• Masters Level 86

    180 Degrees by Matthias Diether

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    Staapli 4, Tallinn

    Would you like tobe the centerof attention? But of course! Who wouldn’t...Very well. Not on Sundays. Not on Mondays, either. But from Tuesday to Saturday after 6 pm. Noblessner Harbour, Tallinn. Staapli 4.Where are you taking us? 180 Degrees! The name of the restaurant is accurate and misleading at the same time. True enough —the open kitchen in the middle of the dining hall is180° opento the view from any table.Sois the harbor, whose former industrial port buildings are being converted into some of the finest real estate in future Tallinn. But your impressions shift away from the views tothe feeling of being in the centerof attention. Your arrival has been noticed. The doors are pushed open to welcome you when you are still dozens of metres away. The restaurant is spacious, elegant in a modern way. Formal and dignified without a trace of timidity. The guest gets accustomed to the role in the lounge bar fitted out with comfortable sofas and armchairs. The aperitif and the Head Chef’s welcome - four miniature starters - are served here. After that, the Head Chef Matthias Diether bides each guest welcome inperson and introduces his restaurant. You decide together between the short (4 courses) and long (6 courses) degustation menu. The servers whisk you from the lounge to the more spacious dining hall with its floor-to-ceiling windows (and will not leave your side until you exit the establishment). Bristling with equipment, the well-lit kitchen in the middle of the room sets the pace for the chefs with a quiet, yet endless techno beat. But they do not take its diktat! The work of the kitchen shows a high degree of organization and a complete lack of rushing. Itisas good as clockwork. The chefs are as relaxed as the guests are, and the service is caring and competent without a hint of either rigidity orflattery. But... howabout the food and drink? The restaurant shows it cares by offering some of the best fine dining in Estonia. A wealth of interesting ingredients is plated here, and every technique enabled by the modern equipment is deployed. 180 Degrees offers an elevated drinks selection to match (no other restaurant in Tallinn offers the option of a drinks selection consisting entirely of champagnes and sparkling wines). It seems, however, unjust to focus on a single dish or drink. They are not the center ofattention. You are!

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  • Masters Level 82

    Alexander Restaurant at Pädaste Manor

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    Pädaste Manor, 94716 Muhu Island

    Juniper trees and windy weather invariably welcome the newcomer to the Muhu island. The weather is the main factor influencing the simple life on the island. The local folk disdains the complex mores of the world beyond. The arrival of the newhead chef of Pädaste Manor, Stefan Berwanger from Frankfurt, was no exception. He tells the tale to the manor’s numerous guests through the degustation menu of the Alexander Restaurant. Over the years, Pädaste Manor has earned a richly deserved reputation as a place for relaxation and self-care in Nordic freshness on a small island exotic in its simplicity. The rooms tend tobe booked out to faraway guests long ahead of time. Something tobearin mind about the restaurant is that it has two faces to show. One for those who overnight atthe manor. The other for those who have come to simply dine. The difference isnotinherent to the restaurant - rather, it rises from the mind of the guest. Fully understanding the manor’s offerings takes a bit of time. Living the local life for at least a day. Alexander serves Nordic Islands’ cuisine. Local catch and local harvest. Earlier on,Alexander was known for luxurious manor food, with the chefs relying on numerous complex techniques. Authentic fine dining. Under Stefan Berwanger, ithas turned to the luxury of pure, simple, honest food. The chef’s attention is focused on choosing the ingredients even more than preparing them. The dish titled Tomatoes consists of miniature tomatoes of different colors and flavors, marinated in pickle brine and served with cucumber slices and cucumber sorbet. The Muhu Lamb is a cut of the sheep carcass kept in the cellar (guests can be served different cuts as a single sheep is prepared at a time) with multicolor roast carrots. The third impression of Alexander is gained by visiting the manor’s winter embassy (since the manor itself is closed in the winter) in Tallinn Old Town. The single communal table seats about twenty guests. The chef serves dishes from ingredients prepared at the manor in the autumn and finishes themin front of the guests.

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  • Fine Level 69

    ANNO, Koduresto & Veininurk

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    Poldri 3, 10154 Tallinn

    The Anno Home Restaurant and Wine Corner is special with its long name, informative and misleading at once. Those who expect to enter somebody’s actual home will bedisappointed. But even though nobody lives here, an atmosphere as cozy, homelike andcomfortable asat the Anno is hard tofind even at real homes. The small restaurant (seats 22 - don't bother swinging by without booking in advance) and its souls and owners Anna and Erno Kaasik give cause to reflect about whether true restaurant ownership could everbe simply a business and a profession... Or always a calling and a lifestyle. With their service and attitude, the two “amateurs” (neither considers themselves professionals) surpass the majority of pros. Anna Kaasik’s simple (homelike?) cuisine offers flavors (such as the spicy beet consommé or the smoky eggplant fillet) whose clarity and depth could teach a thing or a few to the most ambitious of restaurants. Erno Kaasik is yet to find the perfect wines to match their meals. But heis searching. And until then, wegetto try two orthree quite different, but“quite passable” ones. Your second visit to Anna and Erno Kaasik’ s restaurant makes you a family acquaintance. Both for their real home and restaurant home.

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  • Fine Level 61


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    Ülikooli 15, Tartu

    The Boutique Hotel Antonius is located across the street from the principal symbol of Tartu - the main building of the university. The 18th-century building exudes elegance and grace. The restaurant, located in the basement and adorned with a ceiling window, capitalizes onthis impression. The best tables stand slightly apart, under the limestone arches. The small restaurant with its formally grey walls is the quietest and most peaceful in Tartu. The elegant atmosphere comes with equally elegant classical cuisine built around local ingredients. The trout, marinated with Härjanurme vodka, has a dense texture reminiscent of gummy candy. Its avocado cream, dill and trout roe accompaniments blend into a harmonic, salty-sour, excellently balanced composition. The best drink togo with the trout is the vodka the fish was marinated in - the local Hõbe.The service balances respect for the guests’ privacy with warm, courteous care.

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  • A Nice Place


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    Kastani 42, Tartu

    Like the famous Telliskivi Creative City in Tallinn, Tartu has its former industrial quarter - Widget Factory - converted into anup-and-coming area. Far from being a cheap imitation, it may well surpass Tallinn’s. One of the first residents of the former factory floor, Aparaat offers simple food with an excellent price-quality ratio. While new eateries have sprung uparound it like mushrooms after rain, Aparaat carries onas usual. The fare offered on rough furniture in a factory setting is rapidly becoming an institution inits own right for the younger citizens. Take, for example, the hamburger. The most frequent dish encountered in Estonian restaurants. The Aparaat pulled pork burger with potato peels is sweetish, juicy, and definitely the tastiest in its price category – if not across all categories. All other dishes follow suit. This simplicity is the underlying magic of the Aparaat’s success, served with a smile.

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  • Masters Level 79

    Art Priori

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    Olevimägi 7, 10123 Tallinn

    Art Priori is a restaurant that evokes passions. Through the temporary fine art exhibitions in its halls and the clear food art ambitions on its plates, ithas offered more to talk about inthree years than most restaurants manage in a dozen. The most recent year may have been quieter, but certainly no less creative. In its latest menu, the focus has shifted from modern world food to classical Russian cuisine. Stroganina is a method of preparing very fresh fish commonly used in the northern regions of Russia. The fish is simply deep-frozen; a bit before serving, itis given a moment tothaw, then served in paper-thin slices. The fish crunches under the tooth like fresh snow and tastes as pure as can be.Art Priori offers a stroganina platter of salmon, tuna and butterfish. Its best match iswithout doubt vodka. The restaurant offers a selection of Estonian, Russian and French vodkas. This choice hastobe far from arbitrary. These three cuisines are the main influences behind Art Priori’s current menu. The next Russian classic we try is the borscht. The waiter first brings out bowls with... dumplings. The borscht ingredients are stuffed in the dumplings! A bouillon of oxtail andbeet juice is poured over them, and grains of nitrogen-frozen sour cream are scattered over the soup. The contrast ofhotand cold amplifies the tender taste of beetroot. As for drinks, the emphasis at Art Priori lies certainly noton vodka – rather, it falls on wine. The waiter recommends a Domaine Henri Delagrange Pinot Noir togo with the borscht, anditis a match made in heaven. Art Priori’s wine card is luxurious, more valuable than inelsewhere in Tallinn; and the restaurant itself with its atmosphere of art is a very fitting place to enjoy it.

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  • A Nice Place


    Kopli 1 10149, 10149 Tallinn

    The Baltic Station Market and the Depoo are the recent focus of Tallinn’s street food scene. Several dozen different eateries cater to every imaginable taste and each stall has its die-hard fans. Among the many, the Baojaam can be easy to miss. The small stand crafts five different kinds of bao complete with four soft drink options. Note that during lunch rush, you may have to fight through the crowds for your bun. Things are calmer in the off-peak hours, but don’t count on a fly-by meal even so. The Baojaam – literally the Bao Station – is like any other station: people come and go, and they pick up their baos as fast as they are made; but taste is everything, and no concessions are made to speed. But how to choose your bao? Just pick a filling: veggies, squid, beef, pork or chicken. Each is equally delicious.

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  • A Nice Place

    Cafe Truffe

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    Raekoja pl. 1, Tartu

    Restaurant Truffe isan excellent representative of the Tartu way of life. This way of life isslow but sure. The Truffe, which has worn the laurels of the best restaurant in Tartu, nolonger seeks to stand out, because ithas become an iconic spot. Everybody knows itandvisits occasionally. Why? The Truffe has become an inseparable part of Tartu’s quiet flow. The menu is heavy on the “classics”, dishes that have stayed on their menu for over a decade. Warm French chicken salad, lobster soup with mussels and shrimp... The generous portion of soup fills you right up, and the concentrated seafood taste lingers long. And while the menu is static, the atmosphere is some of the most energetic in Tartu. The youngish crowd and young staff enjoy the central location on the Town Hall Square and revel in the permanently high-quality food and drink.

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  • Fine Level 65


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    Sulevimägi 1, 10123 Tallinn

    When the Chedi opened to the public in Tallinn a decade ago,it was an event akin toanearthquake. An ultramodern Asian restaurant with staff from the iconic London Hakkasan manning the kitchen. In Tallinn, not any nearby major city! Now, a decade later, everything isasit was, except the ground isdone trembling. And Chedi isno longer a thing ofbewilderment. In the general scheme of things, sounds like things took a turn downhill? On the contrary! Chedi is here to stay. This is the addiction to good food. Everything else, the still-inspiring interior down to the very decent drinks list, is secondary. A sweetish taste binds the menu into a whole. Itis comparable to Coca-Cola (you see what makes it so addictive!). Prepared on a spitting hotwok, the food is crisp on the surface, yet delicate on the inside. Spicy flavors accentuate without dominating. You either love or hate the food at the Chedi. Indifference is infrequent. But the Chedi was a good reason to visit Tallinn a decade ago and we expect itto remain one for the decade to come!

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  • A Nice Place

    Clayhills Gastropub

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    Pikk 13, Tallinn

    Ten years ago, Estonia was full of pubs. Today, not many of them remain, though the pub as we know it is by no means an endangered species; if anything, it’s coming back with a vengeance; Estonia might be a small country, but it’s a big producer of craft beers; among brew lovers Põhjala Brewery might be more known than Estonia itself. Per capita, Estonia probably has the world’s largest number of craft beer breweries. Gastropubs, on the other hand, those convivial eateries with quality food and pleasant drinks, are few and far in between. Clayhills, situated in a charming medieval house, was Estonia’s first restaurant of this kind, it boasts a wide selection of said brews and serves straightforward dishes distinguished by intense, flavored sauces. Marbled Sirloin steak with a secret house sauce is a perpetual favorite. Value added bonus: Clayhills is also a lively music venue.

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  • Fine Level 62

    Dirhami Kalakohvik

    BarBar menuParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer time
    Dirhami sadam, Dirhami

    You’d be hard-pressed to find a fresher meal. The fish at this rustic seaside eatery in Dirhami Port goes straight form the boats, through the kitchen and onto your plate. The ever-changing menu is dictated by what the anglers catch, and it really doesn’t matter what they pull up, as there isn’t one aquatic creature that the chefs here can’t turn into an extraordinary meal. Extraordinary is not an exaggeration here. Every Estonian loves Baltic sprat but the ones served here are nothing short of amazing; accompanied by rye bread and devoid of that bitter sprat taste so common with this Baltic fish. The flavor is elegantly sour-sweet and the texture is melt-in-your-mouth tender. Always on the menu: three types of traditionally prepared fish dishes, again rivaling anything we’ve tasted anywhere else. You can’t go wrong with the pan-fried pike perch, and for those less interested in local catches, there are plenty of non-fishy options on the menu. Chef Joel Kannimäe is one of the three legendary founders of the equally legendary Põhjaka Restaurant. Finally, consider this: the Fish Café is open year round, there are very few places serving fresh fish straight from the boat in the middle of winter.

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  • Very Fine Level 70


    Bar menuWheelchair accessVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Müürivahe 27b, Tallinn

    The visitor is greeted by Madam Fox and Misters Wolf and Bear. They are in full party swing. But unlike the Estonian children’s song, the rabbit isnot invited and the badgers are standing idle - and also this is a still life and the beasts are taxidermied. The game continues in the dining hall, which is a farmer’s dream of a good life: birds and flowers, the kitchen walled off with glass. Even the menu is playful - traditional Estonian food surprises with new tricks. Stick ice cream made of spiced Baltic sprats, buckwheat risotto andcreamy sauerkraut soup are new, yet notas surprising as you might think - the ingredients are familiar and the flavors balanced, and the compositions feel natural to the point ofwondering why no one has ever thought of these takes on the classics before. The playful experiments are supported by local wines, ciders, lemonades and juices in a broad selection.

