"Outdoor Dining Area" Restaurants in Estonia
If you are here for the first time and something seems familiar, there is no reason to be surprised. Today's leading chefs of several dozen restaurants cooked their first great dishes over the same hearth, following the guidance of mentor chef Tõnis Siigur. Dishes that are considered classics here live on in other restaurants in a slightly different style. At NCH, however, they taste completely anew with each successive menu that Tõnis creates in collaboration with his mentees. NCH is at the forefront of Estonian gastronomy.
The Fotografiska restaurant has been serving sustainably prepared, zero-waste food since it opened. Food produced without waste tends to be more flavourful. There are more textures on the plate and the dishes look more colourful and elegant. Today, using ingredients from leaf to root and from nose to tail is a novelty and people come to Fotografiska out of curiosity. In the future, it should be the norm. Fotografiska's kitchen is leading the way and sharing its knowledge.
Pädaste Manor serves Nordic island cuisine. Just like the Nordic weather, the dishes are subject to frequent changes and the menu is completely new for each season. However, you will not be served the traditional simple, rustic dishes of the past, but dishes inspired by them, using the same ingredients. In all other respects, Pädaste's cuisine is a unique form of contemporary culinary art.
Lee is one of the oldest words in the Estonian language and means a communal fireplace. Today's Lee restaurant has a Japanese chef at the hearth. The result is a distinctive cuisine, a bold combination of local flavours and Japanese influences. Lee's dishes are meant to be shared and discussed in order to understand and appreciate the unique flavours.
It is generally accepted that a good restaurant can be opened anywhere. People who love good food will discover it. Lahepere Villa is such a place. The driving force that keeps food lovers flocking and queuing is Chef Silver Saa. Silver's fine cuisine is a fascinating contrast to the summer house atmosphere of the restaurant.
The glamorous lifestyle is rather unfamiliar to Estonia. Those who can't live without glamour look for it elsewhere, for example in Monaco. But there is one place in Tallinn that bears a strong comparison with Monaco. This restaurant is Puri in Kakumäe Marina Haven. Start with champagne and caviar, move on to sole or halibut and finish with a dessert called Malibu Club. Tallinn is just big enough for a well-run, classy restaurant to thrive, especially as the glamour is authentic and not a carbon copy from somewhere else.
Anno is located in an unassuming part of Tallinn, in a cosy, quaint stone house. The menu is made up of creative dishes based on the mood and the freshest ingredients available. The modest but attractive wine corner has a better selection than most wine cellars. The owner has a great respect for quality wines and is happy to suggest pairings with all the delicious delicacies coming out of the kitchen.
If you want to know what produce is in season right now, skip the market. Rado will do all the hard work for you every morning, all you have to do is show up and enjoy. Often the dishes contain just one main ingredient. Yet, these simple dishes are always prepared with expertise and appreciation of the ingredients.
NOA Restaurant is the little brother of the famous NOA Chef's Hall and is located next door in the same building. The casual dining here is not far from the fine dining experience offered by NOA Chef's Hall. The view of Tallinn Bay and the Tallinn skyline is just a little more impressive. The cuisine reflects the latest trends.
Minimally processed and boldly combined. This is perhaps the best way to sum up the essence of Barbarea's cuisine. This style is familiar to those who frequent the various restaurants in Copenhagen. Fermentation is one of the favourite activities of the kitchen team at Barbarea, and there are very few restaurants that use as many local organic ingredients as they do.
The port of Kaberneeme is a milestone in the development of Estonian gastronomy. It was the site of the first restaurant that served food so good that people from all over Estonia travelled there in droves, despite its inconvenient location. Kabe Beach is now repeating that success. It offers food worth the journey and the kind of beach service you would expect from somewhere in southern Europe.
Horisont is worthy of its lofty location on the 30th floor of the Swissotel. Since it opened, it has set such high standards in terms of food, drink and service that few restaurants on the ground floor can come close to matching them. The bar always offers cocktails with very exquisite flavours and the restaurant offers fine dining at the highest level. Horisont's standards are consistently high. A solid choice for entertaining.
If you want to know what produce is in season, skip the market, because Rado does all the hard work for you every morning - so all you have to do is turn up and enjoy. The Tallinn restaurant was so successful that an almost identical one has been opened in Haapsalu.
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 of the Soviet period has ripened into a restaurant that demonstrates tones and to all the undeniable charm of food that is taken straight from the field to the kitchen.
If you could describe this restaurant with just one adjective, it would be charming. The first thing you notice is the discreet and competent service provided by the staff, who are always on hand. It continues with a sip of wine recommended by the sommelier that you wouldn't have thought to choose yourself. It is visible in the appearance of the dishes and pervades your senses with its aromas.
The Hedon Hotel and its spa are undoubtedly among the best in Estonia, as is the hotel's Raimond restaurant. The food alone shows that the restaurant dares to experiment. This is the birthplace of Pärnu's culinary style. The service is elegant. Local craft drinks are well represented on the drinks list.
Rudolf is an elegant restaurant. The interior has strong Nordic influences, but the ambience is truly French. A glass of champagne is always the perfect drink, and the hearty onion soup is one of the most requested dishes. There are several French restaurants in Tallinn, but they can't quite compete with Rudolf's elegant service. Rudolf is like a French Academy of Etiquette in Tallinn.
Cru is chef Mark Keerd's culinary oasis. After working in several renowned restaurants, he now has his own restaurant. Mark offers personalised modern cuisine with a Slavic twist in every dish. In summer, the best tables in the restaurant are in the sun-drenched historic courtyard.
Located in a small wooden building next to the large Kadriorg Park, the restaurant is designed to represent the Mediterranean spirit of Estonian life. The competent and always young and cheerful service will advise each guest on the most suitable dish and drink. However, the tasting menu is the restaurant's best experience.
To a first-time visitor, Peet Ruut looks more like a private club than a restaurant. This impression is not entirely wrong. Ecologically pure food is the restaurant's passion, and its guests are usually the ones who appreciate it. The drinks are selected according to the same principles.