LEE

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.