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  • Fine Level 63


    BarChambre separéeParkingWheelchair accessVegetarian dishesRooms availableMainly open during summer time
    Ringtee 75, Tartu

    By Tartu standards, the Fii is far out in the suburbs. You need a good reason to bother with the 10-minute drive. Well, we are pleased to present two such reasons: shopping and good food. The restaurant is located on the first floor of Hotel Sophia, across the street from a shopping mall. The Fii might be only a couple of years old, yet it has an important role to play in Tartu. Itisoneof the places that transformed Tartu from a town of boring food into a town where foodies need never be bored. Those who don’t know the story might initially feel slightly confused. The interior design, very minimalist, doesn’t reveal the slightest hint about the food. But when the plates hit the table, they command all attention. The thymus is served hidden in a roll of kataifi pastry; the rolls are accompanied by a trifecta of cauliflower (cream, couscous, and slices). It looks as minimalist as the interior design does, but the flavors run rampant. Each of the cauliflower sides complements the juicy thymus in a fresh and appealing way. Practically each of the dishes on the short menu combines visual appeal with tastes to write home about. Who has visited once will want to come again.

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  • A Nice Place

    FREDO Köök&Baar

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    Tartu maantee 83, Tallinn

    The renowned lunch restaurant has become an eatery open from early till late. There are not many such in Tallinn. The Fredo does not stand out with anything specific, but feels safe and familiar from the very first visit. The Fredo is a meeting place. This is where you'd come for morning coffee and a long conversation with an old friend, orto grab a quick lunch, orwhile away the evening hours ingood company. Food and drink, too, are safe and familiar. Perhaps the Fredo is not looking to stand out, but rather to fit in. But there are the little special details to look out for. The juicy low-cooked chicken roll is served with spinach-truffle salsa and girolle foam. The sweet Thai pork belly contrasts nicely with the Korean carrot salad. The TVon the wall keeps you upto date with current affairs. And the opportunity to follow these ongoing events together with friends is a good reason to come to the Fredo in the evening.

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  • Very Fine Level 73

    GMP Pühajärve restoran

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    Tennisevälja 1, Otepää

    The GMP Pühajärve Restaurant in the only tower block in the Pühajärve area, surrounded by the ski paths of Otepää, is a place with a long tradition. The legendary party place ofthe Soviet period has ripened into a restaurant that demonstrates toone and to all the undeniable charm of food that is taken straight from the field to the kitchen. Asis customary in the countryside, the autumn dinner was still in the ground in the morning. The rest of the year, the same ingredients are used pickled, salted, or marinated. The GMT Pühajärve Restaurant is divided in two parts. The one serves everyday fare tothose who spend longer at Pühajärve. The other offers formal fine dining to those who come for culinary experiences alone. The snow-white tablecloths and formal black-and-white clothes worn by the staff create anelevated atmosphere for tasting the food with its rustic flavors and complex techniques. From the rye bread baked exactly after an old recipe (some of the best in all of Estonia, bythe way), to the sous-vide lamb saddle with its beetroot-flavored groats, rhubarb mustard, goat cheese and peppermint sauce, local ingredients are added maximum value through deliciously inventive combinations. The GMP Pühajärve serves modern genuine Estonia. But now (attention!) only with reservation - the chef is specially booked to prepare your experience.

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  • Fine Level 60

    Gospa Restoran

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    Tori 2, Kuressaare

    The Georg Ots Spa and its restaurant are emblematic sites, each in their own right andasa whole. Ancient traditions have always been honored in Saaremaa; this establishment introduced a new era with new customers. Before the Georg Ots Spa was founded, the island had sanatoriums for treatment orgeneral recuperation. The Georg Ots Spa took treatment procedures and turned them into soothing care, earnest rehabilitation into leisurely relaxation. The restaurant has always been famed for serving the island's most fashionable food. The head chef, Alar Aksalu, is keen on sourcing his ingredients locally. He prepares dishes that are part and parcel of the island's traditions. But he employs fresh and modern techniques and pairs the traditional with the new and unexpected. Smoked Baltic herring is served with prawn crackers; dill, a perennial favorite found in every garden, features as oil. This ishow modern Saaremaa tastes. The spa and the restaurant are both very popular. They can accommodate a lot of people - and everybody is there. The infants and the elderly alike. Famous and fashionable, the Georg Ots Spa Restaurant is not a place for solitary reflections.

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  • A Nice Place


    ParkingVegetarian dishesMainly open during summer time
    Pärnu mnt. 76, Tallinn

    Belarus is and will most likely always be in the shadow of the great Russia. Russians, they are all the same? The ones who have visited Belarus do not think so. The people there are very warm-hearted, modest, and hard-working. There are not many Belarusian restaurants in the world. Tallinn has been blessed, as we now have one such establishment. Very simple and homely. Slightly gauche and shy, but oh how delicious. Just try their open pies with an abundance of filling or their grenkas (large grilled pieces of bread with different toppings). Even before leaving Grenka, you will be thinking about your next visit.

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  • A Nice Place

    Gruusia trahter Mimino

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    Lääne 1 b, Jõhvi

    The table must never run out of food. This is a Georgian custom. And Georgians abroad bring their customs along. And now, on the outskirts of the town of Jõhvi, amidst anindustrial landscape, right between a car dealership and a gas station, there is a pub with Georgian food. Where local customs are left at the door. When eating alone, one dish is plenty at the Mimino. No matter whether a starter, a soup, or an entrée - one person will be well fed on one course. Although we admit that the voice of reason is hard to obey, since the menu is long and the dishes mouth-watering. The deliciously steaming khinkali, four per portion, are massive. The waiter teaches you to eat them right: so that the bountiful broth inside reaches your mouth instead of splattering onthe plate. It may notbe easy but is definitely worth learning - this rich and flavorful stock makes Mimino's khinkali particularly enjoyable. But if you cave inand order a second dish, Georgian customs will be honored: The table will notbe empty of food because you simply cannot finish it.

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  • Fine Level 63

    Hapsal Dietrich

    BrunchParkingTables outsideVegetarian dishesRooms availableMainly open during summer time
    Karja 10, Haapsalu

    The town of Haapsalu is busy in the summer but hibernates in the winter. But in the coldest season, two of its restaurants (see also: Kärme Küülik) may well be the only reason to take the time to visit. Hapsal Dietrich is one. The same building houses some of the coziest and most comfortable guest apartments in Haapsalu. Perhaps that is partly why Hapsal Dietrich opens its doors in time for breakfast; andit doesn’t get quiet until closing time after dinner. Morning visits are rewarded with excellent coffee and cake to write home about. Our tip: ask for the triple chocolate cheesecake. Day and night, men make the trek (and bring women along) for the Schnitzel Wiener Art. The juicy pork is a welcome variation of the original beef of the dish. As for the ladies, they might notget further than the XXXL-sized smoothies. Or maybe there’s still room left for a slice of cake... The small dining room is always bustling with excited eaters and sleepiness is never anissue, be it summer or winter.

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  • A Nice Place


    BarChambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer time
    Tallinna 5, Viljandi

    Viljandi County has always been, and still is Estonia’s granary. The roads around here are choked with agricultural vehicles, the landscape is a vast canvas of gold and green fields. Though finding a good place to eat in this part of the country isn’t easy, the farmers who grow good crops can also prepare the best food, there is no real need to dine out. If you can’t get yourself invited to their dinner tables, head to Harmoonia, a very suitable place if you’re curious about local Estonian cuisine. Situated in the community center yet looking every bit like a plush establishment with warm brown interiors and starched tablecloths, it introduces the regional food culture without much fanfare or frills, just genuinely and simply, like it’s done in most Estonian homes. Golden fish soup of cod fillet, vegetables and fennel, probably the most common soup in Estonian homes, has delicate cod mixed with stronger flavors of fresh vegetables and a soupçon of saffron.

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  • A Nice Place

    Hea Maa

    Tables outsideWheelchair accessVegetarian dishesMainly open during summer time
    Nikolai 3 / Uus 4, Pärnu

    The first step inside the restaurant does not reveal the rurality of the place. Rather, the milieu is vintage formal. Not even the small menu betrays the distinctiveness of Hea Maa, which becomes clear only when you have a chance to talk to the chef-patron. He can tell interesting stories about every base material used. Some are hand-grown and handpicked. But there is not much time for these talks, as the chef’s place is in the kitchen. Hea Maa is quite a small enterprise. It manages with few employees and is in the exact same mood as the chef. Outside of summer season, the restaurant does not see many visitors, so feel free to strike up a conversation with the chef.

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  • Very Fine Level 73


    Chambre separéeBanqueting roomsParkingWheelchair accessVegetarian dishesRooms available
    Ülikooli 14, Tartu

    We have heard Tartu locals say that a restaurant as formal as the Hõlmis a bit much for such a small town. Yet everything comes downto the mindset. Small and insignificant will never become bigger and more exciting unless it thinks boldly and acts accordingly. By the way, the doubts are fading by now. The modern Hotel Lydia and its formal restaurant have become a good reason to visit Tartu. Tartu has become greater by a new level in service culture. The views from the Hõlmto the park and main square are gorgeous. The white wooden screens offer privacy while allowing a view to the kitchen. The Hõlmis a fine dining restaurant where the dishes hark back to the 1920s, into the recipe notebooks of the great-grandmothers of the owners. The smoked mackerel, gooseberry and currant cucumber looks cutting-edge. Nothing here is historic. Except the taste. But the latter combines the old and familiar (the pure taste of the mackerel) with newand interesting (the gooseberries are salted and the currant cucumbers pickled in a vacuum bag until they taste half of currant, half of cucumber). One hundred years have changed cooking thoroughly. And the Hõlm, the restaurant that made Tartu greater, tells this history.

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  • Very Fine Level 81

    Horisont Restaurant & Bar

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    Tornimäe 3, 10145 Tallinn

    If in reality, the horizon splits the world in two - heaven and earth -, then in the gastronomic world, only a couple of greats reach higher than the Horisont. All others fall below it. Not only because its location on the 30th floor has it literally look down on other restaurants, but rather because ithas belonged among the top Estonian restaurants for years.The panoramic view from its broad windows encompasses the Old Town’s “sprat tin silhouette”, famous through the former Soviet bloc for its depictionon sprat tins, and the modern city with its high rises. The Horisont’s raw ingredients are among Estonia’s best aswell, especially when it comes to fish and seafood: the starters list features yellowtail kingfish ceviche, fried langoustine tails and wooden plank-cooked sockeye salmon; the entrées include stone bass and turbot fillet and octopus. Marine-inspired sides surprisepleasantly: grenadilla-seasoned lobster soup accompanies the fried octopus and the veal comes with Argentine shrimp and estragon-flavoured shellfish-veal sauce. Service at the Horisont has been meeting a steady high standard for years andprofessional finesse meets just the right balance of personalized interaction. Small, attentive details make you feel welcome and taken care of: a handbag gets its own footstool, a water glass will never be empty and each course comes out just in time. The wine list is extensive, surpassed only by the sommelier's knowledge, so while finding a good pairing for your food, you might learn a lot about the better vineyards of the Tokaj area or perhaps Austrian grapes.

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  • Very Fine Level 71


    Tables outsideVegetarian dishes
    Maakri 21 /Tornimäe, 10111 Tallinn

    The Härg - the Ox - is, as the name suggests, a meat restaurant. The food here isbountiful, a pastoral fantasy come true. Take for example the Härg’s selection of starters, consisting of five dishes meant tobe sampled by a small group. Or the Härg Fest - ten dishes served at once, no matter how many eaters. Sure, the Härg can provide for a light eater, too. Although maybe not the lightest of light eaters, since even a smoothie is fit for a light lunch. The vegetarian dish - Cabbage with Cabbage - satisfies a moderate hunger andis delicious to boot. The Savoy cabbage is grilled to rare. Eating it takes a steak knife and a good set of teeth, more than any meat might. The slightly tart ginger cabbage, onthe other hand, is soft-boiled, and the soft, silky cheese sauce brings the dish together in a perfect balance. But the main draw of a meat restaurant is supposed tobe meat, and the word on the street is that hitting the perfect doneness is a matter of honor here. We have always made a point of paying attention and are currently pleased to report a perfect score. Help yourself to the high-grade balsamico, and pair the high-grade steak with an even higher-grade wine that you'd be hard pressed to find offered by the glass elsewhere. Why not the Antinori Tignanello, or else the Rothschild Chateau d’Armailhac.

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  • Very Fine Level 72

    Jahu Tänavagurmee

    Tables outsideWheelchair accessVegetarian dishes
    Tatari 1, Tallinn

    The Härg - the Ox - is, as the name suggests, a meat restaurant. The food here isbountiful, a pastoral fantasy come true. Take for example the Härg’s selection of starters, consisting of five dishes meant tobe sampled by a small group. Or the Härg Fest - ten dishes served at once, no matter how many eaters. Sure, the Härg can provide for a light eater, too. Although maybe not the lightest of light eaters, since even a smoothie is fit for a light lunch. The vegetarian dish - Cabbage with Cabbage - satisfies a moderate hunger andis delicious to boot. The Savoy cabbage is grilled to rare. Eating it takes a steak knife and a good set of teeth, more than any meat might. The slightly tart ginger cabbage, onthe other hand, is soft-boiled, and the soft, silky cheese sauce brings the dish together in a perfect balance. But the main draw of a meat restaurant is supposed tobe meat, and the word on the street is that hitting the perfect doneness is a matter of honor here. We have always made a point of paying attention and are currently pleased to report a perfect score. Help yourself to the high-grade balsamico, and pair the high-grade steak with an even higher-grade wine that you'd be hard pressed to find offered by the glass elsewhere. Why not the Antinori Tignanello, or else the Rothschild Chateau d’Armailhac.

    More information about Jahu Tänavagurmee
  • Fine Level 62

    JOP Antonius kohvik-resto

    ParkingTables outsideWheelchair accessVegetarian dishes
    Lutsu 3, Tartu

    The Jop Antonius is situated in a courtyard shared between three buildings and geared atartists and craftsmen. In the summer, the courtyard hosts performances, concerts, and exhibitions; the rest of the year, it's rather quiet. The surroundings tune your expectations down a notch, and you might brace yourself for indifferent, purely practical eats. The entrance from the courtyard to the restaurant, where the restaurant dooron the left might go unnoticed, only contributes to this impression. The restaurant itself consists oftwo dining halls, with frequently changing art exhibitions onthe walls. The art of food tries tokeep up, and as a consequence, the menu changes with every new exhibition. The paintings adorning the walls during our visit are experimental, restless, eye-catching and attention-seeking, complemented with neon LED strips. We open the menu. The tempura grape leaves with herbal pesto and seeds immediately catch the eye. This appetizer is excellent with wine and harmonizes well with the surroundings. The pork tenderloin is glazed black with blackcurrants and titled Must Notsu – Black Piglet –in a charming cultural reference. Served with ramson-potato puree and whey sauce, the dish looks striking, and its smooth flavor and silky texture go a long way towards dissipating the doubts raised by the courtyard. Follow-up visits only confirm the impression that the food will always be a pleasant surprise and the service will keep you ingood mood. Even the flamboyant name will cease to intimidate. Our verdict: if you pass bythe Jop Antonius courtyard, ignore the first impression and walk right in.

