From the White Guide Nordic 2018:


Fine Level 60
Food rating:26/40Service rating:10/20
BarChambre separéeTables outsideWheelchair accessRooms availableAmerican Express

Less is more

It’s all in the details at Antonius, the cuisine here is a whispered study in subtle details and aromas. Small, considered accents such as flaxseeds, chervil oil, birch syrup, spruce sprout vinaigrette, cornflower and buckwheat muesli create enticing nuances and rich flavors. The plates hold few ingredients, focusing on a pair that carries the dish. Trout and avocado, lamb and Jerusalem artichoke are perfect examples of Chef Taavi Adamson’s stellar use of this unassuming cooking style. His food, made with locally sourced ingredients, from carefully vetted purveyor, matches the surroundings. The restaurant is located in the Hotel Antonius, a handsome edifice boasting a rich and storied past, once the Livonian Noblemen’s Manor House Credit Association, later a hat shop and a police station. The dining room is in the basement, affording guests the pleasure of admiring rare historical and architectural elements, impressive rib vaults among them. An affordable, seasonal prix fix, three course menu has recently been added, proving old time values can be preserved and presented in a fresh, exciting manner...

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

  • Antonius
  • Antonius

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