Your Vacation Reviews

Estonian cuisine cannot boast great variety and the country has no enormous food markets or history of gourmet cooking, but can find some rather unusual culinary experiences, so everyone keeps eyes open.

Estonian cuisine has actually been fusion for centuries. Definitely, one food that is most representative of Estonian cuisine, it would probably not be pork roast with sauerkraut (too German) or flummery (too archaic), but namely spiced sprats. Spiced spratsi with hot boiled potatoes, sour cream and curd and onion and boiled eggs – this is very Estonian. Eggs and milk products and potatoes have always grown locally in Estonia, and are very tasty too. The recipe of Tallinn sprats is unique and inimitable.

If you want to try Estonian cuisine, you can go to Eesti Maja (Estonian House), Kuldse Nortsu Korts (Golden Piglet Tavern), as well as the Altja and Viitna taverns in Lahemaa, which take different, but very tasty approaches to genuine old Estonian cuisine. Tallinn has many memorable restaurants and pubs that offer either medieval menus and atmosphere (Olde Hansa, Peppersack), Italian dishes (Bocca, Controvento), Russian food (Nevski, Troika), international and modern cuisine. Don’t forget Olde Hansa, which is very local, although medievally local, and trendy Novell restaurant that offers some exciting modern derivations of old-fashioned Estonian cuisine.

Dining places with distinctive character can also be found outside Tallinn. The taverns of Viitna and Altja in Lahemaa, Nomme Tavern in Raplamaa and Musta Taku Tall in Jarvamaa attract with excellent meals and the authentic ambiance of country pub.At trout farms at Huuru, Jogisoo, Veskisilla and Vaikla you can spend an enjoyable day outdoors, catching fish and having it prepared and cooked or smoked on the spot.

Visitors continue to take home the good old classics: sprats and candies, vodka and Vana Tallinn liqueur. These have always been good in Estonia, they last a long time and pleasantly remind one of this place even several months or a year later.