• Fine Level 66

    Kaks Kokka

    BarParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Mere puiestee 6E, 10111 Tallinn

    Kaks Kokka - the Two (inquisitive!) Chefs - pull off one surprise after another. Steamed buns dyed black with sepia ink, cut in half, and stuffed with a Caesar salad-like stuffing. Ordeconstructed crêmebrûlée flavoured with juniper and gin-tonic gel. In contrast to the constantly changing menu, the unique atmosphere and great service at the restaurant atthe old Rotermann Quarter have stayed stable through the years. Guests are welcome for either a heartier dinner or just a quick drink. The highlights of the à la carte menu are also offered as a five-course tasting menu.

    More information about Kaks Kokka
  • Fine Level 65

    Kalarestoran Ku-Kuu

    ParkingTables outsideWheelchair accessVegetarian dishesRooms available
    Lossipark 1, Kuressaare

    Fishing is a everyday activity on the island of Saaremaa. But the Baltic Sea is no Mediterranean, where fresh fish is whisked from boatto table with barely a stop in the kitchen. The word is that the industry buys up the catch before restaurants and other small fry get a chance at it at all.But the word is also that one of the island’s restaurants gets the very first pick. This is Restaurant KuKuu of the Kuressaare Kuursaal. Kuursaals - in crude terms, resort halls - are the crowning achievements of old Estonian architecture, although only a few still stand. The imposing, intricate, lacy architecture creates a milieu that disposes one well to the freshness and delicacy of the fish. The catch of the dayis listed in a separate daily menu. The fish is presented with equally fresh vegetables from local gardens. All of this is 100% always true, because as a seasonal restaurant, KuKuu is open only when all things local are indeed fresh. When days get short and nights turn cold, they close their doors until summer returns.

    More information about Kalarestoran Ku-Kuu
  • Fine Level 61

    Kohvik Kalambuur

    Tables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Toompuiestee 8, Tallinn

    The Koržets family is Estonia’s foremost fish-authority, famous for knowing everything about the delicacies that come out of the country’s waters, legendary for its humble but charming fish restaurant, housed in a cottage in the middle of Tallinn’s Hirve Park. The patriarch, Vladislav is a TV-host, fisherman and chef, his son Kaarel learned all the tricks of the trade from his father before he helmed the kitchen at Kalambuur where mother and daughter are also involved. Step inside and you’re immediately struck by their friendliness and the coziness of their eatery. They’re passionate about fish, in fact, their aquatic storytelling is as endlessly amusing as their cooking is mouth-watering. Complex cooking techniques don’t belong here, and the food is all the better for it. Pike, be it in the form of quenelles or patties, are the best in town. The Boyar’s blinis with caviar are worthy of their name, and the sturgeon solyanka is by now a classic. Kalambuur makes us think that preserving old knowledge and skills might be even harder than creating new ones.

    More information about Kohvik Kalambuur
  • Fine Level 61

    Kohvik Supelsaksad

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    Nikolai 32, Pärnu

    The Supelsaksad is certainly one of the most atmospheric eateries in Pärnu. Furniture from the end of last century and nostalgic interiors create a special, timeless milieu in the dining halls of the old wooden house. A cozy, slightly lazy feeling is quick to come. Attentive and always cheerful, the service contributes to it a lot. In the summer, when everybody and their cat are in Pärnu, the charm of the Supelsaksad is slightly muted. The best time to visit is when it’s cold and the town is nearly deserted. Tostart with a glass of rosé cava and continue with a big plate of classic borsch. The dishes at the café suit the interior: timeless, slightly nostalgic. And it is unconscionable to skip the cakes. The cakes are the main reason people in the know come. The selection is broad and changes all the time. Just as the teas do. The ever-changing mood is a bonus.

    More information about Kohvik Supelsaksad
  • Fine Level 61


    BarParkingWheelchair accessVegetarian dishesAmerican Express
    Skólavörðustígur 40, 101 Reykjavík

    Kol Restaurant has been one of Reykjavik’s most popular establishments since it opened in 2014. It’s in a great location in postal code 101 – in between different kinds of boutiques, and other restaurants and bars. With a touch of Nordic cuisine, and a bit of France and Asia thrown in, it is known for its hip and cool cocktails like “Donkey” – a blend of vodka, lime, ginger and grapefruit served with mint sprigs in a silver julep cup. The service is a little bit slow but friendly, and the place is hopping. As a starter the slow-cooked duck salad is colorful but the number of ingredients - cashews, pomegranate, romaine and watermelon – makes it feel a bit out of line and overly complex. The seared tuna is tender with a touch of chilli and aioli, and a rather sharp finish. We wait quite a while for the main course of charred salmon, which is good, with a bunch of granola and a green, fennel-dill Hollandaise sauce. The cod loin in red wine vinaigrette with rutabaga, however, is messy and rather flavourless, and the food is almost floating on the plate. Kol has been better than on this visit, and might be in need of a little firming up.

