Healthiness is one of the key ingredients of high quality. In each season, the restaurant offers its customers food characteristic to that particular reason. Spring is the time to eat asparagus, spinach, nettle and sorrel. Summer is governed by fresh vegetables, cucumbers and tomatoes, berries from the garden as well as from the woods but also by pike and garfish. Autumn is characterized by mushrooms, apples, plums, sea-buckthorn berries, cloudberries and wild game. The winter menu is as crisp and cool as the weather outside, the main flavour of the season coming from local tinned produce. Our chef makes sure that the raw produce is fresh and seasonal and our dishes are seasoned with herbs and spices throughout the year.
The result of all of the aforementioned components- the perfect location, excellent raw produce, the best professional skills and carefully compiled drink menu- is what we like to call Modern Estonian Cuisine (or Moodne Eesti KöögiKunst or MEKK in Estonian) in its best form. Full of contrasts but calm and harmonious by nature – just as the Estonian people.