Inspired by modern Estonian cuisine, à la carte restaurant NOOT is open every day. Our head chef Rudolf Visnapuu, the recipient of the highest order of chefs - Le Cordon Bleu, has put together a menu which includes local ingredients and seasonal sea food.
During summers, our summer terrace is open.
Tables should be booked at least 24 h ahead of time by e-mailing at email@example.com or by calling us.
|Outside on the terrace (in summer)||60|