From the White Guide Nordic 2018:

Alexander Chef's Table

Global Masters Level 87
Food rating:36/40Service rating:17/20
Chambre separéeWheelchair accessRooms available
Alexander Chef's Table

See you at 6.30 p.m.

Let’s first get the confusion out of the way: there are two restaurants called Alexander. The first in Pädaste Manor on Muhu island, open from spring to late autumn, the other at Toompea in Tallinn, open in the wintertime, when key staff from Pädaste welcome guests at Alexander Chef’s Table. True to its name, it’s an establishment with an open kitchen, a single table accommodating up to fourteen people, with one seating per evening. The excitement is palpable already at the front door. It’s like being invited to a private dinner party; you ring the doorbell of an ordinary apartment building, then you’re invited past a peaceful, quiet courtyard, into an intimate wood-beamed room with elegantly minimalist touches. The staff is casually dressed, focusing all attention on the gala-clad food. Chef Adrian Klonowski and the Maître d’ Carlo Vanzan begin by setting the mood, from there the ambiance is dictated by the guests, most often strangers who finish the night as friends, having bonded over an elegant gastronomic experience, despite language barriers and cultural differences. Communal tables have existed just as long as the family meal, with the Chef’s Table, the ritual of breaking bread has taken a new direction; food connects people. At Alexander, Chef Klonowski found complete creative freedom and developed a unique, multi-facetted cuisine, based largely on Nordic island produce. Today, the restaurant attracts visitors that might not otherwise have come to Estonia. It opened the doors to this country and simultaneously started welcoming exotic ingredients from faraway lands into its own kitchen. To be sure, these don’t dominate, rather they enrich the spectrum of local aromas...

To read the whole review go to Buy The White Guide Nordic 2018.

  • Alexander Chef's Table
  • Alexander Chef's Table

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