    More information about JOP Antonius kohvik-resto
  • Fine Level 64


    BarChambre separéeBanqueting roomsParkingTables outsideWheelchair accessRooms availableMainly open during summer time
    Riia 2,, Tartu

    The website of the Joyce promises the best flavors in the town of Tartu. Bold, isn’t it? Quite so, but not really overconfidence. The head chef Mihkel Manglus takes frequent learning trips to outstanding restaurants around the world. The resulting food is unique in Tartu. A particular highlight of the summer menu was a cucumber-almond soup, with crunchy lemon-pickled cucumber dice floating in a broth of almond milk, cucumber juice and garlic, and lime gel pulling the components together into a creamy whole that glides across the entire range of sour flavors. The autumn menu surprised with a simple tuna tartare elevated by blue mussel sauce andherb cream. Last year we found the Joyce particularly impressive for its food. The creative dishes were miles ahead of the somewhat conservative drinks selection. The latter hasnow become more interesting and varied and the service has gained confidence. If you really offer the best there is, there isno shame in saying so.

    More information about JOYCE
  • Masters Level 82


    BarBrunchChambre separéeParkingWheelchair accessVegetarian dishesMainly open during summer time
    Valukoja 10, Tallinn

    A man by his word, anoxby his horn,”goesan ancient Estonian proverb. Old Estonians were careful with their words and promises. They didn't offer either lightly. In modern Estonia, though, not every word stands upto scrutiny. Two years ago, when the Juur (meaning a root) opened in the Ülemiste City innovation hubin Tallinn and promised to offer hidden treasures of Estonian nature prepared with culinary mastery, the idea seemed plenty innovative enough for the location - but could itbedone? What are those hidden treasures of Estonian nature, sparse and Nordic asit is? Today, a cursory glance at their menu proves that the people at the Juur keep their word. Birch bracket, goosefoots, entire goat’s head... Indeed, they tread a way no restaurant hasgone before. The whole goat’s headis probably the most extreme dish served in modern Estonian cuisine. The scant meat on the skull resembles pulled meat by consistency and bear meatby flavor (you can try the latter at the Pull in Tallinn orat the Vihula manor restaurant). Itissomewhat dry, but what it lacks in fat is corrected by the crêpes served for wrapping the meat. The flat meat is promised elevation through Gabriel Meffre’s three-grape blend Gigondas Laurus. Indeed, this word holds as well. Tomato dust and marinated green strawberries contribute a pleasant contrast. More conservative guests can taste the history captured inancient Estonian farmstead food kört (grain porridge) and drink mead. The discoveries tobe made here keep us coming back for more. Most of the dishes are served on crockery made by the Head Chef Kaido Mets personally. The bread is served on a stone and the knife rests on another one. Make note, though - stone and stone are not alike at Juur. The bread stone is from the Paldiski beach and the knife stone from the Kaberneeme. They really are different - just don’t bite down to test!

    More information about JUUR
  • A Nice Place

    Kaja Pizza Köök

    Tables outsideWheelchair accessVegetarian dishesMainly open during summer time
    Õle 33, Tallinn

    You could use your GPS to find Kaja on Tallinn’s Õle Street, or you could just search for the crowd that is usually milling about outside one specific house on an otherwise deserted street. They’re pacing back and forth, seemingly waiting for something. That something being pizza. Most of them have had it before, so they know it’s worth waiting for. Kaja’s dedicated pizzaioli churn out pies with great expertise and equal amounts of passion. It might not be rocket science, but it’s definitely an exact science for these cooks. Confident and smiling, they go about their work to the tunes of roaring rock music, preparing a finite amount of dough each day and shutting shop when they run out, which is most often a mere couple of hours after the midday opening. The Chef-Owner Andrei Lesment used to run a successful fine dining restaurant in London, he has brought the same philosophy and methods to this small suburban pizza joint that delivers a unique experience every time. Try the creative pizza of the day and Kaja’s homemade lime- and elderflower drink.

    More information about Kaja Pizza Köök
  • Fine Level 66

    Kaks Kokka

    BarParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Mere puiestee 6E, 10111 Tallinn

    Kaks Kokka - the Two (inquisitive!) Chefs - pull off one surprise after another. Steamed buns dyed black with sepia ink, cut in half, and stuffed with a Caesar salad-like stuffing. Ordeconstructed crêmebrûlée flavoured with juniper and gin-tonic gel. In contrast to the constantly changing menu, the unique atmosphere and great service at the restaurant atthe old Rotermann Quarter have stayed stable through the years. Guests are welcome for either a heartier dinner or just a quick drink. The highlights of the à la carte menu are also offered as a five-course tasting menu.

    More information about Kaks Kokka
  • Fine Level 65

    Kalarestoran Ku-Kuu

    ParkingTables outsideWheelchair accessVegetarian dishesRooms available
    Lossipark 1, Kuressaare

    Fishing is a everyday activity on the island of Saaremaa. But the Baltic Sea is no Mediterranean, where fresh fish is whisked from boatto table with barely a stop in the kitchen. The word is that the industry buys up the catch before restaurants and other small fry get a chance at it at all.But the word is also that one of the island’s restaurants gets the very first pick. This is Restaurant KuKuu of the Kuressaare Kuursaal. Kuursaals - in crude terms, resort halls - are the crowning achievements of old Estonian architecture, although only a few still stand. The imposing, intricate, lacy architecture creates a milieu that disposes one well to the freshness and delicacy of the fish. The catch of the dayis listed in a separate daily menu. The fish is presented with equally fresh vegetables from local gardens. All of this is 100% always true, because as a seasonal restaurant, KuKuu is open only when all things local are indeed fresh. When days get short and nights turn cold, they close their doors until summer returns.

    More information about Kalarestoran Ku-Kuu
  • A Nice Place

    kodurestoran MerMer

    Chambre separéeParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer time
    Jaaniranna talu, Kolga-Aabla küla, Kuusalu

    Offering food to strangers in your home in exchange for money is a growing trend all over the world. A level up from that is running a home restaurant, which means constantly welcoming guests in your home. In Estonia, many people have tried that but only one has managed to continue doing so – MerMer, located at Jaaniranna in the village of Kolga-Aabla. It is a place where every day, you are served fish caught by the anglers from the neighbouring village, as well as craft beer brewed about ten kilometres away. At MerMer, a smaller group of people could easily be fed by the goods originating from the near vicinity alone. In most cases, a home is occupied by a certain group of people, be there two or twenty of them. Thus, a close personal bond is bound to be created between the members of the household and their guests. The bond is so personal, in fact, that people often feel free to pour their hearts out. This happens so often that the residents have started to call the restaurant a place to pour your heart out.

    More information about kodurestoran MerMer
  • A Nice Place


    BarChambre separéeBar menuBanqueting roomsParkingTables outsideVegetarian dishesMainly open during summer time
    Koidu 82, Tallinn

    The New World, a district located right outside the heart of Tallinn. The buildings here are smaller; there is more space, as well as greenery. No random citizens lives here. For somebody coming from the Old Town, this might indeed look like a new world. An essential meeting place of this world is a restaurant called Kohalik. This restaurant does not take pains to attract customers. Most of the dishes have been on the menu since the restaurant was opened. Nonetheless, there are plenty of people that come to eat here without looking for a change. For example, try their simple chicken liver pâté with onion jam and evergreen syrup and you will be charmed. You will want to go back at any time and eat more and more of that pâté. To create a bit of variety and excitement however, the restaurant has a constantly changing barrel of surprise beer. Make sure to try their homemade chokeberry schnapps. It is almost as if the New World is not Tallinn. People here keep to themselves. They lead simple yet quality lives!

    More information about Kohalik
  • Fine Level 61

    Kohvik Kalambuur

    Tables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Toompuiestee 8, Tallinn

    The Koržets family is Estonia’s foremost fish-authority, famous for knowing everything about the delicacies that come out of the country’s waters, legendary for its humble but charming fish restaurant, housed in a cottage in the middle of Tallinn’s Hirve Park. The patriarch, Vladislav is a TV-host, fisherman and chef, his son Kaarel learned all the tricks of the trade from his father before he helmed the kitchen at Kalambuur where mother and daughter are also involved. Step inside and you’re immediately struck by their friendliness and the coziness of their eatery. They’re passionate about fish, in fact, their aquatic storytelling is as endlessly amusing as their cooking is mouth-watering. Complex cooking techniques don’t belong here, and the food is all the better for it. Pike, be it in the form of quenelles or patties, are the best in town. The Boyar’s blinis with caviar are worthy of their name, and the sturgeon solyanka is by now a classic. Kalambuur makes us think that preserving old knowledge and skills might be even harder than creating new ones.

    More information about Kohvik Kalambuur
  • A Nice Place

    Kohvik Mahedik

    Tables outsideVegetarian dishes
    Pühavaimu 20, 80011 Pärnu

    Entering the Mahedik through the front door takes you to a narrow entrance hall. A small kitchen is to your left, a broader dining hall to your right, and a small ecological produce shop straight ahead. There are diminishingly few eateries based on ecologically farmed produce in Estonia. Out of the few, the Mahedik is among the most renowned. The zander, caught close by at the Pärnu Bay, is always available and always prepared with love. Whether in a small cast iron pot with cream and leek as a light meal orpan-fried and served with black rice and fenchol asan entrée. Keep an eye out for local Pärnu County drinks. The Mahedik is normally among the first to offer the new ones. This is where we first tried the excellent Tori Cider and Wine Farm rhubarb crémant and the Pernauer beer. And come early, as soon as they open their doors in the morning. Their breakfasts, made of the eggs of free-range chickens, are the best in Pärnu.

    More information about Kohvik Mahedik
  • Fine Level 61

    Kohvik Supelsaksad

    ParkingTables outsideWheelchair accessVegetarian dishes
    Nikolai 32, Pärnu

    The Supelsaksad is certainly one of the most atmospheric eateries in Pärnu. Furniture from the end of last century and nostalgic interiors create a special, timeless milieu in the dining halls of the old wooden house. A cozy, slightly lazy feeling is quick to come. Attentive and always cheerful, the service contributes to it a lot. In the summer, when everybody and their cat are in Pärnu, the charm of the Supelsaksad is slightly muted. The best time to visit is when it’s cold and the town is nearly deserted. Tostart with a glass of rosé cava and continue with a big plate of classic borsch. The dishes at the café suit the interior: timeless, slightly nostalgic. And it is unconscionable to skip the cakes. The cakes are the main reason people in the know come. The selection is broad and changes all the time. Just as the teas do. The ever-changing mood is a bonus.

    More information about Kohvik Supelsaksad
  • Fine Level 67

    Kolm Sibulat

    BarChambre separéeParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Telliskivi 2, 10611 Tallinn

    Influenced by Asian food but rejecting gastronomic borders, Kolm Sibulat is the second restaurant ofoneof the brightest and most creative Estonian food families - top chef Roman Zaštšerinski, his wife Jana, and cousin Igor Andrejev. Their first restaurant, Moon, is dedicated to classic Slavic canons, butat Kolm Sibulat, sky (along with good taste) isthe limit. Regardless of which region of the world has inspired a particular dish, the plates feature an excellent balance of components. Bridging Asia and Europe, the chefs at Kolm Sibulat pair salmon tartar with courgette kimchi and classic brioche; the noodles are served with duck confit. While some “Europeans” like traditional chicken schnitzel or panna cotta can be found on the menu, it avoids the extremes of eclecticism. The excellent drink list, competent service and cozy atmosphere lend the balance further stability.

    More information about Kolm Sibulat
  • Fine Level 67


    ParkingTables outsideWheelchair accessVegetarian dishes
    Telliskivi 1, Tallinn

    The Koma has built a collection of the flavors of local ingredients and paired them with craft beers or beer cocktails. The cuisine is modern and displays all the signs of fine dining, but the milieu is simple and the prices affordable. The flavors are refined. They begin with homemade bread served with silky, aromatic chicken pâté. And end with desserts - which are largely based on vegetables. Such as the Potato, which is a purple potato parfait with caramelized crisps, where each flavor nuance of the tuber is carefully teased out and presented to its best advantage. For a beer restaurant, all meals are healthily - not to say femininely - light. The drink selection far surpasses the food menu. The servers know their beerand can recommend at least three options for each dish - the classical, the experimental and the “crazy”. While you could just keep on eating here (big men accustomed to stout beer restaurant food might eat four or even five dishes if hungerstrikes), the beers mainly come in a bottle anditis better to limit yourself tono more than three of the “crazy” ones. And that's for the best. The flavor collection changes constantly. There is something newto discover whenever you come. Even if you're a daily visitor.

    More information about KOMA
  • A Nice Place


    BarChambre separéeBar menuParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer time
    Vabaduse väljak 3, Tallinn

    The calm classic milieu and excellent location have turned Restaurant Konrad into a beloved meeting place for Tallinn’s business circles and visitors to the city alike. The view to the main square of Tallinn, Vabaduse plats (Freedom Square), isan asset on its own. Representative of the classic European cuisine, the menu takes a few detours to other continents: the low-cooked Nordic salmon comes with a sweet mango-avocado-strawberry salad, and the shrimp-avocado soup takes its depth from miso stock. Most mains are prepared on a Big Green Egg grill. The desserts, surprising in flavors and techniques, merit special attention. Konrad is a good fit for lunch, dinner, and business meetings alike.

