PEET RUUT

Anglophiles will have noticed the "estonization" of the word beetroot, a key ingredient in the local cuisine. This says a lot about the restaurant: the ingredients are organic (as are the wines, or natural), and the suppliers are local farmers. The menu features ten or so dishes from starter to dessert, prepared with traditional ingredients but reinvented: lamb meatballs, sea bass with fennel and whey, sea buckthorn berry pavlova... The first floor is reminiscent of a forest, with plants and moss-green paint.