    More information about Kol
  • Fine Level 67

    Kolm Sibulat

    BarChambre separéeParkingTables outsideWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Telliskivi 2, 10611 Tallinn

    Influenced by Asian food but rejecting gastronomic borders, Kolm Sibulat is the second restaurant ofoneof the brightest and most creative Estonian food families - top chef Roman Zaštšerinski, his wife Jana, and cousin Igor Andrejev. Their first restaurant, Moon, is dedicated to classic Slavic canons, butat Kolm Sibulat, sky (along with good taste) isthe limit. Regardless of which region of the world has inspired a particular dish, the plates feature an excellent balance of components. Bridging Asia and Europe, the chefs at Kolm Sibulat pair salmon tartar with courgette kimchi and classic brioche; the noodles are served with duck confit. While some “Europeans” like traditional chicken schnitzel or panna cotta can be found on the menu, it avoids the extremes of eclecticism. The excellent drink list, competent service and cozy atmosphere lend the balance further stability.

    More information about Kolm Sibulat
  • Fine Level 67


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    Telliskivi 1, Tallinn

    The Koma has built a collection of the flavors of local ingredients and paired them with craft beers or beer cocktails. The cuisine is modern and displays all the signs of fine dining, but the milieu is simple and the prices affordable. The flavors are refined. They begin with homemade bread served with silky, aromatic chicken pâté. And end with desserts - which are largely based on vegetables. Such as the Potato, which is a purple potato parfait with caramelized crisps, where each flavor nuance of the tuber is carefully teased out and presented to its best advantage. For a beer restaurant, all meals are healthily - not to say femininely - light. The drink selection far surpasses the food menu. The servers know their beerand can recommend at least three options for each dish - the classical, the experimental and the “crazy”. While you could just keep on eating here (big men accustomed to stout beer restaurant food might eat four or even five dishes if hungerstrikes), the beers mainly come in a bottle anditis better to limit yourself tono more than three of the “crazy” ones. And that's for the best. The flavor collection changes constantly. There is something newto discover whenever you come. Even if you're a daily visitor.

    More information about KOMA
  • Fine Level 60


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    Kalevankatu 3, 00100 Helsinki

    Sticking to its lofty traditions, this restaurant has been a popular eatery ever since it was established in 1924. It’s withstood a world war and still maintains its elegance and high standards. The Art Deco interior with wood-panelled cubicles and chandeliers speaks of a lavish era. Just walking in makes you feel like you’re stepping back in time. The same can be said of the formal staff, whose years of experience are evident in the way they go about their business. The menu, too, doesn’t change much. While Wiener Schnitzel with mashed potatoes will always be there, they do go out on a limb with seasonal ingredients. The foie gras starter melts in your mouth and the sweet flavour contrasts well with the slightly tart pickled red onion on the side, but the predictable sweet wine pairing, Braastad Pineau des Charentes, is on the verge of overpowering the delicate dish. The grilled sweetbreads are crispy around the edges and soft in the middle but the veal that comes with them is a little tough and not as warm as it should be. Year in and year out, Kosmos is still a favourite for many Finns, if for no other reason but sentimentality and a yearning for times gone by.

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  • Fine Level 62


    Meritullinkatu 6, 00170 Helsinki

    The arches with their flaking paint give the place a medieval feel, as do the simple wooden chairs. But don’t be deceived by appearances – they serve really good food here! If you enjoy being on stage, choose one of the tables on the raised platforms in front of the big windows facing the street. Then sit back and enjoy the show – a three-course menu, with a few different choices along the way. The starter might be a suckling pig that has been poached and roasted to a delicious crispy consistency. The radicchio leaves filled with fermented garlic and shallots are a nice combination of tastes. The main course is an exceedingly large portion of fish swimming in a lovely lobster sauce. The butter-basted fennel does not make matters worse. Artichoke ice cream is yummier than it sounds, although the cranberries in the bottom are a little bit too acidic. The wine list is serious, especially the champagne section.