    More information about Konrad
  • A Nice Place

    Kopli Restoran

    BarBrunchChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Kopli 25, Tallinn

    On the outskirts of the bohemian Kalamaja neighborhood, Kopli brings together food and culture in a peculiar meeting place where you can peruse vintage finds and enjoy a simple meal at the same time. The space is eclectic, with mismatched tables and chairs and an open kitchen. Service is relaxed and friendly. And just like the casual and artsy atmosphere promises, the menu offers familiar classics, with the chef’s own twist, like buffalo mozzarella with roasted tomatoes and spaghetti carbonara with chanterelles.

    More information about Kopli Restoran
  • Fine Level 66

    Kärme Küülik

    Chambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer time
    Karja 5, Haapsalu

    Rabbit husbandry is common in Estonia, but few rabbits are fit for dinner. Therefore, Kärme Küülik - the Rapid Rabbit - stands out with its offerings. They lay it on thick, too: rabbit paintings, symbols, figurines cover every inch of the premises. And naturally, rabbit immediately catches our eye on the menu. Kärme Küülik serves its dishes homelike. All starters, servedon colorful platters, are meant for sharing. Colorful is also the word that best describes the atmosphere, the visitors, and the moods at the eatery. The experience begins with focaccia. Served on the house to inspire the palate, it has become legendary in Estonia. With a single exception, the food is prepared on open fire in a brick oven. The exception: applewood smoked shrimp flambé. We are brought a plate with applewood twigs on which the shrimp are laid. The whole affair is doused in strong liquor and set on fire. It is almost unbelievable how delicious something so simple can be. If you go heavy on starters, take a minute to ask yourself if getting a main makes sense. The mains are huge– and no less delicious.

    More information about Kärme Küülik
  • Very Fine Level 75

    Leib Restoran

    BarChambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Uus 31, 10111 Tallinn

    Leib - Bread - is a bold name for an Estonian restaurant. Estonians have a special relationship with bread, specifically black rye bread. Itis synonymous with food in general. Several years ago, the restaurant started slow in a house with a big garden in Tallinn Old Town. It gained confidence with every passing year and has since become synonymous with simple honest modern Estonian cuisine. Visitors often witness a farmer with a sack of potatoes or onions on his back making his way to the kitchen. The food comes straight from the farm not just figuratively, but literally. Estonia has fairly few restaurants dedicated to local cuisine. This country is too small tooffer something that is not found elsewhere. Estonians are too few to make food that noone else makes. Modern Estonian cuisine is a way of cooking. In a departure from tradition, Leib serves homemade spiced sprat with cucumber stew; lovage oil flavors the farm tomatoes. There is something novel to every dish. Except for bread. The bread at Leib is always the same, traditional. It is too holy here to experiment with. Leib puts forward an outstanding selection of homemade drinks (beers, cider, house liquor) as well asoneof the best wine lists in Estonia. We recommend looking out for their specially imported wines - small-batch products from small winemakers. Such as the Laherte Frères Ultratradition Brut biodynamic champagne for apéritif.

    More information about Leib Restoran
  • A Nice Place


    Chambre separéeTables outsideVegetarian dishesMainly open during summer timeAmerican Express
    Pühavaimu 20, Pärnu

    Tired of the same old breakfast? Mahedik will cure that with their selection of farm-fresh, country-style offerings. Chia bowls with berries; sunny side up duck eggs with ham, avocado and tomato; cottage cheese donuts. To boot, they serve your favorite morning meal until 1pm everyday. But Mahedik is more than just a breakfast joint, it’s an all-day eatery, open also for lunch and dinner, owned by a mother-daughter duo that is 100% committed to a sustainable lifestyle, taking great pride in using all organic ingredients, and going so far as to advertise their purveyors on the restaurant’s website. Their soups are particularly good, the borscht, served with a beef pie, has been on the menu since day one and is clearly here to stay. The name you wonder? It means “mom” in Estonian, further illustrating how cozy, nurturing and welcoming this place is.

    More information about Mahedik
  • Very Fine Level 72

    Mantel ja Korsten

    ParkingWheelchair accessVegetarian dishes
    Poska 19a, 10126 Tallinn

    A small green wooden house in the green Kadriorg district houses the Mantel ja Korsten, a restaurant with an unexpected name. In the Middle Ages, chimneys that covered the entire fireplace or even kitchen, then tapered off to a regular smokestack at the ceiling, were a frequent occurrence. Nowadays, few remain. One such chimney graces the restaurant Mantel ja Korsten and gives the eatery its name. Here, ithas been turned into a small dining room. Apart from the lesson in medieval architecture, the Mantel and Korsten entices with a rare skill in making very, very good simple food. Inspired by ravioli, the open raviolo resembles a plate-sized torn-open Italian dumpling, with filling - chopped spiced snow crab - spilling out, accompanied with a huge ladleful of sweetly foaming corn sauce. This is the signature cuisine of Head Chef Jüri Vainküla. Prominent in his cooking are homemade pasta, fresh tartares and uncommon ingredients: swordfish, goose breast, thymus... But make sure to leave the choice of drinks upto the restaurant. This might result in, among other things, a G&T flavored with pureed blackcurrants. As for wine, ask for “something interesting”. This lights up the imagination of the manager and sommelier Robert Põld. For us, he came up with a bottle of Granbazan Limousin Albarino aged in a newoak barrel, and a local Atla manor apple brandy for digestif. The flavors at Mantel jaKorsten are well complemented by a long walk in the Kadriorg Park in the immediate vicinity.

    More information about Mantel ja Korsten
  • Fine Level 60

    Meat Market Steak & Cocktail

    BarChambre separéeBar menuMainly open during summer timeAmerican Express
    Küütri 3, Tartu

    The Meat Market occupies an experimental niche in the Tartu dining scene, always exploring the boundaries of what the town people are ready to accept and what not. Itstarted out as a meat-and-cocktails restaurant. The cocktails were popular, the meat-only menu less so. Then it took a turn towards latest trends, experimented with a pure fine dining degustation menu, then calmed down and returned to its roots. Itnow offers a daily changing steak menu based on meat of different origins and a short list ofnon-meat dishes. The retro cheese schnitzel signals that the experimental spirit isnotdead. Slicing into the crisp deep-fried crust releases deliciously aromatic molten cheese topourouton the plate, and the carrot-basil side salad is pleasantly juicy. Cocktails, especially the signature cocktails, remain the best choice. The Meat Market is a place for those who seek out change.

    More information about Meat Market Steak & Cocktail
  • A Nice Place


    Chambre separéeParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Viljandi mnt 6/Kalmistu tee 1, Tallinn

    It might well be that somebody passes the Mimosa, located in a small wooden house inthe Järve district of Tallinn, right by. From afar, it resembles too much a regular home andnot enough a restaurant or even a public establishment ofany kind. The impression stays with you when you enter. Each of the small rooms across the two floors accommodates a couple of tables. The absence of beds, desks, wardrobes and other household furniture barely registers. The service? Like a relative getting you a plate of food from the kitchen. And the food isregular home food. (Only much tastier than regular home cooks normally manage.) Even the wines are available in shops and may well bide their time in the guest's own home. For lots of people living in bigger cities, temporarily or for longer, their true home issomewhere else. Mimosa isan irreplaceable place in the moments when homesickness strikes.

    More information about Mimosa
  • Fine Level 62


    BarBrunchChambre separéeBanqueting roomsTables outsideMainly open during summer timeAmerican Express
    Vana-Posti 11, Tallinn

    The Mix is a bright yellow painted restaurant at the lower lobby of a hotel in Tallinn Old Town. The ambient music is sultry, timeless variety music. The din of the city center outside seems tobe miles away. Time for a nap? Not a chance! No matter your pick, each dish comes with a twist. It begins right off the bat with a miniature loaf of bread served on a little wooden peel. The addition of dark beer has turned the otherwise solid structure softly spongy. Unexpected, yes –buttasty. Next, the menu proposes a modest Estonian organic beetroot tartar. But the beetroot hasbeen marinated in vanilla to taste half of raw, half of boiled beet. Feta crumbles, pureed peasand beetroot dust contrast in its presentation. The Head Chef offers the guest no welcome. Instead, thereis a farewell drink. A small glass of masterfully made lemon liquor redolent of tart lemon peel.

    More information about Mix
  • Fine Level 66

    Mon Ami

    BarChambre separéeBanqueting roomsParkingTables outsideVegetarian dishesRooms availableMainly open during summer time
    Kuninga 11, Pärnu

    Rabbit husbandry is common in Estonia, but few rabbits are fit for dinner. Therefore, Kärme Küülik - the Rapid Rabbit - stands out with its offerings. They lay it on thick, too: rabbit paintings, symbols, figurines cover every inch of the premises. And naturally, rabbit immediately catches our eye on the menu. Kärme Küülik serves its dishes homelike. All starters, servedon colorful platters, are meant for sharing. Colorful is also the word that best describes the atmosphere, the visitors, and the moods at the eatery. The experience begins with focaccia. Served on the house to inspire the palate, it has become legendary in Estonia. With a single exception, the food is prepared on open fire in a brick oven. The exception: applewood smoked shrimp flambé. We are brought a plate with applewood twigs on which the shrimp are laid. The whole affair is doused in strong liquor and set on fire. It is almost unbelievable how delicious something so simple can be. If you go heavy on starters, take a minute to ask yourself if getting a main makes sense. The mains are huge– and no less delicious.

    More information about Mon Ami
  • Fine Level 62

    Mon Repos

    Chambre separéeBanqueting roomsParkingTables outsideMainly open during summer time
    Narva mnt 92, Tallinn

    Mon Repos, located in a delightful old villa from 1870, is not one, but two restaurants; upstairs a chef’s table tasting menu-affair, downstairs a lively bistro where Chef Vladislav Djatšuk conjures the flavors of Kadriorg’s golden age while utilizing contemporary cooking techniques and exciting discoveries from kitchens near and far. In the summer, the restaurant offers al fresco dining at the edge of Kadriorg Park, though the environs merit a visit year round.

    More information about Mon Repos
  • Fine Level 66

    Mon Repos Peakoka korrus

    Chambre separéeParkingTables outsideMainly open during summer time
    Narva mnt 92, Tallinn

    Try to read upon the Chef’s Floor of the Mon Repos Restaurant. You will be surprised.Not much information is available beyond the bare bones. Can a hushed up restaurant in our era of information overload even be good? As it turns out, it sure can. The Chef’s Floor is the domain of one of the best contemporary Estonian chefs Vladislav Djatšuk. Not one for idle chatter, he works his kitchen with a passion. This, in turn, attracts customers. And itseems like they, like the chef, are not much for gossip, because despite the lack of talk, there is no shortage of customers. The Chef’s Floor offers a choice between a four-course and a six-course tasting menu. The food is characteristically nostalgic (or melancholic?) and modern at once. Both menus begin with wild salmon. This is the dish that won Vladislav Djatžuk the seventh place at Bocuse d’Or Europe Stavanger ten years ago. The fish, very lightly cooked, is served under a smoky cloche. When the server raises the cover, the mouth-watering smoky aroma foreshadows the flavor of the fish. The fine dining at Mon Repos is created with cutting-edge techniques as a fruit of long labor. The dishes are probably too complex for a regular eater to describe the experience in words. The drinks selection consists of sound, safe choices. The pairings are correctly done,but the wines themselves might be described as a touch too simple for the masterful dishes. The hundred-year-old villa has been expertly renovated for the restaurant. The Kadriorg Park immediately behind itis the biggest and most gorgeous parkin Tallinn. Everything comes together here for a good time. What else is there to say?

    More information about Mon Repos Peakoka korrus
  • Very Fine Level 70


    BarBrunchChambre separéeBar menuParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Võrgu 3, 10415 Tallinn

    "he Moon is a family restaurant at the edge of the trendy Kalamaja district. Based onclassic Russian cuisine, itis worth visiting for excellent food and homelike atmosphere. The Moon blends the ancient with the modern and reinterprets traditional Russian cuisine in a new fashion. Moon's appreciation of traditions and openness to the newis confirmed by the fact that they were oneof the first restaurants to establish itself in the proto-gentrifying Kalamaja. Ithas since become a cozy, well worked in place with a special atmosphere where the food, drink, interior and service form a whole and bring a crowd. The soul of the Moon isoneof the top Estonian chefs Roman Zaštšerinski with his chef nephew Igor Andrejev. Tired of fine dining, these gentlemen threw off the toque blancheandreturned to their roots. Roman's wife Jana prepares the drinks and takes care of the guests, and as such, the Moon isan outstanding family restaurant. The menu lists some traditional Russian dishes as well as their modern interpretations. The pies are just as they have always been - fresh, fragrant, and richly stuffed. The great Russian soups - borsch, solyanka, uha - as well as dumplings and buckwheat blini hark back to the classics. The Head Chef has given his imagination looser reins with main dishes. Classics such as chicken à la Kiev, rabbit, and beefsteak are revamped with interesting sides and sauces - the chicken Kiev with kohlrabi-spinach salad and hazelnut dressing, the rabbit with carrot-spinach puree and Parmesan cream, and the entrecote with roast parsnip and tomato-aubergine salad. The drinks complement the food. The selection is broad and caters to several interests: biological, biodynamic and kosher categories are all represented, as are local small breweries and cider-makers. Non-alcoholic drinks are also available.

    More information about Moon
  • A Nice Place

    Mosaiik cafe

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    Tallinna 1, Kuressaare

    The name of the café (that is not just a café) will confuse those who are not familiar with Estonian quirks. Mosaiik hits the bullseye – this eatery opening to the main square of Kuressaare is indeed a real mosaic. However, itis a lot more than a simple café. Mosaiik is a stylish casual dining restaurant. The confusion harkens back to the time before Estonian re-independence, when everything was strictly graded and categorized. Restaurants were the highest (and finest) category of food establishments. Cafés with their coffee and buns, and perhaps with simple lunches, were next. Last came canteens with their purely practical bent. Even now, some eateries don’t dare to call themselves restaurants for fear of leaving the wrong impression. Do have coffee at Mosaiik Café, it is excellent. More importantly, however, it is their eclectic selection of different drinks and dishes that merits a visit. There is no single theme or leitmotif to the menu, but the result is an exquisitely rich and colorful jumble. Singling out a single dish or drink here would do the others wrong. Mosaiik welcomes you at any time, no matter what you’re looking for, and settling in with a cup of coffee is no skin off the back of those eating their way through the entire scintillating mosaic.

