PEET RUUT

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.