About the restaurant
With our vision – to inspire a more conscious way of sensing the world – we are paying attention to what we eat and drink and trying to guide people towards more sustainable habits. We make the most of the fresh, local ingredients that come our way, whether it’s in the kitchen preparing a dish or behind the bar mixing up a cocktail. The minimal food scraps that are generated in the restaurant are put into the compost bin, where they are turned into compost within 24 hours. This in turn is given to farmers who supply the restaurant with raw materials or to other restaurants who, for example, grow herbs on site. Our efforts have been recognised with a Michelin Green Star (for gastronomy and sustainability) and 2nd place in the White Guide 2022 Masterclass for Estonian restaurants. The soul of our food is Peeter Pihel, a sustainable restaurant advocate with a varied career (Pädaste, Fäviken Magasinet, Fulgurance). Kristjan Kiho is responsible for the seasonal and unique wine list.