This is a nice place to visit throughout the year. The restaurant opened a couple of years ago in this old but renovated and colorful house located in the farm town of Selfoss, which has a long and remarkable history. It is nice to sit down beside the salmon-filled Ölfusá River after an hour’s drive from the capital. You relax right away. The service is friendly and you feel right at home. The langoustine bisque is a typical dish for this area, even though it is not close to the sea. It’s served neatly on a vintage-looking plate, and it’s hot and nice. The slow-cooked pork with pear and crispy prosciutto is a well-balanced dish. The main dishes, a vegetable dish with cabbage and carrots and slow-cooked wild salmon from the river nearby, are nice and natural. Tryggvaskáli is a good choice to stop for lunch, dinner or even just a cup of coffee or a beer on the terrace, which is open in the summer. It’s also a perfect place for large groups of people as they also have several different dining rooms.
Rannakohviku, Liimala küla, Lüganuse vald, Ida-Virumaa
The village of Liimala is a quiet, pleasant place, unremarkable except for its recently finished small boat harbor and the brand-new beach restaurant right next to it. But back in the days of prohibition, life was much more active here, especially under the cover of darkness, with bootleggers hard at work. Inspired by their story, the Tulivee Restaurant recreates the setting in a modern key. The restaurant has its very own (Jamaican-mixed) rum and (local) craft beer. They are served with simple everyday seaside village food. Baltic herring, fried with egg, doused in a vinegar marinade. A familiar dish in every Estonian home. Borsch – a Slavic classic. The Russian language and customs that dominate most of the Ida-Virumaa region go comfortably hand in hand with Estonian tastes and habits at Tulivee. The eye-catching modern wooden building at the picturesque beach brings the two cultures together in a still-unfolding tale of a seaside village.
Restaurant Tuljak offers a gorgeous view over the Gulf of Tallinn. The sunset has such a special part to play in the dinner experience that its precise time for every evening is noted on the restaurant's website. For a good reason, too. The play of the light on the sea isimpressive even under an overcast sky. The tuljakisan Estonian folk dance. The dance isso deeply ingrained in the national memory that Tuljak is a bold and pretentious choice to name a restaurant. The Head Chef Tõnis Siigur, however, is probably the best-known chef in Estonia. Apart from the Tuljak, heis a partner at both NOA restaurants, the OKO, and the Paju Villa. His name is a mark of the highest quality in food and restauration. Has he managed to make the food dance tuljakat the Tuljak? Yes, yes he has! If not on the plates, then certainly in the lucky taster's mouth. The restaurant greets the newcomer with a hearty chunk of oven-warm ham, mustard, andblack bread - farm food engrained in the Estonian tradition. The heat coaxes a mouth-watering aroma outof the ham. For a solo diner, it doubles as a starter. At once a teaser and a stomach appeaser. The next nostalgic dish dates to the days the restaurant building was built (1960s). The herring tartare is nothing else than the same salt herring with sour cream, mayonnaise andboiled egg that was part and parcel of every dinner table at that time. In this version, all the ingredients have been minced and grated into tiny strips and pieces. Fresh apple joins the classic combination to dominate the taste and elevate the dish to a modern light tasty salad. The drinks list offers a solid selection of well-known drinks from abroad. From Deutz champagne to the 2009 Barolo Ravera. A few newer craft drinks from Estonia, too. Tuljak at sunset is a memory to keep.
There is a man in Hardanger with a theory about the origins of the Basque apple tradition. It came from here, he would say, if you were to visit him in his apple garden in the innermost part of the fjord. “It was the Vikings who brought cider to the coast of the Basque country, after all the drinking and their anger towards the authorities forced them south.” Perhaps the Vikings also had something to do with the strange Basque habit of throwing everything on the floor. Txotx marks a closed circle. They are back, the old traditions of spontaneous fermentation and highly volatile cider, along with pieces of bread stuffed with dried cod, along with pimientos and anchovies, and pieces of octopus on a wooden stick. The long and narrow bar is a well suited for gatherings of friends and colleges out for a meal and drinks on a Friday night. A tartare of hand-cut beef, ceps and grated foie gras is more or less the epitome of umami. The mushrooms cooked in a jus of sherry and garlic topped with cheese is as delicious as it is drinkable. And the octopus in a spicy and acidic sauce would be a great dish after a wild on the town night, a pick-me-up for the clubbers and bar crawlers. Hestebeteak is Basque for cured meats, and we devour a plate of these delicacies as soon as the plate hits the table. Txoxt is true to its origins and to its inspiration, the white bread is the same high-density type that you find on the streets of San Sebastian. The drink menu has gems from the region like the young green wine txakoli, along with a great selection of ciders, and a quite respectable wine list that showcases the new wines of Spain.
With over 100 Masters Level restaurants, the Nordic countries offer a wide variety of excellent culinary experiences. The Top 30 are all at the Global Masters level and they include some of the best restaurants in the world.