The Estonian way of life is highly resourceful and closely tied to nature. Before the rise of commercial supermarkets, autumn’s bounty had to be preserved for the cold weather ahead using traditional methods like salting, marinating and pickling. A classically trained French chef headed to a South Estonian farm to try preparing for winter the #EstonianWay.




Baltic Station Market

Baltic Station Market

Gloria Wine Cellar Restaurant

Gloria Wine Cellar Restaurant

Kivitalu Restaurant

Kivitalu Restaurant

Kivitalu Country Hotel

Kivitalu Country Hotel




About Pierre Mathon

Pierre Mathon is a Michelin star chef who first came to Estonia to promote French cuisine on the Tallinn restaurant scene. He says the friends he’s made and the exciting possibilities of regional food keep him coming back.