    More information about Kuurna
  • Fine Level 62

    Kvarter 5

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    Norragatan 10, 22100 Mariehamn

    Seared foie gras on brioche with truffle, scampi with fried tortillas... A meal in the hotel complex Kvarter 5 kickstarts appropriately with a bunch of small plates. Chef Dennis Lindqvist recommends ordering two or three each. We do so happily, beginning with pork “pluma” served pintxo-style on grilled bread, and langoustine with perch roe and pickled onion... Perch roe! Maybe we could order four – or even five more? We’re lucky that there are several of us around the table so we can sample the many treasures on the menu and on the blackboard over the entrance to the kitchen. The deliciousness continues with main courses like flavourful lamb brisket so tender it’s falling apart after cooking for ten hours. It’s served with mashed potatoes, jus, charred baked cabbage, salsify and green chilli butter. The arctic char with mashed potatoes is a stately piece of fish with garlic-spiked potato purée. These are hearty, lumberjack-sized portions – perhaps for someone who has not just eaten a dozen, albeit small, starters.

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  • Fine Level 66

    Kärme Küülik

    Chambre separéeBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer time
    Karja 5, Haapsalu

    Rabbit husbandry is common in Estonia, but few rabbits are fit for dinner. Therefore, Kärme Küülik - the Rapid Rabbit - stands out with its offerings. They lay it on thick, too: rabbit paintings, symbols, figurines cover every inch of the premises. And naturally, rabbit immediately catches our eye on the menu. Kärme Küülik serves its dishes homelike. All starters, servedon colorful platters, are meant for sharing. Colorful is also the word that best describes the atmosphere, the visitors, and the moods at the eatery. The experience begins with focaccia. Served on the house to inspire the palate, it has become legendary in Estonia. With a single exception, the food is prepared on open fire in a brick oven. The exception: applewood smoked shrimp flambé. We are brought a plate with applewood twigs on which the shrimp are laid. The whole affair is doused in strong liquor and set on fire. It is almost unbelievable how delicious something so simple can be. If you go heavy on starters, take a minute to ask yourself if getting a main makes sense. The mains are huge– and no less delicious.

    More information about Kärme Küülik
  • Fine Level 67

    Lava restaurant

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    Nordurljosavegur 5, 240 Grindavík

    There is always smoke hovering over the Blue Lagoon because, whatever the season, the air temperature is always colder than the 37° volcanic water. A lunch or dinner at Lava with its tall panoramic windows facing the lagoon reinforces the surrealistic experience. In the strictly elegant dining room the food is wild-caught and locally-grown. A rich langoustine soup has deep flavours with sea notes from the seaweed. Smoked haddock takes on the character of rutabaga and dill oil. On a turquoise plate, hot as lava, rests a perfectly cooked piece of cod on a bed of barley grains and sliced fennel to go with the cauliflower variation. It’s very beautiful. Do not miss the Icelandic donut called Ástarpungar. They have a good wine list and the service is particularly competent. By 2018, the competition around the lagoon will increase with restaurant Moss in the new five-star hotel.

    More information about Lava restaurant
  • Fine Level 73


    Chambre separéeTables outsideWheelchair accessVegetarian dishesAmerican Express
    Linnankatu 3, 20100 Turku

    Yep, you guessed it, Mami means Mommy, and locals have crowned her the best-loved restaurant in Turku many times. Mami has a lovely location in the heart of Old Turku across the river from the cathedral. Saturday afternoons at Mami embody the spirit of the place with their special menu for shoppers on their way back from the market. Today it is comprised of a hearty soup, fried farmed rainbow trout and a sorbet. We choose the à la carte and eat instead a starter of pressed veal held together with strips of bacon and served with Cumberland sauce, and crème fraîche with mustard. It’s good, hearty and well balanced. For the main course we order cod from the North Sea. It has a nice exterior and consistency, and comes with salsify and mashed potatoes. A glass of German sauvignon blanc is a good match. The sorbet from the shoppers’ menu completes the meal. It is made of raspberries and topped with pears. The service is so amiable that it is easy to agree with local opinion.