    More information about Mosaiik cafe
  • Very Fine Level 78


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    Ranna tee 3, Tallinn

    The best way to arrive in Tallinn isby sea. It offers a captivating panoramic view to the silhouette of the approaching city. If you arrived in a different way, visit Restaurant NOA. Itoffers front row tickets to the same view. The view, of course, contributes to the experience, butitisnot the main reason to visit. The NOA Chef's Hall, located under the same roof, is the best restaurant in Estonia. NOA itself is a slightly simpler, more affordable version of it. Round chairs in different colours, designed in the 1960s minimalist fashion, contribute to a cheerful impression in the whole restaurant. And they are comfortable seats for when the panoramic view over the ever-changing sea to the city along with good food and drink nail you to the place. NOA offers a signature cuisine by Tõnis Siigur and Orm Oja, the most creative in Estonia. The creativity is mainly expressed in the numerous additions to familiar dishes. The chicken schnitzel - crunchy surface, juicy middle - becomes a special NOA schnitzel with ruccola mayonnaise, plum ketchup, deep-fried sage leaves, coal-roasted Padron peppers and marinated onions. Sounds like a bit of a cacophony, butitisin reality an excellently balanced dish with plenty of different flavor nuances and visual appeal. And the newest news is the new NOA cocktail list that matches the menu in creativity.

    More information about NOA
  • Global Masters Level 91

    NOA Chef’s Hall

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    Ranna tee 3, Tallinn

    Since the beginning of time, mankind prepared food with smoke and fire and nothing else. The invention of electricity changed everything. But to move forward, you sometimes have to take a few steps back. The frontrunner of Estonian fine dining, NOA Chef’s Hall, makes a fine art outof this balancing act. Modern kitchen equipment has been carted away into the kitchen of the simpler NOA restaurant under the same roof. And now, when the evening drowns the restaurant in shadows, if you were to turn out the lights, you’d see a smithy rather than a kitchen: hungry flames, radiant coals,and smoke... But fine dining is very much present. Preparing cutting-edge food inan ancient way isaneven finer art; the chef displays his skill unassisted by modern technology. A saucepan isbubbling on the coals, and a burning piece of timber is sometimes dipped into help with the authenticity of the flavor. There is more. But the guest doesnot need to know every secret of this kitchen. The alliance of robust techniques and fine dining is still young andfragile. There are sights worth seeing already, though. Such as the way diced lard is melted into fat in a metal cone on a bedof coals. The hot fat is then poured over thin slices of elk meatand the meat is proclaimed ready. The Chef’s Hall has two clearly superior tables. One of them is part of the table on which chefs prepare the food. Sitting here feels like taking part in making your food. Everything happens under your eye and in the hand’s reach. The other oneis the back endof the chefs’ L-shaped working table. Like the head chef himself, you won’t miss a single move by a single chef. These tables can be booked atan extra fee. Goonand request them! And one more thing to boldly order: Choose the matching selection of juices! Orif you have company, then consider having one person order the wines and the other the juices. The wine selection is delicious with its progression of rarities. But the juices are better yet. Blood orange with fenchol, pineapple-cucumber-coriander juice, capsicum-chilli-white chocolate drink... At the Chef’s Hall, the guests take their pick from two tasting menus. The longer lists eleven courses and the shorter two fewer. The cuisine, born in smoke and fire,isanimpressive experience even for the most seasoned food lover.

    More information about NOA Chef’s Hall
  • Very Fine Level 67


    Vana-Posti 7, 10146 Tallinn

    Asian cuisine is en vogue, and Estonia is deep in the trend. The quality of the restaurants, however, varies wildly. Thai restaurants are perhaps the most uniform among them. Nok Nok stands out with the same sultry atmosphere that we have come to expect of higher-class Bangkok hotel restaurants. The soundscape is smooth and unobtrusive, the atmosphere calm and serene, the design stylish without resorting to faddish tricks. The servers move soundlessly and anticipate the client’s every need; the vibe they create is a rare one in Tallinn. And the dishes are authentic at Nok Nok. Ever-so-slightly more conservative on heat, perhaps, than you’d find in Thailand. The waiters make a point of adding a word of caution about the spiciest dishes, and the kitchen is happy to regulate the heat level to the eater’s comfort. Often, soups are overshadowed by the rest of the menu. At Nok Nok, however, we came across a pleasant surprise – one that ties into our Nordic culinary traditions in its own way. If you like milk and vegetable soup, be sure to try Tom Kha Kai. The sweet-and-sour flavour palette of the perennial Estonian childhood favourite – milk soup – is complemented by a touch of heat. Other than the broth, the ingredients, of course, are new rather than nostalgic. In Bangkok, restaurants like this shield the visitor from relentless sun, smog and crowds. Tallinn’s Nok Nok offers shelter from bad weather and miserable mood.

    More information about NokNok
  • Fine Level 66


    ParkingTables outsideWheelchair access
    Kesk tee 27, 74001 Tallinn

    Not usually a place for culinary pleasures? This one is! The OKO may have changed both its location and concept after long years at the forefront of Estonian restaurants, but its ambitions remain high. It took only a year or two for the former pre-prepared hamburgers that restaurant chains used to heat upto undergo a transformation into appetizing house craft burgers based onmouth-watering natural ingredients. Pizza is next up for a similar transformation and the OKO leads the way. The black “Nera” with octopus features a black coal-mixed crust, a generous helping ofparmesan and a large handful of fresh rucola. Spicy tomato puree gives the octopus pizza its long, hot, peppery aftertaste. And the OKO has several more unique pizzas. And the selection isgood even if you’renot feeling up for experimentation. The rest of the dishes on the menu are divided into lighter meals and bigger meals. The stockier elk hot-pot with traditional barley-and-potato mash (mulgipuder) is a good choice for anybody wishing to keep upto date with modern developments in traditional Estonian kitchen. The OKO (the first restaurant in Estonia to make people drive out of the town for dinner) attracts people to the seaside no matter the season. Even in the autumn rain, even in the roughest winter. The restaurant occupies the ground floor and first floor of a recently finished white-and-glass building. The vibe is calmer on the first floor, which offers a broader view across the water. The ground floor with its play space and open kitchen entices families and gourmands alike. The story of the OKO goes on.

    More information about OKO
  • Masters Level 80


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    Olevimägi 9, Tallinn

    The Bocca was the single most legendary restaurant in Estonia. It ranked among the world’s 50 top restaurants in the first year of polling. It closed down in 2017 after nearly 20years of uninterrupted service. Now, its old premises house the Ore, a new, completely different restaurant. (Those who were fond of the old Bocca might get confused. The huge round lamps that dominated the interior are still there, still dictating the vibe.) And there seems tobe some kind of magic associated with the space. Because what the Ore isgoing through nowis eerily similar to the trajectory of the Bocca 20 years ago. New restaurants keep popping up like mushrooms after rain. But the Ore inspires more speculation than all the rest put together. The young head chef Silver Saa remains unperturbed by the past and by the circulating rumors. His brand of fine dining initially strained the kitchen staff to their limits. But not the slightest flaw was permitted to pass into the dining hall. The guests complained at first, to the staff and then to their friends, that the wait was long. Then proceeded to admit that the food was well worth it. A new legend was born. And the long waiting times have become a thing of the past. The discussion nowfocuses on the way Silver Saa’s signature cuisine surprises even the most seasoned foodies. Whether a calf’s brain tempura, exotic and obscure, served with estragon cream and horseradish. Or the beetroot, homely and familiar, served as a tartare with ramson cream shiso and salted egg yolk. Silver takes a broad, eclectic approachto food. However, he stops well short of creative chaos. Each dish has its clear, pure leitmotifs. Each course is a harmonious whole. Making the Ore the talk of the town where the Bocca dominated for 20 years is the first great achievement of this young team. We will keep an eye on them tosee what they’lldo next.

    More information about ORE
  • Fine Level 65


    ParkingTables outsideWheelchair accessVegetarian dishesRooms available
    Johan Laidoneri Plats 8, Viljandi

    We were saddened to learn that the Fellin, a restaurant that marked Viljandi on the Estonian foodie map and commanded a rightful place among the top of Estonian restaurants for years, has closed down. It seemed that going to Viljandi just for food would beout for the foreseeable future. But then came the Ormisson. The restaurant is located atthe brand new Park Hotel Viljandi, which at one fell swoop solves another problem. It used to make sense to make Viljandi a daytrip and drive back in the evening, because noaccommodation in Viljandi measured upto the Fellin experience. This one, finally, does. Viljandi is a small town. The first Head Chef of the Fellin - Elias Melin, a Swede - isnowthe Head Chef at the Ormisson. The food is world cuisine based on local seasonal ingredients ranging from local lake catch to Central Asian-style mutton. The summer gazpacho showcased local tomatoes to their best advantage. And the mutton, to which the letcho and yogurt-mint sauce lend the Central Asian feel, is becoming an unofficial Viljandi trademark. Locally grown lamb: always. On the menu: always. Juicy and perfectly cooked: every single time. Viljandi with its lake, old wooden houses and the villas bordering the lake is a quaint, pretty small town well worth exploring.

    More information about Ormisson
  • Very Fine Level 68

    Paju Villa

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    Vabaduse pst.88, Tallinn

    About a hundred years ago, when this imposing Art Nouveau villa was being designed, a restaurant never crossed the architect's mind. Therefore, eveninour days, the milieu ishomelike and practical, and the newcomer enters an antechamber with a wardrobe. You leave your coat and slowly notice that the restaurant has been adapted to the layout of the house. The kitchen isin the cellar, the bar in the back room... There are several rooms andin the off-peak hours, when the guests are fewer, you might be able to dine in a separate room and feel like home. But the food is much more complex than a home kitchen can handle. The most characteristic (and homelike) dish is the “Paju Villa” seafood soup ofsalmon, potato, and clams, served inan old tureen. The rest of the menu embodies fashionable and creative, decoratively garnished world cuisine. Try the“Marunaka” beef! A fantaisie inspired by the humble old hamburger (or maybe by sushi?), the entrecote hamburger lies on a pillow of sushi rice, covered in turn with a nori sheet and roasted sesame seeds marinated with Ume plum. Tastes like eating hamburger and sushi at the same time.

    More information about Paju Villa
  • Very Fine Level 72

    Parrot MiniBar

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    Vana-Posti 7, Tallinn

    Most ofus have seen how top chefs finish their dishes by placing microherbs or minute ingredients on their precise places with tweezers. Whether in real life orin food magazines. But have you ever beento a restaurant where those tweezers are a major piece of cutlery? If not, visit Parrot MiniBar. Tweezers on their own, of course, neither upgrade nor downgrade the food on the plate. However, they challenge it. Tweezers inhand make the eater feel like anything they touch with itisan exact science - or, here, exact culinary. Perfect and flawless. The interior, slightly over the top, but convincing, is meant to create a tropical atmosphere. Right in the entrance hall, the newcomer is greeted byhuge green plants and the taped chatter of tropical birds. The restaurant’s leitmotif is the parrot, present in pictures and figurines. Drinks take the tropical fantasy a step further. The cocktails are served in large bowls, with plenty of tropical ingredients and exotic flavors. (A small wine selection exists to meet the more conservative tastes.) And the food, of course, cannot be outdone by the drinks. Itisnot. Everything that ison the plate comes with exotic sides, is simply prepared andascetically served. One main ingredient with a few accompaniments. That is it. Two techniques dominate: roasting and burning (with a blow torch). Despite the raised expectations, the food at the Parrot overcomes prejudice and deserves tobe eaten with tweezers. Our favorite is the helmeted guinea fowl inXO sauce – a dish with fundamentally clear and simple tastes.

    More information about Parrot MiniBar
  • A Nice Place

    Pazzo Wine Bar @ Vino Nostrum

    Wheelchair accessVegetarian dishes
    Pagari 1, Tallinn

    Kristjan Peäske isoneof the most renowned sommeliers in Estonia. The winner of many competitions. Owner of two restaurants (Leib and Umami) with the chef Janno Lepik. Ketri Leis became Estonia's best sommelier when Kristjan retired from competing. She is the current holder of the title. What happens when this trio decides toopen a wine bar? The result is the best wine bar inEstonia! Food isnot necessarily the reason to visit Pazzo. Its role here is clearly tocomplement the wine. But the greater the interest in various wines, the more food gets ordered (all dishes from oysters to smoked duck and Pazzo tartar are meant for sharing) and nobody leaves hungry. There is certainly noneedtoeat elsewhere first. Ketri Leis is usually personally present. Let her decide for you. The wines are offered bythe glass orin‘flights’(3 different wines with a common theme). By the bottle, too, ofcourse. Ketri and the other sommeliers at the Pazzo are interesting conversation partners. A solo visit will net you a lot ofnew knowledge on wines you might never have known about. And, by the way. The building housing the Pazzo has a long history. If you have the time, have a look. The KGB Museum is right around the corner.

    More information about Pazzo Wine Bar @ Vino Nostrum
  • A Nice Place


    Peterburi tee 2, 11415 Tallinn

    We have been eagerly waiting for the moment we can finally recommend a restaurant in one of Estonia’s many shopping malls. With the opening of the T1 Mall of Tallinn, the long wait has paid off: one of its many – 32 – eateries is head and shoulders above the rest. It is the Pelm. The spacious restaurant entices with a minimalist, yet well-organised space dominated by wooden surfaces, black-tinted metal and lush plants. The first look at the menu gives rise to certain doubts: could this noticeable length hint at the victory of quantity over quality? We decide for the pelmeni (but of course!) and the doubt is quickly dispersed. The handmade pelmeni are boiled just right, till they melt in the mouth. On later visits, we have tried the grilled meat, Russian-style duck and Uzbek pilaf… So far, so good – everything has been well made and delicious. The best drink option is Pelm’s house beer, specially brewed by Raasiku craft brewery.

