The Best Restaurants in Harjumaa, Tallinn

Berlin chef Matthias Diether brought big-city glamor to Tallinn. Rich, confident cooking meets German precision in the kitchen and French sophistication in the dining room, creating a distinctive dining experience.

Guided by mentor chef Tõnis Siigur, this restaurant has shaped generations of chefs. Signature ideas live on elsewhere, while each new menu here introduces fresh flavors and original culinary inventions.

Koyo Omakase presents Japanese food culture in an authentic way. Head chef Hokari Kazuto offers personal hospitality, treating raw ingredients with deep respect and meticulous attention to detail.

Part of the exclusive Bombay Club complex, this restaurant serves modern Cantonese cuisine. The kitchen is particularly known in Tallinn for its dumplings and Peking duck. The restaurant’s service is considered among the best in the city.

Located on the top floor of Swissôtel, this restaurant sets high standards for food and service. Horisont offers fine dining and cocktails, complemented by one of Tallinn’s most respected wine lists.

Located in the House of Photography, this restaurant shapes its food, drinks, and events around current exhibitions. Sustainability plays a central role, while in-house sommeliers also produce their own wines.

Located next to NOA Chef’s Hall, this restaurant offers a relaxed alternative to its fine dining sibling. Casual dishes follow current culinary trends, paired with wide views over Tallinn Bay and the city skyline.

Set amid lush nature outside Tallinn, this restaurant reflects the creativity of chef Daanius Aas. Ingredients gathered from the garden and surrounding landscape bring a clear sense of terroir directly into the kitchen.

Maidla Nature Resort is a secluded micro-hotel with three forest villas. SOO, its intimate restaurant, seats only a few guests and serves an exclusive set menu that journeys from local nature to global flavors.

Art Priori is Tallinn's best-known art restaurant, where chef Dmitri Fjodorov's personal cuisine meets changing exhibitions. Experimental dishes surprise guests and pair with expressive drinks.

Barbarea’s cuisine is defined by light processing and bold combinations. Fermentation plays a central role, while local organic ingredients shape a style familiar from Copenhagen’s new Nordic scene.

Housed in Tallinn’s striking Golden Gate building by the ferry port, Fume reflects its bold architecture. Strong Basque influences make the concept a distinctive address in the city’s dining scene.

Tuljak ranks among Estonia’s most stylish restaurants, from architecture to interior. The kitchen mirrors this elegance, reinterpreting flavors from childhood memories in a way that feels richer and more refined.

At LaSpa’s Restaurant Wicca, sea views through pine trees set the scene. The kitchen reflects this natural setting, with each dish rooted in flavors drawn directly from nature.

Chef and entrepreneur Joonas Koppel expresses his culinary artistry at A.Ju. Visually striking dishes are served with flair, while the flavors match the presentation, creating a refined and memorable experience.

This restaurant in Tartu stands out for its sweeping views over the Emajõgi River. The calm setting is matched by a menu whose flavors are designed to complement the scenery and complete the dining experience.

Bistroo works mainly with local ingredients, prepared in an eclectic style inspired by global flavors. Set at Noblessner marina, the restaurant pairs its food with drinks and a popular waterside terrace.

Located in Kakumäe Marina, Restaurant Puri pairs striking architecture with coastal views. Seafood dishes are enjoyed alongside oysters or caviar, supported by a strong selection of champagnes and fine wines.

Anno feels homely until the first dish arrives, revealing cooking well above everyday standards. A modest-looking wine corner hides serious quality, reflecting the owner’s passion for sharing excellent bottles.

This sharp restaurant combines French finesse with Nordic minimalism. Each dish tells a story, shared by the service team, creating an experience often described as soulful cooking without feeling forced or staged.