In the workshop of modern Estonian cuisine, we will make appetisers, main courses, and desserts based on the season and the participants' food preferences. We always use fresh and seasonal Estonian raw ingredients. We will also talk a bit about the diets of Estonians in the past and get acquainted with exciting Estonian flavours.
For example, in the winter workshop, you can make beer bread with lentil pate as the appetiser, delicious flounder cutlets with vegetable mash, and pickled vegetables as the main course, and layered bread dessert for the final course.
The workshop is conducted by nutrition therapist, chef, and experience trainer Triin Muiste.
The location depends on the wishes and size of the group.
Food and drinks
|Maximum number of participants||30|
|Minimum number of participants||10|