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Aperitifs in a lounge overlooking Tallinn Bay before you're walked through a seven-course creative tasting menu built around an open fire, one course of which you eat standing at the chef's counter. The kitchen is the room, and the cooking moves between Canadian lobster and foraged Baltic produce with enough complexity to keep you leaning forward. It holds a Michelin star.
The awards strongest first
- White Guide Global Masters Level · White Guide
- Michelin Guide 1 Star
- The 50 The 50 Discovery
One number, weighted & current 91
How we scoreThe dishes from the writeups
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Truffled quail
“Immersive, inventive and impossibly good dishes include truffled quail with pea, greaves and sage jus, or a caviar brûlée with lemongrass to finish.”
The 50 -
Caviar brûlée
“Immersive, inventive and impossibly good dishes include truffled quail with pea, greaves and sage jus, or a caviar brûlée with lemongrass to finish.”
The 50
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