    More information about Pelm
  • Very Fine Level 75


    Chambre separéeParkingTables outsideWheelchair accessVegetarian dishesAmerican Express
    Põhjaka mõis, Mäeküla, 72604 Paide vald

    “Just like the good old times,”we overhear somebody just leaving the manor tell a friend.Their eyes get slightly misty, because memories of the good old times are an emotional thing. And even though everybody might not say itout loud, they’ll think it. The minimally renovated Põhjaka Manor is skilled at preparing the food and the drink and even at living the life that we remember from the good old times. Some of the fare is available for buying to take home, either at the manor itself orin well-stocked stores. The bread, pâté, liquors and upcoming new products are turning Põhjaka into a real manor. Just like manors used tobe.The dishes served at Põhjaka are the same ones offered in dozens of other restaurants. And homes. Smoked bream cream soup with quaileggorpan-fried pike perch with cottage cheese sauce andnew potatoes are easier than easy to make. But only at Põhjaka are they seasoned with a generous helping of the good old times. How else can those simple dishes stand out so much! An old gramophone stands in the corner and a collection of vinyls on the shelf. Anyone iswelcome to play the DJ and put on their favorite music. Strangely, the music playing at Põhjaka is often (good old?) glam rock. And it doesn't bother us. Instead, it makes the simple country food glam.

    More information about Põhjaka
  • Fine Level 60


    BarChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Rüütli 9, Tartu

    The Polpo with its history of Mediterranean cuisine has been a noteworthy place in Tartu since its opening. Rarely, however, hasit stolen the limelight. This is changing. The kitchen at the Polpo is now helmed by Ken Trahv, oneof the most talented young chefs in Tartu. Head chef at the Fii, heis a main actor in lifting the town’s gastronomy from its long slumber. The Polpo now offers modern casual dining, Ken Trahv’s signature cuisine #2.The chef’s characteristic style is dominated by visual appeal and innovation. See also: potato tartare. The potato is“medium boiled” and finely chopped. The creamy sparkling wine sauce gives the potato an unexpected festive, slightly sour flavour, which is counter balanced by crushed hazelnuts. The saltiness of the herring roe, dyed black with squid ink, gives the simple dish its final touch. The cuisine at the Polpo is clearly upand coming. It will be interesting to see how the author will share his attention and creative touch between two signature cuisine restaurants.

    More information about Polpo
  • A Nice Place


    BarChambre separéeParkingTables outsideVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Lossi 4, Kuressaare

    In music, a prelude is a brief preface to a longer work. The Prelude vinotheque is certainly suitable for popping in before –or after – a dinner somewhere else. But first and foremost, itis a restaurant in its own right, a good place to settle down for a dinner or a leisurely wine-tasting session. The close quarters of the dining area are furnished with upcycled furniture. The proprietess Ülle Kiirend might as well live here. She is always around, putting a personal touch on things and taking care of the guests; and if not, she is probably on a journey to discover and bring back new drinks. The wine selection at Prelude is without doubt the best and most interesting at Saaremaa. Estonia’s most famous island rarely hears reproaches; but were we to nitpick, we'd mention that its restaurants’ wine lists can be awfully similar. As such, Prelude is the wine lover’s abode. As for food: make sure to ask about the daily special! Other than the permanent small selection of dishes, Prelude always has a little something extra available. The food has never disappointed. It is islanders’ simple everyday fare. And fresh oysters. With sparkling wine, of course!

    More information about Prelude
  • A Nice Place


    BarChambre separéeBanqueting roomsParkingTables outsideVegetarian dishesMainly open during summer time
    Rotermanni 2, Tallinn

    The Pull is a meat restaurant. (It can still feed - andno less well! - fish eaters and vegetarians, too.) The restaurant was founded by three co-owners, men who know just about anything there isto know about meat and who are considered Estonian top meat specialists: Enn Tobreluts, Hanno Kuul, and Andres Tuule. Beyond the broad selection, Pull impresses with meat cooking skills. Their most famous dish is the dirty steak: marble beef ribeye steak cooked straight on charcoal. Itis served in slices as a starter. The star ofthe meat dishes is the aged beef. Another interesting experience is the pulled elk, whose powerful gamy taste is complemented by a minimalist garnish - pickled cucumber, onion, Dijon mustard, but each strictly secondary, with the meat in the spotlight. The strong, meaty menu is corroborated by the stark interior design heavy on limestone and metal, meshing well with the industrial background of the very central Rotermann Quarter.

    More information about Pull
  • A Nice Place

    Purtse kindluse restoran-kohvik

    Chambre separéeBanqueting roomsParkingVegetarian dishesMainly open during summer time
    Purtse kindlus, Purtse küla, Lüganuse vald, Ida-Virumaa

    Purtse Castle, an intriguing mix of gothic and renaissance styles built in 1533, is most definitely Estonia’s most unique architectural structure. Touring this astonishing mini-chateau is a weekend-only affair as it’s closed to the public during weekdays. A visit here should imperatively be crowned with a meal in the fortified manor’s ground floor restaurant where you’ll enjoy straight-forward, home-cooked meals in a dining room whose walls are thicker than you are tall. Everything is local, from the herring and the venison, to the foraged mushrooms and herbs. And, everything should be washed down with the castle brew, a Trappist beer with notes of honey and hops. There are now eight types of Purtse beer, each of which has a story to tell, mostly about the hard life in the surrounding industrial landscape.

    More information about Purtse kindluse restoran-kohvik
  • A Nice Place

    Pärnu Kalamajaka kohvik

    Chambre separéeParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer time
    Suur-Sepa 18, Pärnu

    Contrary to the expectations, the freshest, most intriguing seafood in Estonia is served in Pärnu. Not in Tallinn. At the Kalamajaka Café. And this is no regurgitated marketing slogan. The Kalamajaka dishes are the freshest because the restaurant is owned by a family of fishmongers. Their shop at the market right next to the restaurant offers the same fresh fish for sale. The dishes are so intriguing because they are often made of fish and seafood that others don’t offer. The most attractive feature of the simple interior are the pallet tables; the dishes are as simple as the tables they’re served on. One main ingredient with a couple of sides. Make sure to ask about the daily specials, which, more often than not, are based on seasonal seafood. Naturally, in limited quantities. But if the sea has not been kind, you might want to know that they are exceptionally good at fish&chips! The Kalamajakas is a real trailblazer for good seafood.

    More information about Pärnu Kalamajaka kohvik
  • Fine Level 61

    R14 Veinirestoran

    Chambre separéeBanqueting roomsWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Rotermanni 14, Tallinn

    The menu at the R14 Wine Restaurant is principally inspired by the Mediterranean region, with hints of Asian, American, and Nordic influences. The Latin American ceviche ofNordic salmon is complemented by soy gel and Estonian bog cranberries. A delightfully naughty fusion brings us coconut tzatziki; the prawn are rolled in kataifi doughand served with feta. Asis suitable for a wine restaurant, the food and the wine gohandinhandinharmony, and the pairings are formed in creative collaboration between the head chef and the sommelier. The extensive wine selection is the work of Rein Kasela, the Grand Old Man of Estonian wine culture, a man whose contribution to its development is hard tooverestimate and whose wine house shares both space and its wines with the R14. The harmony of wine and food is paralleled with the way modern interior is complemented anddignified by the limestone walls of the 19th century industrial building.

    More information about R14 Veinirestoran
  • Very Fine Level 67


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    Ranna puiestee 1, Pärnu

    The restaurant of the most comfortable spa hotel at Pärnu, which spoils its customers with high-flying fine dining, probably didn't have much choice for a name. After all, the memorial of Raimond Valgre, one of the most renowned Estonian composers, stands right next to the building. The restaurant is slightly awkwardly located in the corner of the hotel’s spacious lobby, with just thin curtains separating the space from the hotel’s bustle. A self-playing piano (with some of Valgre’s pieces among its repertoire) still helps to set the mood. The dishes are easier to understand with some background knowledge about Valgre’s life and times. The servers may or may not offer to explain, but be sure to ask! If you do, you might see some of the dishes in a new light. The solyanka, for instance. Likely enough, Valgre had to eat it often during the Second World War. Back then, it was made using any scraps at hand, such as perhaps the kidneys that, along with homemade pork and beef sausages, give the soup at the Raimond its multilayered, deep flavor. The whole front page of the drinks card is dedicated to Estonian drinks. Most of them, furthermore, quite local. Make sure to try the Tori Cider and Wine Farm’s tree-fallen autumn apple cider, if there’s any left.

    More information about Raimond
  • Masters Level 78

    Rannahotelli Restoran

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    Ranna pst 5, Pärnu

    The eye-catching funk-style Pärnu Rannahotell with its tall ceilings, floor-to-ceiling windows and luminous restaurant is a fitting setting for the work of Herkki Ruubel, a practically-minded chef with a creative soul. Ruubel’s dishes are always carefully finished and decoratively presented. But the flavors are never lost among the effects. Our experiences at the Rannahotelli Restaurant have always been“by the book”: always upwards, rising to a crescendo. Therefore, it is only logical that the experience is best exemplified by a dessert. Juniper and pumpkin. An intriguing partnership, isn't it? The juniper is jellied. Tastes like genuine juniper. Nothing like the sticky gunge of less skilled attempts at gels. The same applies to pumpkin, served here as ice cream and pumpkin paper. Papers, dusts, foams and other effects in Herkki Ruubel’s creations demonstrate the way a flavor can take on different aspects through different textures. And this year, the Rannahotelli Restaurant had a leitmotif - the taste of rhubarb. It made its way into many of the dishes and drinks, too. The particularly authentically sour rhubarb crémant by Tori Cider and Wine Farm is one of the big successes of this year’s Estonian craft breweries. Check if there’s any left!

    More information about Rannahotelli Restoran
  • Fine Level 61

    Resto HAFEN

    ParkingTables outsideWheelchair accessVegetarian dishes
    Tori 4, 93810 Kuressaare

    Hafen is a well-lit, colorful harbor restaurant. It is the newest addition to Saaremaa’s eateries and serves flavors from near and far. Spiced sprat –an iconic Estonian food - features here in a salad with roast potatoes and carrots, pickled vegetables and mustard sauce. Old hat for the locals, it is next to compulsory for visitors. The taste of sprat echoes deepin the Estonian soul. Hafen’s soft steamed buns with pulled chicken and kimchi are elsewhere called bao. While they may not quite merit a dedicated visit, they are emblematic of the way the island’s sailors have returned from their trips with new foods through centuries. The curiosity for food is handed down through generations as well. Hafen facilitates new acquaintances with Saaremaa’s local Lahhentagge craft gin. Stunning views to the sea and the ancient castle-fortress entice usto linger longer.

    More information about Resto HAFEN
  • Very Fine Level 71


    BarTables outsideVegetarian dishesRooms available
    Viru 8, 10140 Tallinn

    Cru’s broad floor-to-ceiling window stands evident to all by the massively frequented Viru street in Tallinn Old Town. Getting in, on the other hand, is more complicated. From the street, you take an underpass into a small courtyard, then up the stairs to a narrow hall. The overall impression is one of a restaurant at a tiny vineyard somewhere in Alsace. Cru is the signature cuisine of oneo f the most famous Estonian chefs, Dmitri Haljukov. Serving classic fine dining upto a couple of years ago, ithas since taken a turn towards ever lesser processing. The chef has proved himself. With no more needto show his mastery of the techniques (nobody doubts him anymore), he takes time to select the raw ingredients and bring out its best qualities. Presented inan egg-shaped ceramic bowl, the smoked trout Benedict is a pleasantly fatty slice of springwater-bred, house-smoked trout. Itis served with low-cooked runny egg, farm potato blin and chive foam. The chef's favorite pastime these days seems tobepreparing classic dishes with his own twist. Regardless of the name, wine here is chosen todo honor to the food, but no more. The different faces of the restaurant show in different dining halls. The showy front room with its tall ceilings, an intimate back room for a smaller group, and a cellar hall for a bigger party for privacy.Regardless of the milieu, the restaurant offers an excellent digestif toend the evening with - a hop distillate from a local brewery. Enjoying this eaude vieof a kind brings back the emotions you hadat entering.

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  • Fine Level 64


    BarChambre separéeParkingTables outsideWheelchair accessRooms availableAmerican Express
    Suur-Karja 17/19, 10140 Tallinn

    MEKK is the Estonian acronym for Art of Modern Estonian Cooking. This trailblazer was the first to dare to present a modern Estonian cuisine along with creatively prepared simple local peasant food. Whether by chance orby design, its anniversary falls on the same dayas the Republic of Estonia’s - 24 February. And even though many other restaurants have joined the ranks of Estonian cuisine, MEKK remains oneof the leaders ofthe art of local cooking. Head Chef Rene Uusmees has a talent for rediscovering and reinterpreting local food tradition in fresh and interesting ways. His creations have been known to surprise even Estonians, and a fair few locals have found their grandmothers’time-honoured recipes presented under a different angle. Even herring and potatoes have been turned into a highly presentable dish. The wine card surprises with a greater-than-average selection of wines in small bottles and house craft liquor.

    More information about MEKK
  • Very Fine Level 76


    BarChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Vene 7, 10123 Tallinn

    Estonia has its share of decade-old restaurants, but the fame that hasbeen accompanying the Ribe through its entire existence is unique. Founded by three waiters, the restaurant took off in full sail. The service was at a level unheard ofin Estonia at the time. And the quality persists to this day. On your first visit, you’re a guest, on the second visit – a good acquaintance, on the third visit – a dear friend. The restaurant knows and remembers its customers. It also surprises with unexpected drinks that are hard to come across, whether a Pierre Gimmonet single grape Chardonnay growers champagne for apéritif or Caron's smoky, whisky-like rum, aged for 17 years inTrinidad inoak barrels, for digéstif. Ribe is always crowded. Crowded with nurselings and centenaries, next-door neighbours and Australian tourists alike. Itis impossible to say to whom Ribe is best or least suited. Most likely, everybody likes the cuisine. Soft-boiled quail egg, green broad beans and buckwheat popcorn add their textures and nuances to the otherwise perhaps basic creamy chanterelle soup. Head Chef Rado Mitro brings a similar unexpected twist to every menu item. We like the Ribe best in the autumn. In the mushroom season, when the menu features lots of different local forest mushrooms. But everybody will find their own reason to love Ribe.