    More information about Mami
  • Fine Level 68


    Hverfisgata 26, 101 Reykjavik

    Mat Bar is a new restaurant on what is now one of the chicest streets in the center of Reykjavík. Knowing that Chef Gísli Matthías Auðunsson is also the owner of Slippurinn and the former owner of Matur og Drykkur tells you that at the very least this place is worth a visit. All of the dishes at Mat Bar are built on the idea of sharing for two or more and you write down your order on a piece of paper. There’s a 5-course menu with wine pairings, or you can choose to order à la carte from the selection of house tapas, vegetables, proteins and more. The place is rather small but smartly designed. The service is warm and professional. We start by sharing beef tartare on bruschetta with truffle mayo, and scallop ceviche with oranges and fresh coriander. Both are good. Next we try the glazed beets with smoked buttermilk flavoured with tangy liquorice, wow! Salt cod with smoked tomatoes and onion is a typical Spanish dish, and good enough, but the veal is even better, bolstered by baked fennel with chilli and grilled polenta with cheese. The dessert of white chocolate “skyr” is smooth though a bit underwhelming. Overall, we enjoy our visit to Mat Bar and look forward to coming again.

    More information about MAT BAR
  • Fine Level 60

    Meat Market Steak & Cocktail

    BarChambre separéeBar menuMainly open during summer timeAmerican Express
    Küütri 3, Tartu

    The Meat Market occupies an experimental niche in the Tartu dining scene, always exploring the boundaries of what the town people are ready to accept and what not. Itstarted out as a meat-and-cocktails restaurant. The cocktails were popular, the meat-only menu less so. Then it took a turn towards latest trends, experimented with a pure fine dining degustation menu, then calmed down and returned to its roots. Itnow offers a daily changing steak menu based on meat of different origins and a short list ofnon-meat dishes. The retro cheese schnitzel signals that the experimental spirit isnotdead. Slicing into the crisp deep-fried crust releases deliciously aromatic molten cheese topourouton the plate, and the carrot-basil side salad is pleasantly juicy. Cocktails, especially the signature cocktails, remain the best choice. The Meat Market is a place for those who seek out change.

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  • Fine Level 62


    BarBrunchChambre separéeBanqueting roomsTables outsideMainly open during summer timeAmerican Express
    Vana-Posti 11, Tallinn

    The Mix is a bright yellow painted restaurant at the lower lobby of a hotel in Tallinn Old Town. The ambient music is sultry, timeless variety music. The din of the city center outside seems tobe miles away. Time for a nap? Not a chance! No matter your pick, each dish comes with a twist. It begins right off the bat with a miniature loaf of bread served on a little wooden peel. The addition of dark beer has turned the otherwise solid structure softly spongy. Unexpected, yes –buttasty. Next, the menu proposes a modest Estonian organic beetroot tartar. But the beetroot hasbeen marinated in vanilla to taste half of raw, half of boiled beet. Feta crumbles, pureed peasand beetroot dust contrast in its presentation. The Head Chef offers the guest no welcome. Instead, thereis a farewell drink. A small glass of masterfully made lemon liquor redolent of tart lemon peel.

    More information about Mix
  • Fine Level 66

    Mon Ami

    BarChambre separéeBanqueting roomsParkingTables outsideVegetarian dishesRooms availableMainly open during summer time
    Kuninga 11, Pärnu

    Rabbit husbandry is common in Estonia, but few rabbits are fit for dinner. Therefore, Kärme Küülik - the Rapid Rabbit - stands out with its offerings. They lay it on thick, too: rabbit paintings, symbols, figurines cover every inch of the premises. And naturally, rabbit immediately catches our eye on the menu. Kärme Küülik serves its dishes homelike. All starters, servedon colorful platters, are meant for sharing. Colorful is also the word that best describes the atmosphere, the visitors, and the moods at the eatery. The experience begins with focaccia. Served on the house to inspire the palate, it has become legendary in Estonia. With a single exception, the food is prepared on open fire in a brick oven. The exception: applewood smoked shrimp flambé. We are brought a plate with applewood twigs on which the shrimp are laid. The whole affair is doused in strong liquor and set on fire. It is almost unbelievable how delicious something so simple can be. If you go heavy on starters, take a minute to ask yourself if getting a main makes sense. The mains are huge– and no less delicious.

    More information about Mon Ami
  • Fine Level 62

    Mon Repos

    Chambre separéeBanqueting roomsParkingTables outsideMainly open during summer time
    Narva mnt 92, Tallinn

    Mon Repos, located in a delightful old villa from 1870, is not one, but two restaurants; upstairs a chef’s table tasting menu-affair, downstairs a lively bistro where Chef Vladislav Djatšuk conjures the flavors of Kadriorg’s golden age while utilizing contemporary cooking techniques and exciting discoveries from kitchens near and far. In the summer, the restaurant offers al fresco dining at the edge of Kadriorg Park, though the environs merit a visit year round.

