Estonian restaraunts receive MICHELIN recognition

31 restaurants in Estonia receive MICHELIN recognition in the country's first guide.

2 restaurants awarded 1 MICHELIN Star
5 restaurants receive a Bib Gourmand
2 restaurants highlighted with a MICHELIN Green Star for their commitment to sustainable gastronomy.

On 25 May 2022, at a ceremony in Tallinn, MICHELIN announced the first guide to Estonia making it the first country in the Baltics to receive this recognition. 31 restaurants were recommended by the guide, with two receiving a MICHELIN star.

The restaurants recognised with one star are NOA Chef’s Hall and 180° by Matthias Diether. NOA Chef’s Hall uses a blend of the world’s best luxury ingredients alongside locally foraged and preserved produce. The creative seven-course menu, designed by chefs Roman Sidorov and Tõnis Siigur, keeps customers engaged from start to finish, with complex, highly original dishes full of complementary flavours and texture layers.

180° by Matthias Diether is situated in Tallinn’s modern harbour development, Noblessner, on the edge of the city centre. The restaurant is named after the 180° view from its u-shaped open kitchen. Head chef Matthias Diether's hallmark is his modern creations, offering an array of both flavour and texture contrasts, as well as paying great attention to detail.

Two restaurants were awarded a MICHELIN green star for their sustainable commitment to gastronomy: Põhjaka Manor in Mäeküla and Fotografiska in Tallinn. Whether through their locavore approach, efforts to reduce the restaurant's ecological footprint, initiatives to recycle food waste, grow their own vegetables and herbs, or educate their guests about a more ecoresponsible vision of gastronomy, these restaurants are a true source of inspiration for gourmets and restaurateurs alike.

Estonia’s cuisine has been influenced by its landscape. With forestland dominating Estonia’s geography, many chefs take inspiration from what grows, utilising the local produce in their menus. From the beginning of July until the end of October, the forests are overflowing with mushrooms, nuts, herbs and berries, which are then in turn found on menus across the country.

A new generation of Estonian chefs are pioneering a rapidly emerging fine-dining scene, transforming foraged produce into innovative, modern cuisine. The chefs use centuries-old techniques and traditional, seasonal ingredients alongside contemporary European methods to create a fusion-style of cooking.

Set within the Gulf of Finland, in the heart of the Baltics, Estonia connects the cultural dots between Scandinavia, Central and Eastern Europe. The diversity of Estonia’s landscape, including the UNESCO world heritage capital Tallinn, its forests and marshes, and the 2,222 islands, 3,800 km of coastline and numerous lakes, and have helped shape the thriving culinary scene. The taste for diversity, artisan products, and local ingredients also exert a distinct influence on the Estonian kitchen and its ambitious young chefs.

Gwendal Poullenec, International Director of the MICHELIN Guides, says "Estonia is one of those countries that our inspectors have been scrutinising with curiosity for several years. After many months spent crisscrossing the country, from Tallinn to Tartu, from Mäeküla to Kloogaranna, they discovered a teeming culinary scene, full of quality establishments and diverse cuisine. Highlighting talented chefs and professionals who play on both classic Estonian and international repertoires, this first selection of restaurants is a wonderful invitation to discover a fascinating gastronomic destination".

For more information, please visit: https://www.visitestonia.com/en/why-estonia/michelin-stars-and-the-michelin-guide-have-arrived-in-estonia