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  • A Nice Place


    BarBrunchBar menuParkingWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Tina 21, Tallinn

    With an open kitchen that is a true spectacle and a menu to suit even subdued Nordic palate, Riis––or rice––is packed with regulars, both during lunch and dinner. It’s just the kind of casual and informal joint every neighborhood needs. While such an intricately balanced cuisine is difficult to master, the chefs at Riis do it well, preparing delicately cooked curries and crunchy fresh salads to awaken the palate. We’ll let you in on a secret: there’s a rather extensive menu of daily lunch specials. So stop by for a midday meal and you’ll come across as a native, non-tourist.

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  • A Nice Place


    BarChambre separéeBanqueting roomsParkingTables outsideVegetarian dishesMainly open during summer time
    Peterburi mnt 2, Narva

    Occasionally, a menu item at a restaurant raises eyebrows or sparks questions. But this is probably the first occasion we know of where the restaurant itself appends a question mark behind some entries on the food card. Precisely that is the custom at the Rondeel, situated at the ancient, massive limestone castle of Narva. Okroshka? Kharcho? It is as if the Narva castle restaurant had resolved to defend Estonian cuisine against foreign influences; to stand up for the local traditions of mustard-roasted pork, roast Narva river lamprey or smoked meat with pearl barley. Theirs is a counterattack. We will serve kharcho. But we will not serve it like you do. (The kharcho at the Rondeel has a sour flavor generally not found in this dish.) Narva is a city that differs from the rest of Estonia. And its food and drink are different aswell. Exotic, even, if you will. Have the lamprey. Quaff a foaming draught of local beer. You will know exactly what this special city tastes like.

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  • A Nice Place

    Rucola restoran & pizzeria

    BarBrunchChambre separéeParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer time
    Ehitajate tee 114a, Tallinn

    There’s a blackboard displaying random greetings at entrance to Rucola. When we visited this humble restaurant at the edge of the Õismäe district the message announced that the best kind of love is the love of good food. We’re inclined to agree and we particularly love the food here. Unpretentious simplicity is Rucola’s greatest strength. This applies to its food, drinks, service, and ambiance. Just grab a table to your liking and feel right at home. The tuna we ordered was cooked perfectly medium and the side dish of potato and arugula mousse was exquisite in its straight-forward modesty. It’s a busy place, people seem to dine and dash, rather than linger over drinks. Hence the reason it might take some time for the wine you ordered to actually reach your table. If you’re impatient and more into cooking yourself you can find everything you need in the adjacent gourmet shop Et Cetera where you can also pick up a bottle wine.

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  • Very Fine Level 70


    BarChambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Sadama tee 10, Neeme küla, Jõelähtme vald,, Harjumaa

    Located in Neeme village, the Ruhe is a good half-hour drive outside Tallinn. A picaresque landscape right at the seafront. A lone apple tree on the terrace, an old wood-carved boat - a ruhe - next to the tree, and the sea, big and wide, behind them... This is the picture all visitors take away from Ruhe. Whether by camera or phone orin the mind’s eye... Every picture is slightly different. This view, the symbol of the restaurant, makes for powerfully different moods. The mood behind the floor-to-ceiling windows affects the guest immediately and impacts even the food and drink. Believe itor not, the Voirin-Jumel Brut Grand Cru Blanc deBlancs champagne along with whitefish tartare can taste sunny, or cloudy, or windy. The guest is entirely at the nature’s disposal even while sitting in a well-lit, warm and cozy room. And while the moods of nature are the main factor shaping the guest’s experience, the restaurant offers outstanding food (with fish and seafood predominant in the menu) anddrink (affordably priced champagnes, sparkling wines and mostly white wines). Those who have not yet seen the sea, boat, and apple tree at the Ruhe, are not well versed inimpressive restaurant experiences.

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  • A Nice Place

    Saaremaa Veski

    BarChambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Pärna 19, Kuressaare

    The Saaremaa Veski Restaurant occupies a big windmill right in the centre of Kuressaare. The rustic atmosphere with old millstones for tables belies the town around it and inspires a sense of country life. The simple island food reinforces the feeling. Locally smoked pork tongue with pickles and horseradish cream sauce goes well with many of the drinks on the list. For example, beers brewed at Estonia’s oldest (and almost smallest) craft beer producer Pihtla. Saaremaa Veski offers the most complete list of their beers there is. Ask for the Veski’s own lingonberry schnapps to start or finish with. Remarkable for a long, clear aftertaste, it also makes for a unique souvenir to take home.

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  • Fine Level 68


    BarChambre separéeParkingTables outsideVegetarian dishesMainly open during summer timeAmerican Express
    Vase 14, 10125 Tallinn

    Ordering a new dish at Salt is like jumping inat the deep end: the food is inspired bycuisines of very distant and exotic places and so itis impossible to know what their Salt interpretation tastes like or even consists of. Therefore, Salt is recommended especially for risk-takers and novelty lovers – the tastes hail from Peru, Laos, Sweden, China, Malaysia, Japan, Thailand, and the list goeson.The food always surprises. Normally, the surprise ispleasant; on rare occasions, the underlying concept is taken a step too far, too. But surprises are backed upby more permanent things, such as the seasonal cep carpaccio inthe autumn and the grilled octopus with crispy potatoes and perselata that have stayed onthe menu almost from the beginning. The waiter mentions that dueto the clients’ demand, neither can be discontinued any time soon. Unlike the rollercoaster menu, the interior isminimalist - bare bonesand nothing more. Rush hours lend the space a friendly elbow feeling - literally and figuratively.

    More information about Salt
  • Very Fine Level 69

    Sfäär Resto

    ParkingTables outsideVegetarian dishes
    Mere Puiestee 6E, Tallinn

    The Sfäär seems tobe bigger on the inside than the outside. A small eatery with a nondescript facade on Mere puiestee, it lies right on the road tourists take to walk from the harbor to the inner cit, where good restaurants stand side by side with so-called tourist traps. What makes the Sfäär great is the open, relaxed atmosphere reminiscent of big cities, its unique blend of guests, staff, owner, food, and drink.The menu at the Sfäär embraces world food and the drinks list features among other good things coffee from the Kokomo Coffee Roasters under the same roof, andmany intriguing Estonian craft drinks. Food tastes good at the Sfäär in a straightforward way, with clear flavours and nothing overly complex - the head chef’s ambitions donot overshadow the visitor’s expectations. And the raw ingredients are incredible! The autumn tomatoes in the salad served with the organic beefsteak were of a kind you will never find in a supermarket – perhaps at a farmer’s market, if you're lucky and find the right seller. And to borrow from music: Sfäär’s very special desserts have absolute pitch and are finely tuned to the present day. In fact, Sfäär in its entirety sounds like a very good orchestra, whose repertoire may notbe too complicated, but who plays even the simplest tunes perfectly. The service is caring andquick, although occasionally, when the “chief”is not around, the cheerful and eager young staff may get stuck on some of the gastronomic finesses. However, this does nothing tospoil the overall impression.

    More information about Sfäär Resto
  • Very Fine Level 73


    Vegetarian dishes
    Suur-Karja 4, Tallinn

    The Tabac defines itself as a Social Club. Their combination of a barand kitchen is a novel one - a testament to actions coming first and being only much later followed by the words and expressions to describe them. The door opens into a classical bar. This isno means a deceptive impression. The bar isan outstandingly good one, too. The signature cocktails are without doubt the most interesting part of the extensive drinks list. (They borrow a fair few ingredients from the kitchen.) But beware: don't get lulled into an evening of drinks without ordering something from that kitchen of theirs. We wrote KITCHEN in all caps in the title because that’s what the Tabac’s kitchen - as a bar kitchen - is. It takes the modern Estonian cuisine forward more than many restaurants do. The Estonian Sushi is a simple dish. It consists of the two perennial favorites of Estonian homes: potato and Baltic herring. The Baltic herring hasbeen salted, then washed and ever-so-gently grilled. Gone is the overpowering fishy flavor. Itis replaced by slightly salty, refined nuances common in rare and precious fish. Forget about wine, by the way. The food is best enjoyed with cocktails. The truffle-flavored negroni is a flawless partner to the sweet and salty dish of grilled rice, smoked eel and cured salmon.

    More information about Tabac
  • Fine Level 72

    Tammuri Talu

    ParkingWheelchair accessVegetarian dishesRooms available
    Mäha, 67409 Mäha

    The one-man restaurant Tammuri is slowly but surely changing the notions and behaviour of Estonians. About two or three years ago, many chose not to visit the farm because it was unheard of for a farm restaurant not to patiently wait for its patrons all day long with a pot of porridge ready on the fire. People were cautious of the fact that one man prepares all the dishes primarily from what he grows or picks from the forest himself. But Erki did it. There are no more random visitors in Tammuri. Tammuri is a place for the most interesting culinary tales in Estonia, as the chef is intimately familiar with every crumb, flake, and sprout on the plate. Even the drinks to accompany the food are chosen or made by Erki himself. “Homemade, well made,” says an old Estonian proverb. Nowadays, it is not always the case, but when it comes to food, it definitely is.

    More information about Tammuri Talu
  • A Nice Place

    TARTAR köök+baar

    ParkingTables outsideVegetarian dishes
    Narva mnt. 7, Tallinn

    Raw food is in. Raw beef tartare is common in Estonian eateries, but restaurants where raw food underlies the whole concept are non-existent. Or, rather, were non-existent - until the founding of the TarTar Bar & Kitchen. The menu lists a whopping ten different tartares and carpaccios as well as a ceviche. Fantasy gets free rein. Even the names of the dishes channel it: Mimino, Bruce Lee, Lappi, Frenchy... The latter is a beef tartare with foie gras, shallots, black truffle and estragon cream. The name and ingredients list together make their point. The Frenchy is well matched by either a coupe ofcrémant or a tall glass ofbeerby the local Raasiku craft brewery. The service depends on the guest. Who expects no more than food service will getno more. But those who take an interest in their food and drink will be informed aboutitin depth. The TarTar Bar & Kitchen is a fresh breath ofwind among Estonian restaurants.

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  • Masters Level 79


    BarChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableAmerican Express
    Vene 9, 10123 Tallinn

    At our first visit, we find the Tchaikovsky discreetly impressive. And the impression only amplifies with each subsequent lunch and dinner. Its symphony begins with quiet classicalbackground music. It intensifies with the dramatic black walls decorated with massiveornate metal picture frames, some containing paintings, some empty. And it culminates with the white swan origami napkins (and one black!) on the tables. The Tchaikovsky begins to captivate the visitor on the way in. And it continues at the table. One of the champagnes available by the glass is Dom Perignon 2009. The food is inspired by18th-century aristocratic Russian-French cuisine to its very origins. Go ahead and order the Blini Royale with a trio of caviars (osetra caviar, golden pike roe and trout roe). The round blini, a couple of centimetres thick, is baked according to the original recipe of the court chef of the Russian Emperor. Crisp on the outside. Airy on the inside. Three caviars. A drop of sour cream. That is all. Back then, food did not compete with architecture or fashion in grandiosity. Or if, then inrich table display s at grand feasts. Each separate dish looked unassuming, but was made of the best ingredients and tasted refined, aristocratic. Anxiously novelty-seeking food fashion hasno place at the restaurant at the elegant Hotel Telegraaf. Nor do the Tchaikovsky’s visitors want itto. Phones stay inbags and selfies are off the map. A restaurant should offer an elegant atmosphere and a permanently high level in food and drink. The discreetly impressive Tchaikovsky fulfils these requirements to a T.

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  • A Nice Place

    Teletorni restoran

    ParkingTables outsideWheelchair accessVegetarian dishes
    Kloostrimetsa tee 58a, Tallinn

    The main attraction of the TV Tower Restaurant - the highest in all of Northern Europe - is, naturally, the 360° panoramic view. In case ofgood weather and perhaps assisted bybinoculars, this vantage point lets you see half the country. The country, which is well introduced one the menu. The selection oflocal drinks, from sparkling rhubarb wine toeaude vie, is particularly broad. And believe itor not, some of the Estonian fruit wines are a good choice togo with food. For instance, the otherwise tart Mamm&Frukt gooseberry wine gives a whole new angle to the velvety-sweet creamy onion soup. The TV Tower isoneof Estonia’s major tourist attractions. Restaurants in places like this are often tourist traps. The TV Tower’s is nothing of the kind. The broad restaurant, decorated in dark colors, with subtle lighting and big candles, evokes a slightly mysterious atmosphere during dinner hours. The view over Estonia is accompanied (since the restaurant serves modern cuisine based on traditional Estonian raw ingredients) by a lesson in the flavors ofthis country.

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  • Fine Level 63

    The Nautilus

    Tables outsideVegetarian dishes
    Pikk 36, 10123 Tallinn

    The Nautilus is a seafood restaurant offering four different milieus to enjoy your food. The open raw bar showcases the fresh food laid out on ice. Itisour favorite among their dining halls. The broad windows offer a panoramic view to the Pikk Street of Tallinn Old Town. Inthe summer, when it’s warm, these windows are thrown wide open, and it feels like eating on a terrace. A separate, small room, outfitted in dark colors, lets you watch the hot dishes being prepared in the kitchen. Those looking to enjoy their company in privacy are shown to a separated part of the room on the other side of the kitchen. And wine lovers can discuss grapes and much more in the wine bar, which has a separate entrance on another street. And thus, The Nautilus offers four different reasons to come; yet the first and the foremost attraction is their seafood, the best and freshest seafood in all of Tallinn.

    More information about The Nautilus
  • Fine Level 63


    BarParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer time
    Rannakohviku, Liimala küla, Lüganuse vald, Ida-Virumaa

    The village of Liimala is a quiet, pleasant place, unremarkable except for its recently finished small boat harbor and the brand-new beach restaurant right next to it. But back in the days of prohibition, life was much more active here, especially under the cover of darkness, with bootleggers hard at work. Inspired by their story, the Tulivee Restaurant recreates the setting in a modern key. The restaurant has its very own (Jamaican-mixed) rum and (local) craft beer. They are served with simple everyday seaside village food. Baltic herring, fried with egg, doused in a vinegar marinade. A familiar dish in every Estonian home. Borsch – a Slavic classic. The Russian language and customs that dominate most of the Ida-Virumaa region go comfortably hand in hand with Estonian tastes and habits at Tulivee. The eye-catching modern wooden building at the picturesque beach brings the two cultures together in a still-unfolding tale of a seaside village.