    More information about Mon Repos
  • Fine Level 66

    Mon Repos Peakoka korrus

    Chambre separéeParkingTables outsideMainly open during summer time
    Narva mnt 92, Tallinn

    Try to read upon the Chef’s Floor of the Mon Repos Restaurant. You will be surprised.Not much information is available beyond the bare bones. Can a hushed up restaurant in our era of information overload even be good? As it turns out, it sure can. The Chef’s Floor is the domain of one of the best contemporary Estonian chefs Vladislav Djatšuk. Not one for idle chatter, he works his kitchen with a passion. This, in turn, attracts customers. And itseems like they, like the chef, are not much for gossip, because despite the lack of talk, there is no shortage of customers. The Chef’s Floor offers a choice between a four-course and a six-course tasting menu. The food is characteristically nostalgic (or melancholic?) and modern at once. Both menus begin with wild salmon. This is the dish that won Vladislav Djatžuk the seventh place at Bocuse d’Or Europe Stavanger ten years ago. The fish, very lightly cooked, is served under a smoky cloche. When the server raises the cover, the mouth-watering smoky aroma foreshadows the flavor of the fish. The fine dining at Mon Repos is created with cutting-edge techniques as a fruit of long labor. The dishes are probably too complex for a regular eater to describe the experience in words. The drinks selection consists of sound, safe choices. The pairings are correctly done,but the wines themselves might be described as a touch too simple for the masterful dishes. The hundred-year-old villa has been expertly renovated for the restaurant. The Kadriorg Park immediately behind itis the biggest and most gorgeous parkin Tallinn. Everything comes together here for a good time. What else is there to say?

    More information about Mon Repos Peakoka korrus
  • Fine Level 66


    ParkingTables outsideWheelchair access
    Kesk tee 27, 74001 Tallinn

    Not usually a place for culinary pleasures? This one is! The OKO may have changed both its location and concept after long years at the forefront of Estonian restaurants, but its ambitions remain high. It took only a year or two for the former pre-prepared hamburgers that restaurant chains used to heat upto undergo a transformation into appetizing house craft burgers based onmouth-watering natural ingredients. Pizza is next up for a similar transformation and the OKO leads the way. The black “Nera” with octopus features a black coal-mixed crust, a generous helping ofparmesan and a large handful of fresh rucola. Spicy tomato puree gives the octopus pizza its long, hot, peppery aftertaste. And the OKO has several more unique pizzas. And the selection isgood even if you’renot feeling up for experimentation. The rest of the dishes on the menu are divided into lighter meals and bigger meals. The stockier elk hot-pot with traditional barley-and-potato mash (mulgipuder) is a good choice for anybody wishing to keep upto date with modern developments in traditional Estonian kitchen. The OKO (the first restaurant in Estonia to make people drive out of the town for dinner) attracts people to the seaside no matter the season. Even in the autumn rain, even in the roughest winter. The restaurant occupies the ground floor and first floor of a recently finished white-and-glass building. The vibe is calmer on the first floor, which offers a broader view across the water. The ground floor with its play space and open kitchen entices families and gourmands alike. The story of the OKO goes on.

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  • Fine Level 65


    ParkingTables outsideWheelchair accessVegetarian dishesRooms available
    Johan Laidoneri Plats 8, Viljandi

    We were saddened to learn that the Fellin, a restaurant that marked Viljandi on the Estonian foodie map and commanded a rightful place among the top of Estonian restaurants for years, has closed down. It seemed that going to Viljandi just for food would beout for the foreseeable future. But then came the Ormisson. The restaurant is located atthe brand new Park Hotel Viljandi, which at one fell swoop solves another problem. It used to make sense to make Viljandi a daytrip and drive back in the evening, because noaccommodation in Viljandi measured upto the Fellin experience. This one, finally, does. Viljandi is a small town. The first Head Chef of the Fellin - Elias Melin, a Swede - isnowthe Head Chef at the Ormisson. The food is world cuisine based on local seasonal ingredients ranging from local lake catch to Central Asian-style mutton. The summer gazpacho showcased local tomatoes to their best advantage. And the mutton, to which the letcho and yogurt-mint sauce lend the Central Asian feel, is becoming an unofficial Viljandi trademark. Locally grown lamb: always. On the menu: always. Juicy and perfectly cooked: every single time. Viljandi with its lake, old wooden houses and the villas bordering the lake is a quaint, pretty small town well worth exploring.

