are common in urban areas.

Warmest and busiest season (June–August) with long daylight hours, comfortable temperatures and coastal swimming possible. Great time for festivals, walking coastal parks and visiting outdoor markets.

Cooler, crisp air and colorful forests (September–November). Good for mushroom and berry foraging; expect more rain and shorter daylight.

Cold, snowy and dark (December–February) with temperatures often below freezing; ideal for snowy landscapes, cross-country skiing and hearty local food. Some attractions may have reduced hours.

Variable weather (March–May) as snow melts and nature returns. Shoulder-season travel can mean fewer crowds but some muddy trails and limited services early in spring.

Extensive networks of trails and bog boardwalks through forest and wetland habitats—excellent for birdwatching and quiet hikes.

Cultivated parkland and coastal paths with views of the Gulf of Finland and landscaped gardens—good for easy walks and photography.

Wooded paths around the Pühtitsa convent offering peaceful short hikes and cultural sight-seeing.

Short trails and viewpoints around old mining sites and quarries that reveal the region’s industrial past—bring sturdy shoes and respect any restricted areas.

Vegetarian options are available in cafés and modern bistros (salads, root-vegetable dishes, soups). Ask for dishes without bacon or fish; many places will adapt meals on request.

Vegan choices exist but are more limited outside Tallinn; look for salads, vegetable soups and ask for dairy-free preparations. Bring snacks if you have strict needs.

Gluten-free bread and options are becoming more common; always ask staff and check labels in shops as traditional rye products are ubiquitous.

Specialty Halal or Kosher restaurants are not common in Jõhvi; look for neutral vegetarian options or travel to larger centres for certified alternatives.