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  • Very Fine Level 68


    BarChambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesAmerican Express
    Pirita tee 26e, 10127 Tallinn

    Restaurant Tuljak offers a gorgeous view over the Gulf of Tallinn. The sunset has such a special part to play in the dinner experience that its precise time for every evening is noted on the restaurant's website. For a good reason, too. The play of the light on the sea isimpressive even under an overcast sky. The tuljakisan Estonian folk dance. The dance isso deeply ingrained in the national memory that Tuljak is a bold and pretentious choice to name a restaurant. The Head Chef Tõnis Siigur, however, is probably the best-known chef in Estonia. Apart from the Tuljak, heis a partner at both NOA restaurants, the OKO, and the Paju Villa. His name is a mark of the highest quality in food and restauration. Has he managed to make the food dance tuljakat the Tuljak? Yes, yes he has! If not on the plates, then certainly in the lucky taster's mouth. The restaurant greets the newcomer with a hearty chunk of oven-warm ham, mustard, andblack bread - farm food engrained in the Estonian tradition. The heat coaxes a mouth-watering aroma outof the ham. For a solo diner, it doubles as a starter. At once a teaser and a stomach appeaser. The next nostalgic dish dates to the days the restaurant building was built (1960s). The herring tartare is nothing else than the same salt herring with sour cream, mayonnaise andboiled egg that was part and parcel of every dinner table at that time. In this version, all the ingredients have been minced and grated into tiny strips and pieces. Fresh apple joins the classic combination to dominate the taste and elevate the dish to a modern light tasty salad. The drinks list offers a solid selection of well-known drinks from abroad. From Deutz champagne to the 2009 Barolo Ravera. A few newer craft drinks from Estonia, too. Tuljak at sunset is a memory to keep.

    More information about Tuljak
  • Fine Level 70

    Umami Resto

    BarBrunchChambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Kadaka tee 141, 12615 Tallinn

    A private house with a large garden near the city centre. Isn’t it nice? Like living in the town andin the country at once! No matter how big or small the city, such treasures are few andfar between. The Umami occupies one such house in Tallinn. In the summer, unless perhaps it rains, everybody eats outside among the apple trees. The children can play in the sandbox in the corner of the garden. In the winter, the two-story wooden house is warm and cosy, and children have a big playroom where parents can sup with their children asif they were at home. Umami is an exceptionally family-friendly restaurant. The menu lists safe and familiar local ingredients that are given entirely new flavors through their exotic accompaniments. Trout, baked in the restaurant’s smoker, is served with a Guasacaca sauce of avocado, parsley, and coriander. The chef seems to have a fondness for trout. In the short menu, we encounter it among starters (sashimi) andin the fish pond soup. Raised in Saaremaa spring water, the trout with its clean flavor deserves its position ofhonor. The drinks list features an exceptionally broad selection ofnon-alcoholic drinks. This small garden house is indeed rich in flavors.

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  • Fine Level 66

    Umb Roht

    ParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Ülikooli 7, Tartu

    Estonian folk wisdom has it that weeds cannot be destroyed. Restaurant lovers will behappytohear that, far from destruction, Restaurant Umb Roht (loosely translated: weeds) only keeps getting better, year after year. This unpretentious-looking little eatery delivers an original cuisine with a character. The young head chef Arvo Sulu rejects boundaries on principle; the menu ranges from octopus to birch sap curdle. The sweet-sour aroma of the latter makes for a particularly fond memory. The chickpea meringue contributes the sweetness and the crunch, with anadditional sour hint from marinated gooseberries and currants. Every dish on the menu is paired with a wine recommendation, but matching cocktails andmocktails can be requested just as well. Itis hard to decide whether the food or the drink isthe bigger attraction. The Umb Roht isoneof the few places where you are sorry to leave and start plotting your next visit upon walking outof the door.

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  • Very Fine Level 68

    Ungru resto & külalismaja

    BarBrunchChambre separéeParkingTables outsideWheelchair accessVegetarian dishesRooms availableAmerican Express
    Vanasadama, Suuresadama küla, Pühalepa vald, Hiiumaa

    Ungru Restaurant and Guesthouse form an inextricable whole. The restaurant offers the best food on Estonia’s second largest island, and the small guesthouse with its five rooms offers the island's coziest accommodation right above the restaurant. Taking one and leaving the other means leaving your Hiiumaa experience incomplete. The restaurant is open only during the summer and offers the best of the island’s harvest and catch. In many cases, the visitor has a direct view to the place of origin of the food on the plate. And witnessing it yourself contributes a special Hiiumaa flavour to the simple local food. Be it smoked goat’s cheese from Varese farm, local organic beef tartar or juniper-smoked crèmebrûlée. Same products made elsewhere never have this Hiiumaa flavour.

    More information about Ungru resto & külalismaja
  • Fine Level 60

    Vehverments Bar & Tostadas

    ParkingTables outsideWheelchair accessVegetarian dishes
    Munga 9, Pärnu

    This bar-restaurant tests the boundaries in many ways. In the summer, their tiny courtyard in central Pärnu in the shade of tall, old trees is cute as a button. In the winter, larger people will have to literally squeeze through the door of the small wooden building. And the first impression isasif Pippi Longstocking (you know, the half-child, half-adult protagonist of Astrid Lindgren’s classic children’s book) grew up and opened a restaurant at her Villa Villekulla. But the dream milieu of little girls comes with the food and drink of grown-up boys. The Pepper&Mint&Smoke is a cocktail with a smoky whisky aroma, but blends mezcal, chili gin, and fresh pineapple juice. The smoked cubed tuna with fresh radish strips in sesame-ponzu sauce is attractively dusted with beet dust and tastes spicy as fire. This is neither restaurant food nor street food. Neither slow food nor fast food. The Vehverments enjoys standing out and perhaps shocking a bit. Everyone can test their boundaries.

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  • Fine Level 65

    Vihula Mõisa Restoran

    BarChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Vihula Mõis, vihula Küla, Lääne-Virumaa

    "Timeless elegance” has to be one of the biggest, most peddled clichés ever hurled at an unsuspecting restaurant. At Vihula, there is no need to resort to it. Timeless elegance permeates every detail and captures every sense. The dishes on the menu are equally timeless. The details change, but the main ingredients stay the same. And yes, even the famous bear meat is still available, served as confit on the new menu. Succulently low-cooked in sous vide, yet with the same, powerful bear tang. The “obligatory” drinks program consists of the slightly spicy manor vodka with its lingering aftertaste and a glass of silky, bittersweet manor porter.

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  • Fine Level 62

    Villa Wesset

    BarChambre separéeParkingTables outsideVegetarian dishesRooms availableMainly open during summer time
    Supeluse 26, Pärnu

    Once a sweets magnate’s villa, this charming building in Pärnu was turned into a hotel and a restaurant about a decade ago. In the villa, old-time dignified manners go side by side with newer retro; as for the restaurant, it’s a fashion trailblazer. The drinks are still conservative enough for any taste. The food's presentation keeps up with cutting-edgefashion. The ingredients are rooted deep in Estonian soil, safe and familiar. The flavors, however, can be quite unexpected. The pork fillet with its sour nuance reminds of Chinese rather than Estonian flavors. The classical sauerkraut of the winter season is replaced with pleasantly crunchy colourful carrots in the summer. The “obligatory” potato of each Estonian main course is present, of course, but chargrilled soft in a very untraditional manner. The dishes at the Wesset are like stories: they begin with old traditions and end up with newest developments. The service creates a friendly, open atmosphere free of rigidity and mannerisms. For Estonians, Wesset is turning into a real Pärnu go-to, not to be missed on any visit.

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  • Fine Level 64

    Von Krahli Aed

    BarChambre separéeTables outsideVegetarian dishesMainly open during summer timeAmerican Express
    Rataskaevu 8, Tallinn

    The Aed was the first restaurant in Tallinn to offer biological and plant-based food. While plant-based food is the heart of the menu, this is not a regular vegetarian restaurant: nearly every dish can be ordered vegan or with meat or fish. For main course, either lamb or tempeh can be chosen togo with the cabbage, potato, and beer sauce accompaniments; the ryesotto with Gyromitra esculenta mushroom, radicchio, andmushroom sauce can come with either biological beefsteak or portobello mushrooms; goat’s cheese can be substituted for duck. Plants have inspired new sides, too: coriander seed mayonnaise, miso meringue, pear mustard, bird cherry balsamico, parsnip noodles. Most of the raw ingredients are locally grown in biological farms, and the wines and some of the other beverages are biologically produced as well. Even the interior matches the ecological vibe with its plaster walls, broad ceiling beamsand numerous houseplants.

    More information about Von Krahli Aed
  • Fine Level 85


    Tables outsideVegetarian dishes
    Ülikooli 11, Tartu

    The Werner is among the most iconic cafés in not just the town of Tartu, but the whole Estonia. A perennial favorite of notable Estonian artists and cultural heavyweights through decades, it has always appealed with great coffee and amazing cakes. Every now and then, restaurants have started upon the first floor of the café, but they have always fizzled out. This year’s attempt, however, might well stand a chance. The atmosphere, inspired from the 1930s, displays restraint, which is a pleasant change in the otherwise very vibrant university town. The food seeks to stand out above the milieu. Laconically called Broth, the soup is made oftomato bouillon, smoked zander, shrimp, quail’s egg and herbs. The melt-in-the-mouth, sweet-and-sour taste initially seems restrained as well, but grows on you with eachfollowing spoonful. The rainbow trout entrée with its crispy skin is tuned into perfect harmony with the smoked fish-potato cream, butter sauce and dill oil. Traditional Estonian bread soup has inspired a dessert, where the bread has been whipped into pillowy foam with some help from gelatin and served with stewed cherries and rum ice cream. The drinks list is slightly more unassuming, but does feature Estonia's own sparkling rhubarb wine Rabarbra, beers by the atmospheric Käbliku farmstead-brewery in Tartu County (visit if you can!) and a few interesting cocktails. So, dogo upstairs at the Werner. May they never lack in resolve and resilience.

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  • Fine Level 64


    BarChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Puhkekodu 4, Laulasmaa

    The Wicca is located some thirty-odd kilometers outside Tallinn, in Laulasmaa, atoneofthe most popular spa hotels in the capital’s general proximity. Its terrace offers a captivating view to the sea at hand’s reach and the surrounding pine forest. The Head Chef Angelica Udeküll has become something of a symbol for Estonian food and local ingredients - the menu at the Wicca has been a flagship of Estonian local food for years, featuring dishes inspired by local cuisine, catch, and harvest, prepared with modern techniques, always finished with a slight chef’s ‘twist’. Traditional Estonian aspic, part ofevery local celebration for centuries, is offered warm at the Wicca: the delicious beef jelly and fried potatoes - age-old home food - become a soup when doused inhot beef stock. The Estonians at the restaurant might be sceptical at first - what, warm aspic...? - but its simple elegance will please gourmands ofany background. The beer dessert is well worth a try as well.

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  • Global Masters Level 87


    BarParkingWheelchair accessVegetarian dishesAmerican Express
    Mere pst 6E, 10111 Tallinn

    Õ is a letter unique to the Estonian language. Itisso tricky to pronounce that not even every Estonian has mastered it. The islanders of Saaremaa deploy another letter, Ö, in its stead. The difference between the two is exactly as big as that between the cuisine at Ö and all the other Estonian restaurants. Every dish at the Ö is seasoned with Saaremaa’s humor. To avoid losing itin translation, the restaurant has prepared a small simple written guide to the provenance of each dish. An inventive solution! The guest won’t be spending any energy on decisions at the Ö. The choice lies between two tasting menus. The Taste Journey takes you through seven courses and the Taste Exploration through eleven. A specially composed drink selection can be ordered to match either. With one exception, the drinks are alcoholic. A non-alcoholic drink selection is not offered. The question of drinks is the biggest independent decision the restaurant trusts the guest with. The drink selection begins with Tanker’s craft beer Imperial Sauna Session, brewed with real birch leaves (the stuff that Estonian traditional sauna whips, used to administer gentle beatings, are made of!) and continues a winding journey around the world. A cocktail, a sparkling South African wine made with the Graham Beck method, raisin-flavored local kali(kvass or root beer), a rosewater-scented North Italian Cantina Tramin Kellerei Gewürztraminer... A conservative restaurant-goer might be taken aback at first, but will notregret a bold decision. The drinks match the food perfectly. The dishes stay within the Estonian culinary boundaries, but they traverse the entire country, from the beach sand to the farmyard to the ancient forests. Roach, a fish generally left to the cat, is served in tiny pieces as salty tartar with soured milk cream andbread cream. This is modern fine dining based on rustic dried fish, soured milk, and rye breadas black as sin. The perch pike, wrapped in lightly salted lard and baked on coals, iscomplemented by potato cream flavoured with wine and a forest verde of herbs and weeds. The Ö offers modern Estonian cuisine at its finest. The written guide serves as a useful introduction to its semiotics.

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  • Fine Level 67

    Ööbiku Gastronoomiatalu

    BarBrunchChambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Kuimetsa, Kaiu Parish, Rapla vald

    Ants Uustalu, an enterprising chef, originally purchased the Ööbiku farmstead to make ithis summer home. But soon after, he rebuilt its shed as a summer restaurant. Then made space for a permanent restaurant in the main building. Finally, he had converted the entire space. There’s a big hall for parties and conferences. But heno longer lives there himself. The Ööbiku Restaurant serves a five-course set menu from Wednesday to Saturday. Itisserved at a fixed time - always at 7 pm. That is the only thing that the guests know inadvance about their dinner. And that is all they need: because itis common knowledge that the Ööbiku Restaurant can be trusted. Especially in the autumn, the food is based on ingredients grown locally, sometimes in the same village. Itis simple farm food prepared using all the features of a modern professional kitchen and served on custom-made crockery.

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