    More information about Ormisson
  • Fine Level 70


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    Erottajankatu 4, 00120 Helsinki

    Pastor has the sort of rough-and-tumble feel that we associate with Brooklyn. It used to be a primary school, to which the chairs still bear witness. It morphed into a hardware store, then a nightclub with an adjoining strip bar. The walls at Pastor surely have tales to tell, as do the friendly and garrulous staff who happen to look strikingly similar to their patrons. It’s Nikkei cooking at Pastor Drink & Dine, that fashionable fusion of Japanese and Peruvian cuisine. We’re off to a smart start with sea bass and lime, coconut sauce, jalapeño and deep-fried lotus root. It’s not bad, although the attractive plating outshines the dish’s flavours. Most people who dine at Pastor seem to favour beer but we go for a passable Toni Jost riesling from Mittel-rhein in Germany, which suits the fish well. On a weekday night it’s relatively quiet at Pastor, but on weekends DJs move in with music that matches the brute, industrial, no-nonsense look of the place. Grilled red and yellow beets are served with a quinoa salad, mustardy mayo, crème fraîche and beet juice. A glass of Italian Blauburgunder is a fine match with the slow-cooked veal neck, presented with grilled celeriac and a tamarind sauce. Next to us sits a bearded hipster in a red t-shirt and a girl in a hoodie with the name of one of the capital’s top restaurants printed on the back. Apparently this is where restaurant people spend their hard-earned cash.

    More information about Pastor
  • Fine Level 60


    BarChambre separéeBar menuBanqueting roomsParkingTables outsideWheelchair accessVegetarian dishesRooms availableMainly open during summer timeAmerican Express
    Rüütli 9, Tartu

    The Polpo with its history of Mediterranean cuisine has been a noteworthy place in Tartu since its opening. Rarely, however, hasit stolen the limelight. This is changing. The kitchen at the Polpo is now helmed by Ken Trahv, oneof the most talented young chefs in Tartu. Head chef at the Fii, heis a main actor in lifting the town’s gastronomy from its long slumber. The Polpo now offers modern casual dining, Ken Trahv’s signature cuisine #2.The chef’s characteristic style is dominated by visual appeal and innovation. See also: potato tartare. The potato is“medium boiled” and finely chopped. The creamy sparkling wine sauce gives the potato an unexpected festive, slightly sour flavour, which is counter balanced by crushed hazelnuts. The saltiness of the herring roe, dyed black with squid ink, gives the simple dish its final touch. The cuisine at the Polpo is clearly upand coming. It will be interesting to see how the author will share his attention and creative touch between two signature cuisine restaurants.

    More information about Polpo
  • Fine Level 64


    BarChambre separéeBanqueting roomsWheelchair accessVegetarian dishesAmerican Express
    Albertinkatu 29, 00180 Helsinki

    This affordable lunch restaurant with its backyard entrance has held its own on Helsinki’s competitive lunch scene largely thanks to its seasonal buffet table. But the charm of the place comes from the firefighting tradition. The main dining space is a former firemen’s club with paraphernalia and photographs going back 150 years. The soup is always good, for example the tomato with a green sour cream topping. There are usually seven different inventive salads that are far from the ordinary drab cucumber and tomato set-up. A main course of chicken really tastes like it is supposed to. The atmosphere is casual with regulars often lingering at the long communal tables. There is a limited selection of beer and wine.

    More information about Pompier
  • Fine Level 61

    R14 Veinirestoran

    Chambre separéeBanqueting roomsWheelchair accessVegetarian dishesMainly open during summer timeAmerican Express
    Rotermanni 14, Tallinn

    The menu at the R14 Wine Restaurant is principally inspired by the Mediterranean region, with hints of Asian, American, and Nordic influences. The Latin American ceviche ofNordic salmon is complemented by soy gel and Estonian bog cranberries. A delightfully naughty fusion brings us coconut tzatziki; the prawn are rolled in kataifi doughand served with feta. Asis suitable for a wine restaurant, the food and the wine gohandinhandinharmony, and the pairings are formed in creative collaboration between the head chef and the sommelier. The extensive wine selection is the work of Rein Kasela, the Grand Old Man of Estonian wine culture, a man whose contribution to its development is hard tooverestimate and whose wine house shares both space and its wines with the R14. The harmony of wine and food is paralleled with the way modern interior is complemented anddignified by the limestone walls of the 19th century industrial building.

    More information about R14 Veinirestoran
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