Restaurants serving up Estonian fare
Estonian chefs make the most of these seasonal ingredients, which is one of the reasons why MICHELIN inspectors chose Estonia to be the first Baltic country to be represented in their world-renowned guide.
In the heart of Tallinn's Old Town, Restaurant MEKK and Restaurant Farm serve contemporary interpretations of Estonian cuisine. At Ööbiku Gastronomy Farm Restaurant, a short drive from Tallinn, enjoy a five-course meal of local ingredients and forest products. On the island of Muhu, you'll find innovative Nordic Island Cuisine at Alexander, the restaurant of Pädaste Manor. As one of the top restaurants in Estonia according to White Guide Nordic, Alexander focuses on fresh local ingredients by working with the island's producers and farmers and growing many of the greens and herbs in Pädaste's own gardens and greenhouses.
Of course, there are plenty of places all around the country serving authentic Estonian food. If you happen to be in Tallinn in mid-September, then you can also try rustic rural cooking at the Open Air Museum's Day of Estonian Bread and Autumn Fair. You can also visit their on-site Tavern, Kolu Inn, any time of year for a taste of classic Estonian dishes.
Try making an Estonian superfood sorbet
Beetroot, the earthy, purple vegetable, is an important vegetable in Estonia. One of the many "superfoods" found in Estonia, it's packed with immune- and metabolism-boosting nutrients, making it a perfect ingredient for the autumn season. Though typically served in soups and salads, try making this healthy frozen beet sorbet!
Heat 100 g honey in 150 g of water for five minutes. Puree 150 g of blackcurrants, 50 g of sea buckthorn berries, and 150 g of beet and combine with honey syrup. Run mixture through a sieve and cool in freezer. Once liquid begins to freeze, whip together with one egg white until foamy. Freeze for 12 hours and serve with frozen berries and raw buckwheat.