From the White Guide Nordic 2018:

Rannahotelli Restoran

Masters Level 78
Food rating:32/40Service rating:15/20
BarChambre separéeBar menuParkingTables outsideWheelchair accessVegetarian dishesRooms available
Rannahotelli Restoran

Rhubarb Is the Flavor of the Year

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!..

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

  • Rannahotelli Restoran
  • Rannahotelli Restoran

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