The best restaurants Tallinn

This is an excellent place to discover Estonian cuisine revisited and its natural flavours. The interior is reminiscent of an authentic Estonian farmhouse - but with a middle-class feel - and a beautiful view of the open kitchen where the chefs prepare their dishes. You will find venison, lamb, pig's trotters as well as a wide range of fish including pike perch, pike and sprat. The bread comes directly from the restaurant's bakery... It's excellent! Very good value for money. Not to be missed!

The name that means "at Grandma" is a perfect place.

Nothing very refined, but as a grandmother, an authentic and natural taste from wild boar to blue cheese. It is located in a cellar of the old town, decorated with furniture 1930 and old photographs, and you feel immediately at home. An old airs of pre-war gramophones accentuates the atmosphere. This place remains one of the most popular in the city.

By candlelight, around painted wall decorations and on rough wooden tables, the dishes are served by a lovely and smiling staff dressed in period costumes. The music is also part of the party. If the honey beer is a delight, so is the spiced wine. Most of the dishes mix meat or fish with berries, mushrooms, cereals, all cooked according to ancestral recipes. This is where you can eat deer and bear. We must admit that it is a very good and original address.

This restaurant is "108 %" vegetarian as indicated by the map. After closing for work and changing its interior, the restaurant reopened its doors in November 2007 and it still offers its specialities based on everything but meat or fish. A rich map with a part devoted to Indian dishes, and traditional Indian music in harmony.

Located in the Reval Hotel Central, this delicious fast-food offers a healthy variant, sandwiches and a tempting range of dishes to wok, all at very reasonable prices.

The restaurant is located on the premises of the Hotel Telegraff. As the name suggests, Tchaikovsky's music accompanies the culinary art. The dishes represent an extravagant fusion and a bold combination of Russian and French cuisine with local Estonian products. Tchaikovsky's is an excellent opportunity to discover the must-have dishes of the Tsarist era carefully prepared by Chef Vladislav Djatšuk, finalist of the Bocuse d'Or Europe 2009. A treat from the starter to the dessert!

What could be more logical than eating in old railway carriages next to the station? On the site of the former railway depot, the dining car of the train to Moscow and a passenger carriage of a former Estonian railway company have been rescued from the scrap heap to be transformed into a gourmet burger restaurant (mainly with local and organic meat). The atmosphere is nostalgic in the carriages and lively on the terrace on summer evenings, when bands and DJ sets liven up the place. We recommend it, it's original!

In a recently renovated part of the Rotermanni district, this bar-restaurant pays homage to a cult Soviet film, Stalker, shot right here. You'll have to see it to feel the change in the neighborhood! Otherwise, this very large establishment, with its studied look and many nooks and crannies, black walls and splashes of color everywhere, offers well-executed, hearty international cuisine at reasonable prices. One of the best options in the area.

If you're not hungry, the cocktails are pretty good too!

Anglophiles will have noticed the "estonization" of the word beetroot , a key ingredient in local cuisine. This says a lot about the restaurant: the ingredients are organic (as are the wines, or natural), the suppliers are local farmers... On the menu, a dozen proposals from starter to dessert are based on classic local ingredients, but reinvented: lamb meatballs, sea bass with fennel and whey, sea buckthorn berry pavlova... On the first floor, a forest feel with its plants and moss-green paint.

On the Noblessner waterfront, Lore is the brainchild of two young chefs well known on the local culinary scene: Janno Lepik and Kristjan Peäske. Their proposition? Dishes to share (notably with their "Lore Experience" menu) where Estonian dishes revisited (such as fish soup and duck with cabbage in the form of kimchi) are mixed with dishes from elsewhere (risotto, roasted bell pepper and salted lemon). The bistro atmosphere, superb tiled floor and imposing stove give the room plenty of character, but the terrace overlooking the boats isn't bad either.

It's a sight to behold when you enter "Building F". At the entrance to Telliskivi's Cité créative, this bar-restaurant is a sight to behold: endless ceilings, huge windows, exposed brickwork... This former industrial building has been put to good use. The first quality restaurant in the area, F-Hoone has built up a loyal clientele with dishes that reconcile gourmets with organic, local and seasonal produce. If you're not hungry, the doors are open for a drink in a friendly atmosphere.

Located in a small alley in old Tallinn, this address has two sides. From day to day, French-inspired cuisine offers nearly 70 different kinds of crêpes, salted as sweet. At night, or at 21 p. m., the places turn into a night club with a cardiovascular on the menu as a cherry on the cake, finally on the crepe.

Pale blue walls, burnt orange banquettes, Greek columns... the mix may seem incongruous at first, but it works! At the helm of Lee (which means "hearth" in Estonian, the common fire where everyone gathered to warm up, eat and chat) is Hiro Takeda, a Japanese-Canadian chef who landed in Tallinn from Copenhagen. So it's no surprise to find hints of Asia (kimchi, wasabi, matcha...) in traditional dishes like pork belly and fried fish. A fine selection of local products on the wine list.

Moon is a little nugget of Russian cuisine, located just outside Kahlamaja. First of all, let's talk about the setting: an old house arranged like a dacha, with noisy floors, painted furniture and embroidery. The plate, however, is not so traditional, as the young chefs offer revisited versions of great classics such as chicken à la Kiev and its cutlet that arrives perfectly rolled with evenly browned breadcrumbs and its green dill juice that squirts when cut, or a sea buckthorn pavlova with baked apple ice cream.